1. Place the peppers directly on a gas or electric burner preheated to the hottest setting. Roast the peppers until completely charred and black on all sides, turning with tongs. This will take about 6 to 8 minutes. Be sure to roast the ends of the peppers as well. Peppers can also be roasted under the broiler or over a high flame on the grill.

2. Wrap the roasted peppers in wet paper towels for 5 minutes or place them in a sealed paper bag. (This helps steam off the skin.) To peel the peppers, scrape off the charred skin with a paring knife, stiff brush, or your fingers.

3. To core and seed the peppers, cut them in half lengthwise. Cut out the stem end. Trim or scrape away any white pith and seeds inside. Roasted peppers are delectable marinated in balsamic vinegar and olive oil. Slice them into salads or puree them in soups and sauces.