Red hot chilli peppers bring a masochistic pleasure just this side of pain. utilize them in soups and salads,but always with an antidote to hand – yogurt, fruit or coconutI cherish it when the blisteringly spicy meets the sweet and the chilly. That mouthful of food so searingly hot with chillies and ginger that it nearly hurts, or only to be instantly extinguished by sweet fruit or coconut milk. Food that whips then kisses.
Take those chillies: the tiny pointed ones known as bird’s eye – they nip,they tingle, they make your eyes smart. There is usually a pack in my fridge, and a mixture of racing green and Ferrari red with a couple of orange-flushed ones on the turn. I cook with red more often than green. Ripe red ones only hit me in the mouth. The green punch me in the stomach,too.
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Source: theguardian.com