This dish is wonderful served with black beans and white rice!
Recipe adapted from Williams-Sonoma Collection Series, The Williams-Sonoma Collection: Roasting
The natural oils present in chilies can burn your fingers (and your eyes, if you rub them), so it’s best to wear rubber or plastic gloves when handling the hotter ones. Trim away the stem end, cut the chili in half lengthwise, and strip out the seeds and ribs. Then slice, dice or mince as directed. If you choose not to wear gloves, remember not to touch your face until after you have washed your hands thoroughly with soap and hot water.