First, clean with water the bell peppers and preheat the grill (or the oven/ air-fryer);

Then, place the bell peppers on the preheated grill (or oven/ air-fryer) and leave them to cook until you get a black and crispy film (if you roast the bell peppers in the oven you will get a matte film) on the surface;

Turn the bell peppers on all sides, to roast them evenly;

Once the bell peppers have been roasted on all sides, place them in a large bowl and cover the bowl to allow them to soften while they cool;

After about 10 minutes, start cleaning the bell peppers that have cooled down. If you need to, use a bowl with water to rinse your fingers from the remnants of the peel that remain stuck to your fingers;

After peeling the bell peppers, you need to remove the seeds and the spine from inside them, using your hands or a fork;

Now, place the peels bell peppers, without seeds into a bowl and add some salt on top of every bell pepper layer;

After you finish this, place the roasted red bell peppers in a jar and pour the juice left in the bowl, which is their own juice released after the cooking process;

Close the lid of the jar and don’t forget to sterilize the roasted red bell peppers by using the Bain-Marie canning method. This way, you can enjoy the roasted bell pepper jars for 1 year after cooking them.