All About Chilies What you need to know. S1 Ep177

Here is a great tutorial about chilies their names both fresh and dried. How to dry and the heat profile of each. If you are planning on using chilies then this is for you. For a newer video on this same subject: • All About Chillies S4 ...
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[@texascookingtoday5873]

For a newer video on this same subject: kzbin.info/www/bejne/rpDSdZmPrK5sorM

[@fionnmaccumhaill3257]

What's the difference between a New Mexico chili and an Anaheim chili?

[@EverestLeadershipTV1]

It’s about time to have a video that explains peppers unlike others full of babbling and nonsense. Now, I finally understand what chipotle, chili etc are. Thank you for a professional presentation.

[@texascookingtoday5873]

Thank you for watching, and please try some of my other videos, I have a lot of very good recipes on here. 😃👍😃

[@whitey5682]

Peppers and chilies are two different things

[@bertifrasilmeye995]

Chipotle meco is the name.

[@smashexentertainment676]

I'm in the game mostly for spiciness. The most mild pepper I grow is Chocolate Habanero, which I can just eat fresh, I like the taste. All the rest are over a million Scoville, that I turn into powder, freeze, pickle, make sauces. If you ever go to South Korea, you'll need all the tolerance to heat you can get ))

[@ericknight69]

Each species of pepper has its own unique flavor profile with each color also influencing the taste of the pepper. For me, I love the Capsicum annuum, Capsicum baccatum, and Capsicum pubescens the most. Methods of preparation definitely influence the flavor as well. Thank you so much for sharing your knowledge.I love the variegated jalapenos, the chocolate jalapeno aka the Azabache created by hybridizer Stephen Van Gelder. Poblanos are another of my favorite you showcase. A nice mild pepper with a rich taste. Variegated and very colorful poblano are also right up my alley. So much is about the looks as well as the taste.

[@fionnmaccumhaill3257]

What's the difference between a New Mexico chili and an Anaheim chili?

[@maryie9876]

chiles de arbol are so darn delicious and spicy🤤 they are so enjoyable for me i carry them in my purse when eating out at restaurants lol

[@texascookingtoday5873]

I use them on my pizza. It's good stuff.

[@alanparedes2427]

Are chile de arbol just Cheyenne Peppers ?

[@ValorWarrior5258]

I have always loved eating fresh cayenne pepper with a sandwich! Thanks for giving us a heat scale! I bought my first poblano, and now I think I know how I am going to cook it! I grow cayenne every year, and can eat a handful a day in the summer for lunchtime sandwiches with sliced tomatoes! Love jalapeño, use them for eating whole, with sandwiches, or as cayenne, pickling in vinegar for sliced or whole. I love the pepper juice with my pinto beans and cornbread! ( a note: the Serrano was at my local Walmart for the first time, and wheweeee!!! They are hot! I did use a small amount in my last pot of chili, and some homemade vegetable soup. It added a nice heat to them!, but by themself with a sandwich, ouch!)😂😂

[@massagetherapyforinjuriesf8197]

6 years has passed .. and your video helps a lot when I cook… thanks

[@texascookingtoday5873]

Thank you.

[@stephengardiner9867]

I grow chilies as a hobby and for culinary use. They all grow quite well up here in Canada. Years ago, I went on a road trip to the southern states and in a grocery store I bought a packet of Pequins. Months later, back in Canada, out of curiosity I planted a few of the tiny seeds. I swear that ALL of the little beggars germinated! That got me started on growing other varieties. Last summer I had ALL of the official world's hottest record holders in my back yard (who would have guessed that one of the record holders was from England!...Dorset Naga) and I got loads of what I call "stupid hot" peppers. Way too hot for most culinary uses though. I have grown Guajillos up her and some very interesting South American varieties. The Aji Charapita produces peppers that , at best, are about 3/4 the size of a regular green pea but they have a bite!

[@followersoflight]

This video is amazing, thank you. I realized I didn’t know anything about chilis and wanted to know more, and this video went above and beyond!

[@gio.4901]

Wow you explain things so good! I really learned a lot about Chili Peppers and I'm Mexican lol. Thank you!

[@terrishanenburg8908]

I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.

[@texascookingtoday5873]

When I made that video I was still living in Dallas and the humidity there was about the same as that you now have. Now I'm in the Texas panhandle I'm back to low humidity and am able to dry much faster. Humidity makes a huge difference in drying times. BTW, MIT has put out some new info on water evaporation related to green lights at a 45 degree angle please take a look.

