You can roast and char the peppers in the oven or over a flame on a gas stove. I prefer the gas stove method because it results in a smoky, rich flavor. I place the peppers over a high flame on the gas cooktop. Don’t be afraid to place it directly on the burner. Turn the peppers continuously with a long fork or some tongs until completely black and charred. Place the charred peppers in a brown bag or under a large bowl for 10-15 minutes to steam. Remove skin and seeds and use as needed. Great method to use with eggplant to make a smoky, silky baba ganoush too.