Rinse peppers thoroughly.
Place peppers on baking sheet and broil until almost completely black, turning peppers to char evenly.
Remove from oven and place in a large plastic bag.
Seal and set aside for 20 to 30 minutes.
Remove peppers from bag and rinse under cool running water.
Remove and discard skin, core, seeds and veins.
Blot dry on paper towels.
Cut into 1/2 inch-wide strips.
In a bowl, combine remaining ingredients.
Add peppers and mix well.
Cover and refrigerate several hours.
Drain and discard marinade.