[@sirjhonson8218]

I make salsa from Jalapeno`s for my mild salsa and I make a hot batch with the one I made by adding serrano`s to the mild . Its a quick short cut if you need both hot and mild . There are 5 of us and some like it hot and some don`t . My daughters boyfriend said I`m Mexican and I like the hot stuff . I made the Salsa Verde with the fried Serrano`s in oil that you put in the blender adding salt and oil only . He slathered that all over his food and could not eat it . The dog would not even eat it . LOL I told him to be care full with that .

[@Wyobrd]

Great instructive video. I think the term for pepper heat is Scoville, not Scofield.

[@bgleadbetter]

I came here to say this.

[@greasymuchacho]

I love how excited you are about these chilis. I grew my first garden this year in our new home. Lots of different types. Cool video.

[@guillermolledowolkowicz7085]

Quick guide to spanish powder chillies: Pimentón de Murcia: made with sun dried ñora peppers, our sweetest pepper and our most common dried pepper. Not spicy. Pimentón de La Vera: really common powder. From Extremadura. Slowly dried (it can take more than a month) with light smoke without sunshine. Made with different varieties to create three blends: dulce (sweet), agridulce (lightly spicy) and picante (spicy). Pimentó tap de cortí: from the balearic islands, made with the pepper that has the same name. Sun dried. Used to give flavour to the sobrasada, like a soft chorizo. Not spicy. Pimentón de Candeleda: from Castilla la Mancha. Dried slowly with smoke without sunshine. Made with a blend of varieties. It's judged by its quality as colouring powder. Not spicy. All the pimentones are seedless. The smoky flavour is soft in these peppers and they can't be used to give a chipotle like flavour.

[@texascookingtoday5873]

That's very cool, thank you for the info.

[@russbarker2727]

Here in New Zealand, I grow, Jalapenos, Hungarian Hot Wax, Cayenne, mostly. I make hot sauce, pickled chillies, chilli sauce, paste, and plenty of other stuff.

[@MyAlbertC]

Thanks for sharing this information as the time laps.😊

[@kookiemonster7994]

Great info, thank you

[@kee7678]

Great stuff, thank you very much!

[@Tatjanak1989]

this was so informative, i actually ended up taking notes on my phone for next time i'm at the store. thank you so much!

[@luisochoa5550]

Boy, you know your chilis! Thank you for the thorough explanation and demonstration.

[@deer.2016]

Thank You,good information.

[@isaacbalto8263]

Awesome. Thank you for the presentation

[@robertevans8024]

My experience with drying peppers is to let them become fully ripe before drying them. The green ones tend to get spots or become rotten before they get a chance to dry out. It also brings out the best heat and flavor.

[@DerSaa]

Use a drying machine or an oven...

[@ttb1513]

@@DerSaa @14:25 he mentions that dehydrating and drying are not the same thing and shouldn’t be confused. Also, green peppers can taste quite different than colored ripe peppers, and have different heat.

[@Krahamus]

​@@ttb1513 Drying machine does not dehydrate chilli, to dehydrate chilli you use water.

[@xavaloy]

​@@Krahamus you mean "rehydrate"? Dehydration removes water

[@bigrickshaberdashery2759]

awesome, thanks

[@bretturner3413]

Beatifull class!thanks for the knowledge.

[@ldub___7724]

Absolutely beautiful video

[@brendaowens2466]

Very informative. Thank you sir.

[@evelyngalarza67]

Great info thanks for sharing. Been looking for this information for a long time.

[@bicivelo]

What a great video. Thank you!

[@kennethlittle4873]

Great video. Thank you

[@kdrop4890]

good video thank u for making and sharing with us !!

[@tnh4235]

Great information! Have been wondering the differences! Thanks!

[@oirampeceda2409]

Great presentation ❤

[@David.C.Velasquez]

Of all your informative style videos, this is the one I recommend most. The detail is great and the number of different chiles you've assembled here is amazing. Hopefully you can revisit this subject someday.

[@texascookingtoday5873]

I think it is about time to make another chili video, your right and I'll extend it with other variety's. That's a good idea for a video for this fall, thank you. 👍

[@David.C.Velasquez]

No! Thank you Chef Trotter... you've stuck it out and become a true "great chef", in my humble opinion. I'm appreciative that you take time to reply, and frankly honored to see your work and dedication. It's also inspiring to see your skill as a video producer grow and refine.

[@minijoseph678]

Very good informations

[@noneofyourneps7304]

Very informative, thank you!

