Peppers are available in so many glorious colors and the roasting process adds a sweet, smokey taste that makes them the perfect addition to antipastos, salads, sauces, sandwiches, and pasta dishes.
1. Place the pepper over a high flame, turning it as it blackens.
2. Remove the pepper from the flame and let it sweat in a closed paper bag for 5 minutes.
3. Take a knife—or use your fingers—and remove all of the charred skin.
4.Remove any excess skin with a paper towel.
5. Insert a paring knife next to the stem, cut around it, and gently remove. Make an incision down the side of the pepper and spread it flat.
6. Remove the membranes and scrape out the seeds. Rinse in cool water to remove any excess skin or seeds.
Barbara Adams Beyond Wonderful
Cooking Tips and Techniques.
