Pepper Cleaning Tool
Smaller size corer to remove seeds and veins from the pepper halves. Each tool is constructed with stainless steel with a molded plastic handle.
1. When cleaning peppers wear gloves to wash and remove stems. Allow to dry completely (drip dry or use a paper towel) cut in half lengthwise. Hold a pepper half in one hand; use your coring tool to remove the veins and seeds by starting at the small end of the pepper then pushing towards the large end. You may need to repeat as needed to remove most of the veins. DO NOT WASH OR WET PEPPERS AGAIN! Water only intensifies the fumes of capsaicin. Remove all the excess seed and veins from sink and dispose of before rinsing the sink. This will help minimize the fumes.
2. When cooking peppers place 9” paper plate over your griddle to reduce splatter on your cook top. This will also help retain the heat.
3. When cleaning your griddle, simply loosen any stubborn spots with a spoon and brush away the remaining. If you rinse with warm water, apply some cooking oil after drying. Avoid using detergents.
4. You can also add grated cheese for your topping just before you remove the peppers from the burner. This will prevent the cheese from burning.