how to peel peppers?

[asmfshr]

,put them under the broiler. real simple,even heat,works great

[KarenB]

I cut mine open and remove the ribs,seeds, stems. I then flatten them for even blackening and broil. Then in to a bowl and cover for the steam time.

[faster]

I live in Mexico, where peppers (chiles) are taken VERY seriously! Any pepper can be roasted and peeled, including poblanos (mildly hot), green bells (other colors, too). The hot peppers are almost always roasted, deseeded and peeled. Once you've done this, you may never want to eat a raw bell pepper again! When I use red bells, I mix a filling of cream cheese cubes, some minced onion and pickled jalapeno, chopped tomato, minced garlic and a goodly handful of finely-chopped cilantro. Add enough mayo to make it a good filling, and spoon it onto the roasted bell halves. (You can use raw bell halves for this, too).

In Mexico, many sauces utilize a puree made from roasted hot chiles, of which there are several varieties. The roasted, peeled and deseeded pepper is ground up in a "molcajete," or mortar and pestle, to make the puree, and then other ingredients are added according to the recipe being prepared. It is often used in sauces for things like enchiladas and for hot tacos.

Here's how I roast and peel peppers. Wash the chiles, then lay them on a hot grill or griddle (cast iron is definitely best), and stand there, pressing them down with a spatula, and flipping them occasionally, till you achieve maximum blistering/blackness. Some uncharred skin is inevitable. As they roast, they soften, making it easier to mash them down with a spatula. As they roast, they kick up a tantalizing aroma, and people will want to know what it IS.

When done, pop them promptly into a plastic bag and fold the top to seal in the peppers and the steam, which loosens the skin. Leave them there at least five minutes.

Some may say it's not good to peel them under running water, to which I say "nonsense!" A pencil-thin stream will help you remove the skins. Get ALL of the blackened/blistered skin off (a few tiny bits left behind are okay, and even add to the flavor somewhat). Skin that didn't blacken and burn need not be removed. The charred skin, however, has a texture like cardboard, so you don't want to leave more than flecks of it behind.

One of my favorite ways to eat it is to slice the roasted bells, pour a favorite french-type (or italian) dressing over them and keep them in the fridge in a jar. They're great for snacks on crackers, in sandwiches, or just to nosh. Good in salads, as long as the dressings are compatible. Good on pizza, too. Unpickled, they can be used in any dish calling for pimentos.

Depending on your planned use, you can cut them in halves, removing seeds and ribs before roasting, or roast them whole, removing those things later on. I like to slice the tops off of poblanos (anchos) which are only mildly hot, remove the seeds and ribs, leaving me with little "purses" which can be filled later on. I love poblanos, so I often stuff them with some thick slices of a mild yellow cheese that melts good (like mozzarella or jack, etc.), then roll the pepper in flour and fry in oil. It forms a loose kind of "crust," melts the cheese to a delightful goo, and it's absolutely delicious. Since it's mostly a mildly hot pepper, these will still be somewhat hot.

SAFETY NOTE: If your peppers are at ALL hot, always wash your hands (and cutting board including knife and other utensils) with LOTS of soap and water, after handling the hot chiles. Don't postpone it. If you don't do this, and touch your mouth, you'll know immediately why! Worse if you touch your eyes.