Ingredients

small - red and or green chile peppers
small - paring knife
- scissors

Instructions

1. The stalk ends of small red or green chile peppers are used for this garnish. Cut to desired length. Slide a small paring knife around inside of chile to loosen core and seeds, and remove them. 2. Using scissors, cut around length of chile to form petals, trimming tips of each petal to a point. 3. Drop the chile flowers into iced water and leave for 1 to 1 1/2 hours to allow them to "blossom."

Tips

Use as a garnish for: terrines, pate's, and mousses Hot, spicy dishes (Mexican and Thai in particular)