There’s lots of slow ways to seed and chop a pepper, and a couple simple ways. I like this one.
Start by cutting off the top as shown above. You want to cut as close as possible to the base of the stem.
If you got it just right, you’ll be able to pop the stem out with your thumb, and then pull out the membrane with the seeds.
Cut it in half and trim out more of the membrane.
Some peppers have four lobes, some have six. Separate all the lobes so you can get the last of the membrane.
Slice the pieces lengthwise.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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2 Comments
Interesting idea as to how to cut a pepper.
Myself, when I’m cutting a pepper, I grab a short paring knife and carefully trim around the green stem, deep enough so that I can just pull it right off. That usually leaves some of the seeds and some of the unpigmented young tissue inside, so then I quarter it (or sixth it, as you pointed out) and use the paring knife to cut out that stuff, and then flip the knife upside down to remove the seed. Then I dice it like you do.
The reason I like to do this is that I get the curvy end on both sides, and that’s quite aesthetically pleasing.
Yeah, Rob, I’ve done it that way too. I don’t anymore because this method is a) completely foolproof, and b) a lot faster.
This is one of many cases where I find that the biggest knife that can be used turns out to also be the easiest one to use.
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