You can buy roasted capsicum that has been pickled, but why would you? It is not hard, and without all the vinegarry, oily pickle juice, roasted capsicum is wonderfully sweet and delicate and not at all acidic.
So I am lucky here, I have a wood fire, so I have double wrapped my oiled capsicum in foil and popped it straight onto the coals to char. You can do this straight over a gas flame if you want to, don’t wrap them in alfoil, just char them all over, use very long tongs and protective hand wear please. You can oil them and blister them in a hot oven, or you can toss them directly onto a barbecue. Whichever way you do it, this is what we are looking for.
We have charred the skin’s outer membrane, now we need to pop it into a bowl, cover it and let it sweat and sulk for a little while. The flesh, as it cools, will shrink away from the skin, and then you can peel and scrape the skin away and...
Glorious!
I will be making this into a nice little charred capsicum and tomato soup later, if it is delicious I will pop the recipe up for you.
Don’t worry, I have not forgotten about the cinnamon scrolls recipe, I just have to finish my Nutrition 2 assignment first.
Have a great Wednesday!