Broil whole peppers with tops 5 inches away from heat, turning
occasionally, until skin is blistered and evenly browned, but not burnt.
Place peppers in a plastic bag and let stand for 20 minutes. Peel the skin from the peppers.
Use the tip of a table knife to remove just the cap or push one end of a plastic drinking straw into the point of the berry and push it through to pop off the cap.