I char them over an open flame, grill or gas range burner, then toss them in a plastic sack for 15 minutes or so to soften and loosen the skin.

I do all peppers the same way. Just red bells, roasted, then blended with sour cream, S&P, and a bit of garlic is killer.

“Life is life and fun is fun, but it's all so quiet when the goldfish die.”