- Turn the burner's heat up to high and place the peppers over the flame.
- Let them cook, until blackened and charred, turning every couple of minutes to burn each part of the pepper.
- The rest of the procedure is the same: once charred, place the peppers in a plastic-wrap covered bowl or brown paper bag to steam. When cooled, peel, slice, and use!
What's your technique for roasting peppers? Share it with us below in the comments.