Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Tip of the Day: Roasted Peppers:Hold the pepper with tongs or skewer with a long fork. Hold thepepper directly in the highest flame available on the stove. Cookuntil the skin of the pepper blackens uniformly all the way around.When the pepper is blackened, place it in a paper bag and fold the bagclosed. Allow the bag to rest for about 5 minutes, giving the peppertime to "steam."Remove the pepper from the bag. Use a small paring knife to gentlypeel away the burnt skin. If you prefer, you may run the pepper undercold tap water to remove the skins.With a paring knife, slit the pepper from the seedpod to the tip,cutting on one side only. Reach in the pepper and gently squeeze theseeds off the pod with your fingers. Rinse the pepper again to removeall the seeds from inside. Dry the pepper thoroughly with a papertowel. Health - Feel better, live better Quote Link to comment Share on other sites More sharing options...
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