Preheat your broiler to high.

Place the peppers on a baking sheet and broil them, turning every few minutes, until blackened and charred all around, roughly 10 minutes.

Immediately transfer peppers to a bowl and cover with plastic wrap. Let sit for 15 minutes, allowing the skin to loosen.

Transfer peppers to a cutting board. Carefully pull the skin away from the peppers. Discard skins. If the peppers pull apart, that's fine. Go ahead and pull the stems off, and scrape out the seeds. You'll be left with roasted red pepper strips.

Place in a jar and store in fridge.