Good Eats (1999–2012): Season 4, Episode 13 - Chile's Angles - full transcript

(Alton Brown)
1966, NORTH HOLLYWOOD...

GELSON'S MARKET,
PRODUCE DEPARTMENT,
WEDNESDAY.

HAVING FAILED
IN MY THIRD ATTEMPT

TO SPRING CAP'N CRUNCH
FROM THE CLINK,

MY FINELY TUNED CANDY RADAR
DETECTS A BOGEY AT 3:00.

(woman)
I'LL BE RIGHT BACK, DEAR.

(Alton)
I DIDN'T KNOW WHOSE
IDEA IT WAS TO STACK
LOLLIPOPS IN PRODUCE,

BUT IT WAS SURE OKAY BY ME.

(in gruff voice)
HEY, I'M SHOPPING HERE!

THE PROBLEM?
WHICH ONE.

I'D NEVER FINISH
THAT BIG LIME ONE



BEFORE MOM BUSTED ME,

AND CHERRY
WASN'T MY FAVORITE,

BUT ORANGE
NEVER FAILED TO SATISFY.

CHOMP!
(biting into chile pepper)

(loud burp)

(thump!)
(sound of someone falling)

OF COURSE, AS I LAY THERE,
WAITING ON THE AMBULANCE,

I REALIZED THAT
THERE WAS SOMETHING

IN THAT STERNO-LIKE SEAR
THAT I REALLY DUG.

SURE, THERE WAS SOME PAIN --

THERE WAS A LOT OF PAIN --

BUT THERE WAS SOME GAIN
IN THERE, TOO.

IN FACT, THERE WAS
AN INDESCRIBABLE FRUITINESS

IN THAT UNFORGETTABLE FIRE.



THERE WAS
THE SWEETEST HEARTBREAK.

NOW WHITE-BREAD WONDER
THAT I WAS,

I DIDN'T HAVE A CLUE
OF WHAT TO DO WITH
MY NEWFOUND INFATUATION.

SO FOR YEARS,
I LEFT THESE IN THE HANDS

OF THE PRACTITIONERS
OF MEXICAN, TEX-MEX,
AND SOUTH AMERICAN CUISINES.

THEN CAME THE DAY
IN 1991

WHEN A CHUNKY, CHILE
CONCOCTION CALLED SALSA

COUP-ED KETCHUP
AS THE TOP-SELLING CONDIMENT
IN THE COUNTRY.

UNWILLING TO SHELL OUT
FIVE BUCKS

FOR WHAT I KNEW
COULD BE MADE FOR ONE,

I STARTED CRANKIN' OUT
MY OWN SALSAS,

MOSTLY AS AN EXCUSE
TO MAKE TIME WITH CHILES.

YOU KNOW, AS IT TURNS OUT,
ALL IT TAKES

IS A LITTLE KNOW-HOW,
SOME SIMPLE TOOLS,

AND A HEALTHY DOSE
OF RESPECT

TO TURN THESE
INTO GOOD EATS.

TO THE UNINITIATED,
THIS CAN BE AN
INTIMIDATING NEIGHBORHOOD.

OH SURE, IT LOOKS
FRIENDLY AND FESTIVE,

WITH ALL THOSE
BRIGHT COLORS.

BUT YOU GET INTO THIS WORLD
AND START MOVIN' AROUND,

FIRST THING YOU NOTICE IS,
THERE AREN'T MANY
ROAD SIGNS,

AND WHAT FEW SIGNS
YOU DO FIND ARE OFTEN WRONG.

THE REASON?

WELL, A LOT OF FOLKS
CAN'T EVEN AGREE ON WHAT
THESE BOOGERS REALLY ARE.

I MEAN, TAKE THIS WORD,
FOR INSTANCE.

NOW I'D LOVE TO GET INTO
WHAT THAT REALLY MEANS,

BUT AS I'VE SAID,
I AM NOT A NUTRITIONAL
ANTHROPOLOGIST.

(woman clearing throat)
AND NEITHER ARE YOU --
YOU'RE THE DAUGHTER

OF A NUTRITIONAL
ANTHROPOLOGIST,
THAT DOESN'T COUNT!

THAT'S ACTUALLY
THE AZTEC WORD

MEANING THE FRUIT
OF A CHILE PLANT.
SO, DEB JUNIOR,
WHERE'S MOM?

