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Goin way quicker than past times. Red, org, yel bell peps and a pound of jalapeños. Cut ends and trim, then slice thin longwise on what I suppose is a skin-remover for taters and gourds. Good n consistent so far. End product is peppers in the shape of super long-cut cabbage, with a bit of vinaigrette. Ultimate hot dog topping, works doin hot dog day tomorrow.

Goin way quicker than past times. Red, org, yel bell peps and a pound of jalapeños. Cut ends and trim, then slice thin longwise on what I suppose is a skin-remover for taters and gourds. Good n consistent so far. End product is peppers in the shape of super long-cut cabbage, with a bit of vinaigrette. Ultimate hot dog topping, works doin hot dog day tomorrow.

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[–] • 2 pts (edited )

Sounds killer

You ever try roasting the peppers with olive oil as a method to enhance flavor and remove the skins (skins will peel right off after roasting)

[–] • 1 pt

I haven’t, these are just slices of raw peppers. The de-skinner whatever just makes the slices incredibly consistent