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Skinning peppers

Skinning peppers

To skin peppers, blister the skin under a hot grill.

-Slice the top off the pepper. Remove the seeds and white ribs from inside the pepper. Cut the pepper in half lengthways and in half again.

-Place the pepper quarters onto a grill, skin-side up.

-Grill the pepper quarters until the skin is blistered and blackened, then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh.

-Once the pepper quarters are cool enough to handle, peel off the skins and discard.

See recipe in full

Chicken kebabs with romesco sauce Chicken kebabs with romesco sauce

By Sophie Grigson

Recipes using this technique

Main course

Skill level

Easy

Equipment you will need for this technique

  • Grill
  • Resealable plastic bag
  • Tongs