How to Use Bell Pepper Peels to Make a Delicious Homemade Version of Paprika
Your deviled eggs will never be the same.
If you've ever cooked with peeled bell peppers, you know how removing that thin layer of skin transforms the otherwise ordinary vegetable into a silky, melt-in-your-mouth delight.
But getting there can be a labor-intensive task, and that heap of sad, discarded skin seems like an awful waste. Luckily, the brilliant minds at Lifehacker recently shared how you can use leftover red bell pepper skins to make a delicious, homemade version of paprika.
As part of her clever series, Eating Trash With Claire, Claire Lower demonstrates how it's done:
Start by gathering the peels and weighing them. Next, toss with an equal amount of salt to coat. Once they're sufficiently salted, lay the strips out on a baking sheet lined with parchment paper, and cook at 200F degrees until they are as dry as possible. From there, pop them in a food processor to make a fine salt-like powder.
If it still seems a little damp, spread it out on a parchment-covered baking sheet, and return it to the 200-degree oven until "bone dry." If you like, Lower recommends running it through the food processor one more time, or using a mortar and pestle to get an even finer powder.
WATCH: The Real Reason Brown Eggs Are More Expensive Than White Eggs
As for what to do with your new sweet and smoky red salt, Lower suggests using it like paprika. "Anything savory, from popcorn to roast chicken," she writes. "I'm particularly partial to it on scrambled eggs, poached eggs, and hard-boiled eggs. It was made for eggs, is what I'm saying."
You better believe we'll be sprinking it on our deviled eggs!