Preheat the oven to 450°F
Wash and dry the peppers
Place the peppers on a baking sheet
Roast the peppers for 20 to 30 minutes, turning occasionally, until the skins are charred and blistered
Remove the peppers from the oven
Transfer the peppers to a bowl and cover with plastic wrap or a lid
Let the peppers steam for 10 to 15 minutes
Peel off the skins
Remove the stems, seeds, and membranes
Slice or leave whole as desired
Use immediately or store in an airtight container