Why Is the Skin of a Roasted Pepper Hard to Peel?

A pepper’s skin is like a thin membrane, tightly attached to the flesh beneath it. The skin chars during roasting, but that alone does not separate it; what does is the water between them turning to steam and lifting the skin from the inside. If a hot pepper is left uncovered, this steam escapes and the skin sticks back on as it cools. That is why a roasted pepper is put in a covered container as soon as it comes off the heat and the top is covered. If the lid does not fit tightly, covering it with a plate works just as well and keeps the steam inside.

Resting is a short but essential step. A covered pot, a bowl wrapped in plastic wrap, or a paper bag with its opening folded over will work. Stack the peppers because each one also traps the steam from the others. Fifteen minutes is enough for most peppers; thick-fleshed peppers need a little longer. When the container is opened, the skin will be visibly blistered and will slide off when pushed with a finger. A longer rest is fine; the peppers can stay in the container until cool, and cooled peppers may even be easier to handle. If using a bag, choose one intended for food, and do not put a hot pepper directly into a thin grocery bag.

The second reason is incomplete charring. When a flame or oven broiler blackens one side of the pepper, it may look done, but the skin does not blister over the intact areas, and those parts tear off in pieces. Turn the pepper so every side is exposed to the heat; do not forget the stem end or tip. The skin does not have to turn completely black, but it should blister everywhere. Thick-fleshed bell peppers take longer to char over a flame, so lower the heat a little and extend the time.

Rinsing under cold water makes the skin easier to remove, but there is a tradeoff. The water cools the skin quickly, and it really does come off more easily; however, the same water washes away the sweet sauce on the pepper’s surface and the smoky flavor. The result is a cleanly peeled pepper with a bland taste. That is why water is not used; peel the skin with dry hands, pulling downward from the stem, and wipe your hands on a paper towel from time to time. For the same reason, do not put roasted peppers into a wet container; the container should also be dry.

Do not rinse the remaining small black specks with water, either. Wiping gently with a dry paper towel removes most of them; leaving a few is fine and can even add to the smoky flavor. Avoid scraping with a knife because it will remove some of the flesh along with the skin. Remove the stem and seeds after peeling; if you remove them first, the pepper falls apart in your hand while you peel it. Hold the pepper over a bowl while removing the seeds so its flavorful juice is not wasted and can be added to a sauce.