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ABSTRACT RESPONSE Surface Methodology (RSM) was used to evaluate the effect of lye concentration (4 to 12% NaOH), process temperature (80 to 100C) and time (1.5 to 6.5 min) on the yield, peeling loss and unpeeled skin, in a lye-peeling process of pimiento peppers {Capsicum annum L. cv. Truhart'). Optimization of the process was performed to result maximum removal of the skin and minimum loss of edible fruit. Computer generated response surfaces, canonical analysis and contour plot interpretation revealed that relatively high lye concentration (12% NaOH) combined with short processing time (1.6 to 2 min) at a moderate temperature of around 90C should yield an optimum process with practically all the skin removed and peeling loss as low as 20%.