[@joecontreras5068]

Great presentation brother and good presence,confident,sure of yourself,convincing

[@adda312]

I learned so much from this video! I never knew that Chipotle is dried Jalapeno.. Also interesting to know that where I live the go to chili people use when they cook (chili in pretty much anything that has a sauce or stuffing, even young kids eat all the spicy things) is basically habanero. So when you said it's commonly used for cooking, that really rings true for me.150K scoville units is apparently our baseline; and then often we add extra hot sauce or pepper as we call it to the dish upon serving or serve with a sambal on the side, made from an even spicier chili. In dishes were its more about the aroma we often cook the whole chili with the dish, make sure it doesnt break or burst lest your food becomes inedible, and remove before serving.

[@TheBoxFort759]

Thanks for the great video. I appreciate your Spanish pronunciation on the chili names. Just as good as your knowledge OF the chilies.

[@jonahdockery4825]

Amazing video

[@yanirisencarnacion04]

Very informative video. thanks

[@julieparker9298]

I needed this. 🎉

[@Cuteglamshopper]

Thank you so much for your time in putting this video together. So well explained.

[@texascookingtoday5873]

You're very welcome!

[@MsKmw15]

It's so crazy that I think something and there you are....with the answer! Keep it coming!

[@seacoast4950]

You presented this very well. Very informative. 👍🎉

[@dogdays6995]

Great information. I learned the difference about Poblano and Ancho peppers.

[@texascookingtoday5873]

I'm using YOUR comment on my new COMMENTS VIDEO. Enjoy.

[@spencertoler6611]

great video, this clears up a lot of confusion

[@kirkbrown8189]

Great video , even makes sense to an English man with no indigenous chilli culture.. but who has learnt the pleasure of growing and cooking with chillis . I’m a particular fan of the Hungarian Hot Wax, a mild, largish chilli, great with stewed pork and green lentils or added to a jar of pickled onions or beetroot.

[@AshleyAshleyAshley395]

Thank you for making this video. This was very helpful. Peace and blessings ❤️

[@texascookingtoday5873]

You are so welcome, thank you for watching. 👍😃

[@chadfletcher8474]

Thank you for explaining these differences.

[@texascookingtoday5873]

You're very welcome.

[@homermtz]

Great video 20min of my life worth giving

[@Cali-Girl]

Excellent presentation. I loved the drying process, I had no idea they changed so much.

[@texascookingtoday5873]

Glad it was helpful! 👍😃

[@mralloc23]

This video was great. I've been trying to broaden my pepper game and this summed up quite a few peppers I was curious about.

[@whatifitnt]

💖💫💞✨💝 THANK YOU!!!! Now I need a chart 🤩😂

[@chickenmama5051]

Thank you, great info!!!

[@texascookingtoday5873]

Glad it was helpful!

[@SincerelyLegenia]

Thank you! Love this video!!

[@texascookingtoday5873]

Thank you for watching.

[@zacktoby]

Very difficult to get a of variety of chilies here in Australia. Thank you for telling me about chipotle, they are often referred to in recipes. I will share my favourite joke: Q. What is the weather like in Mexico? A. Chili today, hot tomalie. (maybe it only works with an Aussie accent)

[@benda777nba]

Haha

[@rayhenry5458]

I was born & raised in Tx, 71 yrs old and remember when I first heard that joke from a school buddy Westly Clark in the forth grade. Been a long time --- can't believe I still recall his name.

[@oirampeceda2409]

Very funny Bugs Bunny 😂

[@RespectorRevenge]

Grate info thank you

[@texascookingtoday5873]

Your welcome thank you for watching.

[@roberthanan487]

GREAT VIDEO

[@cindyhenry9101]

What a wonderful video. Thank you especially for stating that dehydrating is not the same as drying in this case. Watching this video I was going to grab some jalapenos and start dehydrating them, expecting them to change to the red ones. Oh boy, you saved me a head ache. I will still dehydrate some to use in cooking, but I won't be expecting them to change. Love you videos.

[@texascookingtoday5873]

I will also be doing a part two on chili's covering flavor profile, re-hydrating, making chili paste and chili powder. Thanks for watching.

[@janiesoto3736]

Don't forget the Piquin! One of my favories!!!

[@oirampeceda2409]

My mom's chili Piquin sauce, that my brother has been making since her passing. It is delicious!

[@matth5275]

Great job. Really good summary

[@texascookingtoday5873]

Thank you.

[@joechacon8874]

Great video. Thank you for the information. I bought a package of Ancho Chile thinking it would be hotter than a Red Chile, little did I know Ancho Chile is just dehydrated Poblano's. Great information.

[@beaniegreen4849]

what an excellent informational video, best one on chilis I have found.

[@nicelady51]

Scoville Heat Units Jus' so you know..

