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1 Skinned Capsicums

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Skinned Capsicums

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Ingredients

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  • 1000 g red capsicum, or any amount that will fit in Varoma
  • 1000 g water
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Recipe's preparation

  1. Cut each capsicum into lengths, using the crease line as a guide (this will make it easier to skin them after steaming).

    Discard stalk, seeds and pith.

    Place pieces onto Varoma base and tray.

  2. Add water to TM bowl, place Varoma in position and steam 30-40 minutes Varoma temperature Speed 2. 

    Time will depend upon the freshness of your capsicums -  extend if necessary (ensuring you always have water in your TM bowl!).

  3. When cool enough to handle, peel skin off starting from the point end (ie opposite end to the stem).

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Tip

You can save HEAPS by doing these as they are quite expensive in the deli section of the supermarket and may contain foods or additives that you are choosing to delete from your diet.

Any volume that fits into your Varoma can be steamed - same time for each batch regardless of quantity, just make sure you have enough water in your TM bowl to last the distance!

These are vey useful to add to many tomato or Medeterranean style dishes as many people cannot digest the skin of capsicums.

You can also preserve them in a mix of vinegar and salt with your own secret herbs and spices added! Great if you have a glut of them or are gluten free and would like to preserve in apple cider vinegar.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks . Will put on my

    Submitted by Kymshep on 17. August 2013 - 22:51.

    Thanks tmrc_emoticons.-). Will put on my (growing fast) list of things to try!

     

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  • Not quite the same as they

    Submitted by Sharon.thermomix on 13. August 2013 - 11:58.

    Not quite the same as they haven't been charred or roasted to infuse the smokey flavour but for many recipes its the sweetness that comes from them being cooked and the lack of skin that's important.

     

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Do these have the same flavor

    Submitted by Kymshep on 12. August 2013 - 21:13.

    Do these have the same flavor as roasted capsicums that you do in the own?  tmrc_emoticons.)

     

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