Move the oven rack to the highest position near the heat source.

Heat oven to 400 degrees.

Cover baking sheet with aluminum foil.

Place chiles on sheet. If you have a lot, make sure they are positioned in a single layer.

Place pan in the oven. Bake for 4 - 5 minutes or until skin is blistered and 75% blackened.

After the first 5 minutes, remove the pan and use the tongs to turn the peppers.

Return to the oven.

Take the clean kitchen towel and get it moist. Try and wring out most of the water. Set aside.

After 3 - 5 minutes the peppers will be completely roasted. Remember to take them out before they’re completely black.

Use the tongs to move the chiles onto the prepared damp towel.

Roll the peppers in the towel to allow them to steam. This will be very hot so be careful not to burn yourself and to keep out of reach of children.

After 15 minutes, unwrap the chiles. This steaming will have loosened the skin.

You can peel and discard the skin. Also remove the tops and stems.

Now use the spoon to gently split open the chiles. Use the spoon to scoop out the seeds and discard them.