I have a cookbook with a black bean tomato soup recipe that calls for two fat red chilies, fresh, for the aromatics. That’s such a vague classification though imo. Does it mean ripened Serrano peppers or just regular red bell pepper or something else? I’m not familiar with cooking this type of soup, so I’m not sure what to think. It sounds like it’s supposed to be somewhat spicy. Any ideas what I should use?
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