Fresh peppers can be roasted directly on a gas burner, grill or under the broiler. If you use the broiler you’ll need to turn the peppers periodically to get them evenly blackened. Cook until charred all over and then transfer to a plastic zip top bag to sweat. Seal the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips. Do not place under running water to peel or you will lose flavor as the oils wash off.