In
general, the larger the chilli, the milder the flavour. Choose firm
specimens which are well coloured with smooth, shiny skins.
Storing:
Keep in a
cool dark airy place in a paper bag for up to 5 days or refrigerate in the crisper drawer for up to
10 days. However bear in mind that chilling affects the flavour.
Rinse well in cold water. Cut off the stalk completely. As the skin is edible, there is no need to
peel. Cut in half lengthways and remove the seeds and as much
of the white pith as possible. If stuffing larger varieties, you can
just slice off the top (stalk end), remove the seeds and as much
pith as possible and then use the top as a "lid" once the main body
has been filled.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
Baton
Brunoise
Chunk
Cube
Dice/chop
Grate
Julienne
x
y
x
x
y
x
x
Matchstick
Mashed
Paysanne
Puréed
Shred
Slice
Sulfrino
x
x
x
x
y
y
x
Cooking times and suitable
methods for cooking Chillies
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All
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