Do not wash the peppers, instead wipe them thoroughly with a slightly damp cloth. Bake them in a pepper roaster and arrange them tightly in jars, placing one crushed aspirin at the bottom of each.
Sprinkle with a little salt twice while arranging. Sprinkle with a little salt at the very top and add 1 more crushed aspirin.
Close the jars of roasted red peppers with close-fitting caps immediately and turn with their caps down to vacuum seal. Store in a cool, dark room.