Set the broiler on your oven.

Wash and dry your peppers. Place them on baking sheet lined with foil.

Broil the peppers in the oven until charred on all sides. Check on them every ten minutes or so and keep turning them until they are black all over. This could take up to 30 minutes or more depending on your oven.

Once charred, remove the peppers to a bowl and cover with plastic wrap. Let the peppers sweat for about 15 minutes or until cool enough to handle.

Be sure to reserve the liquid from the peppers once cooled. Strain any seeds from reserved steaming liquid and set aside.

Once cooled, over the sink, remove the stem (it should pull right out) and peel away all the charred skin. As you do this open up the pepper and discard the seeds. Rinsing the peppers under cold running water helps the process and cools down the pepper.

Once you have peeled and cleaned all the peppers place them on a cutting board. Cut them into strips and place them in a serving bowl. Continue with all the remaining peppers.

Add the remaining ingredients plus the steaming liquid and stir. Adjust the salt and pepper to taste.

Serve. Don't forget the bread!