Roastin' Peppers

Firefighters like to play with fire – especially when it results in peppers this good

When roastin' peppers, I like to use the gas grill. You can do this on the stove top, but in Southern California the weather is pretty much always perfect for grilling and this keeps the heat and the smell of burning peppers outside.  This is so simple, but makes a world of difference in the Chicken and Turkey Chili.

With the grill on high, place the peppers on and turn them every five minutes or so until the skin is charred all the way around.  Then, to make the charred skin easy to remove, drop them in a plastic or paper bag and let them sit for a few minutes to steam.  Take them out of the bag and the skin should easily peel off. Chop them up and use!