Peppers (chilis) of all kinds and heat levels add a lot of flavor and punch to almost any dish. In the summer, we devote an entire 16’ X 8’ bed (and more!) in our garden to growing them, and during the winter we buy what we can find (or use the ones we smoked and dried during the summer). In short we always try to keep them on hand, regardless of the season.
But there is one thing that all peppers have in common: inside the body, the remaining seeds and ribs can create a sometimes unpleasant texture and level of heat. So what’s the best way to get rid of those seeds and ribs, whether it’s preparatory to dicing the chilis for salsa, or slicing them paper thin into everything: from eggs to stir fry? Our go-to tool for this is the Pepper Corer from RSVP.
