How to Core a Pepper - CHOW Tip

Chef Deborah Schneider, author of¡Baja! Cooking on the Edge, uses a lot of green bell peppers and jalapeno peppers in her cooking. She's a pro at separating the edible from the inedible parts.

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TRANSCRIPT
Here's how you core a pepper in about a second and a half. Take the top off. Take the bottom off. Standit up on end. Cut off all four sides. The seeds and the ribs can be discarded and you only have the outside of the pepper. On a jalepeno you're going to take off the bottom end so you've got a flat surface to stand on. You're going to cut off all four sides and when you look at it you'll see that all the seeds and the ribs are still inside the jalepeno. You can discard that and you've just got the outside of the jalepeno ready for salsa.