Serious Eats: Talk

Fresh vs Dried Chilis

A few weeks ago I made chili using dried chilis that I toasted, soaked in boiling water to soften then pureed into a paste. I have a bunch of fresh chili peppers from the Farmer's market and am wondering how to achieve the same thing.
Should I just roast them (how?), remove seeds, puree and add to the chili?

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