Cooking a Roasted Red Bell Pepper Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to finish the procedure for a roasted bell pepper. Again we've already roasted this guy on an open flame on our gas range and we plunged him into a salt water, actually an ice water bath, with a little bit of salt in it and peeled the black skin off. So I am going to go ahead and just separate this with my fingers and the residual black charred skin that was left on the pepper, I just rinse off under cool running water in the sink. So I am just going to kind of peel this with my fingers and take that top off and we are all done with him. From this point, you can really just do whatever you need to do whatever the recipe calls for. These veins in here that connect the seeds to the inside of the chillier, usually what makes most chilies hot but bell peppers as you know the reds, the greens, the orange as well, the yellow, they tend to be just a little bit sweeter any way so we are not so concerned about the heat element in those. But you can remove those if you like. I do simply because it is just a little chewy and sometimes it makes it a little harder to eat. So we will just trim those off and those come out real nice and easy. Watch your finger tips there. I'm just pulling up as I slide the knife along. Just keep your knife parallel with your cutting surface and just kind of shave those off and these guys on the edges, I will just trim those; those are all gone. Again depending on the recipe, you can dice these now, cut them into strips, whatever you choose. You can puree these in a food processor if you like but to dice them, we will just cut them into some uniform strips, make parallel cuts on this section, just leave some clean even cuts there. All right. There you have it. There is just some nice diced red bell pepper with a cool rustic roasted flavor and these add a really nice dimension to whatever recipe you choose to use them in."