When you're in the mood to bring on the heat, go ahead and grill up a batch of jalapenos to have ready for spicing up your other recipes.
Start with two skewers, wood or metal is up to you. With the two skewers parallel to each other, push the pepper onto both skewers so there's a skewer on each end of the pepper. Continue adding one pepper at a time until the skewer is full. Spray the peppers with a little oil and they're ready to go on the grill.
On a gas grill, turn one burner on medium high and place the skewered peppers directly over the heat. Close the lid and check on them every 3 to 5 minutes.
Continue grilling until the pepper skins are blistery and black, then remove from heat. Allow to cool before handling.
Using latex gloves, remove most of the blacken skins, but leave some for a smoky flavor later on. Remove stems and seeds, and discard. You should be left with soft, smokey pepper flesh. Store in an airtight container until ready to use. Good for 7 to 10 days in the refrigerator.