Quote:
Originally Posted by dtw
Can you tell me more about removing the skins? I usually just hydrate the entire chile (after coring and seeding) in hot water, then throw them in the blender whole without skinning.
|
Dave, what i do is just cut the stems off of a dried chili pepper with a scissors, cut the chili down one side, remove the seeds, and throw the whole chili into a sauce pan with simmering chicken broth.
Then, after about five minutes, you end up with a pulpy mass on one side of the skin. you lay the chili flat and carefully scrap the pulp off with the back side of a butter knife. It's basically a way to eliminate the skin, which i believe is slightly bitter.
That pulp is what contains the flavor and capsaicin oil (the "hot").