This colourful basketful is a mix of Scotch Bonnets and "Turkey" chillis.
Since we already have plenty of fresh chillis in the fridge and frozen ones in the freezer, I used these and a few others to make a batch of "Oriental cooking-oil", which I'm hoping will be nice for use in Chinese-style stir-fries.
This is how I made it: I added chopped chillis, some smashed cloves of garlic and a couple of large pieces of fresh ginger to a small panful of vegetable oil, simmered it for about 10 minutes, allowed it to cool and then strained it into a glass jar.
Amongst the chillis I used was the smallest of the 3 Scotch Bonnets seen in the photos at the start of this post. I carefully tried a very tiny piece of it. Wow! It was very hot indeed. I could still feel my lips and tongue tingling half an hour later. This powerful oil will need to be used with discretion!