What is a safe technique for quick chopping of green chilies?

Question

Hold chilies with a claw grip and use a sharp knife for fast, safe chopping—remove seeds if less heat is desired.

Answer 1

To safely chop green chilies quickly, use the claw grip to secure the chili and rock your knife back and forth, keeping your fingers tucked away from the blade. Consider wearing gloves to prevent skin irritation.

Detailed Explanation:

Chopping green chilies can be tricky due to their small size and the potential for skin irritation. Here's a safe and efficient technique:

1. Prepare Your Workspace: Start with a clean cutting board. Have a bowl ready to collect the chopped chilies.

2. Protect Your Hands: Consider wearing disposable gloves to prevent chili oils from irritating your skin. If you don't have gloves, avoid touching your face, especially your eyes, after handling the chilies.

3. The Claw Grip: Place the green chili on the cutting board. Curl your fingers into a claw shape, with your fingertips tucked under your knuckles. This protects your fingertips from the knife.

4. Rocking Motion: Position your knife so the blade rests against your knuckles. Use a rocking motion, moving the knife up and down while keeping the tip of the blade in contact with the cutting board. Slowly move your claw grip back as you chop along the length of the chili.

5. Consistent Size: Aim for consistent chop sizes for even cooking and flavor distribution.

6. Clean Up: After chopping, thoroughly wash your hands with soap and water, even if you wore gloves. Clean your cutting board and knife immediately.

Pro Tip:

To reduce the heat of the chilies, remove the seeds and membranes before chopping. The capsaicin, which causes the heat, is concentrated in these areas.