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1. Cut of the ends of the pepper (I then cut out the green part, trim that and trim around the stem on the bottom. Dice and freeze to use for recipes.
2. Slice pepper vertically, open and scoop out membranes and seeds. Lay as flat as possible on baking sheet.
3. Roast under broiler until skin is charred pretty well. That makes it easier to peel the skin.
4. After roasting, put in a container or a plastic bag, allow the peppers to steam and cool.
5. When they are cool enough to handle (check after about 20 minutes), peel the skin off. Even though it is a little messy, resist the urge to do this under running water. There are natural juices that occur when roasting, and peeling under water removes the juice.
2. Slice pepper vertically, open and scoop out membranes and seeds. Lay as flat as possible on baking sheet.
3. Roast under broiler until skin is charred pretty well. That makes it easier to peel the skin.
4. After roasting, put in a container or a plastic bag, allow the peppers to steam and cool.
5. When they are cool enough to handle (check after about 20 minutes), peel the skin off. Even though it is a little messy, resist the urge to do this under running water. There are natural juices that occur when roasting, and peeling under water removes the juice.
I then separate them into bags and freeze. This time I had 6 peppers, so I put 3 in each bag to freeze.
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