Part 5/10:
Most people cut off the ends of bell peppers to remove the core, which wastes edible parts. Instead, slice the pepper in half lengthwise and remove the core and seeds from the natural seam. This method maximizes yield and minimizes waste.
When dealing with spicy peppers like jalapeños, remember that the heat resides mainly in the white ribs, not the seeds. Removing these ribs before using the pepper results in a milder flavor. For roasting, char peppers directly on the grill or in a hot pan until skin blisters, then steam wrapped in plastic to loosen the skin for easy peeling. Keep the flavorful juices that collect during steaming—they are perfect for boosting sauces and soups.