Frequently, a recipe will call for some form of roasted hot pepper. It might give you directions for roasting, but, than again, it might not. Any time you're going to barbecue, you can sacrifice a little bit of your grill space, and, in return, have some roasted poblano ready for later.
Why poblano? It isn't as high in Scoville Heat Units as, say, jalapeno or habanero. That's good. Roasting makes the peppers hotter, and these aren't for a sauce....
*One of these days, I'll try to make hot sauce out of these. But not yet. Toss them out. You should take out the trash after doing so; they'll get quite pungent