Red Bell Pepper

The ultimate stage of chlorophyll maturation of the bell pepper, the red is bursting with sugars, vitamin C, and carotenoids. Its thin cellulose skin, however, is rigid and indigestible. The technique requires its removal via a violent thermal shock: a pass under an open flame carbonizes this outer film. Enclosed then in a container, the released steam detaches the blistered skin by thermal separation, revealing melting, sweet, candied, and subtly smoked flesh.