How to peel peppers

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Published 1986

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This is a useful technique for such things as salads and piperade. Impale the pepper on a fork and hold over a flame until it is blackened and blistered all over. Peel off the skin, then seed, chop and use.

Alternatively, roast the peppers in the hottest possible oven for about 30 minutes, or until very brown. Transfer to a plastic bag, close it tightly, and leave for 10 minutes. The peppers will be very easy to peel.