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When I work with kids in the summer, we make a lot of salsa! Here’s how JoyFoodly handles those spicy jalapeños safely and efficiently.
Here’s a tip: after handling jalapeños wash your hands well to remove all traces of the pepper’s oil. It’s the seeds and veins that make the pepper hot and the oils in the pepper that can irritate our skin. If the oils in the pepper do burn a part of your body use a milk product, not water, to cool down the burn.
- We recommend you wear gloves when handling jalapeños.
- Cut off the tips of the pepper, on either end.
- Hold the pepper steady and upright. Carefully cut down the four sides of the pepper, around the core, like you are cutting an apple. You should end up with a stem with the seeds and veins attached which you can discard.
- With each of the four thick slices of jalapeño, now you can cut them into thin strips and then dice them for your recipe.
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