Put the pepper in a heat-proof mixing bowl and cover with plastic wrap. The skin will loosen as the pepper steams, and once it's cooled down a bit, you can easily remove the skin with your fingers. We find it helpful to do this under running water.
If you don't have a gas grill, you can also char the pepper under the broiler, as with tomatoes. In this case, we recommend leaving the peppers whole and turning them every few minutes until the skin is blackened.
For an even smokier flavor, you can also roast your peppers over an outdoor grill. Place them on the hottest part of the grill and--you guessed it!--flip frequently until the skin in charred.
This method works with absolutely any kind of pepper--red or yellow, hot or sweet. This is a great way to take advantage of the bounty of peppers at the farmer's markets right now!
Do you have a favorite way for using roasted peppers in your cooking?
(Images: Emma Christensen for the Kitchn)