FIRST, ROAST OR CHAR THEM
To do so, you can either place them on a tray under the broiler, directly on the grill or directly on the open flame, which is what is typically done in Mexico. If I only need 1 or 2 chiles, I grill them on the stove. If I am making enough for a crowd, I prefer to use the outdoor grill.
Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh must be cooked but not burnt. Just like roasting marshmallows in a fire.
Make sure most of the skin is charred for easy removal.
SECOND, MAKE THEM SWEAT.
Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes.
THIRD, PEEL AND RINSE.
Preferably under a thin stream of cold water, remove the charred skin which should come right off.
Make a slit down one side of the pepper and remove the cluster of seeds and veins.
You are now ready to fill, chop, dice or slice!