LOST IN THE JUNGLE
AGAIN?

ANYWAY, THE SPANISH
ACTUALLY DROPPED OFF
THE SECOND "L"

AND CHANGED THE "I"
TO AN "E."

OKAY, SO THEN TELL ME
WHERE THIS WORD
CAME FROM...

PEPPER.
THAT WOULD BE
CHRISTOPHER COLUMBUS,

WHO IN FACT,
PROMISED THE SPANISH CROWN

THAT HE WAS GONNA BRING BACK
BACK PEPPER.
HMM.

BUT WHEN HE GOT
TO THE CARIBBEAN,

THE ONLY THING THAT CAME CLOSE
WERE THE PODS WE KNOW AS CHILES.

HE CALLED THEM PEPPERS
ANYWAY, AND IT STUCK.

AT LEAST THEY'RE
BOTH BERRIES.
AH, BUT THESE
ARE PIPER NIGRUMS,

WHERE THESE ARE
ACTUALLY CAPSICUMS.

WHICH MEANS,
"THE BITE THAT BITES."
WELL, YES IT DOES,
ACTUALLY.

TRY THIS ONE ON FOR SIZE.

AH, CHILI --
SHORT FOR
CHILI CON CARNE,

A STRICTLY
NORTH AMERICAN INVENTION

THAT OFTEN FEATURES...

CHILI POWDER.
WHEN A RECIPE CALLS
FOR THIS CHILI POWDER,

IT MEANS A MIXTURE
OF GROUND CHILES

AND SOME SPICES LIKE
BLACK PEPPER, CUMIN,

AND SOMETIMES CINNAMON.
AH, WHEN THE RECIPE
CALLS FOR THAT
CHILI POWDER,

IT SIMPLY MEANS
DRIED CHILES WHICH
HAVE BEEN GROUND

INTO A FINE POWDER.
HERE'S ONE I BET
YOU'VE NEVER EVEN HEARD.

IT'S HUUYUB --
"TO DRAW BREATH
WITH PUCKERED MOUTH

"AFTER EATING CHILES."
NO...
NO, NO, NO, NO WAY YOU
GET TO PLAY THAT WORD.

I MOST CERTAINLY CAN.
I WIN.

HEY, AND YOU
MOVED TWICE!

(sighs deeply)
I DON'T WANNA PLAY
ANYMORE WITH HER
ANYWAY.

LOOK, EVEN IF YOU DON'T CARE
WHAT THEY'RE CALLED,

OR WHAT INDIVIDUAL NAMES
THEY ANSWER TO,

YOU CAN STILL CHOOSE
YOUR CHILES WISELY

IF YOU STICK TO
A FEW SIMPLE RULES.

OKAY, WHEN IT COMES
TO CHILES, SIZE MATTERS.

SMALLER CHILES ARE ALWAYS
HOTTER THAN LARGER CHILES,
OKAY?

NINE TIMES OUT OF TEN,
LONG, POINTY CHILES

ARE GONNA BE HOTTER
THAN ROUND, STUBBY CHILES.

OKAY, NOW SINCE CHILES USE HEAT
AS A CHEMICAL WEAPON

TO PROTECT THE PLANT
DURING ITS YOUTH,

IMMATURE, OR GREEN, CHILES
ARE HOTTER THAN RED CHILES,

NINE TIMES OUT OF TEN.

AND HERE'S THE LAST RULE.

THAT ONE OUT OF TEN?
IT'S A REAL DOOZY.

WITNESS, OF COURSE,
THE HABAÑERO,

WHICH IS SMALL,
IT'S ROUND, IT'S RED,

IT'S EVEN GOT
WRINKLES ON IT.

AND TASTE-WISE?

WELL, IT'S KIND OF LIKE
TASTING A METEORITE
IN YOUR MOUTH.

OF COURSE, IF YOU'RE NOT
SURE ABOUT THOSE WRINKLES,

AND WHETHER THEY'RE SUPPOSED TO
BE ON YOUR CHILE OR NOT,
JUST FEEL THE SKIN.

IF IT FEELS AT ALL
DRY OR LEATHERY, IT'S
PROBABLY AGE, NOT DESIGN.

NOW BACK TO THE HEAT.
IT'S KIND OF...

(thump!)
(sound of someone falling)

ARE SCOTCH BONNETS
REALLY THAT HOT?

