To roast the red peppers, cut in half and remove the stems, seeds, and ribs. Place cut side down on an oiled sheet pan. Place the pan in a very hot over or under a broiler. Roast or broil until evenly charred. remove from the oven or broiler and cover immediately, using an inverted sheet pan. Let stand for 30 minutes, to steam the peppers and make the skin easier to remove. When cool enough to handle peppers, scrape skin off, remove seeds, and dice.