If you have access to fresh poblano or hatch chiles, they would be terrific in this recipe. Rinse your peppers and either cook them over an open flame on your grill or gas stovetop or set them under the broiler in your oven. Cook them until they are uniformly blackened, turning often with tongs. Place them in a sealed plastic bag to cool and then peel off the blackened skin and remove the stem and seeds.