I discovered there's a narrow window between peppers cooked enough to make a smooth puree and cooked so long they get dry and can't be peeled. Sug...

When I made this, I found that the technique worked much better on the larger pieces of pepper. On the smaller pieces, the skin and the flesh kind of melted together.

Personally, I "roast" peppers directly on gas burners (hopefully you have them), sometimes six at a time. After that they steam in a paper bag or in a bowl under cling wrap for maybe 30 minutes. After that they peel and puree easily. Some residual burned skin is not such a bad thng.
For dried peppers such as noras I pour boiling water over them, allow them to soften and then stem and seed them.

Sorry to hear that! Was your oven on convection? I started them on convection once, but switched it off when it seemed they were drying out. Thanks for the feedback -- I'll make a note in the recipe.