Quote:
Originally Posted by AKmark
BVV, the big beefsteaks are pretty easy to peel after being scalded for a a few seconds, and the slop adds up fast. We are hooked, we are super picky now, only the best go in the jars.
Cole, we cook our for about an hour for slop, but we cook our spaghetti sauce for 6-8 hours, barely simmer the sauce. Put your onion in right away, add the bell peppers about an hour before your done, spice the rest to your style. mmmm
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I did that for years Mark but now I prefer broiling them, halved, skin side up. It really reduces the water content compared to the hot water method, but it also makes the kitchen hot as hell. I just liked it better as it is less work with straining and cooking down, but be ready to sweat if your doing a lot
You can see the skins to the corner in the 2nd pic. They just peel right off after 5 mins in oven.