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| Hot chilies
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| Chili peppers
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Hot chilies originated in the Americas, but were introduced into SE asia by 1600, and are widely used throughout the area. The varieties are endless, with wide ranges of size, color, and heat. Generally, smaller is hotter. (Removing the seeds can reduce the bite of a too-hot chili.)
Sweet (bell) peppers are not commonly used in SE asia outside of China. A small bell pepper is widely available in the Philippines. It has a tough skin and thin flesh. After roasting the pepper and removing the skin, the flesh adds a wonderful flavor to dishes without the annoying texture of the skin.
Market and storage tips — BE CAREFUL!! Some chiles can be dangerously hot. Generally, smaller is hotter. If you are unsure about a new chile, ask. Buy mature fresh chilies which are dry to the touch, firm and heavy. They should have unblemished and lustrous skins. Wash in chlorinated water, sun dry, and store in a paper bag in the refrigerator. Fresh chiles do not store well at room temperature, or in plastic. For long term storage, dried chiles are best. They are also a bit milder than fresh.
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