NAH, BUT IT MAKES FOR
A GREAT TRANSITIONAL DEVICE.

OF COURSE,
BEFORE WE CAN EVEN TALK
ABOUT CHILE'S FLAVOR,

WE ARE GOING TO HAVE TO DEAL
WITH THE FIRE THAT
HAS NO FLAME --

CAPSAICIN.

NOW YOU MIGHT THINK
THIS CAPSAICIN MOLECULE

LOOKS A LOT LIKE VANILLIN,
THE CHIEF FLAVORING
OF VANILLA.

AND INDEED,
CAPSAICIN AND VANILLIN
ARE CLOSE COUSINS,

A FAMILY TIE THAT WE WILL
TAKE CULINARY ADVANTAGE OF
LATER ON.

BUT WHAT'S IMPORTANT
RIGHT NOW

IS HOW THIS
AFFECTS THIS --
YOUR TONGUE.

NOW THE HUMAN TONGUE SPORTS
A PRETTY IMPRESSIVE ARRAY

OF SENSORS
CALLED TASTE BUDS,

AND EACH TASTE BUD
HAS ITS OWN RECEPTOR.

THIS RECEPTOR IS KEYED
TO FIT A PARTICULAR KIND
OF MOLECULE IN FOOD.

WHEN THAT MOLECULE
COMES BY --

SAY FROM A PIECE
OF ASPARAGUS, OR MAYBE
SOME CHOCOLATE CAKE --

IT FITS PERFECTLY
INTO THE RECEPTOR
ON THE TASTE BUD.

WHEN THAT HAPPENS,
IT COMPLETES A KIND
OF CHEMICAL CIRCUIT

AND SENDS A MESSAGE
UP TO THE BRAIN

THAT SAYS SWEET, SALTY,
SOUR, BITTER, OR SAVORY.

NOW THE THING ABOUT
CAPSAICIN IS THAT

IT DOESN'T CARE ANYTHING
ABOUT LOCKS.

IN FACT, THERE HASN'T BEEN
A TASTE BUD INVENTED

THAT CAPSAICIN CAN'T PICK.

IT JUST WIGGLES ITS WAY
DOWN INTO THAT TASTE BUD

AND LOCKS INTO PLACE.

AND WHEN IT DOES, IT SENDS
A WHOLE DIFFERENT KIND
OF MESSAGE

TO THE BRAIN --
"HOT!"

HOW HOT?

WELL, THAT DEPENDS ON
HOW MANY TASTE BUDS
ARE AFFECTED,

AND HOW MUCH CAPSAICIN
IS IN YOUR CAPSICUM.

BACK IN 1912, A RESEARCHER
AT PARKE-DAVIS PHARMACEUTICAL

NAMED WILBUR SCOVILLE
BECAME INTERESTED

IN THE NEUROLOGICAL EFFECTS
OF CAPSAICIN.

(beep-beep-boop-beep-beep
boop-boop-beep-beep-beep)
(digitalized "Good Eats" theme)

THE PROBLEM IS, WHEN HE
TRIED TO DO CONTROLLED
EXPERIMENTS WITH CHILES,

HE WAS STYMIED BY THE FACT
THAT THERE WAS NO SCALE --

NO WAY FOR HIM TO KNOW
HOW HOT ONE CHILE WAS
COMPARED TO ANOTHER ONE.

SO HE DECIDED TO KIND OF
GET HIS LAB TOGETHER

AND MAKE UP HIS OWN
CAPSICUM HEAT SCALE.

HIS FIRST STEP?
GATHER UP A BUNCH OF CHILES.

WE'VE GOT A LOT OF CHILES.

HIS SECOND STEP
WAS TO GATHER UP
A BUNCH OF VOLUNTEERS.

HI, PAUL.
HEY.

WE AREN'T QUITE
AS WELL-FUNDED AS PARKE-DAVIS,

SO WE'VE GOT
ONE VOLUNTEER,
BUT THAT'LL BE OKAY.

HERE WAS HIS METHOD.

HE WOULD TAKE A CHILE --
SAY A BELL PEPPER,
WHICH REALLY IS A CHILE --

AND HE WOULD CUT OFF
A LITTLE PIECE OF IT,

AND HE WOULD GRIND THAT UP
INTO A PASTE.

HE WOULD THEN FEED THIS PASTE
TO EACH OF HIS SUBJECTS.

