Just look at those beauties my local greengrocer had back home in Argentina!
Roasted peppers in olive oil – recipe from The Independent Magazine
Makes a 500 ml Kilner jar
8 red peppers, quartered, stalks removed and seeded
250-300 ml extra virgin olive oil
2 tsp. salt
Lay the peppers on a baking tray with the skin side up and cook under a pre-heated hot grill for 10-15 minutes until the skins are black. You may have to do this in 2 or 3 batches, depending on the size of your grill. Remove from tray and transfer to a bowl, cover with clingfilm and leave for about 20-30 minutes to help the skin come off easily. Have ready one 500ml Kilner jar, or several small sterilized jars. Remove the skin from the peppers and transfer to the jars.
Warm the olive oil in a pan and stir in the salt. Spoon into the jar with the peppers, easing it into the peppers with the back of a spoon and seal the top. If you want to keep your peppers for a period of time, stand the jar in a pan of water, bring to the boil and simmer for 20 minutes to seal it, leave to cool and store in a cool place.
To sterilize jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in a pan of water or place in an oven preheated to 150°C (300°F) Gas mark 2 for 10 minutes.