How do you do it? Well, if you have a gas stove, you can do it over a burner or on the outdoor bbq grill. Me, I just did it under the broiler in my oven. You broil the pepper, turning periodically, until the whole pepper skin is pretty well "blackened".
It is getting to be Hatch Chili season here in the Southwest. One of the years we are going to go to the Hatch Chili Festival in New Mexico. We usually buy 15 lbs of roasted chili's at a local Hispanic market. In September, there is a guy with a huge blow torch contraption that roasts chili & jalapeno peppers out in the parking lot every weekend. The Hatch Chili's are so good still warm out of the bag! We then clean them up and put them into the freezer for use all winter.
I put the leg ribbing on the soaker last night.
And finished this small triangular prayer shawl.