Cherry Bomb, best way to skin?

Earl · August 31, 2008

These CBs are off 4 plants. I cooked them under the broiler untill mostly blackened but they're still a pain to peel. Anyone have a better idea on how to make peeling easier? They're not quiet as hot as a Jalapeno to my taste buds.

TZ-OH6 · August 31, 2008

You could try a propane torch to blistered the nooks and cranies better than the broiler. Also good for carmelizing the tops of dessert custards.

Raymondo · September 3, 2008

Would the skin slip off if dropped into boiling water for a few seconds? Like peeling a tomato.

Tomstrees · September 12, 2008

Earl,

We were taught to place scolded pepper into a plastic bag for a while and will make the skins come off easier - has worked for us for peppers of all sizes...

Let me know how it works for you,

Tom

Zana · September 14, 2008

Earl and Tom,

We were taught to do the same as Tom, scorch/blacken/grill/torch (whichever method you prefer) and then place in a larger than the volume of peppers paper bag with enough room to build up "steam bath atmosphere", then close up the bag and wait about 10 to 20 minutes. You should be able to slough off the skins easily then.

shelleybean · September 14, 2008

I agree with the paper bag method for steaming the skin away from the flesh. I've put hot peppers into plastic bags before and it caused the plastic to melt.

Tomstrees · September 18, 2008

Michele,

Talk about a hot pepper !

~ Tom

shelleybean · September 18, 2008

September 3, 2008	#3
Raymondo Tomatovillian™ Join Date: Jan 2006 Location: Saumarez Ponds, NSW, Australia Posts: 946	Would the skin slip off if dropped into boiling water for a few seconds? Like peeling a tomato. __________________ Ray

September 12, 2008	#4
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	Earl, We were taught to place scolded pepper into a plastic bag for a while and will make the skins come off easier - has worked for us for peppers of all sizes... Let me know how it works for you, Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

September 14, 2008	#6
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I agree with the paper bag method for steaming the skin away from the flesh. I've put hot peppers into plastic bags before and it caused the plastic to melt. __________________ Michele

September 18, 2008	#7
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	Michele, Talk about a hot pepper ! ~ Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

September 18, 2008	#8
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	__________________ Michele

August 31, 2008	#2
TZ-OH6 Tomatovillian™ Join Date: Feb 2008 Location: Mid-Ohio Posts: 854	You could try a propane torch to blistered the nooks and cranies better than the broiler. Also good for carmelizing the tops of dessert custards.

September 14, 2008	#5
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Earl and Tom, We were taught to do the same as Tom, scorch/blacken/grill/torch (whichever method you prefer) and then place in a larger than the volume of peppers paper bag with enough room to build up "steam bath atmosphere", then close up the bag and wait about 10 to 20 minutes. You should be able to slough off the skins easily then.

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