Oh, Botulism!

Step 1: find very cheap red peppers ($1 each at farmers market, $0.89 each at local store)










Broil peppers on one of the top racks of the oven, turn to char all sides.












Place roasted peppers in a paper bag, close bag and let the peppers steam themselves until cool enough to handle (~20 minutes). Skin the peppers with your fingers (the skin should just fall off), remove seeds and stem.










Cut into 1 cm wide strips










Press pepper strips into very clean jars. Pour olive oil over peppers. Run a knife around the outside of jar to remove bubbles. Refill, rerun knife, etc, until peppers are submerged in oil. Cover jars with clean lids, and place in fridge to preserve.

Hope you don't get botulism, which thrives in low-acid environments. Eat within a couple months? So says the internet, and the internet never lies.