THEN HE WOULD STAND BY
WITH A CONTAINER
OF SUGAR SYRUP,

AND HE WOULD SEE
HOW MANY SQUIRTS IT TOOK
OF THAT SYRUP

TO COOL THE FIRE
IN THEIR MOUTHS.

BASED ON THAT DATA,
HE WOULD THEN ASSIGN THAT CHILE

A CERTAIN RATING
BASED ON A SCALE OF 100,

AND THAT SCALE BECAME KNOWN
AS THE SCOVILLE HEAT SCALE.

NOW WE'RE GONNA BEGIN
WITH BELL PEPPER,

NICE AND SIMPLE...
GO FOR IT.

NO PROBLEMO.
SPIT.

NO PAIN,
NO SUGAR SYRUP --
ZERO SCOVILLE RATING.

NOW MOVING UP,
WE'LL TRY...

OH, HOW ABOUT ONE OF THESE
PEPPERONCINIS HERE.

THAT SHOULD PROVIDE
JUST A LITTLE BIT MORE BANG
FOR THE BUCK.

(tap-tap-tap-tap-tap...)
(crushing pepper)

GIVE THAT A TRY.

ONE?

GOOD...
OH, TWO?

THREE.
(breathing heavily)

SPIT!

FROM THIS, SCOVILLE FIGURED
THAT PEPPERONCINIS

AVERAGE ABOUT 300 UNITS
ON THE SCOVILLE SCALE.

CHILD'S PLAY,
RIGHT?
UH, RIGHT!

THE TEST IS YOUNG.

WELL, BY MY CALCULATIONS,
THAT LAST THAI PEPPER

ONLY GOT US UP
TO ABOUT 100,000

ON THE OL'
SCOVILLE HEAT SCALE, PAUL.

THAT LEAVES US...
BUT ONE CHILE.

THIS IS AN HABAÑERO, PAUL...
THAT MEANS, "FROM HAVANA."

HEY, HAVE YOU NOTICED
THAT THE SMALLER
THE CHILES GET,

THE HOTTER THEY ARE?
(groaning)
OH YES, I HAVE.

YEAH, AND THIS ONE
ISN'T REALLY VERY BIG
AT ALL, IS IT?

NO, I CAN'T SAY
THAT IT IS.

THE HABAÑERO AVERAGES
100,000 TO 300,000
SCOVILLE UNITS.

IT'S STILL A LONG WAY
FROM THE 6 MILLION
OF PURE CAPSAICIN,

WHICH YOU CAN'T EVEN BUY
WITHOUT A SPECIAL LICENSE,

BUT IT'S ENOUGH TO QUALIFY
AS THE WORLD'S HOTTEST PEPPER.

MAYBE THIS WOULD BE
A GOOD TIME TO TEST

SOME OF THOSE
TRADITIONAL HEAT REDUCERS...
YOU INTERESTED, PAUL?

HOW ABOUT SOME WATER?

NO LUCK.

YOU SEE, THAT'S BECAUSE
CAPSAICIN IS ALCOHOL SOLUBLE,
NOT WATER SOLUBLE.

HEY, WHY DON'T YOU
TRY A BEER?

ALAS, BEER IS STILL
MOSTLY WATER.

YOU'D HAVE TO SWILL
PURE ETHYL ALCOHOL
FOR IT TO DO ANY GOOD.

HEY, HOW ABOUT BREAD?

MAYBE THAT'LL JUST
SOAK THAT STUFF OUT.

SEE, THE PROBLEM IS,
ONCE CAPSAICIN IS LOCKED
INTO THOSE RECEPTORS,

IT REALLY DOESN'T
COME OUT VERY EASILY.

AND YOU KNOW, THAT STUFF
CAN DO REAL NERVE DAMAGE.

ALL RIGHT, PAUL,
HAVE SOME MILK.

BUT DON'T SWALLOW...

THAT COULD JUST MOVE THE BURN
DOWNSTREAM.

UH... UH... UH...
DON'T TRY TO TALK,
DON'T TRY TO TALK.

NO WONDER CAPSAICIN
IS REGISTERED WITH THE F.D.A
AS A REPELLENT

FOR EVERYTHING FROM VOLES
TO HUMANS.

BY THE WAY, YOU MACHO TYPES
SHOULD KNOW THAT
CAPSAICIN OVERLOAD

CAN RESULT IN
CONTACT DERMATITIS
OF THE TONGUE,

WHICH CAN BE FATAL
TO YOUR TASTE BUDS.

