In many recipes that I use pepper, I like to
peel the peppers. Sometimes I put it on top of
the stove or under the broiler, and I char it
all around. And you put it in a bag, let
it steam 5, 6 minutes, then the skin peeled off
if one were doing it. But often if I have
one, I may do a vegetable peeler with that. And
then Along the width obviously as you can see here
there is split here and I don't have access with
my vegetable peeler to the split here. So you go
all around wherever you can get it and in the
bottom. And now I cut right into the split here
[BLANK_AUDIO] You see. Here, there, here and there. So that
by the time I take it out. [BLANK_AUDIO] I take
the inside Out. Now I have access to the edge.
So now I peel the edge. Right, and a little
bit of skin left. There. And carroting the front way.
Pretty flat. [BLANK_AUDIO] A little dice we call [FOREIGN]. [BLANK_AUDIO]
That you want to sauté or then you want to
do it. Into [SOUND] the strips. [SOUND] One way or
the other, this is an easy and a good way
of peeling pepper.