Prepping Jalapenos

I got the coolest tool awhile ago from a friend.  It’s to be used to core out Jalapeno’s.

So you can actually make whole stuffed Jalapeno’s.

It actually, umm, took me awhile to learn how to do it.

I can be a little slow sometimes, getting a new concept into my head, that is.

But once I do, watch me run with scissors.

Sorry, but after some experimentation, I now core all my jalapeno’s before freezing them, well, apart from the ones I mash up, accidentally.

To start with, glove the hand you’ll be using to play with the jalapeno’s.

I never mess around with this step.

Trust me, but if you’ve ever brushed an eye or a nose when  you have pepper juice on it, you’ll never use an ungloved hand again.

The pain, the pain…

I’m also assuming that you rinsed the jalapeno’s off first, and patted them dry.

Take a sharp knife and cut off the top of the jalapeño.

Then, taking this really cool tool, insert the sharp bit into the jalapeño, twisting clockwise and counter-clockwise to release the little seed parcel.

Pull the seed parcel out with the tool, and set aside.

Proceed to the next one and continue the process until all the Jalapeno’s are seeded.

There is a mangled pepper in the back there along with one I did the old-fashioned way, which entailed cutting it in half, and then digging out the seeds.

The corer makes it a lot easier, and quicker.

And they’re cute to boot.

You can now stuff them however you like,  do as I did, put them into Ziploc bag and into the freezer for future seasoning and eating possibilities.

I suggest using a mixture of cream cheese and sausage, although you could also stuff them with some Cheddar Jack cheese, wrap them in bacon and broil them.

I have an idea, I think I see a new appetizer in my future.  I’ll share the how to’s as soon as I do them.

In the meantime, if you happen to see one of these corers running around, catch it and try it out yourself.