Chilli flowers add an elegant touch to all your Thai dishes, as well as vegetable platters. They're a great party garnish and instantly brighten up any dish. Follow the instructions below to make your own.
- You will need a pair of latex or rubber gloves, some fresh chillies, a sharp knife, and a deep bowl of ice-cold water. Be sure to choose chillies with thin skin and not too thick in circumference.
- Put on a pair of rubber or latex gloves to protect your hands from the pungent chilli seeds and oil (otherwise later you might burn your eyes or lips).
- Holding the chilli firm on a cutting board, make a cut from the tip of the chilli to the base. Do not cut through the entire chilli - only the side facing you.
- Now turn the chilli slightly, and repeat, making another cut down the length of the chilli. Remember that you are making the petals of the flower - don't make the cuts too far apart, or you will only get a few petals.
- When you have made as many cuts as possible, pull the "petals" out slightly - just enough to separate them. Don't pull too hard, or they will break. Note: the middle seed section should be left standing in the center, as it will become the stamen.
- Place your cut chilli in the cold water and keep in the refrigerator. The petals will open and curl naturally in an hour or two.
- Note: if your petals do not open, most likely it is because the chilli you used was too thick-skinned (e.g. jalapenos do not always open). Try using another type of chilli pepper, preferably a European or Asian variety.
