SPOTLIGHT ON
FRESNO
This versatile chilli adds medium heat and a tangy taste to everything, from salsa and rice, to casseroles and pasta sauce. It’s often used to top burgers, tacos and hot dogs and can also be stufed with cheese, veg, meat, or seafood fllings.
BIRDS EYE
Small and extremely hot, these vary in favour and colour from fresh, sharp green to sweet, fery red, depending on their ripeness. Sliced fnely, they make a striking garnish. They originated in Thailand, where they are eaten by birds, giving them their quirky name.
HERCULES
With a mild, Jalapenolike heat, this pepper gives a gentle kick to quesadillas, relishes and cornbread. Add them raw to salads, dressings and even cocktails.
SCOTCH BONNET
These add a sweet, fruity favour with citrus hints. They also pack ferce heat, so a little goes a very long way. A key ingredient in the jerk dishes and rich meat stews of the Caribbean, they’re brilliant for superhot table sauces, too. Not for the faint of heart! 22
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COMET
These range from milder heat (green) to medium (red), similar to Cayenne or Tabasco. They’re ideal for spicing up chilli con carne and stir-fries.
ASDA.COM/RECIPES | SEPTEMBER 2015
FINGER
These medium-hot chillies are originally from India and perfect for its cuisine. They add a punchy sizzle to curries and snacks such as bhajis and samosas – or use them sparingly to give freshness and bite to salad dressings.