Place your peppers directly over the flame on a gas stove, OR toss in a little oil and broil in the oven on a sheet pan until the skin starts to char, blacken and blister... like cruddy blister.

Make sure to turn the peppers over using tongs so that each and every side of the pepper has a chance to char and blacken.

Once all sides of the peppers are nicely blackened, place them in a large bowl and cover tightly with plastic wrap to allow the skin to fall off by the steam that results from the heat trapped in the bowl.

Once the peppers are cool enough to handle, remove the skin by peeling it away with your fingers and discard. You can run it under the faucet too, to help peel away all the burnt skin, but it has more flavor if you peel it without rinsing it. You should now have perfectly roasted peppers you can use in salads, sandwiches and appetizers, or puree them for dips, sauces and soups. You can eat them plain, or marinate them in olive oil, chopped garlic and a little salt for a punch of flavor.