1. Poke the peppers a few times with a knife tip or fork so that the steam can escape while the peppers roast.

2. Place the peppers on a baking sheet and slide the pan onto the rack six inches beneath the broiler and turn the broiler on.

3. Turn the peppers as they cook to ensure even cooking.

4. After the chiles have charred, put them in a paper bag for ten minutes, or in a bowl covered with plastic wrap.

5. Pull the skin off the peppers with your fingers or the tip of a knife.

6. Remove the seeds, stem, and veins.

7. Prepare a bunch of peppers, and store them, covered in olive oil for several weeks in the fridge.