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Vibrant green chilies are super hot with immediate and intense heat the second you eat one. They are small, long, and narrow, with tiny seeds inside. You can eat them raw or add them to your recipes to get that hot chili taste.
You can use chilies to make hot sauces, pastes, marinades, and dressings. Also, you can use chilies in curries, soups, and sauces to add subtle flavor and heat. Peppers can be dried, ground into a powder, and utilized as a seasoning. Green peppers pair well with green papaya, citrus, cabbage, carrots, sweet potatoes, fish sauce, vinegar, garlic, onion, herbs, and spices such as ginger, curry leaves, turmeric, cardamom, Thai basil and coriander, coconut, and meats such as lamb, chicken, beef, and seafood.
The fresh peppers will keep up to two weeks when stored whole and unwashed in the refrigerator's crisper drawer.
Spicy Thai Noodles
1/2 pound spaghetti
1 tablespoon vegetable oil
2 garlic cloves
2 Thai chili pepper
2 tablespoon dark soy sauce
1 tablespoon pure honey
1 teaspoon sesame oil
1 teaspoon Thai fish sauce
1 teaspoon vinegar
1/2 large size red bell pepper, (cut into thin slices or julienne)
1/2 large size green bell pepper
1 carrot, (julienned)