Skinning peppers and tomatoes
June 13, 2006
I hate skinning peppers. Love skinning tomatoes. Both are often well worth doing – improving the taste and texture of the final creation.
I tried this new method for charring the pepper skin – heating up a heat diffuser over a high gas flame and simply plonking the pepper on top, turning it once the skin is speckled black. Sealed it in a tupperware container for 20 odd minutes to steam. Peeled quite nicely.
Doing tomatoes is far more fun – like peeling dried glue off your fingers. Immerse the tomato in boiling water for a couple of minutes, incise the skin with a sharp knife and it virtually peels itself. Love that warm sticky-finger feeling hmmmm…..