• Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
• Place the chiles directly over the fire.
• Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.

If using the peppers immediately

• Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
• Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.

If saving to freeze

• Place the peppers in large resealable bags.
• Seal and let sit out until cooled.
• Open the bags and remove as much air as possible. Re-seal and freeze until needed.
• To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.