Cooking School

How to peel and seed roasted red peppers

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Cooking School

How to peel and seed roasted red peppers

Roasted peppers are a key flavour ingredient in our Tomatillo Salsa. Here's a simple technique to make peeling and seeding them a snap.

1. On grill or over gas burner, roast peppers over high heat, turning often, until skins blister and blacken, about 15 minutes.

2. Transfer peppers to bowl or resealable plastic bag; cover tightly with plastic wrap or seal. Let peppers steam for 10 minutes. Uncover and let cool enough to handle, about
10 minutes.

3. With hands or paper towel, rub off blackened skin; cut off stems. Drain liquid from centres; cut peppers in half. With back of small knife, scrape off seeds, or rinse away under running water. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 1 month.)

Tip: You can also broil peppers in the oven. Place peppers on baking sheet; broil, turning often, until skins blacken.


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This story was originally titled "Technique: Peeling and Seeding Roasted Peppers" in the September 2011 issue. Subscribe to Canadian Living today and never miss an issue!

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Cooking School

How to peel and seed roasted red peppers

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