Serrano chilli

Diced raw with salt and lime; the chilli is the only cooked-tasting part.

Identical green register, opposite jobs: one perfumes, one burns.

Clean grassy heat that matches the paddle instead of covering it.

Acid arrives ahead of the capsaicin and keeps the salsa tasting raw.

Sulfur and green heat; both improve after ten minutes in salt.

Tart and green on both sides. Blend raw for the sharper version.

Sweet flesh, cold citrus cure, thin slices of clean heat.

Grassy chilli against grassy seed; both are green heat rather than red.

Water and crunch stretch the burn out instead of stopping it.

Ripe sugar against unripe-tasting heat; the contrast is the point.

Green chilli heat and grape florals; both fast, both gone before the next sip.

Agave already tastes vegetal. The chilli extends it rather than adding.

Pith bitterness plus green burn, and both finish on the same beat.