For most bell and chile peppers: 1. Char in oven under broiler or on gas grill or BBQ. Watch closely and turn often; let them blister, but avoid blackening. This makes them tough to peel. 2. Wrap tightly in paper bag and let stand 10 minutes. 3. Peel and seed for pureeing. Or, plunge in ice water to stop cooking process for cooking that requires a crisper, less-cooked chile. For ancho peppers: Rub chiles with oil, then roast over coals or open flame until blistered. Peel skin off under running water. Cut off tops (reserve) and clean out seeds.