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best way to get the skin off roasted red peppers?

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  • flavrmeistr Jul 16, 2002 02:15 PM
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My wife would like to know the easy way to do this. She
says shaking them in a bag doesn't get it. Anyone have another more effective method?

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  1. Oops! New computer. Sorry.

    1. She's right...shaking them in a bag won't do anything. The idea is to place the just-roasted peppers in a brown paper bag (close up the top) and let them steam for about 5 minutes. The steam helps separate the skin from the flesh. Once the peppers are cool enough to handle, the skin will slip off with a little help from your fingers. The exact slipping-off technique varies; one of those things where you sort of develop your own technique over time.

      Congrats on your new computer.

      8 Replies
      1. re: GG Mora

        i find plastic ziplock bags work better than brown paper bags (I find it takes longer than 5 minutes in brown paper bags). Don't need to zip them; the steam will fold over the edge of the ziplock bag, locking the steam in the bag.

        I also find the skins slip off much more easily if the peppers are well charred on all sides. There's always those corners of the peppers that don't get roasted, and it's the hardest part to peel off.

        1. re: Linda W.

          Yes, but just be careful that the peppers aren't TOO charred; then you can't separate the skin from the burnt flesh.

          1. re: CTer

            If you are roasting peppers over an open flame, which is the only way I ever roast them, as long as the skin is black, they are perfectly well charred. Once the skin starts to get slightly ash-white, the flesh is being affected. Make sure all the skin is black, if it has not been charred, the skin wont come off.

            I also prefer using plastic to paper bags. It steams it better and the skin just falls right off.
            jake

            1. re: jake pine

              I just drop them in a pot with a lid after roasting them.

              1. re: ironmom

                This has always worked for us:

                1. Roast peppers on gas burner until completely black. (Any part that is still red will not peel.)
                2. Five minutes in paper bag.
                3. Peel under running water in the sink.
                4. Slice or pierce open over bowl to capture juices.

                Step 1 is the hardest -- requires patience!

        2. re: GG Mora

          Exactly what I do. I save those brown bags the wine comes in for this task.
          Be sure to hold the pepper over a bowl as you cut into it to save those fab juices. Mix in a bit of salt, olive oil, maybe a bit of lemon - you've got sauce!

          1. re: GG Mora

            I don't mess with any bags. Just put them in a small bowl and cover the top with plactic wrap sealing it very tightly. This does the trick and you don't have to go looking around for a paper bag or worry about the heat from the peppers melting the plastic bag.
            Good Luck

            1. re: Jambalaya

              Hate to say it, since I'm so set in my ways, but that does make sense, because I'm going to put them in a bowl anyway, and it would make sure I collected every bit of pepper juice.

              Now, what am I going to do with my paper bag collection?

          2. A serrated knife works well. The skin should just scrape off.

            1. Choose peppers that have nice straight sides and cut them into four flat pieces, discarding stems and seeds. Lay them out on a baking sheet skin side up and broil until nice and black. Steam them by inverting another sheet pan over them, or put in brown bag, whatever. Let them steam for 10 minutes or so and then peel the black parts off. Sometimes a paper towel helps to grip the skins. I find this way easier than dealing with the whole burned pepper. Never ever rinse them under water or you will lose the flavor!

              1. I've also had good luck rubbing them with a light coat of oil before roasting. While I've never really had problems with bell peppers, this has made all the difference when roasting poblanos, even the ones with lots of nooks and crannies. It seems to make it so that I don't have to expose the pepper to the heat as long and risk charring the flesh and losing so much of the pepper. I can get it browned on 2 or 3 sides, steam it in plastic for a few minutes and even the parts that weren't browned still peel off like a big sheet of plastic wrap and the pepper is cooked all the way through. I've guessed that the oil is more efficiently conducting the heat over the surface of the pepper, there by making the skin cook faster and easier to remove. Any one know if this is true?