: Balancing Deep-Fried Tarantula Spider with chili sauce Deep-Fried Tarantula Spider, is not as disgusting as it first sounds, in fact they have become quite a culinary sensation. I have been thinking about a chili dip, but

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Whatever you like the flavor of. Chiles don't vary strongly enough in flavor (as opposed to heat) to really have to worry about some overwhelming it and some not, so you really can just use what you like. If you don't want it too overpowering, use a small enough quantity that it isn't - make a sauce, not a pure chile paste.

If you mean specifically keeping the heat under control, be sure to thoroughly remove the seeds and membrane, and if you're especially sensitive to heat, start with a not too hot pepper.

(The question of what goes best with it is really down to personal preference, so I won't attempt to answer in that regard - it'd be off-topic anyway.)