Instructions: Roast peppers over gas burner, under broiler, or immerse in hot oil, turning until peppers skin is blistered and charred on all sides. Place in plastic bag, close and let steam 15 minutes. Under running water, remove skin from pepper. Slit pepper to open; wash out seeds and remove veins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.