Yeah I have a dal recipe that calls for “whole dry red chili”, “green chili”, and “red pepper”.
I do my best to interpret this (usually arboles, poblanos, and cayenne, respectively) and I like the result, but I do sometimes wonder what the author intended.
Yeah I have a dal recipe that calls for “whole dry red chili”, “green chili”, and “red pepper”.
I do my best to interpret this (usually arboles, poblanos, and cayenne, respectively) and I like the result, but I do sometimes wonder what the author intended.
I would interpret the red pepper as a red bell pepper, but that’s just because so damn many chilies are red.