Chopping chillies

To play this video you need to enable JavaScript in your browser.

This video can not be played

10 March 2022

About this technique

Skill level

Easy

Equipment

Chopping board

Sharp knife

A good way to slice chillies is to cut the flesh from around the stalk, turning the chilli as you go. Remove and discard any seeds and the inner membranes (the hottest parts of the chilli), if you like and then chop further, if needed.

Always wash your hands with soap and water after chopping chillies. If you're worried about burning your hands while chopping particularly hot chillies (such as Scotch bonnet), wear disposable plastic gloves, but wash your hands when you're finished nevertheless.

Recipes using this technique

Chicken enchiladas. by Annie Rigg.
Attribution
Main course
Thai-style pork burgers by Matt Tebbutt.
Attribution
Main course
Honey soy chicken with garlic rice and cucumber slaw. by Justin Tsang.
Attribution
Main course
Coconut curry dumplings. by Madeleine Dampier.
Attribution
Light meals & snacks
Perfect coronation chicken. by The Hairy Bikers.
Attribution
Main course
Dosa with potato filling. by Mumbai Mix.
Attribution
Main course
Easy veggie chilli
Attribution
Main course
Guacamole. by The BBC Food team.
Attribution
Starters & nibbles
Turkey curry. by Philippa Davis.
Attribution
Main course
Creamy coconut lentil curry with crispy halloumi. by Madeleine Dampier.
Attribution
Main course
Blackened chicken, kale and tahini salad. by Sophie Gastman.
Attribution
Main course
Meatballs in tomato sauce with burrata and crostini. by Theo Randall.
Attribution
Main course
Crisp chilli chicken. by Selin Kiazim.
Attribution
Main course
Jumbo prawns with tomatoes and garlic by Justine Pattison.
Attribution
Light meals & snacks
Kimchi pork belly and rice stew. by Justin Tsang.
Attribution
Main course
Quick butter saag with broccoli and corn. by Sanjana Modha.
Attribution
Main course
Kale and bacon with chilli and almonds. by Jesse Jenkins.
Attribution
Side dishes
Super-boost rainbow curry with sweet ginger chutney by Gemma Ogston
Attribution
Main course
Barbecue pork chop with cashew and basil relish. by Matt Tebbutt.
Attribution
Main course
Express lasagne. by Mary Berry.
Attribution
Main course
Vegan bao with spicy cauliflower. by Lucy Parker.
Attribution
Main course
Air fryer loaded jacket potatoes. by The BBC Food team.
Attribution
Main course
Vegetarian tacos. by Anna Jones.
Attribution
Main course
Aubergine biryani with cucumber and mint raita. by Rick Stein.
Attribution
Main course