Posted under Technology
from http://lifehacker.com/ 207 days ago

Roasting peppers for chili, soups, and stews is by no means a tough task, but peeling them can be a bit annoying. Though removing the skins under running water can help them slip off easily, you end up washing a bunch of flavor down the drain. Luckily, Serious Eats has a solution: peel them in a bowl of stock.

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