How to Roast and Skin a Red Pepper

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Published Sep 9, 2013

There are plenty of uses for roasted red peppers, and though a jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.

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TRANSCRIPT
This is how you roast a pepper without turning on your oven. You just take your pepper. You cut it along the sides. You split it open. Remove the stem and the seeds. You just put your pepper right on the flame. You're basically grilling it on your oven. Once it's fully blackened, just turn it off and you let it sit for a second to cool down and you take the pepper, you put it in the bag and you just whip it around. It starts taking off all of the skin while it's hot and once you've done that for a little bit and it's all loosened, then you take it over to the sink and then you finish the rinsing and there you go, quick roasted red pepper.

Category: Health

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How to Roast and Skin a Red Pepper - CHOW Tip

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