This skill will come in handy for the recipe I’m about to post next.
Preheat your broiler and put the rack up as close as it can get to the broiler. Cut your peppers into eighths. Place them (skin side up) on a baking sheet. Broil for 10-12 minutes, or until the skin starts to bubble and blacken. Remove them from the heat, and wait for them to cool before using them in a recipe. It’s that simple. If your peppers aren’t that big, you can cut them into quarters instead. If you’re roasting chilis, be sure to wear gloves while handling them.