what is the easiest way to remove skins from peppers?

Question

i'd heard something about freezing then blanching (putting in boiling water), or the other way around, or something

Answer 1

Get a big pot of boiling water, drop em in for a few seconds and then immediately remove and place in ice water. then peel OR
For at-home cooks, Weiss says the easiest way to roast peppers is to rub them with olive oil, then broil or grill them until browned and charred on all sides.

Place charred peppers in a bowl and cover tightly with plastic wrap, or steam in a closed brown paper bag. After about 15 minutes, peel back charred skins. (Since skins are so thin on small peppers, there's no need to peel them.)

Answer 2

You can roast whole peppers (sweet or hot, depending on what you intend to use them for) over a very hot wood or charcoal fire. Place peppers directly on the grill (if it's still flaming a bit, so much the better!) and turn frequently with tongs to allow the skins to blister and blacken. Roasted peppers are wonderful on their own or as a recipe ingredients.

When the peppers are charred, remove them from the fire and place in a food grade plastic bag. Allow some air to remain in the bag and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about fifteen minutes or until you can easily handle the peppers. Remove from bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips.

Answer 3

Do NOT Blanch – That's done when you want to make stuffed peppers in my opinion.
(Method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.) (it can be done, but the end results will not be very satisfying)

The BEST way (for freezing) to remove skins from peppers, you need to put the pepper under the broiler and turn it often until the skin blisters. Then peel the skin off and freeze.
Source: Joy of Cooking by Rombauer & Becker

Answer 4

Don't blanch them. Even a second in that water will remove some flavor. Roast them(or grill them) til their skin gets black, then put them in a) a paper bag or b) a bowl covered with plastic wrap. The steam from the heat will loosen the skins and you can pull them off very easily.

Answer 5

Roast them. If you dont want to do it in the oven or on the grill, go to the hardware store and get a Berz O Matic blowtorch. Skewer the peppers and roast with the blowtorch until the skin is black on all sides(dont burn the flesh). Put the peppers as they are roasted in ice water. If roasting hot peppers, put gloves on and peel under running cool water. If you dont use gloves, your nailbeds will be on fire for hours... and hours....

Answer 6

put the pepper over flame (gas stove) until the skin blackens. take away from heat, put on a bowl, cover with plastic wrap, wait a few minutes until it cool down. gently rub the skin off and your pepper is ready to use. I personally love this trick, it brings more flavor to the pepper

Answer 7

this works for tomatoes, never tried it on peppers. FWIW, get some water boiling, drop in peppers, let them stay in there for a few seconds(maybe 10-20 seconds). put them into ice water. the skin comes right off.

Answer 8

Y'don't have to freeze them. Just blanch them as you've heard, then let them cool to the point where you can handle them, and then peel 'em with a paring knife. Some folks roast them briefly over charcoal or one of those tabletop grills and then peel 'em when they've cooled. Use whichever method works for you - I don't have one of those grills, so...

Answer 9

sear the peppers and then put them in a bowl and cover the bowl with plastic wrap... the heat from the peppers should make the the skin pull away from the flesh.

Answer 10

Roast them on open fire till blackened then remove stick in brown paper bag and let cool , remove then the skins should come right off.