Cooking For Engineers

[gonpelaez]

Dip them a second in boiling water, will peel right off.

[gue0]

The same technique works for peppers and other shiny or tough skinned vegetables. A slotted spoon or tongs, a pan of rapidly boiling water, and an ice cold water bath are all you need. I find it best to submerse them just until the skin splits, 3 to 5 seconds.
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eugene from eugene

[youngcook]

Oho!I don't peel my tomatos or pepers often but boy will I try this out.
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Eat! It's What Man Does Best!

[alison - uk]

It works even quicker if you cut a small cross on the base
of the tomato before covering with boiling water.

Scorch a pepper over a gas flame or blowtorch until the skin
is charred, place in a plastic bag & seal til cool. The skin peels
off easily & the pepper takes on a wonderful smokiness.

[NeiNastran]

Hey, isn't the skin nutrient rich?

[alison - uk]

It probably is nutritious. But random bits of curled
up tomato skin in a dish doesn't look very appetising
or professional.

Also the skin on peppers can be difficult to digest,
& doesn't have a pleasant mouth-feel. The reason
why I can't eat stuffed peppers.

[Paul79UF]

[jenming]

Solution: Eat the peels yourself after removal. Maybe with some tabasco.

[Irenes]

Wonderful tip! Tomatoes are one thing, but peeling peppers is near impossible!

[IDontUse]

general rule is 10 seconds in simmering water then into an ice bath. Of course cut out the stem and cross the other end first. Also, plum tomatoes are the best value if you are removing the seeds. In case someone doesn't know how to remove the seeds, do NOT squeeze the tomato i hate that. Cut it into quarters, and run a pairing knife under the seeds.