OF COURSE, THEY'LL GROW BACK
IN A COUPLE OF WEEKS.

SO IT'S UP TO YOU.

COME ON IN.

YOU KNOW,
HOW YOU HANDLE YOUR PODS

AFFECTS THE FLAVOR
AND THE HEAT
OF THE FINAL APPLICATION --

IN THIS CASE,
A STANDARD TOMATO SALSA

FEATURING 6 ROMA TOMATOES,
4 CLOVES OF GARLIC,
1/2 OF A RED ONION,

AND A RED BELL PEPPER,
WHICH IS ACTUALLY A CHILE.

THERE'S ALSO 1 TABLESPOON
OF OLIVE OIL,

THE JUICE OF 1 LIME,

A LITTLE CHILI POWDER --
OR, CHILE POWDER,
IF YOU LIKE --

SALT, PEPPER,
AND SOME FRESH
HERBAGE --

SCALLIONS HERE,
BUT CILANTRO
OR PARSLEY WILL
BE FINE, TOO.

NOW SINCE THERE'S NO SUGAR
AND VERY LITTLE FAT HERE,

I'VE STEERED CLEAR
OF THE MORE INCENDIARY PODS

AND SETTLED FOR
TWO JALAPEÑOS, OKAY?

NOW BEFORE YOU POKE AROUND
THE POD, DON PROTECTION.

CAPSICUM IS STICKY STUFF,
MOLECULARLY SPEAKING,

AND ONCE IT'S ON YOUR TOOLS,
YOUR CUTTING BOARD,
OR YOUR HANDS,

IT CAN HANG AROUND
FOR DAYS...

CAN EVEN RESIST
SOAP AND WATER.

ONE DAY, ABOUT TWO HOURS
AFTER CUTTING SOME CHILES,
I PUT IN MY CONTACT LENSES.

IT SOUNDED SOMETHING
LIKE THIS --

AAARRGGHHH!
(very loud yell)

IF I'D BEEN WEARING
LATEX GLOVES THAT DAY,

I MIGHT BE ABLE
TO WEAR CONTACTS NOW.

YOU KNOW, I KEEP THESE AROUND
FOR HANDLING RAW MEAT, TOO.

I BUY THEM
OVER THE INTERNET,

BUT YOU CAN GET THEM
AT JUST ABOUT
ANY DRUGSTORE,

RESTAURANT,
OR LABORATORY SUPPLY.

BUY THE AMBIDEXTROUS
MODELS,

AND DEFINITELY
GO FOR THE TALC OPTION,

OR YOU'LL SPEND
ALL YOUR TIME WRESTLING
A VICIOUS PUPPET.

OKAY, WE CUT.

SINCE THEY'RE
TECHNICALLY BERRIES,

ALL MEMBERS
OF THE CAPSICUM FAMILY --

INCLUDING THIS
RED BELL PEPPER,
WHICH IS REALLY A CHILE --

SHARE A LIGHT-BULB-LIKE
ANATOMY,

WITH A CLUSTER OF SEEDS
REPLACING THE FILAMENT.

THERE'S NO SURPRISE THERE.

NOW THE SEED CLUSTERS
ALMOST ALWAYS ATTACH

TO THE SIDE OF THE FRUIT
WITH RIBS.

NOW IN THE CASE
OF THIS RED BELL PEPPER --

WHICH IS ACTUALLY A CHILE --
THESE RIBS AND THE
INNER MEMBRANE

DON'T BRING ANYTHING TASTY
TO THE PARTY,

JUST INDIGESTIBLE FIBERS,

SO WE REMOVE,
JUST LIKE THAT.

THAT'S GONNA LEAVE YOU
WITH NOTHING BUT THE FRUIT,

WHICH YOU CAN THEN FABRICATE
HOWEVER YOU CHOOSE --

DICE, MINCE,
JULIENNE, ET CETERA.

NOW IF YOU WERE TO REMOVE
THESE SAME PIECES

FROM A HOT CHILE,
LIKE THIS JALAPEÑO,

YOU WOULD MANIPULATE
THE HEAT LEVEL QUITE A BIT.

THAT'S BECAUSE CAPSAICIN
IS PRODUCED --

WELL, IT'S EASIER
TO SHOW YOU ON THIS --

HERE, IN A SET OF GLANDS.

