Quote:
Originally Posted by javadog
I don't know why you'd ever de-seed a jalapeno, since it would be useless afterwards, but you can de-seed them with a spoon made for this purpose, or a grapefruit spoon, or any small spoon. Your hands don't need to touch anything "dangerous", nor do you need gloves.
Don't overthink this...
JR
|
De-seeding (and removing the other interior structures) makes for a better tasking guacamole imho (and less spice). My basic technique is to slice off the stem, cut in half, then "gut" the pepper half under running water (to keep airborne capsaisin down). Then I do a fine dice on the remaining pepper. Adds a nice pepper flavor with some heat that isn't overbearing.