Char: Roast the peppers for 2-3 minutes per side until charred and the pepper is soft when squeezed with a pair of tongs.
Steam: Place the peppers on a plan or plate and cover with plastic wrap. Or place them in a plastic bag. Let them steam for 5 minutes.
Clean: Place your knife at a 45-degree angle and glide it along the pepper to scrape off the skin. Remove the stem. Then, slice the pepper down the center and remove the seeds (see photos above.)
Use: Now your peppers can be used whole or diced for your favorite recipes.
Notes
This recipe yields 1 cup of diced roasted hatch peppers.