What is the best way you know to remove the inner ribs from halved peppers
(both bell and chile). Straight knives don't want to go down in there very
easily without damaging things one doesn't want to damage. I'd invision
something formed like a toenail clipper except with a boxier and wider
opening jaw, to "chomp" sections out of the ribs.

Thanks a peck of punctured peppers,
Redneck

"HiTech RedNeck" > wrote in
:

> What is the best way you know to remove the inner ribs from halved
> peppers (both bell and chile). Straight knives don't want to go down
> in there very easily without damaging things one doesn't want to
> damage. I'd invision something formed like a toenail clipper except
> with a boxier and wider opening jaw, to "chomp" sections out of the
> ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
>

It's all in how you cut them. Put the bell pepper on the cutting surface,
stem up. Make one cut per side (from the top downwards). Giving you 4
flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
from around its' core). You'll quickly learn where to start thr cuts to
reduce the inner ribs, which can then be easily removed with a paring
knife.

If you get good at this the top and the bottom of the bell pepper will be
attached via some of the inner ribs.

If you need to hollow out a bell pepper half or whole bell pepper. One of
those curved grapefruit knives works ok.

Perhaps a small headed 'Y' style veggie peeler would work on chiles, if
there is/was such a thing


--
Last year's nuts must go.
- Michael Odom

"HiTech RedNeck" > wrote in
:

> What is the best way you know to remove the inner ribs from halved
> peppers (both bell and chile). Straight knives don't want to go down
> in there very easily without damaging things one doesn't want to
> damage. I'd invision something formed like a toenail clipper except
> with a boxier and wider opening jaw, to "chomp" sections out of the
> ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
>

It's all in how you cut them. Put the bell pepper on the cutting surface,
stem up. Make one cut per side (from the top downwards). Giving you 4
flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
from around its' core). You'll quickly learn where to start thr cuts to
reduce the inner ribs, which can then be easily removed with a paring
knife.

If you get good at this the top and the bottom of the bell pepper will be
attached via some of the inner ribs.

If you need to hollow out a bell pepper half or whole bell pepper. One of
those curved grapefruit knives works ok.

Perhaps a small headed 'Y' style veggie peeler would work on chiles, if
there is/was such a thing


--
Last year's nuts must go.
- Michael Odom

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
I just grab it and pull what will easily come out for things like
sausage and peppers. No one's ever gonna know the difference. If your
doing something which requires a "clean" presentation you could either
scrape them out with a spoon or make a slice close to the vein. You
should be able to then use a knife.

If doing chilies I'd recommend using gloves though if they are one of
the "warmer" varieties.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
I just grab it and pull what will easily come out for things like
sausage and peppers. No one's ever gonna know the difference. If your
doing something which requires a "clean" presentation you could either
scrape them out with a spoon or make a slice close to the vein. You
should be able to then use a knife.

If doing chilies I'd recommend using gloves though if they are one of
the "warmer" varieties.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>
I just grab it and pull what will easily come out for things like
sausage and peppers. No one's ever gonna know the difference. If your
doing something which requires a "clean" presentation you could either
scrape them out with a spoon or make a slice close to the vein. You
should be able to then use a knife.

If doing chilies I'd recommend using gloves though if they are one of
the "warmer" varieties.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

In article >,
"HiTech RedNeck" > wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck

I use grapefruit spoons on jalapenos and smaller chiles to remove the
ribs and seeds. For bell peppers, I cut them in half and go in with my
fingers.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
"HiTech RedNeck" > wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck

I use grapefruit spoons on jalapenos and smaller chiles to remove the
ribs and seeds. For bell peppers, I cut them in half and go in with my
fingers.

Cindy

--
C.J. Fuller

Delete the obvious to email me

HiTech RedNeck wrote:
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>


Instead of a regular paring knife, use a "drop point" or "birds beak"
paring knife. The blade curves down to a sharp point at the tip.

Bob

HiTech RedNeck wrote:
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,
> Redneck
>
>


Instead of a regular paring knife, use a "drop point" or "birds beak"
paring knife. The blade curves down to a sharp point at the tip.

Bob

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.
>
> Thanks a peck of punctured peppers,

<LOL> Good line.

Depends on how they're to be used how much I worry about getting them
out. If I'm making juliennes, I cut then into strips and then shave
the ribs our pretty close with a paring knife. If I'm stuffing them, I
reach in a pinch out whatever comes easily. The rest can stay there.
They don't diminish the dish, so why bother?

Pastorio.

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

If you are cutting them into strips the easiest way is to slice off the top and
bottom, slit one side open, roll it out and slice straight across to skim off
the ribs.

