This is one of those “yeh, yeh, yeh”, but if you don’t know, you, err, don’t know things.
Be warned…scales fly everywhere & their transparency makes them hard to detect. The amount of times I was turned down for the last dance because the girl thought my face was on some Singing Detective flaking caper, I can tell you…
A quick top tip on getting them there peppers to be roasted without, umm, roasting them. I know I’m not supposed to update old posts, but I’ve just got the piccies, so why not?
Make an x shaped slit on the top of the tomato with the tip of a small knife. Cut the green core out of the other end. Boil the kettle, put tomato in a bowl and cover with hot water. After a minute or so the skin will start to split. Run it under a cold tap to avoid the flesh going mushy, and peel skin off with sharp edge of knife.
Proceed with recipe of choice i.e. salsa. For tomato concasse, cut in half after skinning, scoop out the pips and cut flesh into small diamonds(or tiny Leaning Towers of Pisas, if you wish. Knock yourself out.)
Just found this link on how to chop stuff up. Flippin’ brilliant. Really. Diagrams, left and right handed, I suppose if you’re ambidextrous you could learn from this how to chop like a robot…
It goes through veggies, meats, herbs; the lot. Highly recommended even if you think you know everything.