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