Red, Green, Yellow, Poblano, Jalapeño, or just about any pepper will work using this technique.
Cut the meat of the pepper away from the core and stem in three or four pieces (two with small peppers such as jalapeño). Place pepper pieces skin side up on a broiler pan or sheet pan. Place pan 6 inches under heated broiler and broil until skin is completely charred and blackened. (Alternately, you can roast the peppers on a grill skin side down over medium high heat until the skins are charred and blackened.) Remove the peppers from the heat source to a bowl, cover with plastic wrap and cool to room temperature. This allows the peppers to steam and makes it easy to remove the skins. Once cooled, peel the skins off over a bowl to catch the juices. DO NOT run under water because you want to keep all the flavor of the peppers in tact. You can use as is or slice the peppers into strips and pour a little olive oil over the top. Add a dash of Balsamic Vinegar, a few cloves of roasted garlic, salt and pepper and you have the most delicious pepper condiment. Use in salads, sandwiches, garnishes or eat as is.
To keep the roasted peppers for an extended period of time, place them in a glass jar and cover completely with XVOO. Cover and refrigerate for at least two weeks.