Put some peppers into your skillet without removing
the seeds or the stems. Cook on both sides on high heat.
Hint: Hold the stems. It helps when moving the peppers in the hot heat.
After the peppers becomes a little pliable use your
spatula and press them on the heated pan. Give special
attention to the tips of the peppers. They curve
upwards and need to be pressed down.
Allow your blacken peppers to cool down before
removing the paper like skins.
The skin should be very easy to remove.
Carefully cut around the pepper and then grip
the whole pepper while removing the seeds by
pulling on the stem. Don't worry if some of the
seeds remain. Remaining seeds add to the flavor
of the peppers.
Now your peppers are ready for storage. You can
refrigerate, freeze, or add them to your
favorite dish that calls for
peppers.
When finished you will have lots of skins
for your compost pile.
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