Quote:
Originally Posted by Salsacharley
When you say you are cutting the meat off those Pappadews, are you just trying to remove the skin from the meat, or is there more to it. I'm visualizing trying to cut the meat off of Hatch type chile peppers and it just wouldn't work. So, I'm wondering if you can't treat the Pappadew like a Hatch type and roast the peppers, let them steam in their own heat (ie. in a baggie) for a few minutes, and then just peel the skin off the meat? I don't know anything about Peppadew peppers so I might be way off in how they are structured.
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I am not trying to peel off the skins. I am trying to cut off the good edible parts of the peppers and leave most of the seeds and pulp. Since the peppers are fairly small and there are a lot of them it just takes a lot of time. I got it done but it was a chore.
Bill