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I have a few UK/European cookbooks that just call for "red chile" or "green chile" (e.g. Ottolenghi). This is America. I can go to the farmer's market and get 50 different varieties of each, from completely mild to send-you-to-the-ER hot. What are these supposed to be?
If I go by what I could get in the supermarket, it would be red chile = fresno and green chile = jalapeno.
I assume that's okay... we're just looking for a small (but not tiny) pepper that has some heat, but not too much, right? https://100001.onl/ https://1921681254.mx/
Edited by prash001, 19 August 2022 - 10:38 PM.
If I go by what I could get in the supermarket, it would be red chile = fresno and green chile = jalapeno.
I assume that's okay... we're just looking for a small (but not tiny) pepper that has some heat, but not too much, right? https://100001.onl/ https://1921681254.mx/
Edited by prash001, 19 August 2022 - 10:38 PM.
