Peppers are wonderfully versatile, whether raw in a salad or cooked in a dish, but searing them and removing their skins takes them to another level – the flesh becomes soft and charred with a slight smoky flavour.
How to skin peppers
In the kitchen |
October 2014
Peppers are wonderfully versatile, whether raw in a salad or cooked in a dish, but searing them and removing their skins takes them to another level – the flesh becomes soft and charred with a slight smoky flavour.
You can sear them by roasting, grilling or holding over a naked flame, but our preferred method is the grill.
- Turn the grill to high. Cut the peppers in half and shake out the seeds.
- Put them skin-side up on the grill rack, a couple of inches from the heat.
- Cook until the skins are blackened all over – about 10-12 minutes.
- Put the hot peppers into a bowl, cover with cling film and leave to cool. This is important, as the vacuum created by the heat will help you peel them.
- Once cold, the skins will virtually walk off the peppers.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy
