How do you ensure even size when mincing small quantities like a single chili?

Question

To mince chilies evenly, slice thinly first, then chop uniformly using a rocking motion.

Answer 1

To ensure even size when mincing small quantities like a single chili, use a sharp knife and rock it back and forth over the chili, keeping the tip of the knife anchored to the cutting board. Then, gather the minced chili and repeat the rocking motion to refine the mince.

Detailed Explanation:

Mincing small quantities of ingredients, like a single chili, can be tricky because there's not much to work with. Here's a step-by-step guide to achieving an even mince:

1. Prepare Your Chili: Remove the stem and any seeds from the chili if desired. Seeds can add extra heat, so adjust to your preference.

2. Initial Chop: Lay the chili flat on your cutting board. Use a sharp chef's knife or a paring knife. Make a few lengthwise cuts to create thin strips.

3. Rocking Motion: Gather the strips together. Place the tip of your knife on the cutting board and use a rocking motion, moving the blade back and forth over the chili. The tip of the knife should remain anchored to the board, acting as a pivot point.

4. Refine the Mince: After a few passes with the rocking motion, gather the minced chili into a pile. Repeat the rocking motion, focusing on any larger pieces to further refine the mince. Continue until you achieve the desired consistency.

5. Clean Your Knife: Chili oils can linger, so wash your knife thoroughly with soap and water immediately after mincing.

Pro Tip:

To prevent chili oils from burning your skin, especially when handling hot peppers, wear disposable gloves or rub a small amount of vegetable oil on your hands before mincing. Wash your hands thoroughly afterward, even if you used oil. Avoid touching your eyes or face during and after the process.