[@dwightmcqueen5771]

Sarenos and jalapeños are my favorite

[@texascookingtoday5873]

They both have great flavor.

[@jeffhathaway6515]

Thanks for the video. Its actually Scoville units, as opposed to Scofield. I enjoyed the video though.

[@karenr3297]

I love this video. You rock at those pronunciations

[@texascookingtoday5873]

Thank you. 👍😃

[@lisaglavish4876]

I grow both sweet and hot paprika peppers in my greenhouse. The hot have quite a bit of kick- a bit more than jalapeños. Thanks for the video!

[@426superbee4]

Now if your going to grow peppers, grow the ones that are your favorites ! Some time like jalapenos there cheaper just buy them at your store. On the other hand Orange habaneros are like 4 bucks for 10 pods. So its cheaper to grow that pepper! AND the ones you can't buy at the store, Its cheaper to grow cayenne rather than buying it at the store! So that another 1 i grow ~1 more example Green chilis! Only get the can ones at the store, So that 1 to grow as well !

[@marianvlad9047]

Thank you very much. So interesting infos! Already subscribed.

[@texascookingtoday5873]

Awesome, thank you!

[@joshlipp8800]

great video

[@texascookingtoday5873]

Glad you enjoyed it. 👍😃

[@michaelhartigan8936]

that BBQ sauce was delicious family loved it --loving my food mill

[@texascookingtoday5873]

Sounds good your gonna love that mill when making fresh mashed potatoes.

[@otmargreb6110]

Very interesting. I've been taught much! Am I now a "Pepperologist, lol! I sure feel like it!. Interesting subject! Love this segment!

[@kenweerts3869]

Never to late to learn , but I would have liked to know this years back.

[@texascookingtoday5873]

Thank you for watching, I'm putting together a new video on chili's, should have it out in a few weeks. 😀

[@Mattropolis97]

Wow, I thought I knew a lot about peppers but I guess I was wrong. I especially found the drying vs dehydrating thing useful. Thank you!!!

[@texascookingtoday5873]

Thank you for watching. There is a lot to know about chili's and this was just the tip of a very large berg.

[@Mattropolis97]

Texas Cooking Thanks for your reply! I’m actually an American studying abroad in Japan for a year right now. I heard you mention “Japanese chili’s” but I can’t seem to find any fresh hot peppers in supermarkets here (food here is very rarely spicy.) I’ll look a little harder, but I’m definitely excited to go home and try drying out some peppers of my own!

[@texascookingtoday5873]

Japanese chili's are a type of chili not necessarily a chili grown there. You might consider ordering them online and having them shipped to you. Even fresh chili's have a long shelf life so shipping shouldn't be a problem. I recommend trying the Banana Pepper, Anaheim, and Poblano first.

[@angiegonzalez8596]

Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli

[@squashedeyeball]

This video is a diamond to be found! I never knew that there are such differences in the hotness. That's why some of my "hot" souses were weak, and others were pure torture, even thought I used the same ingridiants. hehe

[@texascookingtoday5873]

I am willing to bet your hot sauces are about to get a whole lot better. Thank you for watching.

[@nasrinara3878]

Good

[@penanapa84]

Sr thank you so so much I been looking for year for a correct chille name and type and Iam Mexican sr and the poblano and pasilla are completely different and I felt it in my guts and now I will show them they were wrong so thank you for your very excellent video

[@dwightmcqueen5771]

I love hot peppers

[@Born2concur]

No ñ in habanero. But it’s cool. Your video was great: I learned a lot. I like how it’s framed from “normal cooking”. It’s not just a blow hard Carolina blow your hole off kind of sauces and peppers. :)

[@Sydney-Ghumo]

Great no-BS video. Liked and Subscribed from Sydney.

[@texascookingtoday5873]

Welcome aboard! Thank you for that.

[@Sydney-Ghumo]

I have been growing Carolina Reaper since early this year and done like to waste food. Any idea how I can reduce the heat on these to use them in cooking? I have discovered that using coconut milk or powder helps, and so does frying chilies. My wife and I eat spicy food as we have Pakistani roots but this is too much to handle, even for us. Thanks!

[@suzannebrown945]

❤

[@benf8706]

I also was confused by the inaccuracies at a King Soopers in Colorado Springs 😂 Being a white guy from the Midwest I just assumed I had been thinking wrong, and the store was right

[@shayybeebabe]

This video was a God send!! Im making hot chile sauce and someone came home with a bag of arbol chiles and i needed to know how much to put in the oil and this was VERY informative you def. have a new subscriber

[@nik78757]

What is a Schofield unit/rating? Any relation to Major George Schofield?

[@franciscomejia9549]

excellent video dude

[@texascookingtoday5873]

Glad you enjoyed it. 👍😃

[@goblinking2012]

Thanks for a great video, immediately subscribed. I'm over the pond in England and all you can get in the supermarket is "red" or "green" chilli's. I love me various hot sauces and that tends to be my spicy kick. I'm now off to see if I can get any of those awesome looking specimens on a website over here. Cheers Stuart!

[@texascookingtoday5873]

That's cool, thank you for watching. Get some of those poblanos they are off the hook good.

[@VigilanceRifles]

I learned a little more. Nice video. I did not know a chipotle was a dried smoked Jalapeno

[@happymonk4206]

One of my favorite hot sauces is Tabasco original or El Yucateco green habenaro.

[@kimberly1567]

Thank you so much for your time and efforts in creating this wonderful and informative video.

[@texascookingtoday5873]

Thank you for watching.😃👍

[@2010dinodance]

There is a Lot of confusion about language these days. Keep Growing.

[@nickyp310]

Love this video! RE: the Jalapeno, do you know what influences the heat? 2,500-8,000 Scoville is a pretty wide spread. Is it ripeness or any other variant we can look for?

[@vincenttisdale1059]

Thank you for posting HABANEROS. Now I have a reference video for those who don’t know the difference between them scotch bonnet and Trinidad Scorpion peppers. And…. Poblanos and Anaheims must only grow hot in Texas and lower

[@FesterPussbucket]

Capsaicin is fat soluble not water soluble. It can be absorbed into starch. If you rub a little oil into your hands and then use dish detergent to wash it off. Or just don't mind the burn. I personally like it if I make something with peppers and I rub it inadvertently in my eyes. I makes them water a little and feel comfortably warm. It isn't uncomfortable for me. I guess I'm just warped that way. I also like to eat whole habañeros too. They're good with a shake of salt or dipped in vinegar. I got a hot pepper paste from a family friend last year that is the hottest I have ever eaten. It's a paste made from some native Senegalese chilli type and the locals call it saddam. It is so potent it etches a golden color into tempered glass. Very hot, but a nice rounded smokey flavor to it as well. It tastes very similar to a Bhut Jaloka, but with a more wooden or smokey flavor. If you like real hot, it's awesome. There is a powdered form that you may find in an African Grocery store called Pilli pilli. I will warn you though. Ex Lax is not ready for Pilli pilli. It will empty you out. But it is delicious if you like above 100,000 Scoville food. When I'm just cooking for me alone, a little ground beef, onion, salt garlic, pilli pilli and some olives and olive juice. Goes great with rice.

[@texascookingtoday5873]

If you want to find super hot chili's try puckerbutt pepper company, he has invented the hottest chili's of all.😀

[@FesterPussbucket]

@@texascookingtoday5873 they were recommended to me before. The problem is I'm not allowed by law to buy some of the products I am interested in. Thanks to the EU and it's ongoing socialism they count as GMO that are banned here. At least that is the excuse I got from customs.

[@FesterPussbucket]

@@texascookingtoday5873 they were recommended to me before. The problem is I'm not allowed by law to buy some of the products I am interested in. Thanks to the EU and it's ongoing socialism they count as GMO that are banned here. At least that is the excuse I got from customs.

[@tabularasa0606]

@@FesterPussbucket No socialism going on, you need to learn what socialism actually is.

[@dtb4394]

The extremely hot, dangerous orange one looks similar to the harmless orange one top left, between the red and yellow ones. I am just getting accustomed to jalapenos. Since I found out the health benefits. Getting to like spicy food as well. Taking it easy and cautiously seems to be the best way to proceed. Even bell peppers have very much different strengths of goodness in them, I heard. Green being the lowest strength of goodness not hotness and yellow being the best. I think I got that, correct? Always best to check though too. Even jalapenos vary in goodness by their color. Wow, they really changed as they dried out. Are they still ok to consume after drying out that much? Thanks for posting.

[@buckeyedarren]

I did not know that the ancho was a dried poblano so thank you.

[@jakubthedanger8158]

ok, so from my short experience you are safe when handling the hottest chilli with your bare hands as long as you don´t break the skin. When drying, it is useful to slice the chilli in half. The idea is that it won´t get moldy from the inside and is going to dry faster.

[@chagoot1024]

How do you keep them from going bad (mouldy)?

[@texascookingtoday5873]

Do as the Hispanics do and hang them by the stem or turn them over every day keeping them on a rack so they don't sit flat on a surface.

[@426superbee4]

Tex Mex is my 2nd favor foods #1 for me is sea foods