Chilli Pepper (Super Hot) recipes

Dubu jorim is a Korean home staple — firm tofu pan-fried until golden then braised in a sticky, intensely spiced sauce. This version uses fresh super hot chilli alongside gochujang and gochugaru to build a layered, complex heat that is far more interesting than simple spice. The sauce lacquers the tofu as it reduces, giving you crispy-edged pieces glazed in something genuinely addictive.

Charred corn on the cob slathered with a super hot chilli compound butter that melts into every kernel — this is one of those absurdly simple things that is greater than the sum of its parts. The butter carries the chilli heat right through the corn as it melts, and a squeeze of lime and some flaky salt finish it perfectly. This is on the table in under 25 minutes.

This is a shakshuka where the chillies are the main event, not the background warmth. Super hots are roasted alongside late-summer tomatoes until they blister and sweeten, then the whole lot is blended into a deep, smoky, ferociously flavoured sauce. Eggs are poached directly in the sauce and served with plenty of bread for mopping.

A slow-cooked Mexican-inspired mole built around the deep, fruity heat of fresh super hot chillies, dark chocolate, and a raft of toasted spices. The chillies are the backbone here — not a seasoning, but the very soul of the sauce. Serve over braised lamb shoulder with warm tortillas and cooling crema.