Moy-moy

Rinse the chili peppers thoroughly under cold running water, then remove the stems. Depending on your heat preference, leave the seeds in for more fire or remove them for a milder soup.

Roughly chop the chili peppers and place them into a mortar or blender. Pound or pulse them into a coarse paste, adding a small splash of water if needed to help the mixture blend.

Transfer the chili paste to a medium pot and add enough water to achieve your desired soup consistency, typically about 3 to 4 cups. Stir to combine the paste evenly with the water.

Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent the paste from settling at the bottom.

Once boiling, reduce the heat to medium-low and allow the soup to simmer steadily so the flavors develop and the raw heat of the chili mellows into a deep, robust broth.

Season the soup generously with salt and freshly ground black pepper, tasting as you go to balance the heat and seasoning to your preference.

Continue simmering uncovered for a final few minutes to allow the seasoning to fully incorporate and the broth to reduce slightly to a concentrated, hearty consistency.

Remove the pot from heat and ladle the moy-moy into bowls. Serve immediately while hot, accompanied by your choice of bread, rice, or a starchy side.