Light your grill to high heat, we have some blistering to do.
Wash your fresh red pepper, taking care to remove the sticker!
Place the red pepper over the hottest part of the grill and grill it until the skin is black.
Once the skin is black on one side, use your tongs to rotate the red pepper and continue to char the skin all over the pepper.
Continue rotating and charring until your pepper's skin is charred all over. I know, it doesn't look very delicious right now, but there is some magic happening on the inside of that skin. This whole process should take about 20 minutes, depending on how hot your grill is.
Immediately place the hot, charred red pepper in a bowl and cover tightly with the plastic wrap.
Leave the roasted red pepper in the bowl, covered (don't peak!) while you work on the rest of the meal. Over the next 10 minutes, the steam from the hot pepper will help to loosen the rest of that skin while it continues to cook on the inside.
After 10 minutes (or longer if you had to finish your meal, it can sit in there until cool if you like), remove the plastic wrap and place the red pepper on a cutting board.
Using tongs, a knife and your fingers, peel and scrape away the skin from the roasted red pepper.
Holding the stem in one hand, slice down and around the core of the red pepper, leaving the seed pod whole, right around the stem.
Further slice your roasted red pepper as appropriate for whatever you are going to infuse with its deliciousness.