Skinning peppers and tomatoes

June 13, 2006


Roasting a pepper

Originally uploaded by tostadora.

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…..

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