In looking at recipes (mostly all British) for Piri Piri Chicken, I find that they tend to call for "red chilies." Nowhere does it specify what type of red chili or what relative heat level. One recipe calls for 10 chilies for 1 chicken. Others call for fewer.
Any idea what type of chili a British recipe writer would mean when writing "red chili" or simply, what type of pepper do I need?