chiling out

capture them
between your thumb and forefinger
roll carefully,
not breaking the skin
to loosen the insides then
remove the stem
and slap them on to the board
press firmly, keep them
flat and unmoving,and
using you preferred weapon
(I myself use santoku)
slice their long conical bodies

Aji Sivri Chili Pepper

to remove their potential
or leave the flat dangerous seeds
with the body
which you will slice
and dice
and toss into your pan
(remember not to touch your own eyes)

add garlic and ginger
maybe spring onions
a touch of honey and soy

salt is a matter of taste

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