Pimientos are easy to prepare from fresh red peppers and are much tastier than the usual canned pimientos. Wash the peppers. Lay them on their sides in a broiler pan; broil 2 inches from the heat, turning frequently with tongs, for about 15 to 20 minutes; or cook them directly over a gas or wood flame until the skin is charred and blistered.
Place the hot peppers in a paper bag; close it tightly and let the peppers steam for 10 minutes or longer. With a small knife, peel off the charred skin, then rub off any remaining shreds of skin.
Remove seeds and pith from the in-side; slice the red flesh into strips. Pack the pimientos loosely in jars and cover with vegetable oil. Pimientos will keep in the refrigerator for about a week. Or pack them in freezer containers and freeze for up to 6 months.
Serve pimientos chilled or at room temperature as one of the foods on an antipasto plate. Or use them in salads. pasta sauces, casseroles, stir-fried dishes, or hero sandwiches.