The Strategy
Charring the skins of bell peppers over an open flame coaxes out a deep, smoky sweetness that elevates them from simple veggies to something extraordinary. Letting the blackened peppers steam in a sealed bag softens them and makes peeling away the charred skin a breeze. The resulting tender, sweet flesh is the perfect vessel for a fresh tuna or olive salad.
Technique Summary
Charring the skin of bell peppers and steaming them makes peeling easy and concentrates their natural sweetness. This smoky, tender roasted pepper serves as a gorgeous base for flavorful fillings.
Chef’s Checkpoints
- Look for the skin of the peppers to turn entirely black and blistered on all sides.
- Feel the charred skin slip off easily under your fingers, revealing the soft, sweet flesh beneath.
- Smell the rich, smoky aroma that releases as you peel the warm steamed peppers.