How to Bag Roasted Peppers for Italian Panzanella

Video Transcript

"Our next step is now that we've got our pepper all nice and fire roasted, is to put it in a baggie. What we are going to do is steam it because it makes it easier for us to remove the skin. You can see our pepper has a nice black char on the outside of it. Now you can do this with a plastic baggie or you can do it with a paper bag as well, so keep that in mind. It is going to be very hot so you just let it sit for just a few minutes. What that is going to do is it is going to help release the skin because the skin can be very tough to eat and it is also giving it a great flavor. If you don't want to do this at home, don't worry about it. You can buy fire roasted peppers pretty much in the grocery store all the time and they fire roast them when they are nice and fresh versus when they are not in season. So right now they are in season so we are going to do our own. This has sat for a few minutes so real quickly I am going to go ahead and remove the skin and if it is still hot, you can use the back of your knife and you can easily peel it off like so. The other thing to remember when you are fire roasting peppers, you don't want to roast them or steam them for too long because then they turn into mush and you want to make sure your pepper still has a little bit of consistency left to it. If you have a little bit of black on your pepper, that is okay to. To me, I like that flavor but if you don't go ahead and make sure you remove it all. It smells amazing. "