Roasted Peppers
Of course, if you have an outdoor grill, you can use that to grill the peppers. Once peeled, some people rinse the peppers to get all the seeds off, but others feel that washing them removes some of the flavor. Personally, I keep a bowl of cool water while I’m peeling the peppers and dip the peppers in quickly, to get rid of the seeds.Chile peppers have thinner flesh than bell peppers, so you may not get those generous, picture-perfect slices of roasted bell peppers like you would with large bell peppers – although this technique works the same with bell peppers, if you’d like to roast those. But it’s not important; it’s the flavor that’s so special.Chiles really vary in terms of thickness, density, and so forth; some will be easier to peel, and others might ne trying for those of you (or I) with OCD. But once they’re all roasted and peeled, by the time you’re drizzling them with olive oil, you’ll be congratulating yourself on a job well done.
1. Heat a cast iron skillet or grill pan over medium-high heat. Add the chiles in a single layer, not too close together. (As shown in the post. If you have a lot, best to do them in batches.)
2. Let the chiles roast until they are browned on the bottom, which will take about 10 minutes. Use tongs to turn the chiles, roasting them on all sides, until the feel cooked through. Remove each chile as it’s done and put it in a paper bag and close the top, or a heatproof bowl, covering it with a plate to make a lid. (The steam will help loosen the skins as they cool.)
3. Once the chiles are cool enough to handle, either completely cut them all the way through in half, vertically, or slit them open so they lie flat. With a paring knife, scrape away the seeds, then turn the chiles over and pull away the skin.
(With some peppers, you may be able to just pull the skin off right away, while others may be a bit more stubborn. You can leave tiny bits on, unless you feel you must trim them away with a paring knife.)
4. Quickly dip the roasted chiles in a bowl of water or run them under the faucet, if you wish, to remove any stray seeds and pat them dry. Lay them in a serving dish and drizzle them with a generous amount of olive oil, and sprinkle them with salt and pepper, finishing with a scattering of chopped or picked parsley leaves.

Storage: The chiles can be roasted up to a week in advance, marinated in the olive oil with salt and pepper, and stored in the refrigerator. (They can also be frozen, see links, below.) Serve at room temperature.