1) Toaster oven
2) Chilies - amount depends on you.
3) Aluminum Foil (optional)
4) Cutting board
6) Ziptop bag
*WARNING: Handling chilies with your bare hands gets the oils (capsaicin) onto your hands, and it can stay there after a couple of washings. Be careful not to touch your face/nose/eyes (I learned the when I was quite a bit younger), it will burn and not feel pleasant. If you want to avoid this, wear gloves....unless you're training yourself to withstand pepper spray for some reason.*
For the first step, you need to acquire the chilies that you would like to roast (big jims, hatch, habenero, anahiem etc). For this instructable, I used hatch chilies and a couple of jalapenos for some extra kick.
Once you have your chilies rinsed and your cutting area all set up, preheat your toaster oven to 375-400 degrees F and if possible have the rack on the top most position (if your oven has a broil setting, that's what we're going to be using). Now just cut the chilies into manageable sizes, mine were about 1"x2" rectangles. (I removed the seeds and the main vein (the placenta) onto which the seeds are attached; this isn't necessary and this actually takes away from the "heat"...but I'm not a fan of seeds, and it's easier to remove the placenta with the seeds attached than to pick off the tiny seeds by hand).