It makes the skin come off which you do not want in recipes.also makes the flesh of the pepper tender and easy to store.and when roasting them.they smoke when they burn and adds a great flavor to the peppers.I don't do as many as other folks around here,and 100 pounds last almost the year.but I save as many perfect looking ones as I can and roast(burn the skin)over my bar B Q grills using mesquite wood, cedar our peacan wood make them taste gooder.put a small dab of bacon grease in a double boiler and a brick of velveta cheese cut up into small chunks and a bunch of roasted over wood green chile peppers chopped up into chunks melt it together and use chips to scoop it up and eat.eemmmmgood. and an ice cold brew from the ice chest.hard ta beat if you like that kinda stuff..