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Employees must wash hands and put gloves on prior to working on any prep items.
Revised 7/23/2025. Print 4 per page Scale 120
The Set Up
Gather Proper Ratio
Gather the required amount of Red Onions, Green Peppers, and Red Peppers in 2:1:1 ratio.
Example Ratio:
(2 Red Onion: 1 Green Pepper: 1 Red Pepper)
Rinse the Peppers & Onions
Place the Onions and Peppers into a large colander and rinse them with cold water in a clean prep sink.
Red & Green Peppers
Remove Tops & Bottoms
A cut glove must be worn while using a chef's knife.
Remove the top and bottom 1/4 inch of the pepper.
DO NOT discard the tops and bottoms. They will be used as part of the final product.
Remove the Stem
Remove and discard the Stem from the top of the pepper that was removed.
Cut Peppers in Half
A cut glove must be worn while using a chef's knife.
Cut the Peppers in half.
Remove the Core & Seeds
A cut glove must be worn while using a pairing knife.
Using a gloved hand or a pairing knife, remove the membrane and any seeds from the peppers.
Set the prepped Peppers to the side until ready to slice all pepper and onions at the same time.
Setting up the Nemco
Prior to Slicing any new product make sure the Nemco is set up properly and the slicing depth is properly set to the correct 2.5 turns out from the smallest cut position.
Tops & Bottoms in Nemco
Load a small handful of the tops and bottoms of the peppers to the Nemco Slicer.
Loading the tops and bottoms in the Nemco Slicer first will help keep the pepper halves standing in the correct slicing position.
Pepper Halves in Nemco
Load the Pepper halves into the Nemco Slicer, open side down so they cover the tops and bottoms in the slicer already.
Slice the Peppers into a 1/2 pan or a whole pan.
Properly Sliced Peppers
If sliced properly the peppers should look like a crescent.
See image above.
Sliced Too Thin
Sliced Too Thick
Red Onions
Remove the Ends
A cut glove must be worn while using a chef's knife.
Using a chef's knife, cut the top and bottom of the onion off.
Removing as little as possible will help maximize yield, maintaining good food cost.
Remove Outer Layer
Carefully remove the outermost layer of "skin" from the Red Onion.
Be careful not to remove too much of the onion.
Cut the Onion in Half
A cut glove must be worn while using a chef's knife.
Using a chef's knife, cut the Red Onions in half.
Remove the Core (Stem)
Remove the Core (Stem) of the Red Onion.
The inner "Stem" or "Core" of an Onion is actually growing, and can give you indigestion, stomach problems, etc.
Setting up the Nemco
Prior to Slicing any new product make sure the Nemco is set up properly and the slicing depth is properly set to the correct 2.5 turns out from the smallest cut position.
Onion Halves in Nemco
Load the Onion halves into the Nemco Slicer, open side (Flat Side) down.
Slice the Onions into the 1/2 pan or a whole pan you have already sliced the Peppers into.
Properly Sliced Onions
If sliced properly the Onions should look like a crescent.
See image above.
Sliced Too Thin
Sliced Too Thick
Let's Finish UP
Mix the Peppers & Onions
Using a gloved hand thoroughly mix the Peppers and Onions in the pan.
Label & Date
Place a prep label on the side of the pan and cover with plastic wrap and/or a plastic lid.
Store in the walk-in cooler, or under the front line.
When storing, remember to practice FIFO.
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