Peeling and Seeding Fresh Chiles and Peppers

This technique is most often used for poblano chile peppers and can also be applied to sweet peppers. Heat a comal or dry cast-iron skillet over high heat. Add the pepper and heat, turning frequently with tongs, until the skin is charred black and blistered on all sides. Or, if you have a gas stove, use tongs to hold the pepper over the flame (I usually set it right on the grate) until charred black and blistered on all sides. Immediately slip the peppers into a plastic bag, close the bag tightly, and allow the peppers to sweat and cool for 5 to 10 minutes. In the Mexican kitchen, this technique is known as sudar (to sweat).