Chilli Varieties

We love spicy food, Thai, Mexican, Indian, just anything. I also like checking out the chilli section at the supermarket to see the varieties they have in store but I am never sure as to which chilli to use in which dish, so when I came across this handy article in the latest Coles magazine I knew I had to post it here for future reference.

Birdseye
Small and mighty, these
chillies are perfect for
South-East Asian style
dishes, such as curries
and noodle salads.
HEAT FACTOR 3

Rio teardrop

Like spicy mini capsicums,

these colourful chillies are

delicious stuffed,

roasted or chargrilled.

HEAT FACTOR 3

Cayenne

Long and glossy, red or

green, these are versatile

everyday chillies. Use in

salads and stir fries or

sliced on pizza.

HEAT FACTOR 2

Poblano

These large, mild and fruity

chillies look a bit like green

capsicums. Roast, peel and

cut into strips for

quesadillas.

HEAT FACTOR 1

Bullhorn

Sweet like capsicum,

these are the mildest

tasting chillies. Try them

raw, roasted or pickled.

HEAT FACTOR 1

Sourced from www.coles.com.au

Habanero

With hints of tropical

fruit, these fiery chillies

are great in salsa and

curries. Handle carefully

and use them sparingly

-they're seriously hot.

HEAT FACTOR 4

Jalapeno

These chunky chillies

are perfect for pickling

or for using fresh in

Mexican favourites such

as burritos, salsa, and

guacamole. Small purple

ones add a pop of colour

and a fruitier flavour.

HEAT FACTOR 3

Chocolate fatalii

Named for their colour,

these chillies add a rich

spicy taste to dishes like

chilli con carne - have

fun and grate in some dark chocolate too.

HEAT FACTOR 3

Cherry

With their round ball

shape, these chillies are

good for stuffing - scoop

out the seeds, fill with

feta or ricotta and bake.

They're also great

in curries and salsa.

HEAT FACTOR 2

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