Roasting Peppers

Pre-heat a grill on medium-high heat. Place the peppers on the heat and char the skin until all of the peppers are black on the outside (usually around 15 minutes). Turn frequently and cover grill. Do not to burn the peppers below the skin. Place the peppers in a plastic bag and refrigerate for 30 minutes. Remove the peppers from the bag and pull off the charred skin without using water. It’s okay to rinse your hands in water and remove skin but too much water will dull the flavor of the peppers. Cut off the very top potion of the peppers to remove stem and seeds.