Fresh Roasted Peppers

Ingredients:

8 Large red peppers
1/2 c Oil
1/4 c Vinegar
Salt to taste

Method:

If red peppers are not available - green or whichever kind is your favorite will work just as well.
Wash peppers but do not cut.
Wrap completely in heavy duty alumimum foil and place directly on gas burners on a medium high flame.
This will cook them faster than placing inside the oven but you must keep a careful watch on them and keep turning so all sides get roasted.
When skin starts to turn black - remove them from the fire.
Take off the foil, place peppers in a covered container and sprinkle with alittle salt.
The salt makes it easier to remove the skin.
Wait a few minutes till peppers are cool enough to handle and peel off the skin.
Remove stems and seeds and cut into wide slices next.
Mix with oil and vinegar in a large bowl.
Amount of oil and vinegar needed is approximate and will depend on the size of the peppers and how many peppers you use.
In general, there should be twice as much oil as vinegar.
Taste to see if you need more vinegar - peppers should taste slightly acidic.
Add salt to taste and refrigerate for awhile before serving for best taste.