Roasting & Peeling Peppers Makes Them Tender

Ingredients

• sweet peppers
• olive oil or cooking oil

Method

1. Using a sharp knife, cut any sweet pepper in half lengthwise. Remove the stem and seeds from each pepper half. Rinse the peppers to remove remaining seeds.
2. To make the pepper halves lie flat, cut two or three small slits in both ends of each half. With the skin side up, press down on the pepper halves to flatten. Broil or grill the pepper halves.
3. To broil, place the flattened pepper halves on a lightly greased broiler pan. Broil about 4 inches from the heat until the pepper skin is just charred. Watch the peppers closely; this takes only minutes.
4. To grill, brush the pepper halves with olive oil or cooking oil. Cook on an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until slightly charred, turning occasionally.
5. Immediately place the hot charred peppers in a paper bag. Close the bag tightly and let the peppers stand for 10 minutes. The hot steam will loosen the charred pepper skin.
6. Remove the peppers from the bag. Use a paring knife to peel away the charred skin. Your peppers are now ready to use in salads or in any recipe calling for sweet or roasted peppers.

Notes

Reference/technique clipping by Nancy Byal, Better Homes and Gardens. Roasting or charring peppers makes the tenacious skin easy to peel away and adds a delicate smoke flavor.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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