BRING the peppers to room temperature. Take them out of the refrigerator so they lose their chill and can cook evenly.

SCRUB the peppers lightly with a vegetable scrub brush under running water. Dry with a paper towel or clean cloth.

CUT off the stem and then cut the pepper in half.

REMOVE the seeds and ribs.

PREHEAT the oven to 450° F (230° C).

BRUSH the roasting pan with oil or use a silicone mat if you think the peppers will stick to the pan.

PLACE the peppers in the pan face up or down. When the oven is hot enough, put the pan of peppers in the oven.

COOK for 20 to 25 minutes. Then using tongs, flip each pepper over. Continue to roast for 15 to 20 minutes more.

CHECK the peppers. When they are done, the skin should be blackened, charred, or blistered. The flesh should be tender, but firm.

REMOVE the peppers from the oven.

STEAM the peppers. Put the peppers in a bowl and cover the bowl with a plate or towel. Keep covered for about 10 minutes. This will loosen the charred pepper skin.

PEEL the skins off the peppers when they have cooled enough to touch them. The skin should easily peel off. For stubborn parts of skin, use a paring knife to scrape the skin off. A little skin left on is fine.

COOL the peppers before cutting them.

CUT the pepper in strips or pieces.

ENJOY in red pepper hummus, red pepper soup, or as a garnish on a soup or salad.

STORE in an airtight container in the refrigerator for 3 to 5 days.

FREEZE for longer storage. To freeze, line a plate with parchment paper. Place the peppers on the plate in a single layer and freeze for 1 hour. Remove from the plate and place the peppers in a freezer-safe zip-top bag. Freeze for another hour. Crinkle the bag to separate any peppers. Return to the freezer and freeze until solid. Freeze up to 6 months.

MOVE the oven rack to the very top.

TURN the oven on broil. The oven should preheat to 500° F (260° C).

PREPARE the broiling pan by brushing it with a high smoke point oil (optional) if you think the peppers will stick to the pan.

WASH and cut the peppers and remove the seeds and ribs. Put the peppers on the broiling pan.

PLACE the pan in the oven and broil for 6 to 8 minutes. Flip the peppers over and roast for an additional 6 to 8 minutes. If necessary, flip the peppers one more time for 3 to 5 minutes. Look for the visual clues the pepper is done (blackened, blistered skin, and tender but firm flesh).

STEAM, remove skins, cool, and slice the peppers following the same instructions listed above.

PREHEAT the grill to medium-high heat.

WASH and cut the peppers and remove the stem, seeds, and ribs.

PLACE the pepper skin side down on the grill.

CLOSE the lid and roast for 6 to 10 minutes. Check for doneness (blackened, blistered skin and tender, but firm flesh). Roast longer if necessary.

STEAM, remove skins, cool, and slice the peppers following the same instructions listed above.

WASH and dry a pepper.

TURN ON the flame or light the fire.

USE tongs to securely grab the pepper.

HOLD the pepper directly over the flame.

ROTATE the pepper so all sides get charred as evenly as possible. Hold the pepper over the flame for 10 to 15 seconds before rotating it, so it roasts evenly.

FIRE-ROAST for 6 to 8 minutes.

CHECK for doneness (blackened, blistered skin and tender, but firm flesh). Roast longer if necessary.

STEAM, remove skins, cool, and slice the peppers following the same instructions listed above.