1.   Remove chile pepper.

2.   Remove peppers from the bag and peel off the skin.

3.   Remove peppers with a slotted spoon and discard.

4.   Remove peppers with a slotted spoon, and reserve.

5.   Remove the peppers and peel them.

6.   Remove the peppers from their sauce and slice them in half.

7.   Remove the peppers from the fire and mince.

8.   Remove pepper from bag and under running cold water, slip off the charred skin.

9.   Using a slotted spoon, remove peppers from pot and put into a colander.