Preheat Grill to 500° F
Clean peppers - leave whole and do not cut
Place on preheated grill racks.
Use tongs to turn each pepper as it chars.
In between turning leave the LID of the grill ON.
Turn about every 5 minutes, until every side is charred.
Once each pepper is charred, remove to a bowl, cover with foil.
Repeat this for each pepper as it finished.
Once all peppers are in the bowl, cover again and allow them to remain in bowl, covered for 1/2 hour.
While they are resting, chop and clean your celery (if you want to make roasted red pepper salad)Set celery aside.
Uncover roasted peppers.
Retain foil.
Use foil to hold the stems and skins that you will be sliding off.
Work with each pepper one at a time (DO NOTE THEY WILL STILL BE VERY HOT to touch).
Hold each pepper in your hand, the skin will peel off.
Toss the skin onto the foil.
Next, either cut the stem/top off and then slice the pepper in 1/2.
Get as many of the seeds off as you can, sliding your fingers down the pith (yes, you will get your hands dirty).
Don't worry not all of the seeds will come out, you will be eating some, it's OK!
Repeat this for every pepper.
Next, use kitchen scissors and cut these peppers into pieces.
Add in celery and salt.
Toss.
Eat warm or cold.
These are really delicious on top of crostini, or grilled seafood.