Turn the broiler on high to get hot while you prep the peppers, and move an oven rack to the very top position. Cut the peppers into quarters lengthwise, removing the stem, seeds and white membranes. Place the pepper segments skin side up on a foil-lined baking sheet and roast for 10 minutes. They should be pretty well blackened and blistered all over. Remove the pan from the oven and just roll/fold the peppers up into the foil and let cool. Then pull off the skin--I usually use a small knife to help me get hold of an edge. This is a tedious process that will make you want to scream, but persevere. There will probably be some uncooked skin here and there, so just leave it. Don't rinse the peppers, as that removes a lot of flavor. Cut the skinned peppers into 1/4" strips.