Medium Chilli recipes

A homemade hot sauce in the Louisiana style — smooth, tangy, and bright with medium chilli flavor and a proper but not overwhelming heat. The fermentation is optional (just adds complexity), and the straightforward version is ready the same day. Once you make your own hot sauce, store-bought feels like a consolation prize.

Shrimp marinated in a fresh medium chilli and lime paste, grilled or pan-seared until pink and slightly charred, then loaded into warm tortillas with avocado and a bright cabbage slaw. Quick, vibrant, and full of proper chilli flavor without being punishingly hot. A weeknight taco that feels like a coastal vacation.

A bold, meaty Texas chili built around dried and fresh medium chillies — no beans, no tomatoes, just beef, chili, and attitude. The chili flavor is everything here: deep, earthy, and complex with a proper building heat. A slow simmer of 2 hours makes this a weekend project, but the result is extraordinary.

This rich, complex Mexican mole sauce is built on a foundation of dried pasilla negro chillies toasted and soaked until pliable, then blended with charred tomatoes, sesame seeds, pumpkin seeds, spices, and a square of dark chocolate into a deeply layered, velvety sauce. Making a proper mole is an exercise in patience and technique, but the result is something extraordinary — a sauce with dozens of flavor notes that will be the centerpiece of any table. Serve over chicken, enchiladas, or roasted vegetables.