By submitting your email you are agreeing to Fairfax Media's Chef Neil Perry likes the citrus character and intense sting unripe green bird's eye chillies add to salads. “They all add a different dimension and heat. The chemical in chillies that makes them taste hot, capsaicin, is technically a neurotoxin. Make sure they are bright and unbroken. Ancho, mulato and pasilla chillies make up the so-called holy trinity used to make Mexico's national dish, mole poblano. Salt to taste ( I use just under one teaspoon). The flour is ready when fragrant and lightly browned. Try Chopped long chillies add a lovely fresh heat and crunch to a stir-fry. The long green … Fragrant, lemony and moderately hot, they're between three and six centimetres in length, with thin skin. How to Select green chillies Pick some fresh from your vegetable patch, pick up a packet of chillies from the supermarket or just ask the vegetable vendor to add a few free ones to your vegetable bag Fresh unripe chillies come in various shades of green from lime to olive. Get the latest news and updates emailed straight to your inbox. No wonder we’re hooked on them. Your email address will not be published. Like the ancho, mulato is a dried poblano chilli, but has been allowed to ripen to dark brown before drying. Large (up to 14 centimetres long) and broad, it has a mild to medium heat and aniseed notes. Try A salad with cherry tomatoes, avocado, butter lettuce and chopped jalapenos, dressed with olive oil and lemon juice. Heat the remaining oil in a frying pan over low heat. Five to nine centimetres long with a rounded end, the jalapeno is one of the world's most popular chillies. This round dried chilli rattles when shaken because of the many loose seeds inside - the name literally means ''little bell''. Serve immediately on their own or with a good raita or coconut chutney. Bright red, conical and up to 14 centimetres long, guajillo can be very hot, with fruity berry overtones. The sum of them is much better than the parts,” says Perry. Our second cookbook New Classics is out now. But it’s at his restaurants that Perry’s chilli love affair really reveals itself. They put them over a flat grill or over a wood barbecue and almost catch alight, then cover them in water or stock and let them stew for a couple of hours and those chillies and that water becomes crucial to the flavour of whatever they’re making." ''At different times of year they go up and down in heat levels.'' Its thick flesh makes it easy to work with. Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes. If you still want to reduce the heat some, remove the seeds. Large and heart-shaped, it has a mild to hot, sweet fruit flavour reminiscent of raisin or prune. Perry prefers to use jalapenos green for their citrus character. Two to four centimetres in length, tapering to a point, these small chillies can pack a wallop. Add theturmeric, chilli powder, cumin powder, coriander powder, mango powder and salt and transfer to a mixing bowl. Visiting Mexico has given him an appreciation for the dried product. Good Weekend recipe columnist and chef Neil Perry is a chilli fiend. While buying fresh chillies look for crisp unwrinkled ones. They're available at Asian grocers. The filling for these stuffed green … Pour in the flour and work it with a whisk or for in the pan so that it toastes evenly. Add the chillies and fry until they are soft and begin to change colour. Then stuff the chillies with the gram flour paste. The name means ''little raisin'', for its dark brown and wrinkled appearance. . British chef Paul Wilson says he’s using more chillies than ever before. A ripe red poblano chilli, when dried, is known as an ancho (''wide''). Perhaps the most common variety in Australian markets, these chillies can be up to 15 centimetres long and ripen from green to red. ''They're a bit of a lottery,'' Perry says. Pour in the water and work with your hands into a thick paste. Sprinkle in the cornmeal, then stir to coat. Slit your green chillies down the middle and remove most of the seeds with your thumb. Long green chillies are a lot milder than the smaller bird’s eye chillies used in a lot of Indian cooking. You should see a few blackened spots and blisters on the chillies. These are some of the main fresh and dried varieties available in Australia. Perry adds them to Mexican-style braised dishes, stir-fries and salads. "When you actually see the Mexicans harvest produce and how they use chillies and how they sell them at the market, it makes perfect sense. Try In home-made baked beans. terms and conditions It has a sharp, bright flavour and plenty of heat and is often used in powder form. At the Chinese-influenced Spice Temple restaurants, for example, the chef uses pickled, salted, fermented and dried chillies – in the one dish. Wilson's current favourite variety, these small chillies look like a bird's eye chilli but have a rounded end like a jalapeno. Try In mapo doufu, the Sichuan dish of minced meat and tofu in spicy chilli-bean sauce. Try Thai yam (salad), with prawns or squid, lime juice, fish sauce and heaps of chopped chillies. Ripe, red bird's eyes are widely used in south-east Asian dishes such as Thai salads, Indonesia's sambal ulek (chilli paste) and Vietnam's nuoc cham dipping sauce. Consultant chef Paul Wilson pickles them, green and red, and shaves them raw on ceviche: ''It gives you punch and a nice capsicum flavour.'' Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, … Small, bright red and pointed, the cayenne chilli has thin skin that lends itself to drying. About five centimetres long and wide at the shoulder, tapering to a small point, these intensely hot chillies start out green and ripen to yellow, orange or red. Try In a rich beef, bean and tomato stew. Try Finely chopped red serrano in a salsa or pureed green serrano in salsa verde, with onion, garlic, coriander and lime juice. It's not wildly hot but adds colour and richness. Also known as facing heaven chillies, these dried Sichuan chillies are so named because they grow skywards rather than down. Try A little in a salsa made with tomatillos, a small green fruit in the tomato family. These dried ripe jalapeno chillies are Perry's favourite. They can also be used instead of bacon in vegetarian dishes. In The Great Chile Book, Mark Miller says their flavour has ''tropical fruit tones'' that work well in food containing tropical fruit or tomatoes. With the sweet, crunchy flesh of a capsicum and the heat of a jalapeno, they are typically eaten raw but can also be pickled or roasted. When dried, ripe mirasol chillies are known as guajillo. Try In chicken and tortilla soup. New Mexico Chile Verde (Green Chili) is known for not having an official recipe.It consists of slow cooked green chiles and pork; all other ingredients are optional.. Locals would avidly tell you that the chile peppers you use matter quite a bit. and Try Turbo-charge your macaroni and cheese with a sprinkle of cayenne powder.