Chilli
Fresh chilli
Also called chili, bird's eye chilli, jalapeño, fresno
The fresh fruit of Capsicum plants, used for heat, fruit and colour. 'Chilli' is a prompt to choose, not a single SKU.
Origin
Domesticated in the Americas and crossed the oceans after the sixteenth century. Within a few generations they had remade Korean, Indian, Sichuan, Thai and Hungarian cooking.
Flavour
Grassy and sweet in thick-walled types; sharp and floral in thin bird's eyes. Green chilli tastes herbaceous; ripe red tastes fruitier.
How to use it
Add early, chopped into oil or a curry base, when you want the heat to dissolve into the sauce. Add late, sliced, when you want perfume and a fresh sting — phở, ceviche, som tam, tacos. Scrape out membranes for less fire without losing the vegetable. Salt and acid make heat feel brighter; sugar and fat tame it. If you substitute gochujang, you are adding sweetness and fermentation as well as heat — adjust sugar and salt.
Storage
Fridge crisper, loosely bagged, a week or so.
Recipes using it
Checking your allergy settings…
Showing 18 of 50. Search all recipes using fresh chilli