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Jalepano Prep Shortcut

post #1 of 11
Thread Starter 

This is most likely a duplicate post, but through searching I never found it.


I have found that the most simple and easiest way to de-seed and membrane a jalepano is with an apple corer.


OK- my version of a step by step:


The Pepper:




De stem:




The slice:












Start at tip and work to stem area:




The finished look:




10 minutes for one dozen and simple as simple can be.  Hope this will help some one out there.


Thanks for the look!



post #2 of 11

Great idea. I think it has been mentioned here but no one ever posted awesome detailed pix about it. I will try that next time. Sure would be faster than how I do it now. How's your hand doing Rich? Better I hope.

post #3 of 11
Thread Starter 

yes, stitches out but not quite fulled closed--sure doesnt stop me from smokin...LOL



post #4 of 11

Rich you are a brave man working with chili's with a injured  hand this is commitment my Friend

post #5 of 11

I have been very successful with a pointed spoon and I chop all of that goodness up and use in the stuffing. When we make guac we just chop hem up whole. Nice demo on the corer  

post #6 of 11

Not bad, although I like to leave a few seeds.

post #7 of 11

Great step by step, A-Bear!!!!


I was glad you didn't use the Miter saw this time!!   Whewwwww!!!





post #8 of 11

I like your idea, the only problem for me is I leave the end on so the cheese doesn't run out. I just scoop it out with a spoon.

post #9 of 11

That is pretty much how I do it but I don't have one of those fancy tools. I need to look for one of those. After last years family reunion I will never make them again without wearing rubber gloves. All of us who were handling them burned the crap out of our eyes, face, etc. by touching our face even after our hands were washed several times.

post #10 of 11



I've used a spoon for this and its worked well, like Scarbelly said.

post #11 of 11

Good thinking, I thought those were apples. biggrin.gificon14.gif

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