An easy way to seed.
), I realized I hadn't yet tackled the best way to prepare whole fresh chilies destined for sautéing or simmering.
This past year, I was 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's neat because 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.
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