I'm not usually one for microwave cookery, the microwave in our kitchen is more of an oversized digital clock than a crucial piece of equipment, but I recently used this method for peeling the skins off poblano peppers. Normally I would have roasted the peppers in the oven or have burned them over a flame, but for this application, I didn't necessarily want the roasted flavour or any charring of the pepper's meat in the final product. For the sake of peeling peppers, the microwave method takes a little more care when peeling than the traditional way, but to the end of detouring around the "roasted" character in the final product, it did the job just fine. The cook on the peppers also went just as far as I wanted it and the colour was still a nice dark green. I only needed to peel two peppers, so if you are doing more, you will need to cook longer in the microwave or pace the peppers though by twos.
Method:
- wash the peppers and trim the stem
- place them in a strong plastic bag or covered microwave container
- microwave on high for 5 - 8 minutes depending on the power of the oven
- remove and let cool sealed in the bag or container - watch out for the hot steam
- once cooled, split in half, remove the seeds and lay flesh down on a cutting board
- gently peel the skin away, using the back of a paring knife to scrape any spots sticking to the flesh
Great way to do it! Thx.
ReplyDeleteSince oven doesn't work this is ok, besides it keeps kitchen cooler without having oven on
ReplyDeleteMy husband used a grocery bag is it safe in the microwave? Will the chili rellenos become contaminated?
ReplyDeleteMy Mex/Amer housekeeper says roasting in a pan tastes better. Till scorched and soft. Not all needs to be scorched. Turn over and press down at times. About 10 min on Med. Put in plastic bag to steam. Till cool. Skin desees and no membranes either.
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