Charring Peppers

Put whole bell peppers or poblanos straight on a gas burner, under the broiler or on a hot grill. Turn them with tongs as each side blackens and blisters, about eight to ten minutes in total. Drop them into a bowl, cover with a plate and leave them 15 minutes; the steam loosens the skin. Rub the skin off with your fingers or a paper towel. Don't rinse them under the tap, which washes away the smoky flavor. Pull out the stem and seeds, then slice them for salads, salsas and enchiladas.