Heat oven broiler (or grill) to medium high heat (about 400°F). Place washed and dried chiles on a baking sheet.

In the top rack position of your oven or directly over an open flame, char chiles until they’re well-blackened and the skin begins to blister.

Use tongs to turn peppers as they blacken, about 5 minutes per side.

Once blackened, transfer to a bowl and cover with plastic wrap; let sit for 10 minutes to loosen skins.

Wearing food-handling gloves, remove skin. If thoroughly blackened, the skin should peel right off. You can also do this under running water for even quicker removal.

Split chiles down the middle from stem to tip with a paring knife and open gently. Lay flat and scrape seeds out using the back of a paring knife or a spoon.

Dice Chiles and use right away.