Chillies are small, but they certainly pack some punch. In this video Gordon explains the general rules or working and chopping chillies and how to use just the right amount to enhance but not overpower the flavour of your dish
Chilli can add great flavour and kick, but the tiniest amount can overpower a dish and kill all the other flavours.
As a general rule, the smaller the chilli, the more pungent it is. Supermarkets label their chillies with heat intensities, so read the packet before you buy.
Chillies contain a pungent oil that will stay on your fingers for a long time. Don't rub your eyes or touch your skin without washing your hands after working with chillies as it will burn your skin.
Place your chilli in your hands and gently roll the chillies to release the seeds. Tap the chilli against a work top as well. The seeds contain the heat, so if you don't want to cook with them this helps release them.
With a sharp knife cut the chilli in half lengthways.
Place one half of the chilli on top of the other and with a sharp knife thinly slice the chilli, working from right to left across your board.
Place the cut chillies into a bowl.
Now, most importantly, wash anything that the chilli has touched, especially your hands.
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