Chillies

In general small chillies are super-hot and big fat ones arc mild, but there are exceptions to this rule, and in any case heat varies from plant to plant. So avoid unwelcome surprises by tasting a little from the tip before adding a whole load of chilli to your dish. Most green chillies will ripen into red chillies given time. They tend to taste fresher, like a green pepper, while red chillies tend to be warmer, sweeter and fruitier. In most recipes the two are interchangeable. Store chillies in a plastic bag in the fridge and use within a couple of weeks. Or dry them – see TIP.