It’s easy to deseed chillies- and it’s a perfect option if you need a little less heat.
Deseed Chillies – two steps.
- Using a sharp knife, slice your chillies in half through lengthways
- Use a teaspoon to scoop out the seeds and scrape away the inner membrane
- Now you can slice, finely chop or julienne your chilli depending on your recipe.
This is a great technique that can be applied to a huge range of chillies. To read more on chillies including a wrap up on the large variety you can find in the Market, and what you can do with them, read our article here.
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And of course if you would like to try cooking with chillies, you can always try any of the below recipes:
HUANCAÍNA SAUCE – Recipe by Paul Wilson
CHORIZO, PUMPKIN, ROCKET AND CHILI PIZZA– Recipe by Tad Lombardo
MALAYSIAN CHICKEN CURRY – Recipe by Louise Harper
