The Canoe Cut is similar to the Boat Cut. But, instead of cutting the Jalapeño Peppers in half, you are going to take off a strip on the top equal to about 1/4 to 1/3 of the whole pepper.
The disadvantage of the Canoe Cut is that you only get 1 popper per jalapeño pepper. But… jalapeños are cheap – and the disadvantage is far outweighed by the advantage of this cut.
The advantage of the Canoe Cut is that you can put more of the “good stuff” in each jalapeño.
How to Do the Canoe Cut for Your Jalapeño Poppers
- Roll the jalapeño pepper on your cutting board to determine it’s natural “bottom.” This will make it easier to cook and serve without overturning and spilling the “good stuff.”
- Once you have found a good bottom, make a small cut across the top (stem end) of the jalapeño pepper going about 1/2 way deep.
- From one end of this cut, run your knife down toward the bottom end of the pepper. Circle around and cut back to the other end of the first cut. You want to make sure this “strip” you cut out is equal to only 1/4 to 1/3 of the whole jalapeño (see the photo above – that’s about 1/3.)
- With your hand, carefully remove the cut strip.
- Using the knife or a spoon (I like to use a teaspoon, since the bowl is thinner) dig and scrape the ribs and seeds out from the inside of the jalapeño.
- Set aside and repeat with all of the jalapeño peppers you are preparing.
When to Use the Canoe Cut for Your Jalapeño Poppers
You can use the Canoe Cut anytime – But it is especially suited for these times –
- When the recipe calls for a lot of different ingredients.
- When the ingredients are large or “crumbly” (the “bowl” you make will hold them in better.)
- When you want to include a massive amount of fillings in each jalapeño popper.
- When you plan to cook the jalapeño poppers on the grill or smoke them.