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

If you are cutting them into strips the easiest way is to slice off the top and
bottom, slit one side open, roll it out and slice straight across to skim off
the ribs.

HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

There's a special tool, called a "placentome".
It's like a Y-shaped vegetable peeler, except
the fork of the Y is only about 3/4 inch wide.
I keep mine right next to my strawberry
dehuller. Hope this helps! :-)

HiTech RedNeck wrote:
>
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

I just reach in and pick them out. Otherwise, how about a spoon or
even a grapefruit spoon.

nancy

HiTech RedNeck wrote:
>
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

I just reach in and pick them out. Otherwise, how about a spoon or
even a grapefruit spoon.

nancy

HiTech RedNeck wrote:
>
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

I just reach in and pick them out. Otherwise, how about a spoon or
even a grapefruit spoon.

nancy

>HiTech RedNeck wrote:
>
>> What is the best way you know to remove the inner ribs from halved peppers
>> (both bell and chile).

Halved... halved how... bisected longitudinally north to south, or across the
equater, east to west?

For stuffed peppers I usta hack off the stem end to form a cap, but years ago I
learned that bisecting longitudinally through the stem to form 'boats' made
nicer looking stuffed peppers and much simpler to prepare, didn't fall over and
sat lower in the pan so didn't need nearly so much sauce. With bell peppers
and other sweet peppers like dago fryers, I don't bother with removing any ribs
I can't flick our with my fingers (a few seeds won't kill ya and lord knows
yoose rednecky bubba types can use the roughage).

I don't use many hot peppers but I grow a few plants along with the sweets... I
keep a quart jar pickled in the fridge, all the rest I give away... I never
"halved" one, I pickle em whole or sliced into rings.... believe me, on the way
out you'll never think about whether they're halved.

>Straight knives don't want to go down in there very
>> easily without damaging things one doesn't want to damage.

Whaddaya got, 100 pound peppers... I've yet to find a pepper so large I
couldn't eviscerate it with a few flicks of a paring knife, or usually my
finger.

I'd invision
>> something formed like a toenail clipper except with a boxier and wider
>> opening jaw, to "chomp" sections out of the ribs.

Sheesh... that sounds like painful surgery. Um, I were you I'd really, really
try persuading your Proctologist to let you give Preparation-H a stab before
resorting to the old toenail clipper... naturally a Hi Tech Redneck Hillybilly
would dig in with the old Dremel... and you gotta break down and buy some TP...
them friggin' corn cobs will mess you up.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>HiTech RedNeck wrote:
>
>> What is the best way you know to remove the inner ribs from halved peppers
>> (both bell and chile).

Halved... halved how... bisected longitudinally north to south, or across the
equater, east to west?

For stuffed peppers I usta hack off the stem end to form a cap, but years ago I
learned that bisecting longitudinally through the stem to form 'boats' made
nicer looking stuffed peppers and much simpler to prepare, didn't fall over and
sat lower in the pan so didn't need nearly so much sauce. With bell peppers
and other sweet peppers like dago fryers, I don't bother with removing any ribs
I can't flick our with my fingers (a few seeds won't kill ya and lord knows
yoose rednecky bubba types can use the roughage).

I don't use many hot peppers but I grow a few plants along with the sweets... I
keep a quart jar pickled in the fridge, all the rest I give away... I never
"halved" one, I pickle em whole or sliced into rings.... believe me, on the way
out you'll never think about whether they're halved.

>Straight knives don't want to go down in there very
>> easily without damaging things one doesn't want to damage.

Whaddaya got, 100 pound peppers... I've yet to find a pepper so large I
couldn't eviscerate it with a few flicks of a paring knife, or usually my
finger.

I'd invision
>> something formed like a toenail clipper except with a boxier and wider
>> opening jaw, to "chomp" sections out of the ribs.

Sheesh... that sounds like painful surgery. Um, I were you I'd really, really
try persuading your Proctologist to let you give Preparation-H a stab before
resorting to the old toenail clipper... naturally a Hi Tech Redneck Hillybilly
would dig in with the old Dremel... and you gotta break down and buy some TP...
them friggin' corn cobs will mess you up.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Mark Thorazine ranted:
>
>There's a special tool, called a "placentome".
>It's like a Y-shaped vegetable peeler, except
>the fork of the Y is only about 3/4 inch wide.
>I keep mine right next to my strawberry
>dehuller.

It's a "huller".. no such animal as a "dehuller"... you ****ing pschopath.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Mark Thorazine ranted:
>
>There's a special tool, called a "placentome".
>It's like a Y-shaped vegetable peeler, except
>the fork of the Y is only about 3/4 inch wide.
>I keep mine right next to my strawberry
>dehuller.

