Remove charred skin from peppers, rinse, stem, seed and chop; place in a large food processor bowl. (nielsenmassey.com)
Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself. (mixedgreensblog.com)
Using fingers, rub off charred skin of peppers, discard skin. (joylovefood.com)