My cookbook (Good Housekeeping) says grill them skin-side up until charred. Then cover with a cloth or place in a covered bowl - the steam will help to lift the skins. When cool enough to handle just peel away the skin. Never tried it myself though!
Sandra.
The message about grilling the peppers works. I would suggest you purchase and grill a few more peppers than you think you'll need until you get the hang of it. It really depends on what you plan to do with the peeled peppers. If you are going to stuff the peppers for chile rellanos, grill several extras because if you gril too long or leave them to steam too long, they will fall apart. If however, you plan to use the grilled peppers with other ingredients in a condiment or side dish, it really won't matter if they fall apart. The charred skin will slide off, but it's pretty messy.
Pepper (Capsicums or bell peppers) and Aubergines can be charred on the stove top to save on gas. If you have a gas stove top then you can stab a pepper or aubergine with a fork near the stem and then burn it on the flame. The aubergine must he left to cool after sufficient blistering. The pepper must become black and then be quickly wrapped in cling plastic film. This traps the moisture and then help the skin to loosen. You can then peel the skin easily. WIpe the bit of black skin with an kitchen towel or wash off gently so as not to loose the flavour of the pepper. You can then cut the pepper as you like into strips or dice or paysanne or chunks and use in pickles or salad or preserves or pesto or sauces. Take care to dry anyting being used in pickles. Also the aubergine can be skiined and used in babaganous, mutabel or hunkar beyindi. You can use the mashed flesh of the roasted aubergine to make these dishes or incorporate in a sauce like bechamel or white sauce.
Bon Apetite Achut
also you can put the hot peppers in a food grade plastic bag a let sit for a hour or two
then the skin will come right off
we do that here in new mexico with the big bags of chiles that are roasted 30.lbs or more
i cut the tops and botoms off. save the top and bottom for another use (freeze or not). make a cut in the cylinder you have left, remove the white ribs. open up flat and press down on areas which rise. you have one long strip now. place under broiler until blackened. remove to a paper bag tightly fold the top and let sit for 10-15 minutes. the peels come right off easily. if any stubborness at all, the tip of a paring knife will get it started.
I grill peppers all year long. The easiest way I have found is to simply grill until black either on an outside grill, inside grill pan or open flame from a gas range, the skin will blister, then put them in a plain brown paper lunch bag or if you are grilling a lot use a plain paper grocery bag. Lots of people use ziplocs and sealed containers, etc. I have never had a problem doing it this way. Simply put them in the bag then roll it up to close. Let them sit as long as you need but definitely wait until cool enough to handle.
Grill peppers (usually red or orange, other colors don't taste as good), under your oven's broiler unit. Move the shelf as high as it will go and still allow the peppers to fit beneath. Wash peppers, remove stickers. Cut tops off near the stem, cut as thin a slice as possible off. Discard seeds and tops. Remove the core of seeds, and any extra seeds and white connective tissue inside. Place peppers on a cookie sheet covered with aluminum foil underneath the pre-heated broiler unit. Leave the oven door partially open. This will keep the broiler hot, otherwise the temperature will go down. Let them broil for at least 10 minutes on each side, sometimes 15 minutes will do. Remove cookie sheet from broiler and turn peppers 1/3 of the way. Repeat broiling time, then turn again. They should be charred on all sides. Remove from broiler and wrap with some more aluminum foil. Let them sit 15 minutes or longer until cool enough to handle. Peel them with your fingers and a small knife to help. Trim off very burned parts, but if you're careful there shouldn't be any. Don't wash the peppers because that removes the delicious carmelized sugars you just tried so hard to acquire. Tear into long strips. You can sprinkle them with some salt, and or add balsamic vinegar and or olive oil, garlic optional. Serve at room temperature if possible. Add to salads, sandwiches, dishes, or just eat them plain. Store in a sealed container in the 'frige.
What you can do also, is blanch the peppers to be peeled and then place them in aziploc bag. Seal the bag. Let it sit about 10 - 20 minutes It will steam inside the bag. Then open the bag and place under cold running water while brushing back the skin . It will come off with ease.
after blackening, while still hot, just place inside a paper sandwich bag and fold it to keep the steam in. The skin will
just peel right off once its cooled.
Hope this helps.
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