Instructions: Hold the pepper with tongs, or skewer with a long fork. Hold the pepper directly in the highest flame available on the stove. Cook until the skin of the pepper blackens
uniformly all the way around. When the pepper is totally blackened, place it

In a paper bag and fold the bag closed. Allow the bag to rest for about 5 minutes, giving the
pepper time to "steam."

WEAR GLOVES

Remove the pepper from the bag. Use a small paring knife to gently peel away the burnt skin. If you prefer, you may run the pepper under cold tap water to remove the skins.

With a paring knife, slit the pepper from the seedpod to the tip, cutting on one side only. Reach in the pepper and gently squeeze the seeds off the pod with your fingers.

Rinse the pepper again to remove all the seeds from inside. Dry the pepper thoroughly with a paper towel.

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