YES, BERRIES HAVE GLANDS.

AND THAT ACCUMULATES
IN THE INNER MEMBRANES,
INCLUDING THE RIBS.

SO WITH THIS KNOWLEDGE
IN MIND,

YOU DEFINITELY HAVE SOME
DIFFERENT HEAT OPTIONS HERE.

START BY CLIPPING THEM
AND CUTTING THEM IN HALF

AND THEN GETTING RID OF
THE SEEDS.

I LIKE TO JUST USE
A TEASPOON FOR THIS
AND JUST SCOOP THEM OUT.

YOU DON'T TAKE THEM OUT
SO MUCH BECAUSE THEY'RE HOT,

BUT BECAUSE
THEY'RE INDIGESTIBLE,
AND HARD, AND NASTY.

THERE.

NOW IF YOU WERE TO JUST
CHOP THIS UP FINE --
MINCE IT, IN FACT --

YOU WOULD HAVE ALL
OF THE HEAT OF THAT
INNER MEMBRANE.

AND SINCE YOU WOULD HAVE
A GREATER SURFACE AREA,

THERE WOULD BE
MORE CAPSAICIN

FOR YOUR TASTE BUDS
TO LATCH ONTO, RIGHT?

NOW IF YOU PREFER, SAY,
A FRUITIER APPROACH
WITH LESS HEAT,

JUST TAKE THIS HALF
AND PRESS IT DOWN FLAT
ON YOUR BOARD,

AND THEN DO
THE SAME THING YOU DID
TO THE BELL PEPPER --

WHICH IS ACTUALLY
A CHILE --

JUST SHAVE OFF
THAT MEMBRANE.

DON'T TURN THE BLADE DOWN,
JUST PRESS IT DOWN.

NOW THIS IS A COMPLETELY
DIFFERENT ANIMAL THAN THIS,

AND IF YOU WERE TO CHOP IT
INTO SLIGHTLY LARGER PIECES,

YOU'D HAVE A SALSA WITH
TWO DIFFERENT EFFECTS --

HEAT,
AND FRUIT HERE.

YOU WANT A THIRD OPTION?
OKAY.

YOU COULD ROAST IT.
NO ROASTER?

OH, BELIEVE ME,
YOU'VE GOT A ROASTER.

THERE'S ONE OF THESE
IN EVERY KITCHEN.

DON'T THINK SO?
JUST LOOK AROUND,
AND YOU'LL FIND IT.

AND IF YOU'VE
GOT ONE OF THESE,
YOU HAVE A CHILE ROASTER.

JUST PLACE THE PODS
DIRECTLY IN,

AND SET ON YOUR BURNER.

NOW SUMMON FORTH
THE BTUs.

NOW THE PURPOSE OF THIS?
BURN 'EM.

JUST TURN AND TOAST
DIRECTLY OVER THE FLAME

UNTIL THEY ARE BLACK
ALL THE WAY AROUND.

NOW IF YOU DO NOT HAVE
GAS BURNERS,

YOU'RE GONNA HAVE TO DO THIS
UNDER THE BROILER,
BUT THAT'S OKAY.

JUST REACH IN ABOUT ONCE
EVERY FIVE MINUTES

AND GIVE THEM
A QUARTER TURN.

WHILE YOU'RE DOING THIS
ON THE COOKTOP, THOUGH,

YOU'RE GONNA NEED TO TURN ON
WHATEVER KIND OF VENTILATION
SYSTEM YOU'VE GOT,

'CAUSE THERE IS GONNA BE
A LITTLE BIT OF SMOKE.

SPEAKIN' OF SMOKE...

MAY OF THE CHILES THAT ARE
COMMONLY SOLD FRESH
IN THIS COUNTRY

HAVE DRIED AND/OR SMOKED
AND/OR CANNED ALTER EGOS

LIVING A SECRET LIFE
IN THE ETHNIC FOOD AISLE.

NOW THEY CAN BE KIND OF
TOUGH TO SPOT, THOUGH,

BECAUSE THEIR NAMES
HAVE OFTEN BEEN CHANGED

TO PROTECT THE INNOCENT.

FOR INSTANCE, THESE ANCHOS
USED TO BE POBLANOS,
IN ANOTHER LIFE.

THESE CHIPOTLES HERE
BEGAN AS JALAPEÑOS...

