Little Malice wrote:

> Do you roast your own peppers, Mark? Or buy them -- I've used
> the jarred once in a recipe that called for them. I've heard
> that those lucky souls with gas stoves can roast them right
> on their range top, but I could be mistaken...

My range is electric, and I do them under the broiler. Works great.
Broil, turning often, until all sides are starting to blacken and
blister. Toss them in a paper bag and close the bag. Let them cool
a while, then slip the skins off.

Serene