Peppers and chilies of all types, including ripe pimientos and mild green chilies, such as Anaheims or poblanos, are delicious when grilled, and blistering their skin makes them easy to peel. If you are not grilling but want to peel peppers, you can roast them over a gas flame on the stovetop or in a preheated broiler as close as possible to the heating element. Then simply follow the directions in this recipe for steaming, cooling, seeding and peeling.
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