Sentences with phrase «skins of the peppers»

Grill tomatillos and jalapeño pepper 11 to 13 minutes or until skin of pepper is completely blackened and tomatillos are tender.

Using fingers, rub off charred skin of peppers, discard skin.

I usually do very well but I was wondering why do a few of my peppers get brownish colored cracks on the outer skins of the pepper.

Remove the blackened skin of the peppers and place the flesh in a food processor with the cumin seeds, black chia seeds, the crushed garlic and harissa paste.

Peel off the charred skin of the pepper and garlic.

When the skins of the peppers are all charred [but not completely disintegrated], just fold the foil over and crimp the edges so the skin steams off — no need for a paper bag or another bowl.

One question: do you remove the skins of the peppers after you roast them, or just keep them in?

I first grilled the poblano peppers (sometimes mislabeled as pasilla peppers) and ears of corn still in their husks (but with the silk removed) until the skins of the pepper were charred and the corn husks blackened to get a nice smoky flavor.

Broil vegetables, turning occasionally with tongs, until the skins of the peppers are blackened and the peppers have softened, approximately 15 minutes.