You can use this method with any kind of pepper, then once they cool, use them in salsa, chutney, marinade. Anything really.
There’s no recipe for this other than to keep an eye on them and not to be afraid of the blackness that occurs.
Once they are cooked, take them off the heat and wrap them in tin foil. In a few minutes you’ll be able to peel the skin off of these to reveal a sweet and smoky pepper great for any recipe or eating just plain.
Try them with yogurt and agave after they’ve rested in the refrigerator overnight. I know it sounds weird, but you just might like it!
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