Ingredients

Preparation

Step 1
Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high.
Step 2
Alternatively, put chiles on rack of a broiler pan 2 inches from heat.
Step 3
Roast chiles, turning frequently with tongs, until skins are blistered and lightly charred all over, 4 to 6 minutes (6 to 8 minutes if broiling). Transfer chiles immediately to a large bowl, then cover with a plate. Steam 20 minutes, then peel or rub off skin.

Recipe notes

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