This fiery chilli had our office team member(s) red faced, literally!!
Dalle khorsani, which can be directly translated to round chilli or cherry pepper, is found all over Sikkim. This deceptively cherry- like chilli packs a serious, but flavorful punch. Even a tiny bite will leave the most tolerant of spice eaters, red faced, steaming in the ears ad hopping around the kitchen looking for a cold glass of milk. It can be used in many ways like dry, wet or cooked.
Some ways to eat it:
Dry - Take a few out, crush it either in a mixer or by hand (be sure not to rub your eyes before washing your hands thoroughly), then sprinkle the flakes over your pizza. Hot, but so good.
Wet - Crush it in a mixer or in a mortar and pestle, mix roasted tomatoes, garlic, coriander and salt [according to taste]. And some water if necessary.
Cooked – Replace your regular chilies and put just one or two into your dish. Be sure to make a slit in them before putting them in to release all the bold goodness.
It can be stored in an air tight container / jar and can be preserved for a year or so.
