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We do not purport to be professional chefs so take some of our Chile uses with a grain of salt. We throw anything into everything to see and taste what plays out. We also study and try recipes from the abundant selections of cooking on the Web. Here are some of our favorites.



NOTE: When considering relative hotness of pods, remember that chiles are quite variable
in their pungency/hotness even when harvested at the same time and from the same plant.
 
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