Tips

The Ultimate Guide to Chopping Chilis: 5 Pro Tips to Slice Like a Pro

Are you tired of shedding tears and feeling the burn every time you chop chilies? Well, worry no more! The secrets to slicing spices are about to be revealed, so you can dice with ease and never fear the fiery eye-watering experience again.

Administrator

6 August, 2024

Pepper is a common spice in every meal and an indispensable food for many people. However, when cutting chili peppers, some people experience a burning sensation in their hands or eyes. This can be very uncomfortable.

For sensitive individuals, the burning sensation from cutting chilies can feel similar to sunburn. Today, I would like to share some tips on how to cut chilies without experiencing eye or hand irritation. Let’s explore these methods together.

1 Use Cooking Oil

A simple solution is to apply cooking oil to your hands before handling chilies. This creates a protective barrier on your skin, preventing the irritation and burning sensation associated with cutting chilies.

2 Chill the Chilies Before Cutting

If you regularly work with large quantities of chilies, it is advisable to let them air dry and then chill them in the freezer for at least 10 minutes before cutting. This helps reduce the release of chili fluids, minimizing the chances of irritation from the chili juices.

3 Use Potato Slices

Coat both sides of your knife with slices of potato. The starch in the potato will absorb the chili’s spicy fluids, allowing you to cut comfortably without worrying about the spicy vapors reaching your eyes.

4 Apply Vinegar or Alcohol to Your Hands

To avoid hand irritation while cutting chilies, apply a small amount of vinegar or alcohol to your hands and then rinse them with cold water. These substances help neutralize the heat of the chilies, reducing the burning sensation when your hands come into direct contact with this spicy ingredient.

Frequently asked questions

First, wear gloves to protect your hands from the capsaicin in chilies, which can cause a burning sensation. Then, choose a sharp chef’s knife or a chili chopper for better control and precision. For a fine chop, slice the chili lengthwise, remove the seeds and membranes, and then chop the flesh into small pieces. For a rough chop, simply slice the chili into rounds or chop it into larger pieces.

Always use a cutting board to provide a stable surface and protect your countertops. Position your non-dominant hand in a ‘claw’ shape, with your knuckles pressing against the chili to guide your knife and your fingers curled in to protect them from the blade. Use a gentle, controlled rocking motion with your knife to slice or chop the chili.

The spiciness of chilies comes from capsaicin, which is concentrated in the seeds and membranes. To reduce the heat, remove the seeds and white membranes before using the chilies. You can also try soaking the chilies in milk or yogurt for about 30 minutes to neutralize some of the capsaicin.

Fresh chilies can be stored in the refrigerator for up to two weeks. Place them in a paper bag or a perforated plastic bag to allow air circulation and maintain humidity. You can also freeze chilies for longer-term storage; chop them first and then store them in an airtight container or freezer bag.

Yes, chili plants can be grown from seeds or purchased as young plants. They thrive in warm, sunny conditions and well-drained soil. Provide regular water and fertilizer during the growing season, and you’ll be rewarded with an abundant crop of fresh chilies.