Preheat a skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates on contact

Wash the peppers and pat dry

Transfer the peppers to a bowl and drizzle oil over top

Toss the peppers with your hands until they are evenly coated

Add the peppers to the pan and let them cook

Stir the peppers every minute or so, but not too often

They should begin to ‘blister’ and become tender showing charred spots, about 8 to 12 minutes

Transfer the peppers to a serving plate and sprinkle with salt, to taste and add lemon, if desired