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Old 05-13-2013, 02:15 PM
 
Location: Raleigh, NC
637 posts, read 1,287,726 times
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Like a lot of guys, I don't particularly like to cook. However, one can only eat so many microwave meals and take-out food, so I do end up doing some cooking myself.

I found a recipe that I would like to prepare, but am a little confused about one of the ingredients. The recipe calls for "2 red chilies, seeded and finely chopped". I'm sure this sounds like a stupid question to all of the seasoned cooks among you, but how do I choose what red chilies to use in this recipe? According to Wikipedia, a chili pepper can be anything from a red bell pepper to a habanero, jalapeno or cayenne. When I went to the grocery store yesterday, the only red things I saw in the produce area were red bell peppers and packaged dried New Mexican chilies. Maybe I need to look at another supermarket?

Here is the meal I am trying to make, if it helps: Chinese Chicken Parcels | Chinese Chicken Parcels Recipe | Easy Asian Recipes at RasaMalaysia.com
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Old 05-13-2013, 02:40 PM
 
Location: In the land of cotton
8,145 posts, read 5,477,095 times
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I would use any of the small thin red chili peppers. We always seem to have at least one variety available at the grocery at any time.
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Old 05-13-2013, 03:37 PM
 
Location: Volcano
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Chili peppers are hot. Bell peppers are not chili peppers. If you can't find small red chili peppers, you can substitute green ones.
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Old 05-13-2013, 05:13 PM
 
Location: Philaburbia
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Look in the section of the produce department with small displays of specialty produce; you'll usually find long, thin, red chile there. Use that.
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Old 05-13-2013, 05:45 PM
 
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It looks like the chilis in that recipe are fresh, not dried. Jalapeno peppers won't be as hot, but you can substitute them (leave the membrane if you want it hotter), and they're easy to find in the stores.
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Old 05-13-2013, 05:51 PM
 
Location: New England
1,038 posts, read 551,688 times
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if you like hot use a thai chilli or any pepper that is thin and small. do NOT use habaneros, it is the hottest pepper and deadly hot. i can eat very hot but even i cannot handle it. you can also use italian pepper, they are not hot but will close enough flavor. just use a bit of the tip.
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Old 05-13-2013, 06:44 PM
Status: "It's actually a piano bench :)" (set 1 day ago)
 
Location: South Bay Native
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Judging from the photo, those are fresh chilies. If you like a little bit of heat, try Fresno chilies. If you like mild, feel free to use red bell peppers, which are sweet, or even some of those small sweet peppers you see on crudité platters.

The beauty of cooking things yourself is you can take a recipe from a website and make a few changes to tweak it to your preferences. No one will send the recipe police in and fine you for not using the exact ingredients, lol. Judging by the comments posted on recipe pages, lots of people take liberties. I've read ones that begin, "loved this recipe, but I replaced x with y, and I only used half as much z, and then I doubled the sassafras, etc...."
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Old 05-13-2013, 10:08 PM
 
Location: Raleigh, NC
637 posts, read 1,287,726 times
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Quote:
Originally Posted by OpenD View Post
Chili peppers are hot. Bell peppers are not chili peppers. If you can't find small red chili peppers, you can substitute green ones.
I would not have considered a bell pepper to be a chili pepper either, until I read the article on Wikipedia about chili peppers: Chili pepper - Wikipedia, the free encyclopedia
According to Wikipedia, one of the five domesticated species of chili peppers is
I know, you have to take what you read on Wikipedia with a grain of salt, but after reading that can you understand why I was confused about what I should use in the recipe?


Thanks to everyone who took the time to answer my original post. I appreciate all of the info you've provided. The supermarket that I normally do my grocery shopping at has a rather limited selection of peppers and chilies. Next time I may have to try other sources if I need to get chilies for something I want to cook.
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Old 05-13-2013, 10:17 PM
 
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Thai chili peppers can be used in almost any asian dish that requires "hot pepper" but that are not specified. Some szechuan dishes those use a dry type of pepper, and I'm not sure which type it is.
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Old 05-14-2013, 06:56 AM
 
7,655 posts, read 6,270,805 times
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I often see the thin red peppers called bird chili. And like others said, you can can use any based on your heat tolerance. You can also cheat and use a Sriracha sauce or the chili garlic sauce.
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