These are my 'medium hot' chilies; the sort you can just about eat raw without ending up in A & E.
Now that they've turned red I'm drying them in the sun to make chili flakes.
My tiny black chilies (the ones that look so menacing) are still black, and show no signs of turning red. I tried one yesterday; OUCH, I'm going gently.
From Pasta sauces to Moroccan tagines, I tend to sprinkle a few chili flakes or powder in most dishes. Not to make them 'hot', but to add a slight piquancy to the eventual flavour. Nice!
One of the above went into a chicken curry last night (as well as 3 of the black jobs).