I have seen multiple recipes that ask to cover the pepper after blackening? What is the use for this?


It causes the pepper to steam a bit, making it easier to remove the charred skin.

(resting might also be a factor ... I've never done a side-by-side comparison of covered vs. uncovered)

  • I haven't done side by side, but I've done a lot both ways, covered and uncovered, so I'm pretty sure covering helps. – Cascabel Apr 5 '15 at 14:21

The pepper will sweat and soften the skin, making it easier to remove. I am a qualified cook but i still think the best way to make pimento is to deep fry the capsicum as the skin burns v before the flesh over cooks, making for firmer and fresher tasting pimento. That means you have more opportunity to cook it further in another dish before it turns to mush.

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