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How To Roast Capsicum/Pepper?
Cooking Tips For Frying Vegetables
1. Preheat the oven upto few minutes.
2. Wash and wipe the capsicum well before you plan to roast. Do not chop off the stalk (or cap) of the capsicum as it will help later.
3. Use a refined oil (such as sunflower or olive oil) to add to the taste. Put a spoon of the oil on the capsicum. Using a pastry brush coat the oil all over the capsicum surface. (Note do not use coconut oil for frying as it dominates the flavour. Also avoid virgin olive oil as it will burn the vegetable due to low smoke point.
4. Coat each pepper evenly with oil. A pastry brush is useful, but fingers will work in a pinch. Make sure to coat inside the folds of each pepper.
5. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven. Keep turning it after every minute until the black splotches appear.
6. Use tongs to carefully take them out and allow to cool. Gently remove the skin of the roasted vegetable and squeeze out the seeds. (If you weren't able to, fry them directly on stove by placing hand over stalk)
7. Slit open the capsicum, scrape the membrane and ribs. Use them as garnish or topping to the curries and appetizers you prepare.
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