Preheat your oven to 500° and line a rimmed, metal baking sheet with aluminum foil.
Place peppers onto the pan and slide onto the middle rack of your oven and roast for 25-35 minutes, depending on the size of your peppers. Use tongs to turn the peppers every 10 minutes.
Once roasted, transfer the charred peppers to a bowl and cover tightly with plastic wrap. If roasting only 1 our 2 peppers, fold up in the foil. Allow the peppers to sit for 10-15 minutes.
Once the peppers are safe to handle, pull the stems out and peel the outer skin off of the pepper. Cut one side to open the pepper up and use the blunt side of your knife to scrape any seeds out. Discard stem, skin and seeds.
Use immediately or store peppers in a glass jar (with a tight fitting lid), along with any liquid that has collected in the bowl.
Refrigerate for up to a week.
**this method can be done with jalapenos, poblano peppers etc. Just adjust the time depending on the size of your peppers.