There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Some pepper recipes --- particularly those for canning or preserving peppers --- require that you peel the peppers first. The easiest method of peeling peppers is to blister them by exposing them to high heat. This causes the skin to separate from the underlying flesh, so you can slip it off the pepper with ease. The blistering process also tenderizes the pepper a bit and adds sweetness by causing some of the sugars in the pepper to carmelize. Add this to my Recipe Box.
- Oven or broiler
- Damp cloth
- Oven mitts or tongs
- Plastic or latex gloves (if working with hot peppers)
Preheat the oven to 400 degrees Fahrenheit, or turn on the broiler element.
Put the peppers in the oven or broiler, directly on the wire shelf.
Heat the peppers until the skins begin to form large air bubbles, or blister (about eight minutes). You might need to turn the peppers to make sure both sides are equally blistered.
Using an oven mitt, remove the peppers from the oven or broiler, place them in a pan and cover them with a damp cloth.
Put on plastic or latex gloves if you're working with hot peppers.
Wait until the peppers have completely cooled, and then slip the skins off with your fingers.
- Photo Credit peppers Reflection image by Gerald Bernard from Fotolia.com
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