Preparing
Chilis for Use
Fresh Chillis
Once having conned one's rubber gloves, chillis may be cut in half
lengthways and the seeds and ribs removed. Preferably, this operation
should be done under running water. The flesh can then be sliced
or chopped into whatever size is needed.
Alternatively, the flesh, ribs and seeds can be minced or pulverized
to make a really hot chilli sauce.
Chilli peppers, like bell peppers, benefit from skinning. There
are various methods but the method given below skins and seeds the
pepper at the same time.
Rinse and drain the chillis and with the point of a knife, pierce
each one (once) near the stem. Put the chillis on a baking tray
and place under a hot grill, turning frequently until brown and
blistered all over. Wrap in a cold damp tower and leave to steam
for 10 minutes. Peel off the skin, downwards in long strips, then
pull off the stem and, holding the point up, squeeze the pod from
the point downwards and all the seeds will squirt out.
Dried Chillis
Dried chillis can either be pulverized and used as a spice or reconstituted
and used as a vegetable. To do this they need only be soaked for
approximately 30 minutes in tepid water. This method can be used
for whole chillis or chilli pieces. |
