Roasting smaller, thinly skinned peppers - removing peel
I've been slacking! Here are my (very overdue) experiment results.

The blowtorch worked like a charm for almost all of the smaller peppers. I skewered the peppers, charred the skins with the blowtorch, just holding the pepper by the skewer, then put them in a tupperware container to steam. After which, they peeled beautifully.





Before and after peeling.



These are all roasted and peeled. Can you believe how colorful they still are?

The one pepper variety that gave me trouble with this method was the habanero. The surface is so wrinkled and the walls of the pepper are so thin, that the steaming didn't make them easy to peel. So I plumped them with salt water before charring using a needle and syringe. That worked!





The pepper on the right was plumped before charring. Like the rest of the peppers, it maintained it's meatiness that way.

Thanks Guys!