Preheat the oven to 390°F or 200 C

Place the washed whole peppers on a tray and roast for 50 minutes, turning them after 30 minutes.

Remove the peppers from the oven when they are blistered (but not burnt black). Lower the temperature to 160 C or 320°F.

Transfer the peppers on a plate and let cool.

Meanwhile, place a kitchen sieve over a large bowl. Keep a plastic bag nearby. Place a smaller bowl next to it and bring your whole peppers

Slowly open the pepper over the sieve and let the liquid pour down

When the pepper is drained, start by removing the top part and discard in the plastic bag.

Skin the pepper and keep the skin and seeds in the small bowl.

Once the pepper is skinned and free of seed, put it in the colander so it loses more liquid.

Repeat until you're out of peppers.

Save the liquid for cooking rice or grains or add to soups. Use the skin and seeds to make seasoning.

Puree the peppers in a smooth paste in the food processor. Work in batches if needed.

Add the oil and salt, mixing well.

Line a large shallow baking dish with parchment paper. Very lightly oil the dish

Spread the mixture on the parchment pepper. It should be no more than 1/4 inch thick.

Bake for 2 to 3 hours, giving a good stir every half hour (scrape down the sides with a spatula)

The paste keeps well in a glass jar covered with a little olive oil (2 months in the fridge)