32 [illegible] "Chillies" is a new name for "chili peppers." I think we'll see them more in our stores, but they're still called "chilies" by most people. The difference between the two terms seems to be regional: "chili" is used mostly on the West Coast and Southwest, while "chile" (with an 'e') is preferred elsewhere. I've always liked chilies because of their heat, which adds a nice kick to dishes. They're also great for making salsas and other condiments. I remember my grandmother made a delicious salsa verde using roasted green chilies, garlic, onions, and cilantro—it was perfect with tacos! My favorite variety is the jalapeño. It's mild enough that even kids can handle it, yet spicy enough to add some zing. I often use them as a garnish for soups or stews. Sometimes I leave the seeds intact for extra heat, but if I want something milder, I remove them. Another popular type is the serrano pepper, which is smaller and hotter than a jalapeño. These are often used in Mexican cuisine for their intense flavor. I've tried making homemade hot sauce with serranos, and it turned out fantastic—just blend fresh peppers, vinegar, salt, and maybe some garlic or onion. Chilies come in many shapes and sizes, from tiny bird's eye chilies to large bell peppers (which aren't technically spicy). Some varieties are sweet, like the poblano pepper, while others are fiery hot. Understanding these differences helps me choose the right one for any dish.