Red alert: 17 scorchingly good recipes with chillies – from tom yum soup to vodka
Last modified on Wed 10 Feb 2021 08.41 EST Chillies come in such a bewildering array of shapes and colours these days that it doesnât pay to be too specific: if a recipe calls for a particular sort, you are bound to be unable to find it. In any case, the difference between any two chillies is largely a matter of heat, and heat is largely a matter of taste. So forget about size or colour (green ones are generally hotter than red, but then they turn red anyway if you leave them sitting about) or intimidating varietal names such as yellow death-inducing toxin. Just taste one. If itâs n...
Source: theguardian.com
