Note on roasting chiles and bell peppers

1. 1

   I use different methods for roasting and peeling bell peppers and chiles.

2. 2

   I roast lightly oiled bell peppers on a grill; their thick, meaty walls do not break down the way the thin walls of most chiles do.

3. 3

   Alternatively, you can grill them on a wire rack over a gas burner; the aroma they will create in your house is like heaven.

4. 4

   Most chile peppers, on the other hand, are best when shocked out of their thin skins.

5. 5

   I heat plenty of vegetable oil to 365 degrees in a deep-fryer or heavy saucepan, then carefully submerge the chiles in the hot oil.

6. 6

   (You can get the job done in less oil if you turn the chiles from time to time.)

7. 7

   Once the bell peppers or chiles have blistered all over, transfer them to a large bowl lined with paper towels and cover the bowl tightly with plastic wrap.

8. 8

   Allow them to steam for about 5 minutes.

9. 9

   If preparing chiles, protect your hands by wearing rubber gloves.

10. 10

    Take the peppers out of the bowl and delicately pull off their skins, using your fingers or a small knife.

No additional tips available.