I recommend roasting the green chiles either on the grill or under the broiler. Simply place the green chiles directly on a hot grill over high heat (photo 6) or on a broiler-safe baking sheet (photo 7) and roast until they’re nice and black like so (photo 8). Don’t forget to use tongs to flip the chiles to char all sides of the chiles. Now we place the chiles in a sealed plastic bag for about 10 minutes (photo 8) and then peel the chiles (photo 9), remove the tops and chop. Letting the chiles sit in the plastic bag sweats the skin to make peel much easier, so don’t skip this step.