It's a "huller".. no such animal as a "dehuller"... you ****ing pschopath.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, "HiTech RedNeck" > wrote:
>What is the best way you know to remove the inner ribs from halved peppers
>(both bell and chile). Straight knives don't want to go down in there very
>easily without damaging things one doesn't want to damage. I'd invision
>something formed like a toenail clipper except with a boxier and wider
>opening jaw, to "chomp" sections out of the ribs.
>

Fingers? They should come out easily with a slight pull.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article >, "HiTech RedNeck" > wrote:
>What is the best way you know to remove the inner ribs from halved peppers
>(both bell and chile). Straight knives don't want to go down in there very
>easily without damaging things one doesn't want to damage. I'd invision
>something formed like a toenail clipper except with a boxier and wider
>opening jaw, to "chomp" sections out of the ribs.
>

Fingers? They should come out easily with a slight pull.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"hahabogus" > wrote in message
...
> "HiTech RedNeck" > wrote in
> :
>
>> What is the best way you know to remove the inner ribs from halved
>> peppers (both bell and chile).

[snip]

>
> It's all in how you cut them. Put the bell pepper on the cutting surface,
> stem up. Make one cut per side (from the top downwards). Giving you 4
> flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
> from around its' core). You'll quickly learn where to start thr cuts to
> reduce the inner ribs, which can then be easily removed with a paring
> knife.
>
> If you get good at this the top and the bottom of the bell pepper will be
> attached via some of the inner ribs.

After dicing and julienning dozens of cases one week, I discovered if you
stand bell peppers on the stem end you can follow the creases, which leaves
most of the rib on the edges, easily cleaned up. It also leaves no top and
bottom "caps" to work seperately. If you are cutting julienne you'll have
less waste. For a stuffed pepper, I guess scraping out with a spoon or
melon-baller works ok. Keep your knife well-sharpened. Tomato and pepper
skins seem to dull edges much more than one would guess.

"hahabogus" > wrote in message
...
> "HiTech RedNeck" > wrote in
> :
>
>> What is the best way you know to remove the inner ribs from halved
>> peppers (both bell and chile).

[snip]

>
> It's all in how you cut them. Put the bell pepper on the cutting surface,
> stem up. Make one cut per side (from the top downwards). Giving you 4
> flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
> from around its' core). You'll quickly learn where to start thr cuts to
> reduce the inner ribs, which can then be easily removed with a paring
> knife.
>
> If you get good at this the top and the bottom of the bell pepper will be
> attached via some of the inner ribs.

After dicing and julienning dozens of cases one week, I discovered if you
stand bell peppers on the stem end you can follow the creases, which leaves
most of the rib on the edges, easily cleaned up. It also leaves no top and
bottom "caps" to work seperately. If you are cutting julienne you'll have
less waste. For a stuffed pepper, I guess scraping out with a spoon or
melon-baller works ok. Keep your knife well-sharpened. Tomato and pepper
skins seem to dull edges much more than one would guess.

On Sat, 11 Sep 2004 18:01:00 GMT, Mark Thorson >
wrote:

>HiTech RedNeck wrote:
>
>> What is the best way you know to remove the inner ribs from halved peppers
>> (both bell and chile). Straight knives don't want to go down in there very
>> easily without damaging things one doesn't want to damage. I'd invision
>> something formed like a toenail clipper except with a boxier and wider
>> opening jaw, to "chomp" sections out of the ribs.
>
>There's a special tool, called a "placentome".
>It's like a Y-shaped vegetable peeler, except
>the fork of the Y is only about 3/4 inch wide.
>I keep mine right next to my strawberry
>dehuller. Hope this helps! :-)
>
>
Made by the same outfit that brought us the Eggstractor, IIRC.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 11 Sep 2004 18:01:00 GMT, Mark Thorson >
wrote:

>HiTech RedNeck wrote:
>
>> What is the best way you know to remove the inner ribs from halved peppers
>> (both bell and chile). Straight knives don't want to go down in there very
>> easily without damaging things one doesn't want to damage. I'd invision
>> something formed like a toenail clipper except with a boxier and wider
>> opening jaw, to "chomp" sections out of the ribs.
>
>There's a special tool, called a "placentome".
>It's like a Y-shaped vegetable peeler, except
>the fork of the Y is only about 3/4 inch wide.
>I keep mine right next to my strawberry
>dehuller. Hope this helps! :-)
>
>
Made by the same outfit that brought us the Eggstractor, IIRC.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

"zuuum" > wrote in
:

> After dicing and julienning dozens of cases one week, I discovered if
> you stand bell peppers on the stem end you can follow the creases,
> which leaves most of the rib on the edges, easily cleaned up. It also
> leaves no top and bottom "caps" to work seperately. If you are
> cutting julienne you'll have less waste. For a stuffed pepper, I
> guess scraping out with a spoon or melon-baller works ok. Keep your
> knife well-sharpened. Tomato and pepper skins seem to dull edges much
> more than one would guess.
>

Last night on Emeril Live, Martin Yan was a guest chef. used his meat
cleaver on a red bell pepper. It was cleaned and julienned in seconds. I
was so impressed! It happened so fast, I can't begin to describe it.

