Tip: To char the peppers, lightly brush peppers and place directly under a broiler or on a gas stove burner or hot grill over open flame. Allow peppers to blister; turn. Remove from heat when small charred spots appear and immediately place in a small paper bag to cool; roll bag up to seal. When nearly cool, rub skin of pepper off with a clean towel. Sprinkle lightly with coarse sea salt.