00:00:02got to get your head around it these
00:00:04little babies these are great and you
00:00:06know they add a lot of flavor to your
00:00:08dish but there’s a few ways of preparing
00:00:10them that are quite interesting first
00:00:11and foremost is the quick lazy way which
00:00:13I use quite a lot get a regular chili
00:00:15I’m not going to de-seed it in the
00:00:17slightest fingers in thumb at the end
00:00:19and just use a rocking action to give
00:00:22you a nice finely sliced chili when you
00:00:24hit the halfway point there you’ll see
00:00:26that we’re slicing up seeds there’s
00:00:28nothing really wrong with that I mean
00:00:30obviously this some people don’t like
00:00:31the texture of it and it will be a bit
00:00:35hotter but it’s a kind of lazy way to do
00:00:37chilies which is what I do seven times
00:00:39out of 10 frankly you saw that I sliced
00:00:42it first time around and now I’m just
00:00:44doing the rocking action to finely chop
00:00:46it and that that’s a good little cheat
00:00:49way of doing it now the kind of correct
00:00:53way to do it is to slice it in half so
00:00:56we get the chili like this take the core
00:00:58off the end like that we put our fingers
00:01:01on either side and we run the knife
00:01:03carefully and slowly but surely down the
00:01:06length of the chili and then the heat is
00:01:09really here right it’s actually not the
00:01:12seeds it’s the white flesh either side
00:01:14of it so what we want to do is hold it
00:01:16at the tip and there’s two ways you can
00:01:18do it use the tip of the knife to scrape
00:01:21the seeds out like that and then you get
00:01:27rid of these seeds or there’s this way
00:01:32where you push the chili flat put your
00:01:35knife in at one end and just sort of
00:01:38almost sort of rocket and scrape it
00:01:39along the length either way it doesn’t
00:01:42matter you can even use a teaspoon
00:01:43because it has that natural arch at this
00:01:46point you’ve got your chili here you can
00:01:49either finely slice it this way it looks
00:01:53so much more delicate this way and it’s
00:01:55a bit more correct so you’ve got simple
00:01:57sliced chili like that beautiful put
00:02:02that there or you can turn it around
00:02:05lengthways and do kind of matchsticks
00:02:08which is kind of quite nice for pasta
00:02:11dishes you know crab salad
00:02:13and stuff like that till you get kind of
00:02:17matchsticks like that either way there’s
00:02:19no right or wrong now the other thing to
00:02:21mention is sometimes if you’re
00:02:23blackening Chile’s on a barbecue or
00:02:25griddle pan to peel them and put them in
00:02:27salads or stuff like that they ask you
00:02:30to grill it whole or roast it whole just
00:02:32make sure that when you do do that you
00:02:33just put your knife in it and sort of
00:02:35pierce it like that because if you cook
00:02:37a whole chili it will puff up and it
00:02:39will explode and if you’re anywhere near
00:02:40it you’re going to get hot burning hot
00:02:42chili juice all over you and that ain’t
00:02:44a pretty story because I’ve done it
00:02:45loads of times the other thing to
00:02:47mention is if you know you’re a bit more
00:02:50sensitive than your regular butch guy
00:02:51put rubber gloves on and you won’t get
00:02:55sort of chilly hands and obviously
00:02:57wherever you put those hands unless you
00:02:59wash them properly will burn
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