Peppers should be a whole food group, by themselves. If you get into cooking with them, eventually you'll run across a recipe that has you char the pepper on the grill, and then remove the skin. Here's an easier way: just place the vegetable on a flame-proof roasting sheet and hit it with your blowtorch until the skin is blackened. Then, let it sit in a covered container for a few minutes, after which the skin should slide right off.
Receive exclusive discounts, projects, tips, recipes and more in your inbox.
We’re here to answer questions, offer product recommendations and help you redefine what you can achieve.
Before you submit a message, please make sure all fields are populated. All fields are required unless noted.
Fill out all fields below for a Bernzomatic customer service representative to help you.