Fresh chillies sold in packets in supermarkets ... with vinegar and salt Bird's-eye - tiny but powerful green and red chillies, especially common in Thai and South-east Asian cooking Habañero ...

I made the chilli sauce at home but it took a few attempts to get the spice balance right. It works best if you use equal amounts of spicy red chillies - as many varieties as you can find ...

Pilipili ya kukaan’gwa or red chilli chutney is a staple in every Swahili home. The Pilipili ya kukaan’gwa is an accompaniment for almost all meals. But it is most famous with rice dishes such ...

4. In a mortar and pestle, prep the imli pesto, using blanched garlic, imli water, salt, fresh coriander, lemon/citrus juice and a little olive oil. 5. Make a chutney mix of pomegranate seeds, amchoor ...

add the marinated chicken and red chilli paste, and cook for 15 minutes. Keep stirring until the oil starts separating. Add some water, cover the pan, and let it simmer for 20 mins or until the ...

Buy fresh chilli paste from Asian stores. It should have a vibrant red colour, which will become darker and ‘muddier’ upon keeping. It should not be confused with the more commercially ...