1. Start by charring a whole pepper until the skin is black and bubbled. To do this, you can place it in the broiler for about 8 to 10 minutes, turning it several times to make sure the entire surface gets blackened. Alternately, if you have a gas stove, place the pepper directly on the grates over the flame, turning it occasionally.
2. Once the entire pepper is charred on the outside, transfer it to a covered bowl. Let the pepper steam inside the bowl until it’s cool enough to touch comfortably.
3. Remove the pepper and use your fingers (make sure they’re completely dry) to peel off the skin.
4. Slice your pepper as desired.
Nestpert: Carla Hall cooked her way into the finals on season five of the award winning Bravo show, Top Chef. Today, she continues to cook from the heart as an entertaining expert, and owner and Executive Chef of Alchemy Caterers in Washington, DC.
-- The Nest Editors
May 07, 2010
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