Wash and dry your chiles before you start.

Turn your stove top to medium high heat on two burners. Be careful when using an open flame. Make sure you have proper utensils and attire on.

Place the green chili pepper directly on the open flame. Don't overcrowd the flame. Two at a time is fine.

Wait for about 2 to 3 minutes and check to see if there is blistering on the outside of the chili pepper. Blistering is when the skin will have bubbles and start to turn black. Don't worry, this is not burning. It is just charring and removing that outer portion of the skin.

Once you see heavily blistering on one side of the chili pepper, rotate it so that you get all sides of the chili pepper roasted.

Once all sides are fully blistered and charred. Remove chili peppers and place them in a bowl.

Using Saran wrap, cling wrap or any type of plastic wrap. Wrap your bowl tightly so that no air escapes.

Wait for about 10 to 15 minutes and you will see that moisture from the chilies will release. There will be some condensation on the top of your plastic wrap that you can see.

Once the chilies have cooled for about 10 minutes. Remove the plastic wrap and start peeling.

Using plastic gloves, run your thumbs down the sides of the chili pepper. You should notice that the skin is starting to slide off easily. If the skin does not come off easily, you need to wrap them and let them sit for another 5 minutes.

Once you get to the end of the peeling process, run your green chili under cool water to finish removing all black parts of the skin.

Place your chili on a cutting board and cut the top off. Cut down the center and scrape out the seeds.

Diced, chopped or Julianne your chili peppers. Different recipes will call for different styles of cutting.

Once your chili peppers have cooled. If you are not immediately using them. Keep them whole and lay them flat in a Ziploc freezer bag or a shallow container. Try to remove as much air as possible to keep them fresh. They can stay frozen for up to 5 months.