RecipeMuncher

I don’t know why I havn’t shown this one yet. This is how you prep peppers when they’re going to be cooked into something and you don’t care if each individual slice is pretty and presentable. Read the rest … The key to this technique is to keep the knife close to the inner surface of the pepper. This will keep you from getting pulp and seeds in with the pepper. Stand the pepper upright and start with the knife right next to the stem, angled out, then slice one si (...)