THEY'RE ALMOST ALWAYS
CANNED, BY THE WAY.

AND THESE NEW MEXICO CHILES
WERE ORIGINALLY ANAHEIMS.

NOW I LIKE TO KEEP
A FEW BAGS OF THESE

AROUND THE PANTRY,
BECAUSE...

WELL, BESIDES THE FACT THAT
THEY BRING A LOT OF FLAVOR
TO THE PARTY,

THEY JUST ABOUT
KEEP FOREVER.

(sniffing)
SMELL THAT?

NOW THAT'S A NICE CHAR.

YOU KNOW, I THINK WE'RE
GONNA NEED DENTAL RECORDS
TO IDENTIFY THIS ONE.

ALL RIGHT,
MOVE THIS TO THE SINK.

PLEASE USE TONGS,
IT'S AWFULLY HOT.

WE'RE GONNA USE THE HEAT
THAT'S STILL IN THE PEPPERS.

JUST PUT A BOWL
RIGHT ON TOP,

AND IN ABOUT FIVE MINUTES
THE STEAM IS GONNA
LOOSEN THE SKIN,

WHICH IS GONNA MAKE THEM
MUCH EASIER TO PEEL.

THE TEXTURE OF DRIED CHILES

RANGES FROM CRISPY-CRUNCHY

TO LIFEBOAT-LEATHERY,
LIKE THIS NEW MEXICO CHILE,

AND IT'S VERY TOUGH
TO WORK ON THESE
WITH A KNIFE,

WHICH IS WHY
I USE SCISSORS.

TO GET RID OF THE SEEDS,
JUST SNIP OFF THE END,
WHICH MAKES SENSE,

AND TURN THEM UPSIDE DOWN
AND GIVE 'EM A SHAKE.

EVERYTHING WILL GENERALLY
RATTLE RIGHT OUT.

YOU MIGHT HAVE TO DO
A LITTLE MASSAGING...

THERE.

I'M GONNA CUT OFF
THAT MEMBRANE...

NOW JUST GIVE EVERYTHING
A SHAKE,

AND THEN SNIP
INTO LONG STRIPS.

WITH SOME CHILES YOU MIGHT
ONLY GET A COUPLE OF STRIPS,

AND WITH SOME YOU MIGHT
GET EIGHT TO TEN.

IT'S ALMOST LIKE
JULIENNING,

EXCEPT WITH A PAIR
OF SCISSORS.

THE SMALLER YOU GET THESE,
THE MORE EASILY

THE FLAVOR
IS GOING TO INTEGRATE.

OKAY, JUST BUNDLE THAT UP
INTO A LITTLE BOUQUET.

IT'S TRICKY WITH THE GLOVES,
BUT TRUST ME,
YOU'LL BE GLAD.

AND THEN I SNIP THEM
RIGHT INTO THE SALSA.

BE VERY, VERY THIN
WITH THEM, AND JUST...

THERE.

NOW THERE ARE
CHILE EXPERTS OUT THERE

WHO WILL TELL YOU THAT
YOU SHOULD HYDRATE THESE,
OR SOAK THEM, FIRST.

BUT THE WAY I FIGURE IT,
THERE'S ALREADY

A LOT OF MOISTURE
IN THE SALSA,

AND THERE'S NO REASON
NOT TO LET THAT
WORK ON THE CHILES.

THAT WAY, ALL OF THE FLAVOR
IS GONNA STAY IN THE BOWL,

AND NOT IN THE SOAK WATER.

NOW GIVE THIS AT LEAST
AN HOUR TO HYDRATE
BEFORE YOU SERVE.

AND OF COURSE, YOU REALLY
OUGHT TO DO THAT ANYWAY,

BECAUSE IT REALLY TAKES TIME
FOR THE CHILES

TO GET TO KNOW
THE OTHER FLAVORS
IN THE BOWL.

OKAY, ROASTER'S READY.

THERE WE GO...

OOOH, NICE AND SOFT.

NOW TO GET
THE CHARRED SKIN OFF,

EITHER RUB THESE BETWEEN
A COUPLE OF LAYERS
OF PAPER TOWEL,

OR JUST WASH IT OFF,
WHICH IS WHAT I DO.

NOW BESIDES SOFTENING
THE MEAT AND SWEETENING
THE FLAVOR,

SKINNING CUTS DOWN
ON THE GRASSY FLAVOR

THAT YOUNG, OR GREEN, CHILES
BRING TO THE PARTY.

