Method: Select bright red coloured, fleshy, fresh red chillies of different sizes. Hold the stalk end, leaving about 1/2 inch, cut it length wise towards the tip using a sharp knife. Cut V shaped petals around the chillies. Place the chilli flowers in cold water immediately, so they swell , firm up and curl. You can leave the bowl in the fridge until they are ready to be used. You can create a bigger chilli flower with 'two layers' by placing a smaller chilli flower in the throat of the larger one.
Tip 1: Wear the gloves when handling the Red chillies, these are extremely hot.
Tip 2: I used green onion for the stem. Cut a piece of green onion and slide it in the stalk.
what a creative way to use chili for garnishing.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Foodista widget at the end of this post so we could add you in our list of food bloggers who blogged about garnishing tips, Thanks!
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