Roasted Chili Peppers (in the oven)

Place whole chili peppers on a lightly oiled baking sheet and broil about 10-15 minutes, or until skins are thoroughly blackened. Flip the peppers to expose the other side and broil another 5-10 minutes, or until skins are thoroughly charred. Add chili peppers to a plastic or paper bag and seal so they steam through.  When cool enough to handle, peel the skin off and remove the seeds and membranes from inside the chilies.  Do not wash or you will lose the delicious flavor.  Now they are ready to use.  You can use them whole, chopped, or freeze up to 6 months.