An ancho pepper is a dried poblano pepper. These peppers have a medium heat level, and you can cut down on that heat level somewhat by removing the inner seeds and membranes of the pepper. Follow these steps to de-seed an ancho pepper.
Instructions
1. Cover your work surface with a cutting board.
2. Put on a pair of rubber or latex gloves, if desired. This will help protect your hands from the hot oils of the ancho pepper.
3. Lay the ancho pepper flat on the cutting board and use a sharp knife to cut off the stem of the ancho pepper. Discard the stem.
4. Turn the ancho pepper over so the open end faces downward and attempt to shake out any loose seeds.
5. Insert a spoon into the ancho pepper and gently scrape out and discard any additional pepper seeds.
6. Cut the ancho pepper open lengthwise using a pair of kitchen shears or spread the pepper open lengthwise using your fingers.
7. Remove any remaining seeds and the membranes of the ancho pepper using your fingers or a spoon.
8. Discard the ancho pepper seeds and the membranes.
9. Use the ancho pepper in your favorite recipe.
Tags: ancho pepper, seeds membranes, cutting board, heat level, lengthwise using, membranes ancho, pepper
