Wash peppers and pick off leaves.
Place on a cutting board and pat dry.
Using a fork or sharp utensil, poke tiny holes in peppers to allow steam to release while cooking.
Heat a large saute pan or skillet over medium-high heat with a small amount of oil.
After heating the oil, add the peppers carefully in a single layer into the heated pan.
Cook for approximately six minutes, turning occasionally with a spatula.
When peppers are charred and blistered on all sides, sprinkle with the desired amount of salt.
Remove from heat and serve immediately.