We're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today on Food52: A fuss-free way to remove the seeds from hot peppers without hurting yourself.
I inadvertently wince each time I even read a recipe that calls for removing the seeds from jalapeños or habaneros. Handling hot peppers can be scary stuff--especially if you're trying to get rid of the super-spicy membranes and seeds. One misstep and you'll end up soaking your hands (or your face) in milk when you really should be enjoying pad thai.
Most techniques for removing the seeds from peppers instruct you to slice the chile in half lengthwise, then use a paring knife to remove the seeds and ribs. But, while shadowing in the kitchen of Dirt Candy, I learned an easier way. It's quicker and less risky; plus, it leaves the chile whole (in case you want round, seedless cross sections).
Here's what to do:
1. Cut off the top of the pepper.
2. Stick a small spoon (a teaspoon or smaller) into the depths of the pepper, turning it around to dislodge the white membrane and the seeds from the pepper's flesh.
3. Spin and scoop, dumping out all of the seeds and membrane that you gather. It's like a treasure hunt!
4. Once your pepper has been emptied, it's yours to use as you please! Slice, dice, and mince away.
Photos by Mark Weinberg
This article originally appeared on Food52.