For sauce, to roast fresh poblano or Anaheim peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 15 to 20 minutes or until skins are blistered and dark. Remove from baking sheet; immediately cover tightly with foil. Let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling skin off in strips; discard skin. Coarsely chop roasted peppers; set aside.