1. Place whole peppers on a foil lined baking sheet. Place under a broiler ( or grill) until the pepper skins start to turn dark and blister. Turn the peppers to char the other side.
2. Remove from the oven and wrap the peppers in the foil from the baking pan or place in a brown paper bag. Let them rest for 15 minutes and remove the stem, seeds and skin.
Note: The peppers may be cut, seeded and stemmed before roasting- but it seems to have more flavor with whole pepper roasting.
Plastic wrap or a plastic bag may be used in place of foil or paper bag- however it is not a preferred method.