Deep Red Bells

Directions

1. 1
   Grill peppers on the hot side of a grill (we use hardwood charcoal) until the skins are blistered and blackening, about 25-30 minutes. Carefully transfer them to a large, deep bowl and immediately cover it with plastic wrap. Let sit until the peppers are cool enough to handle.
2. 2
   Peel the peppers over the bowl, being careful to capture their smoky juices. Remove the seeds and stems, and tear the peppers into wide pieces. Add a couple of pinches of salt, then the wine, and gently toss. Transfer the peppers and liquid into a jar or jars and store them in the fridge for up to one week.