Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
1. Cut the chilli in half lengthways through the stem. Scrape away the seeds and pale ribs with a teaspoon and discard (if extra heat is required, leave the seeds and ribs in).
2. Slice across the chilli into fine julienne strips. Be careful not to wipe your face or eyes with a hand that has touched chilli as it is a strong irritant. Wash your hands after preparing chillies.
A note on quality…
When choosing chillies and peppers, look for shiny, plump ones, with no soft spots.