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Hi! This is Dave for Expert Village and today we are making Albondigas Soup. All right the
next ingredient for our great soup, our Albondigas Soup, is the bell pepper. What I like to do
is go across like this if you like and then seed it. I like to cut it down lengthwise.
Just down the middle, just like that. And this will use the ribs and the seeds right
here for you. All you have to do is just pull that right out like that and that takes all
of your seeds out. These have already been washed nicely so make sure you do that ahead
of time. These happen to be organic too, so no pesticides in this. The easiest way I find
to cut these is I would use this side. This side get a little slippier for our knife.
I like to use it on this side as you can see. As you can see, you cut it into strips like
this. Not very large; remember this is soup so you are going to get a lot of flavors in
each bit. So you don't have to dice it too finely but not too course either. I would
just go something like this. Just go cross ways and as you see, we are getting a nice
sort of medium dice out of it. Nothing too fine, nothing too course.