How to Core a Pepper

Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, uses a lot of green bell peppers and jalapeño peppers in her cooking. She’s a pro at separating the edible from the inedible parts. See more of Schneider’s basic Mexican cooking tips: how to make a quick salsa, how to core a tomato, how to pit an avocado, how to toast dried chiles, and a guide to Mexican dried chiles.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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