Instructions: Preheat the broiler. Place the whole peppers on a baking tray. Place on the top rack of the oven. Roast until the skin becomes puffed and charred, turning as needed to blacken the entire surface.

Place the peppers in a sealable plastic bag and seal tightly. Let stand for several minutes to steam. Remove the peppers and strip off the charred skin. Remove the stems and seeds. Chop or puree as needed.

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