1. Preheat a broiler to high heat.
2. Place chiles in a single layer on baking sheet(s) lined with foil; broil until skin begins to char and blister.
3. Turn chiles with tongs; continue broiling and turning peppers until all sides are 70-75% blistered (6-10 min. total).
4. Transfer chiles to a bowl; tightly cover with plastic wrap and let stand for 10-15 min.
5. Pull skins off chiles (skin should come off easily; gently scrape flesh with a sharp knife if needed); discard skins.
6. Slit peppers lengthwise. Gently scrape out seeds and light-colored membranes with a knife or spoon; discard seeds and membrane.

Tasty Tips:

• You can also roast chiles directly on a grill or open flame; watch them closely and turn as needed to achieve even charring. Roast chiles directly on the grill, watching them closely and turning as needed.
• Roasted chiles may be frozen for up to 1 year. Place cooled chiles in a single layer on a tray; once they have frozen solid, transfer to a storage container. Thaw in the refrigerator before using.