Nice! If they are the very thin Thai chilis, it might be too much hassle, but this method works with any green chilis. Traditionally, it’s done over a fire but you can set the chilis directly on the stove burner.You want to blister and fully blacken the skin of the chili. From there, it goes directly into a zip lock or Tupperware container. You leave it sealed for 30 seconds or about a minute or so. The steam coming from the chilis in the container is enough where the skins peal right off no microwave or extra steps needed. You can do the same thing for roasted red peppers as well.