Andy

Michael Odom wrote:
> On Sat, 11 Sep 2004 18:01:00 GMT, Mark Thorson >
> wrote:
>
>
>>HiTech RedNeck wrote:
>>
>>
>>>What is the best way you know to remove the inner ribs from halved peppers
>>>(both bell and chile). Straight knives don't want to go down in there very
>>>easily without damaging things one doesn't want to damage. I'd invision
>>>something formed like a toenail clipper except with a boxier and wider
>>>opening jaw, to "chomp" sections out of the ribs.
>>
>>There's a special tool, called a "placentome".
>>It's like a Y-shaped vegetable peeler, except
>>the fork of the Y is only about 3/4 inch wide.
>>I keep mine right next to my strawberry
>>dehuller. Hope this helps! :-)
>>
>>
>
> Made by the same outfit that brought us the Eggstractor, IIRC.
>
>
> modom
>

A placentome is actually a medical device; I hate to think what they are
normally used for.

I live not too far from the Mayo Clinic, and often shop for interesting
kitchen gadgets at their medical surplus store. Everything is usually
well constructed, and chrome plated or made of polished stainless steel.

Leukotomes make particularly striking icepicks. ;-)

Bob

HiTech RedNeck > wrote:
> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

How many ways are there? I just slice the ribs off with a paring
knife. If I am using whole peppers, I just press the rib side
down on a cutting board and slice off as much of each rib as I
can manage.

Come on,,,,,,,,just use your fingers,,,,,,,,,,,too many kitchen gadgets
here!

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (PENMART01)
> :
>
> >>Mark Thorazine ranted:
> >>
> >>There's a special tool, called a "placentome".
> >>It's like a Y-shaped vegetable peeler, except
> >>the fork of the Y is only about 3/4 inch wide.
> >>I keep mine right next to my strawberry
> >>dehuller.
> >
> > It's a "huller".. no such animal as a "dehuller"... you ****ing
> > pschopath.
> >
>
> Sheldon, you seem to be having a good time tonight. Had dinner yet? What
> did you and the kitties eat?
>
> Michael
> --
> "I stayed up all night playing poker with tarot cards. I got a full house
> and four people died.
> -Steven Wright

Come on,,,,,,,,just use your fingers,,,,,,,,,,,too many kitchen gadgets
here!

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (PENMART01)
> :
>
> >>Mark Thorazine ranted:
> >>
> >>There's a special tool, called a "placentome".
> >>It's like a Y-shaped vegetable peeler, except
> >>the fork of the Y is only about 3/4 inch wide.
> >>I keep mine right next to my strawberry
> >>dehuller.
> >
> > It's a "huller".. no such animal as a "dehuller"... you ****ing
> > pschopath.
> >
>
> Sheldon, you seem to be having a good time tonight. Had dinner yet? What
> did you and the kitties eat?
>
> Michael
> --
> "I stayed up all night playing poker with tarot cards. I got a full house
> and four people died.
> -Steven Wright

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> LOL... Sounds like surgery on the bell peppers. Cut 'em open and go in the
> fingers to remove the ribs. I do the same on bell peppers. For the chiles I
> use my fingers also but I wear gloves. I did some jalapenos last week
> without gloves and had no problems.

Rule #1 for cutting hot peppers: Wear gloves and/or wash hands
afterwards.

Corollary #1a: If you do not follow rule 1, do not rub your eyes after
cutting peppers.

Corollary #1b: If you do not follow rule 1, and if you are a guy, do not
use the bathroom after cutting peppers.

--
Julian Vrieslander

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> LOL... Sounds like surgery on the bell peppers. Cut 'em open and go in the
> fingers to remove the ribs. I do the same on bell peppers. For the chiles I
> use my fingers also but I wear gloves. I did some jalapenos last week
> without gloves and had no problems.

Rule #1 for cutting hot peppers: Wear gloves and/or wash hands
afterwards.

Corollary #1a: If you do not follow rule 1, do not rub your eyes after
cutting peppers.

Corollary #1b: If you do not follow rule 1, and if you are a guy, do not
use the bathroom after cutting peppers.

--
Julian Vrieslander