Preheat oven to 500° F

Place aluminum foil over baking sheet and grease well.

Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.

Remove from oven.

Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.

Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.

Pour the oil over the peppers.

Cover with plastic wrap and refrigerate for up to 14 days.