Fresh chilli, mixed

A supermarket pack sold with no cultivar names. Sort it before you use it, because the range inside one pack is very wide. What is usually in a European pack: - Long thin green chillies. These are serrano or Indian finger types at 10,000 to 30,000 Scoville. They are not mild. - A blocky red pod. Ripe, mild, sweet and fruity. Ripe flesh has had longer on the plant to convert starch to sugar and to build carotenoids. - A jalapeno. Thick-walled and watery. It is bred for flesh volume, not for aroma. Use it for bulk. - Sometimes one squat wrinkled pod. Check this one. It may be a habanero, and it will then carry more heat than everything else in the pack together. Keep the white membrane on the mild pods. The membrane is the placenta and it holds most of what heat these pods have. Removing it is the common error. In a paste the pack does three jobs that a hotter chilli cannot: it gives mass, it gives the water that lets a mortar work, and it gives the green Capsicum annuum note that Capsicum chinense does not make.