De-Seeding Peppers

I found a new technique to de-seed peppers in large batches!

I don’t like pepper seeds. They have a terrible texture, tend to get bitter after long cooking, and are sometimes the hottest part of the pepper. If you want to take the heat down a notch or two in anything with lots of chiles, you can remove the seeds. I got a huge bag of aji dulce chiles and wanted to make sofrito, but the chiles were a teeny bit too hot and I wanted to get rid of the seeds.

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So many peppers! These gorgeous peppers were grown at Forage Farm.

I cut the stem off each pepper and cut them in half.

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Now take the halved peppers and put them in the food processor. Process in bursts until the flesh is finely chopped but not pureed. scrape the minced chiles into a bowl and cover with water by at least an inch.

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The pepper seeds float to the top! Isn’t that great? Stir the bowl gently to get all the seeds to float.

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And then you just scoop them out with a strainer! Isn’t that cool? After you’ve removed all the pepper seeds, drain the minced chiles and proceed with the recipe. I was making sofrito.

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