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Chilli - Long Red


Red and Green long chillies are from the same plant, the green is just a less ripened version of the mature red fruit. They vary in heat but are a good all round chilli with a mild flavour. The red ones are slightly sweeter.

Uses: dry them, freeze them, make chilli powder, a chilli stew, a hot sauce, chilli jam, salsa, guacamole and chilli poppers. Slice and add red chilli to all sorts of salads, pasta sauces and stir-fries.

Heat factor – 5/12 (based on 2500 to 5000 Scoville heat units)

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