How to Core a Tomato

Coring tomatoes is something that doesn’t take a lot of time—as Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, shows here. But it can have a big payoff in your recipes, like Schneider’s ancho chile salsa. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, 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.

See more articles