Uploaded March 2017 | Updated September 2026, 1 week ago
This past year, we were turned on to a technique for prepping bell peppers by holding them vertically and slicing off the sides in large planks with a chef's knife. It simultaneously removes the seeds, core, stem, and ribs, leaving behind only juicy flesh. I wondered if the same technique would work on fresh hot chilies, like jalapeños, Anaheims, and Poblanos. Turns out it works just swimmingly. Check out the video for a demonstration. (Unfortunately, this doesn't work quite as well on small or delicate chilies, like serranos or habaneros.)
Read more: seriouseats.com/2017/03/knife-skills-how-to-cut-seed-chili-peppers-chilies.html
This past year, we were turned on to a technique for prepping bell peppers by holding them vertically and slicing off the sides in large planks with a chef's knife. It simultaneously removes the seeds, core, stem, and ribs, leaving behind only juicy flesh. I wondered if the same technique would work on fresh hot chilies, like jalapeños, Anaheims, and Poblanos. Turns out it works just swimmingly. Check out the video for a demonstration. (Unfortunately, this doesn't work quite as well on small or delicate chilies, like serranos or habaneros.)
Read more: seriouseats.com/2017/03/knife-skills-how-to-cut-seed-chili-peppers-chilies.html
