11.   For more heat, use three or four chipotles or fresh hot chilis.

12.   Interesting flourishes include young garlic, a fresh hot chili, baby leeks, anchovies, olives, a splash of mild vinegar, mint, tarragon or chervil.

13.   It is seasoned with heaps of garlic, hot chilies and a mix of lime juice, lemon grass and fresh coriander.

14.   Minced hot chilies for garnish.

15.   Posole, a smoky combination of pork and hominy in a hot chili broth, is a lovely, warming dish.

16.   Remove from the heat and stir in the hot chili oil and cilantro.

17.   Serrano or other hot green chilies, chopped, for garnish.

18.   Stir bean sprouts, green onion, peanuts, hot chili paste, sugar and soy sauces into egg mixture and mix well to heat through.

19.   The lemon-peel flavor resonates nicely off hot chilies, enhances the coolness of mint and is particularly delicious in coconut milk soup.

20.   There are also no hot chilis for a Pakistani or Indian omelet.