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Join Tyler Florence for Chili Pepper 101 as he slices and dices the best of the bunch.
Tags:Cooking with Tyler Florence Chili Peppers 101,banana chili,chili peppers variety,cutting chili peppers,gmc trade secret,kitchen daily,scotch bonnet chili,tyler florence
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Chili Peppers 101
Featured Pro: Tyler Florence Category: Cooking Time: 2:24
TYLER FLORENCE: Hi. I’m Tyler Florence here with a GMC Trade Secret.
Now, when it comes to cooking with chilis, I like to use chilis the way a lot of French chefs like to use fresh herbs. They all have a very specific flavor and a different cooking technique. And I’ve got a few of my favorites here, and I’m going to walk you through the whole process.
Now, first things first. These are banana chilis, right? They have sort of a beautiful almost lime-green color to them. And it’s more of an all-purpose, everyday kind of chili. They’re great for chopping up. They’re really good roasted. I like to use them also in enchiladas. And they have a little bit of chili heat, but not enough to blow your head off. They’re really great, all-purpose, everyday chilis.
Now, down here at the bottom, these are like garden-variety red peppers. These are really great roasted over a grill. And then what I like to do is kind of use it on a lot of Italian cooking. These are some of my favorite peppers. They get nice and sweet when they’re roasted, and they’re really great.
Now, down at the bottom, these are scotch bonnet chilis, which you find a lot in the sort of Jamaican or Caribbean-style cooking. Now, these are very, very hot. And the rule of thumb, the smaller the pepper, the more intense the heat. The capsaicin, which is the oil inside the chili, gets very, very concentrated in small peppers. All right, so these guys, a little bit will definitely go a long way.
Up here in the corner we have Anaheim peppers. Now, these are great. And like a lot of good Latin American cooking, they’re delicious roasted. You can also stuff them and make a really good chili relleno. Now, these are delicious.
And up here at the top, these are habaneros. Again, these are super fiery and very, very hot. They have a very delicious sunny flavor to them. But when I cook with them, nine times out of 10, I’ll take out all the seeds. Now, be careful when you touch chilis. You want to make sure you wash your hands completely.
Up here at the top we have a delicious everyday jalapeno. Now, jalapenos as they’re grown these days actually have a lot less heat than they used to and they have a really delicious grassy, sunny flavor. And what I like to do is take the jalapeno, put it onto the cutting board, and then take a knife and make one cut all the way down, all right, and then roll it around and make another cut down the middle and kind of cut it up into four pieces. That way you can chop it up without getting the chili heat all over your fingers, which may end up in your eye.
All right, so what we’re going to do is just take the chili, kind of chop it up real fine. And when I’m making fresh salsa, I like to use all the jalapeno, the seeds and everything. And if it’s too hot for you, you can certainly take them out. But you take the jalapeno, you chop it up, you fold it into a bowl of fresh chopped tomatoes, onions, lime juice, a little bit of olive oil and some fresh cilantro. You’ve got a delicious salsa that everyone is going to go crazy for on game day.
I’m Tyler Florence, and here’s my tip on fresh chilis. Enjoy.