Roasted Peppers

I made a Santa Fe Stew today that required roasting chili peppers.  I had never roasted chilis before so I went to the internet.  What did we do before the internet??  I looked at several different recipes and came up with this.

Turn broiler on high.  Line a baking sheet with aluminum foil.  Brush peppers with olive oil.  Place peppers on the baking sheet and put them under the broiler.  Keep a fairly close eye on the peppers so they do not over-char.  A word to the wise...it is not advisable to start the pepper roasting process during the last 15 laps of the NASCAR Sprint Cup race at Talledega...you'll spend the whole time running back and forth between the oven and the TV.  Not that I would know or anything.

When the peppers start to blister, turn them slightly.  Keep turning until all sides are blistered and slightly charred.  Remove from under broiler and place peppers in a heat proof bowl and cover it with plastic wrap.  The steam created will make skin removal very easy.  After about 20 minutes, the peppers will be cool enough to handle.  Pull out the stems and peel and seed the peppers.