Preheat your oven’s broiler on high. Make sure to move the oven rack so it is close to the broiler.

Line a baking sheet with foil and arrange the chiles in a single layer.

Place chiles in the oven and roast until they are black, then flip them and blacken the other side. The whole process should take no more than 15 minutes. Try to have the kitchen well ventilated since the smoke from roasting can get pretty intense.

After roasting, stick the peppers in a Ziploc bag and let them rest for at least 20 minutes. This will steam the chiles and make the skins practically fall off.

After 20 minutes, remove blackened skin, stems and the seed (optional). When handling the chiles wearing gloves is advised.

Enjoy!