Under the Broiler:
- Place the oven rack 3 inches from the broiler element.
- Place the peppers on a sheet of aluminum foil and broil, turning them frequently.
- When the skin is completely dark, after 6 to 8 minutes, remove the peppers from the oven and wrap them in the aluminum foil.
On the Stovetop:
- Turn the flame to high and balance as many peppers on the burner as will fit easily.
- Once the skin in contact with the flame turns black, rotate the pepper.
- When the peppers are black all over, transfer them to a waiting paper bag, close the bag, and let the peppers cool to room temperature.
On the Grill:
- Place the peppers about 11 2 inches (4 cm) from the coals and turn them frequently, until they are black all over, about 5 minutes.
- Transfer them to a paper bag, close the bag, and let cool to room temperature.
After Cooking:
- When the peppers are cool enough to handle, remove as much skin as you can using your fingers.
- Cut off or pull out the stem end, carefully so that it brings as many of the seeds with it as possible.
- Cut open the pepper and scrape out the remaining seeds.
- Trim away any white ribs from the pepper.
- Turn over the pepper and place it on a clean work surface.
- Remove any remaining black skin by scraping the pepper with a knife or using a paper towel.
- Avoid rinsing the peppers, which will wash away their flavor
