When it comes to red vs green chilli my experience is that they are relatively the same in terms of heat … I know many would disagree but I buy the same size chilli in both colours (small red chillies are a completely different matter!), and use the same amount in recipes regardless of the colour with little difference in the degree of heat. So I stress to you, only use the amount of chilli you like … in the recipe I specify 1 to 3 whole chilli, so if you don’t like much heat then use just 1 chilli to start with, and after you have blended the mix for the first time taste and add more chilli if you like.

If you find you have gone too far and added too much chilli, add a bit more honey which can level out the heat … but there is a limit to what it can do so be a touch careful.

When you first make the paste it will be reasonably runny but firms up when held in the fridge. So if you wish to serve it as a dip you can make it beforehand and keep in covered in a bowl on the bench for a couple of hours. Once it is in the fridge it makes a perfect spreadable paste, and if you are anything like me then you will add it to your sandwiches to give them a bit of “zing”, but it is also great dolloped on top of cream cheese or labne as a dip, is perfect spooned on top of coconut cream or sour cream on curries, or served with or added to any Mexican inspired dish … it’s uses are endless, and you will be surprised at how quickly you will use it up.