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8 gypsy peppers (about 2 1/2 pounds total; see headnote)

1/4 cup extra-virgin olive oil, plus more for roasting the peppers

Kosher salt

2 tablespoons salt-packed capers, soaked in cold water for 30 minutes

1 tablespoon tomato paste

1/2 red onion, cut into small dice (about 1 cup)

1/2 fennel bulb, cored and cut into small dice

1/2 teaspoon crushed red pepper flakes

2 tablespoons red wine vinegar

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