Sweet Red Pepper passata??

[tricia]

I have too many red peppers and would like to make chutney or relish with them - but I hate the skins. Has anyone tried partially cooking the peppers and then using the passata machine to get rid of the skin and seeds? If so, how well does it work?

Tricia

[tricia]

[Lindsay]

I was given a lot of green peppers yesterday and wanted to do some chutney with them, but, like you, don't like the skins. This is my newly discovered way to deal with them:

Put them in the oven at 220° for half an hour, until the skins have blackened (the peppers might also collapse, it doesn't matter). Then take them out and put them in a bowl with a plate over the top for another half an hour - or until cool enough to handle!

The skins come off really easily if you follow this method.  They are delicious to eat just like that too, with a little olive oil.

[tricia]

Yes Lindsay, I know how to do that, but I'm currently only able to use one hand, due to surgery on my left thumb, and the roasting method is not an option. If my freezers were not full to capacity I'd freeze the lot till I have the use of my hand again! It's coming along nicely, but it takes a long time so I have to be patient.

I think I'm going to have a go with the passata machine with a small amount of partially cooked peppers and see how it goes.

Tricia

[Lindsay]

Oops, sorry, didn't realise. Stupid reply then really!
::)

[tricia]

Not at all - you weren't to know  :). Anyway, I  used the machine and it was great - just the same as for tomatoes, ran the 'debris' through again a couple of times and I have lovely red pepper puree, including some 'infernos',  with which today I shall endeavour to make some chutney.

Tricia