similar recipes: red pepper sauce
Place the peppers directly on the racks in a preheated 500°F oven for about 20 minutes, turning 2 or 3 times to get all sides evenly charred. Cover the bottom of the oven with aluminum foil to catch any drips in case a pepper splits open. Peppers should be roasted until their skins are charred (black and blistered). When the peppers are all charred, put them immediately into a covered bowl. Allowing the peppers to cool down in their own steam makes them easy to peel.
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