Heat grill or gas burner to high. Wash and dry peppers. Place whole peppers on grill grate or directly on gas burner. Watch closely and turn until all sides are nicely charred (skin should be blistered and black in spots). Place hot peppers in a heat-proof bowl and cover tightly with plastic wrap. Set aside for 15-20 minutes (make sure bowl is tightly sealed to hold in steam, which loosens skins).
Heat broiler to high. Place peppers on a foil-lined baking sheet and place oven rack in upper third of oven. Broil peppers, turning every few minutes, until charred on all sides. Carefully transfer to a heatproof bowl, seal with plastic wrap and proceed as described above.
Working over bowl to save juice, peel the peppers by hand and remove seeds. Store peppers in juice until ready to serve. Peppers will keep two to three days if covered and refrigerated. Or store in a zip-top plastic bag and freeze for several months.
Bell, Anaheim, Poblano and Hatch Chilies can all be roasted. Save the pepper juice – it makes a great addition to vinaigrettes, soups and even cocktails!