Roasting peppers(weir)

 
                          Roasting Peppers (Weir)
 
 Recipe By     : YOU SAY TOMATO by Joanne Weir (Broadway, 1998)
 Serving Size  : 1    Preparation Time :
 Categories    : Vegetables                       Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         fresh peppers
 
 
 Use the broiler in your oven, a gas grill, a charcoal fire or a gas flame
 (use tongs to hold the peppers directly over the flame). Just cook the
 peppers, turning them occasionally, until the skins are completely black.
 That's it.
 
 Place the peppers in a plastic bag and let them steam for 10 minutes to
 help loosen the skins. Place a strainer over a bowl to catch the juices
 from the peppers. Remove and discard the black skin, the seeds and the
 membranes by scraping at them with a knife.
 
 The juices can be saved and used in salad dressings or sauces.
 
 When you're picking out peppers at the farmers market or grocery store,
 pick those that are glossy, firm and well-shaped. The skins should be taut
 and wrinkle-free, and the stems should be fresh and green. Avoid peppers
 with soft or sunken areas, slashes or black spots.
 
 
 8/30/98 kitpath@earthlink.net
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