Roasted peppers are available pre-roasted and cleaned in most supermarkets, but what’s the fun in that?  If you have time, here’s how to do it yourself:

Method 1: (best for multiple peppers) Coat the pepper(s) in a little bit of cooking oil, place in a baking pan and roast at 350 degrees until the outside is black.

Method 2: Hold the pepper in a pair of tongs over the open flame of a gas range (or on the grill) until black.

For both methods:  After blackened, place in a bowl and cover tightly with plastic wrap. This allows the heat from the pepper(s) to steam itself more.

After steamed and cooled slightly, puncture the pepper(s) with a knife to drain the hot, molten juices.  Using an old and clean kitchen towel or paper towel, gently rub off the blackened bits of pepper skin.  If there are some tough parts, when you are using the basic method of cleaning out a pepper, scrape the rest of the blackened skin off with a utility knife.

It is not advisable to rinse the pepper(s) even if there are little flecks of black, the juices and sliminess are essential to flavor.  Using a towel again will help remove excess flecks.