3 pounds assorted chiles and sweet peppers, such as cherry, Italian Roaster, Yellow Sunrise, bell, poblano, and Santa Fe Grande
Extra-virgin olive oil, for tossing
Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.
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