Green Chilies (Lila Murcha)

Green chilies are used to make dishes spicy hot but are kinder on your stomach than red chilies. Green chilies also play an important role in most hot chutneys and pickles.

There are many kinds of green chilies. Jalapeños and serranos are the best ones I have found, but any hot green chilies will do, if those are not available. You will have to adjust the quantities, depending on the flavor of the chilies you use, as the heat intensity will vary. Store coarsely ground chilies in small jars in the freezer, leaving one jar in the refrigerator for daily use.

1⁄2 lb (250 g) chilies
1 tbsp (15 mL) salt
1⁄4 cup (60 mL) lemon juice

1. Wash the chilies, remove stems, and wipe dry. Cut into large pieces. Do not remove seeds.
2. Place all ingredients in a blender or food processor and grind coarsely so chili pieces are still visible.