turbo
Gold Member
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Get a little food processor and handle your chilies only by the intact skin and stem. Generally, you can snap off the stem-cap of chilies, toss them in the processor, make your salsa or whatever, and then transfer it to bowls, canning jars, etc with spatulas or spoons. I regularly split and de-seed jalapenos by hand when making poppers for cook-outs with friends. I let that habit carry over into my habanero-relish production just one time only. My hands burned for days, especially when I got them wet like when taking a shower or doing dishes.
Sorry to hear about the obstruction. My dad has a hiatal hernia, and it causes his problems, especially with certain foods.
Sorry to hear about the obstruction. My dad has a hiatal hernia, and it causes his problems, especially with certain foods.