1Pepper, or as many as you like! Any color or variety
Preheat the grill to medium high or high heat.
Place the peppers on the grill. Cook until the bottom of the peppers have stated to blacken and blister, anywhere from 1 to 4 minutes. Then turn the peppers about 1/4 turn, and allow the side now facing the fire to blacken and blister. Continue until the entire pepper is dark and the skin has blistered.
Place the peppers in a bowl and cover with saran wrap or a dishtowel for about 10 minutes. Remove the cover (or let it sit longer, if you’re not in a hurry), and when cool enough to handle, peel off the skin, and split open the pepper to remove the stem, seeds and membranes.
Slice or dice the peppers according to how you want to use them.