Preheat the broiler. Line a baking sheet with aluminum foil. This makes it easier to clean the pan.
Wash the peppers and place them on the prepared baking sheet and broil until black and blistered, about five to ten minutes. Turn the peppers with cooking tongs and continue broiling and turning until the skins on all sides are blackened.
Alternatively, you can blister the peppers on an open flame, either on the stovetop or on a BBQ.
Remove from the oven and wrap in the aluminum foil or place in a paper bag to steam them.
After about ten minutes, the peppers should be cool enough to handle. Remove the skins. Core the peppers and remove the seeds and membrane. Slice the peppers into strips.
Serve warm or at room temperature or chill until ready to use.
Notes
Note: You can also roast other types of peppers and chiles this way. For a twist of flavor, marinate the roasted peppers in olive oil and spices before using in salads and sandwiches.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze excess peppers for longer storage.Nutritional values are approximate and based on 1 pepper.