Chillis — note
A lot of my cooking uses chillis (British spelling, not typo): red chillis for Central American-inspired dishes, green for Indian-influenced food. Other than jalapeños, I mostly use the little ones they sometimes call ‘birds-eye’ or ‘Thai’.
If you want to keep a stock of red and green chillis, they won’t last long at room temperature. But take a tip from Indian home kitchens: freeze them on buying them. Frozen, they last for ages, and there’s no need to defrost them before chopping and using them.
Thank you Sarika for the tip.