{"id":17,"date":"2019-04-21T19:03:18","date_gmt":"2019-04-21T19:03:18","guid":{"rendered":"http:\/\/www.ryanlothian.com\/food\/?p=17"},"modified":"2019-04-21T19:05:15","modified_gmt":"2019-04-21T19:05:15","slug":"more-than-one-way-to-skin-a-pepper","status":"publish","type":"post","link":"https:\/\/www.ryanlothian.com\/food\/2019\/04\/more-than-one-way-to-skin-a-pepper\/","title":{"rendered":"More than one way to skin a pepper"},"content":{"rendered":"\n

Bell peppers make an excellent addition to tomato-based sauces in Italian and Indian recipes, but pureed they ruin the mouthfeel with little pieces of skin. No matter how long you cook it, the skin never softens. Today I tried two ways of removing the skin from bell peppers.<\/p>\n\n\n\n

Burning<\/h3>\n\n\n\n
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I tried holding the pepper in the flame of my gas hob until the skin blackened. I had mixed success — the skin came off more easily in some areas but there were places I struggled to char with my small hob, and I wasn’t able to scrape off. I don’t have a grill or broiler at my apartment — looking online that looks like a better way to do this if you have the equipment; you can get the surface black all over and it’ll peel off in one piece.<\/p>\n\n\n\n

Cook, blend then sieve<\/h3>\n\n\n\n