NOW ONCE YOU'VE GOT
MOST OF IT OFF,

BASICALLY JUST
TEAR OFF THE END

AND OPEN IT UP.

THAT WAY, YOU CAN GET
MOST OF THE SEEDS OUT.

NOW YOU CAN'T REALLY
SEPARATE THE MEMBRANE
FROM THE MEAT.

YOU CAN TAKE OFF THE RIBS,
BUT THE MEMBRANE'S
GONNA STAY,

SO THESE ARE GONNA BE HOTTER
THAN THEY WOULD BE

IF WE HAD ACTUALLY
CUT THEM RAW
AND SKINNED THEM OUT.

THERE.

NOW YOU CAN MASH THIS,
OR YOU CAN MINCE IT UP,

GRIND IT INTO A PASTE,
WHATEVER YOU WANT TO DO.

I LIKE TO JUST
CHOP IT UP ROUGHLY.

THAT WAY, YOU GET
DIFFERENT LEVELS OF FLAVOR.

AND STRAIGHT
INTO THE SALSA.

OF COURSE, THE REALLY
NICE THING ABOUT ROASTING

IS THAT ROASTING
DOES CREATE SUGAR,

AND SUGAR, OF COURSE,
IS GONNA HELP

TO KIND OF COOL OFF
THE CHEMICAL FIRE.

SPEAKING OF THAT,
HOW MANY CHILES
DO I HAVE IN THIS?

OH, IT'LL BE FINE.

SO WHAT WE HAVE HERE
IS A SINGLE SALSA

FEATURING FOUR DISTINCT
STRATA, OR LAYERS,

OF CHILE HEAT AND FLAVOR.

OKAY, WE'VE GOT
THE HIGH HEAT
OF THE MINCED CHILE

THAT WAS RAW,
MEMBRANE ON.

THEN WE'VE GOT THE FRUITIER,
CHOPPED RAW CHILE

THAT HAD THE MEMBRANE
REMOVED.

THEN WE'VE GOT
THE ROASTED CHILE
AND THE DRIED CHILE,

WHICH HAS REHYDRATED
VERY NICELY.

OF COURSE, YOU SHOULD
FEEL FREE TO MIX AND MATCH
YOUR PODS AT WILL,

AS WELL AS HOW YOU
TREAT THEM... YOU'RE
GONNA HAVE TO EXPERIMENT.

(crunch)
MMM...

(clears throat)
YEE-HA.

(clears throat)

MAYBE I SHOULD HAVE
COUNTED THOSE CHILES

A LITTLE BIT BETTER.

MMM.

WE HOPE WE'VE INSPIRED YOU
TO ADD A LITTLE HEAT
TO YOUR KITCHEN.

OF COURSE, CHILES
AREN'T JUST ABOUT HEAT.

AS WE SAID, THERE ARE
MANY LAYERS OF FLAVOR

TUCKED AWAY
IN THESE LITTLE PODS.

WHATEVER YOU DO,
DON'T RESTRICT YOURSELF

TO THE OBVIOUS APPLICATIONS.

SALSA'S FINE, BUT HEY,
THIS IS DESSERT,

AND THOSE ARE,
INDEED, CHILES.

SIMMER A CAN
OF CANNED PINEAPPLE BITS

WITH A FINELY CHOPPED
HABAÑERO CHILE

AND A FEW SPRIGS
OF FRESH MINT
FOR ABOUT FIVE MINUTES.

COOL THOROUGHLY,
THEN REMOVE THE MINT.

MEANWHILE, FRY UP SOME
TORTILLA WEDGES IN CORN OIL

UNTIL CRISP AND PUFFY.

DRAIN AND DUST LIBERALLY
WITH SUGAR,

THEN DIG IN.

OH, AND YOU CAN HAVE
SOME ICE CREAM ON THE SIDE,
IF YOU LIKE.

MMM...
MMM.

SEE, THE SUGAR
AND THE HABAÑERO
GET TOGETHER,

AND IT CANCELS OUT
SOME OF THE HEAT,

AND ALL YOU GET IS FRUIT...
MMM.

THAT'S WHAT I CALL...
OH, YOU KNOW.

SEE YOU NEXT TIME.

Captioned by
Scripps Networks, Inc.