Omelet > wrote in
news

>> I fire roast the poblano over a gas burner on the stove, put it in
>> paper bag for a little while to steam, then peel the charred skin from
>> it. Split down one side and remove seeds, then fill the cavity with
>> the chorizo/egg mixture, top with a bit of shredded cheese and pop
>> under the broiler just long enough to melt and slightly brown the
>> cheese. Salsa and sour cream on top, optional.
>
> Yum. Mom taught me how to peel peppers by roasting that way.
> I wonder tho' if blanching might work as well?
> I have never tried it.


I do capsicums (bell peppers) in a similar way. 'Cept I cut the pepper into
'slabs' (so they are reasonably flat) and grill under the griller/toaster.
When the skin is black, I put them into a plastic bag, twist to seal, and
leave for about 5mins or till it's cooled enough to touch. The plastic bag
will expand with the heat, and when the pieces come out, the black skin just
slides right off them.


--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!