When you rinse your face, use chilly water to close your pores.
For a volcanic result, use hot chillies and leave in the membranes and seeds; for a milder jam, use deseeded mild chillies or increase the ratio of sweet peppers.
(If using fresh chillies, omit this stage).
Are you fussed about using specific chillies for certain dishes, and if so, what do you recommend?
You can use green chillies if you like, but make it a mixture of mild and hot ones, so that the dip is not too fiery.
I use chipotle chillies in my cowboy-style baked beans for the smokiness; habaneros for heat in a slow beef short-rib recipe to go with waffles.
The western school is chuan cai, or Sichuanese cuisine, notable for its lavish use of chillies and Sichuan peppers, and its bold, complex flavors (like yu xiang wei, fish-fragrant flavor, a punchy combination of pickled chilli, ginger, garlic, and scallion, with a bit of sweet-and-sour).
Sichuanese is the most fiery, making great use of chillies and pungent peppercorns.
And director Daly uses that chilly exterior to hook you into the often preposterous doings of The Good Doctor.
Make a tamarillo salsa using green chillies, diced tamarillos, a pinch of sugar, grated lemon zest, and fresh coriander and mint.
