Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.
Broiler method:
Preheat broiler.
Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.
