Vegetables
Peppers
Blister the skin black over flame, then steam it covered — the skin slips off in sheets.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
Direct flame chars the skin without overcooking the flesh underneath — that's the whole point of blistering them before peeling.
Against air
Cut peppers dry out at the cut face within a day, but the skin holds moisture in well otherwise, longer than most vegetables.
In storage
Keep them in the crisper, whole and dry. Cut pieces should go in a sealed container, not loose.
At the shop
Riper (red, orange, yellow) peppers are sweeter than green ones — green is just an unripe pepper, not a separate variety.
Which variety, for what
- Green bell
- Unripe — more bitter and less sweet than the same pepper left to ripen.
- Red / yellow / orange bell
- Fully ripened — noticeably sweeter, which is why they cost more.