Fire-Roasted Peppers

Makes 1/2 cup strips (poblanos slightly less), enough for 1 pizza 

2 bell peppers or poblanos 

Preheat a gas grill or build a charcoal fire. 

Place the peppers on the cooking grate over direct high heat. Turn occasionally until the skins are blackened and blistered all over, about 15 minutes. Immediately put in a paper bag or sealed plastic container until cool to the touch. Slip the skins off and seed the peppers. Cut into strips. 

These will keep, tightly covered, in the refrigerator for up to 3 days.