No, not a new recipe. I just find myself dizzy and disoriented when it comes to understanding chilies. I see recipes that call for "chilies" or "hot chilies" or, even worse, some chili that has five different names depending on what region you are in.
Point is, I really want to learn how to use chilies in recipes, but I first have to get some basics down. Even when I have looked at cookbooks or those large poster you see sometimes, I can rarely equate what I read there with that I see at the local grocers.
Does anyone know of a reference that might help? Or if someone would be be so kind to offer their Dummies Guide to Chilies here, that would be great.