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.