An Easy Way to Peel Off Charred Peppers While Leaving a Flavorful Stock
Frying peppers for chili, soups, and stews is by no means a difficult task, but peeling the peppers can be a little annoying. While peeling them under running water can help them slip off easily, you end up flushing a bunch of fragrance down the drain. Fortunately, Serious Eats have a solution: peel them in the broth bowl.
As Sho Sleeps explains in the article below, putting the hide in a bowl of water or broth can preserve all kinds of delicious goodies:
It’s almost as easy as doing it under running water, but you will notice that, especially if you are using a basin of water, the liquid will begin to take on color from the peppers and their charred skins – all the aroma that normally goes down the drain is traces in the basin. …
You can then strain the rind from the liquid and use it in place of water or broth for an even more thrill.
The Best Way to Skin Charred Peppers for Chili Peppers, Soups and Stews | Serious food