How to Make It
Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.
Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.
Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.
Make ahead: Up to 1 week, chilled airtight.
Pick of the Peppers:
A kaleidoscope of sweet peppers awaits at farmers' markets and grocery stores in fall: lime green to lipstick red, and classic bells to thin frying types. Most kinds will get sweeter and redder if allowed to ripen on the bush.
This all-purpose pepper comes in purple and chocolate brown as well as more familiar colors. Excellent raw, for snacking and salads; grilled; sautéed; and stuffed.
Crunchy, thinner-walled peppers include long, tapered, yellow-green to red Corno di Toro and square-shouldered Cubanelle; smaller Gypsy; and sweet, twisting, full-flavored Jimmy Nardello. Excellent raw, for snacking and salads; grilled; and sautéed whole or cut up.
If you can find them, fresh, red, thick-walled pimientos are among the sweetest, richest-tasting peppers of all. Varieties may be heart-shaped, elongated, or squat and fluted. Outstanding grilled, roasted, and stuffed.