4tips

To release the flavour of a pepper, keep it moist and juicy and to make it easier to digest , I stick a fork in one end and roast it over the flame of my gas cooker, turning it round until the whole pepper is charcoaled (black). I then wrapped tightly cling film around it and leave it around 5minutes. Then I remove the cling film and the burn skin comes off easily and leaves a juicy fragrant pepper which can be accomodated to stews, salsas, pastas sauces. It is delicious and aslo enhances the sweetness of the pepper. Yummy ..

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