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Sun, Jul 8, 12 at 9:03
| I am getting ready to make some salsa for canning. I will be using jalepenos and long green chilis. Do they need to be peeled prior to using? If so, can I microwave or steam them for peeling? What is the easiest way to do this?
Thanks in advance! |
Follow-Up Postings:
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| I don't peel peppers when I make salsa. Tomatoes - yes, but not the peppers. |
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| I don't peel peppers either. |
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| I don't peel either, but IF you wanted to, you can roast or grill until the skins are blackened, put in a bag or cover with towels to let them steam for 15-20 minutes. Then peel and chop per your recipe. It does add another dimension to the salsa with roasted peppers. Deanna |
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- Posted by jennieboyer 8 (My Page) on Tue, Jul 10, 12 at 11:48
| Thanks everyone. I'm going to do without peeling! |
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