Generally, you can use about 1 to 2 tablespoons of crushed red Chile peppers per pound of food, depending on your heat preference. For a milder flavor, start with 1 tablespoon, and for a spicier kick, use 2 tablespoons. Adjust according to taste, as the intensity can vary based on the brand and type of chiles used.
0.25oz
The What's Cooking America web site has a page on 'Chile Peppers'(sic) that displays many types of peppers and a choice of recipes suitable for each one.
They are used to spice-up many dishes found throughout the region.
Assuming that "chili" peppers is meant here: according to Wikipedia there are actually just four or five different main species of cultivated chili peppers. But these main species are then diversified in several different sub species.
That is 9 tablespoons
There are 33 tablespoons in 33 tablespoons.
One serrano pepper, when chopped, typically yields about 1 to 2 tablespoons, depending on its size. Smaller peppers will generally produce closer to 1 tablespoon, while larger ones can provide up to 2 tablespoons. If you're measuring for a recipe, it's best to chop the pepper and measure it directly for accuracy.
That is 4 tablespoons.
That is 8.333 tablespoons.
In Chamorro, hot pepper is referred to as "chile." This term is commonly used to describe various types of spicy peppers in the Chamorro culture. The word reflects the importance of chili peppers in local cuisine, adding flavor and heat to many traditional dishes.
That is 20 tablespoons.
181.43 tablespoons