If you are like me then you might get caught up in the ease of purchasing canned chilis and peppers. I often purchase the green chilis and roasted jalapeños for use in tacos and enchiladas. Recently it occurred to me that this would be a really easy store-bought can to remove from my cupboard.
Anyone who has ever made roasted red peppers knows this is about the easiest task out there. For us, not having a gas stove, we use the grill, but it really does not take that much longer.
Jalapeños (as many as you think you can/will use in a few weeks, unless you are canning them)
Preheat grill to a medium-low heat (around 300 degrees). Place washed jalapeños on the grill and turn every 3-4 minutes. When all sides are black and bubbled move the peppers into a gallon sized plastic bag and seal. Allow the peppers to sit for 10 minutes, starting with the last pepper you put in the bag. This time will allow the skins to separate from the meat of the pepper.Put on latex gloves. Also, I did this part outside to avoid breathing too many hot pepper fumes.
Remove peppers from the bag and use a knife to cut the top (stem) off the pepper. Slide skins off the meat. Cut the pepper in half and remove as many seeds and stems as you would like.
The more you keep the hotter these will be. Chop into small pieces and place in an air tight container. Place in refrigerator and enjoy within a few weeks.