The first thing I do is roast my chili peppers. This can be done a day or two before if you’d like. Cut the tops off the peppers and remove seeds and membranes. slice into strips and place skin side up on a cookie sheet. Place the cookie sheet in the oven with your broiler set to high and stay close by to keep an eye on them. When the skins are blackened and bubbly, remove the cookie sheet from the oven and use tongs to immediately transfer the peppers to a gallon-size zip-top bag. Seal the bag and let them hang out while you get everything else ready. For alternate methods and further explanation, you can read all about
How To Roast Peppers here.