Roasting Peppers(Weir)

* Exported from MasterCook Buster *

Roasting Peppers (Weir)

Recipe By : YOU SAY TOMATO by Joanne Weir (Broadway, 1998)
Serving Size : 1 Preparation Time :
Categories : Vegetables Information

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
fresh peppers


Use the broiler in your oven, a gas grill, a charcoal fire or a gas flame
(use tongs to hold the peppers directly over the flame). Just cook the
peppers, turning them occasionally, until the skins are completely black.
That's it.

Place the peppers in a plastic bag and let them steam for 10 minutes to
help loosen the skins. Place a strainer over a bowl to catch the juices
from the peppers. Remove and discard the black skin, the seeds and the
membranes by scraping at them with a knife.

The juices can be saved and used in salad dressings or sauces.

When you're picking out peppers at the farmers market or grocery store,
pick those that are glossy, firm and well-shaped. The skins should be taut
and wrinkle-free, and the stems should be fresh and green. Avoid peppers
with soft or sunken areas, slashes or black spots.


8/30/98 kitpath@earthlink.net
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