I absolutely adore using roasted red peppers to add a gourmet touch to sandwiches, salads, and all sorts of entrees. I already gave you a primer on how to roast red peppers, but lately I've been using this easy tip for peeling them that I wanted to share.
You can roast peppers several different ways: I prefer to coat mine lightly with olive oil and blacken them in the broiler for five to 10 minutes. No matter what your method, this trick gets the blackened skins off easily. To find out how, read more.
Remove the peppers from the oven and place them on a flat surface with an overturned bowl on top, so it completely covers the peppers. The bowl will trap the heat from the peppers and fill with steam. This "steaming" process will loosen the skins so that they peel off easily.
After five to 10 minutes, remove the bowl, turn it right side up, and place it on your prep surface. Carefully peel the skins off of the peppers and drop the discarded skins into the bowl. Then, you can just toss the skins in the trash.
Do you have an easy way for peeling peppers? Let us know below!
Mango
Charles Tyrwhitt
Dress for Less
I usually just put my peppers in a bowl and cover it with plastic wrap. Your way is much "greener" and I'll be using it from now on...
1I saw Martha Stewart do it the other day on TV and she used her stove top to blacken them. Turn the grate over and nestle the peppers in then turn the gas flame on. Turn them to get it even, then she wrapped them in paper towel and let them sit for a few minutes.
I agree with FinnLover though, your way sounds greener. No waste. I'd probably opt for it! Good thinking!
2i think that i tried that a while back and i really makes things easy...i love to raost peppers too! they really do make dishes a little more flavorful.
3you don't even need the extra calories of olive oil! broil them until the skin turns black, then put them in a paper bag, and seal it. let them sit for a few minutes, and once you take them out, the skin will peel right off!
4Thanks Yum and ladies for the advice. I will be trying this.
5i just get the peppers and lay them on top of the flame on the stove for about 2 minutes. then remove skins, easier i think.
6I roast mine w/o the olive oil too! It's unnecessary! I saw on the foodnetwork, to put them in a paper bag and let them steam & stuff, then shake the bag. It gets a lot of the skin off, but not all.
I use leftover bags from the liquor store. I guess it's a law or something they have to put liquor in a paper bag here, is it the same everywhere? Anyway, I roast peppers about as often as I go to the liquor store (not that often!), so I usually have a paper bag to reuse!
7I've always put them in a brown paper bag to sweat them - but this sounds easier than looking for one of those in my crowded kitchen! And. I never use olive oil - they brown perfectly without them, and who needs the extra calories?
8here in mexico we roast the chiles poblanos in the stove... until they are black and then put them in a plastic bag... until they really sweat the skin of... then try to peal the post of the skin and then wash them a little... it's really easy to do so
9I PUT MY ROASTED PEPERS IN THE FREEZER TO COOL DOWN THEN IT MAKES IT EASY TO PEEL,JUST A FEW MIN, IF I AM NOT GOING TO MAKE CHILE REYENOS ( HOPE I AM SPELLING IT RIGHT) I PUT THEM IN THE REFRIGERATOR OVERNIGHT, THERE SO EASY TO PEEL THE NEXT DAY . ADD YOUR FILLING, COAT, WITH A BEATEN EGG ,FRY TILL LIGHTLY BROWN .
10Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.