Pour 1/2 tablespoon of the olive oil into a large skillet over high heat. When nearly smoking, add the peppers. Blacken on all sides, which will take a few minutes. Then transfer to a plastic bag, seal tight, and let sit for 20 minutes. Peel the peppers, discard the seeds and stems, and chop into 1-inch pieces. In a large skillet, add the other 1/2 tablespoon of olive oil. Toss in the peppers, parsley, cumin, garlic, and a pinch of salt. Cook over medium-low heat until the juices of the peppers evaporate, which should take 15 minutes.
