How do you get the skin off roasted peppers?
Char the whole pepper directly over a gas flame on medium-high, turning it with tongs for 5 to 8 minutes until the skin is black on every side. Then seal it in a bowl under a plate for 10 minutes. The trapped steam loosens the skin, which then rubs off in large pieces.
How to do it
- Set the whole pepper directly on a gas burnerPlace it straight on the grate over a medium-high flame. Leave it whole with the stem on so the inside stays closed.
- Turn it with tongs until it is black on every sideRotate it every minute or so for 5 to 8 minutes. Include the shoulders and the base, and stop once the skin is blistered and charred all over.
- Seal it in a bowl under a plate for 10 minutesMove the hot pepper to a bowl and cover it tightly with a plate. The trapped steam separates the skin from the flesh.
- Push the skin off with your thumbsThe charred skin usually comes away in large pieces. Wipe off stray black flecks with a paper towel instead of rinsing.
- Remove the stem and seeds, then slicePull out the stem, split the pepper open and scrape away the seeds and ribs before slicing or blending.
Questions that come up
I don't have a gas stove. What else works?
A broiler works well. Put the pepper on a sheet pan a few inches below the heating element on high, and turn it every few minutes until it is charred all over, usually 10 to 15 minutes. An outdoor grill works too. After that, steam it in a covered bowl exactly the same way.
Should I rinse the pepper to get rid of the black bits?
Rinsing is faster, but it washes away some of the smoky flavor and the sweet juices. Wiping with a paper towel or scraping with the back of a knife keeps more of both. A few black flecks left on the flesh are harmless and add a little smokiness.
Does this work on other peppers, like poblanos or jalapeños?
Yes. Poblanos, Anaheims and jalapeños all peel the same way. Thin-walled or smaller peppers char faster and can burn through to the flesh, so watch them closely and turn them sooner. With hot peppers, wear gloves when you peel, because the oils stay on your fingers.
Why won't the skin come off in some spots?
Those spots usually didn't char enough. Patches that are still red or only lightly blistered stay stuck to the flesh. Hold those areas over the flame for another minute and steam them briefly again, or scrape the skin away with a knife. Also make sure the cover fits tightly, so the steam can't escape.
Full transcript
Stubborn pepper skin? Char it, then trap it. Put a whole pepper on a gas flame, turning until it's black all over. Into a bowl, plate on top. The trapped steam loosens the skin. Ten minutes later, it slips off in big pieces.