Sophia Rivera

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4 Cortes de Chiles

Sophia Rivera

One way to reduce the itching in your meals if you use chilies, is to devein them. Here we show you the step by step to devein chiles in 4 different cuts: in rajas, brunoise, slices and cut to fill the chiles. With these 4 basic cuts you can give variety to your preparations and improve the presentations of your dishes.

Reviewed by the Editorial Team of Kiwilimón

Step by Step of: 4 Cortes de Chiles

For the cuts of strips, squares and slices of chili, start cutting the ends of the chili.

Remove the seeds and veins of the chile4 Cortes de Chiles

1. Rajas

Split the chili in half and with the help of the knife, remove the veins and seeds.

Flip the chili and start cutting it lengthwise to form the strips. Seeks to make cuts of 2 millimeters thick. Be careful not to move the vegetable, to avoid cutting yourself.

2. Brunois (little squares of Chile)

Repeat steps 1, 2 and 3. Once you have the chili strips, arrange them so that the tips are aligned. Cut the squares to the desired thickness.

Remove a piece of the chile4 Cortes de Chiles

3. Slices

Repeat step 1. Insert a wooden stick inside the chili and start scraping to remove the veins and seeds.

Place the chili on a table horizontally (taking your body as a reference), start cutting slices of the size you are looking for.

4. Cut to fill

With a peeler (a small knife), make a cut in the middle of the chili, perpendicular to this cut, make another cut of the same size. Cut the ends and remove the piece.