Pepper skins can be a little tough, so it is desirable to remove them when making smooth sauces or soups, or fresh salads.

- Spear the pepper on a fork and hold it over a gas flame, rotating it occasionally until the skin is blistered and charred on all sides.

- Alternatively, place the pepper on a grill pan under a preheated hot grill and turn occasionally until charred on all sides.

- Place the charred pepper in a plastic bag and leave until cool enough to handle.

- Remove the loosened skin and use the pepper flesh as required.