On the Grill
- Set the flame on high.
- Evenly space the chile in a single layer around the grill.
- Use tongs to flip the chile often.
- Cook until the skin is bubbled and black around the chile.
- Immediately pull the chile off and place in cold water to peal.
In the Oven
- Poke a couple holes in the chile with a fork.
- Evenly space the chile in a single layer on a non-stick cooking tray.
- Set the broiler to high.
- Place the tray on the rack closest to the broiler.
- Cook until the skin bubbled and brown/black (approx. 5 min. per side).
- Immediately place in cold water to peal.
