How To Cut a Chile Pepper
- December 3, 2007
- 3,383 Views
from
Grace Choi
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Chef
Grace Choi
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Directed by
Kevin Hall
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Writer
Courtney Knapp
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Voice-Over Artist
Mario Bueno
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Production Designer
Karin Olsen
- Cosmetics Provided by M·A·C
- Kitchenware Provided by M·A·C
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Music
Edison Music Corp
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Art Director
Dew Gueramian
Some like it hot, and some like it scalding, but learning the right way to cut a chile will ensure you maintain your cool.
You Will Need
- Water
- A fresh chile pepper
- A paring knife
- A cutting board
- And some soap
- A pair of rubber gloves
Step 1: Rinse pepper
Quickly rinse the chile pepper under cold running water or use a damp paper towel to wipe any dirt from the chile.
To avoid painful or harmful irritation, do not touch your eyes, nose, or mucus membranes while handling hot chiles. If the chiles are particularly hot, wear rubber gloves.
Step 2: Cut off stem
Place the chile in the center of a cutting board and cut off the stem just below the curve.
Step 3: Cut lengthwise
Slice the chile in half lengthwise from stem to end.
Step 4: Cut away insides
With the paring knife, cut away the seeds and the thin whitish ribs (also called ‘membranes’).
If you want as much heat as possible, leave the membranes and seeds intact, but the pepper is usually plenty hot—and more aesthetically pleasing—with membranes and seeds removed.
Step 5: Cut chile
Your chile is now prepped for cutting however you like: slice it, dice it, chop it, or drop it…into a food processor.
Step 6: Wash
Wash your hands and utensils thoroughly.
The Scoville scale ranks the heat of chiles by measuring their chemical compound capsaicin; while sweet bell peppers are a zero, habaneros can measure up to 300,000 units.
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Comments (3)
I think you mean ";paring"; knife, not ";pairing";. Where's that Howcast on spelling...
over 4 years ago by epukinsk
Yep. And in any event, I would use a chef's knife, not a paring knife.
over 2 years ago by Cornelius
In the morning the live is kkown the laiv eeee....that tharaan..!"; ilvil!!!
about 1 year ago by Piza_Brand
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