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How to... Chop Chillies

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
METHOD
  1. When you chop a chilli, you expose your flesh to the part of the chilli (the membrane) that holds the capsaicin. Because of this you may want to wear rubber gloves to stop the volatile oils getting on your fingers. Don’t put your hands near your face and wash your hands after handling them. Chilli oil remains on your skin for some time.
  2. Cut the chilli in half lengthways with a sharp knife. Cut out the membrane and scrape out any seeds. Cut off the stalk.
  3. Lay each chilli half, cut side down, on the chopping board and make cuts lengthways (quite close together), reaching almost as far as the stalk end, then cut across the other way to give little squares, or as your recipe directs.

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