Skinning peppers without using the proper technique is frustrating, and can result in eye or skin irritation. If you blacken the skin of the pepper before you try to remove it, you will find it easier. If you have a choice, use the open flame of a grill instead of the oven. The former makes it easier to skin with less risk of cooking the whole pepper.
Things You'll Need
- Grill or Oven
- Plastic bag
- Rubber gloves
Buy fresh, crisp peppers that are free of soft area or spots. Wash them thoroughly with cool water.
Heat the outside skin of your pepper. Place the pepper on a hot grill or over an open flame. Turn the pepper every 3-5 seconds with tongs until all crevices of the pepper are blistered, but not completely blackened.
Place pepper in a plastic bag and allow the heat from the pepper to steam itself for about 15 minutes. Once the pepper has cooled off enough so that you can pick it up, you can remove it from the bag.
Put rubber gloves on. Use a knife or your fingers to peel the skin off your pepper to reveal the soft flesh below it. If there are crevices that the skin sticks to, just use the tip of your knife to work that part of the skin out.
Rinse your skinned pepper under water to remove any charred skin pieces.
Purchase fresh, crisp peppers. Wash the peppers thoroughly before beginning.
Preheat the oven on the “Broiler” setting.
Slice the peppers in half and take out the seeds, veins and stems. Spread a light coating of vegetable oil on the outside skin of the pepper.
Place the peppers on a broiler pan, skin-side up, and put the pan in the oven for 5-7 minutes. Leave the oven door open slightly to make sure the oven doesn't get too hot. Rotate and adjust the peppers during this time to help them cook evenly.
Take the peppers out of the oven with tongs and put them in a plastic bag. Close the top of the bag to allow the peppers to steam for 15 minutes.
Remove the peppers from the bag. With gloved hands, peel the skin off with your fingers or a knife. Run the pepper under cool water to rinse off any residue.