Cooking Tips

Skinning Peppers: This is How You Get Rid of The Skin Easily

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For many recipes you have to skin peppers – but this is often harder than you think. We will show you various methods that are guaranteed to work.

Skinning the peppers: How to prepare the pods

You can use skinned peppers in a variety of ways in the kitchen: raw they go well in salads, cooked or roasted they can be pureed very well and made into a pesto or soup. And pickled peppers are also delicious.

It is best to use organic paprika. In summer you can get them from the region or you can grow them yourself. Regardless of which method you choose to use to skin the peppers, first prepare them as follows:
Wash or trim the peppers.
Remove the core casing.
Quarter or third the pods.
Depending on what you want to use the skinned peppers for, you can now use one of the following four skinning methods.

Method 1: Scald the peppers.

If you plan to use the pods in a sauce or soup, this is a good way to skin the peppers. Here’s how you do it:
Place the quartered peppers in a saucepan.
Pour boiling water over them and let them simmer briefly. It’s best to heat the water in a kettle, it’s quick and saves energy.
Rinse the peppers with cold water.
Now you can peel off the skin of the peppers with a knife.

Method 2: Roast the peppers in the oven

If you roast the peppers in the oven, you can not only skin them very easily afterwards – they also get a great roasted aroma that goes well with antipasti, for example. How it works:
Set the oven to a high temperature (at least 200 degrees).
Place the quartered peppers, skin side down, on a baking sheet. Line this with parchment paper beforehand. Now brush the pods with oil.
Slide the baking sheet onto the top shelf in the oven and turn on the grill function, if available.
After about 10 to 15 minutes, the skins of the peppers will be dark and blistered. Turn off the oven, cover the peppers with a damp cloth and let them cool.
Now you can easily remove the skin from the peppers.
Roasting the peppers in the oven is more energy intensive than the other skinning methods. You should only use them if you have enough peppers to fill a baking sheet. It is also important that you push the tray to the top level in the oven and switch on the top heat or preferably the grill function. You can also save energy by not preheating.

Method 3: Cook peppers in the microwave

You can also cook peppers in the microwave. Whether you save energy compared to the oven is questionable, but heating is faster:
Wrap the quartered pods in baking paper.
Place them in the microwave and heat on high for 5 to 7 minutes.
Let the peppers cool down a bit and then peel off the skin.

Method 4: Peel the peppers with a vegetable peeler

If you want raw skinned peppers, you can try peeling the skin off with a vegetable peeler or paring knife. This is not easy – it works best when the peppers are still fresh and firm. Depending on the shape of the peppers, it may be easier to peel the pod whole or quarter it first.

But keep in mind that most of the vitamins are hidden under the skin and only skin the peppers if it is absolutely necessary for the recipe and the taste.

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