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.