There are many different chillies, varying in appearance and potency. Colour can depend on ripeness as well as variety. Avoid those that feel soft or have brown patches.
Milder chilli peppers include jalapeño, along with less common varieties like Hungarian wax pepper and Santa Fe. They are often pickled and have a gentle, sometimes sweet, spicy flavour.
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Medium hot peppers, such as cayenne and serrano, are standard ‘red chillies’ sold in supermarkets. They have a fresh astringent heat that’s not too overpowering.
Hot chillis, such as bird’s eye, Scotch bonnet and habenero, are very potent and should be used sparingly.
1. To prepare a chilli, slice the stem off the top with a sharp knife. Cut in half lengthways. Scrape away all the seeds and light-coloured membrane from each half, using a knife. The volatile oils in chilli can cause skin irritation. Take care to avoid touching your eyes and wash hands immediately after preparing.
2. Cut into fine strips by slicing widthways across chilli with a large, sharp knife.
3. To finely dice, slice lengthways into long, thin strips. Bunch strips together and finely slice across them widthways.
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Oak chopping board, Lakeland. Professional ‘S’ vegetable knife, ProChef’s knife, Zwilling J.A. Henckels.
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