4 Chili Cuts

Sophia Rivera

One way to reduce the heat in your dishes if you're using chilies is to devein them. Here we show you step by step how to devein chilies in 4 different cuts: strips, brunoise, slices, and cuts for stuffing the chilies. With these 4 basic cuts, you can add variety to your preparations and improve the presentation of your dishes.

Reviewed by Kiwilimón Editorial Team
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Step by Step

1
For cutting strips, cubes, and slices of chili, start by cutting off the ends of the chili.
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1. Strips Cut the chili in half and, with the help of a knife, remove the veins and seeds.
3
Turn the chili over and start cutting it lengthwise to form strips. Aim for cuts about 2 millimeters thick. Be careful to keep the vegetable steady to avoid cutting yourself.
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2. Brunoise (chili cubes) Repeat steps 1, 2, and 3. Once you have the strips of chili, arrange them so that the ends are aligned. Cut the cubes to your desired thickness.
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3. Slices Repeat step 1. Insert a wooden stick into the inside of the chili and start scraping to remove the veins and seeds.
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Place the chili on a cutting board horizontally (using your body as a reference), and start cutting slices to your desired size.
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4. Cut for stuffing Using a paring knife (a small knife), make a cut in the middle of the chili, perpendicular to this cut, make another cut of the same size. Cut off the ends and remove the piece.
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With the knife, scrape the inside of the chili to remove the seeds. The chili is ready to be stuffed.
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Done! You have just learned how to remove the seeds from chilies and you also know how to cut this vegetable in 4 different ways.