I discovered there's a narrow window between peppers cooked enough to make a smooth puree and cooked so long they get dry and can't be peeled. Sug...

...gest covering the bowl after 2 hours

  • Posted by: magdance
  • September 29, 2011
  • 1839 views
  • 3 Comments

3 Comments

drbabs September 29, 2011
When I made this, I found that the technique worked much better on the larger pieces of pepper. On the smaller pieces, the skin and the flesh kind of melted together.
 
pierino September 29, 2011
Personally, I "roast" peppers directly on gas burners (hopefully you have them), sometimes six at a time. After that they steam in a paper bag or in a bowl under cling wrap for maybe 30 minutes. After that they peel and puree easily. Some residual burned skin is not such a bad thng.
For dried peppers such as noras I pour boiling water over them, allow them to soften and then stem and seed them.
 
Kristen M. September 29, 2011
Sorry to hear that! Was your oven on convection? I started them on convection once, but switched it off when it seemed they were drying out. Thanks for the feedback -- I'll make a note in the recipe.
 
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