1.   Transfer the pepper to a processor.

2.   Transfer peppers to sealable plastic baggie, close and set aside until peppers cool.

3.   Transfer peppers to a bowl and let stand, covered, until cool enough to handle.

4.   Using a slotted spoon, transfer the peppers to a plate.

5.   With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet.