I find the best way to remove the skins is to pop the peppers into either a brown paper bag or plastic shopping bag and depending on which I’m using, either fold or tie the top shut. Doing this allows the peppers to steam, which pushes the skin away from the flesh making them 100% easier to peel. If you don’t have one on hand, then put them in a bowl as directed in step 2. If you don’t have champagne vinegar, you can substitue white wine vinegar or apple cider vinegar.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.