GRILLING OR CHARRING:
Place the vegetables under a hot broiler or over a gas flame and watch them blister. With cooking tongs, turn them as required, ensuring that most of the skin is scorched. As they are ready, place them in a strong plastic bag and leave them for 15 minutes before peeling.
CHARRING WITH DIRECT HEAT:
Place the peppers on a very hot griddle and heavy-bottomed frying pan and turn them as above until most of the skin is blistered or scorched. As they are ready, place them in a strong plastic bag and leave them for 15 minutes before peeling.
CHARRED VEGETABLES:
Charring onions, garlic, tomatoes and peppers before skinning gives them a lovely sweet, smoky flavor and a juicy texture. This method is very popular in Mexico, where vegetables are charred on a very hot griddle. They can be charred under the broiler, over a gas flame or in a hot heavy-bottomed frying pan, and turned frequently until black and blistered. Peel when cool enough to handle.
