Use charred peppers in our Roasted Red Pepper Soup with Quinoa Salsa
Char peppers over flame of a gas stove, turning, until blackened and blistering. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife and clean with a paper towel. Then remove stems, ribs, and seeds. Avoid running the peppers under the faucet; water quickly dulls their flavor.