What Are The 5 Kinds of CHILI PEPPERS? (also my top secret chili recipe) -Weird Fruit Explorer

Episode 612: Chili Species Compared
Scientific name: Capsicum Sp
Location: NYC, USA
To grow your own peppers, check out www.mattspeppe...
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[@WeirdExplorer]

If you just can't get enough chili peppers, I've reviewed a LOT of them in this series: kzbin.info/aero/PLvGFkMrO1ZxLwj4324CeFQbQVpAWQwm6d

[@PowerTom286]

Hi Jared. What you called "Stress Lines" at the Jalapenos I know as "corked skin" - and in Mexico it's a sign for high quality fruits!

[@steeviewoo]

Hi Mr. weird. Just stopping by to say those longer dried peppers are known as "pasilla", and their fresh version is known as "chilaca". The pasilla sauce is a must at barbacoa places.

[@hiromikami]

I grow a lot of Capsicum flexuosum. Tastes like a vanilla grape. I'm so glad you're going to get to try them! I can't wait to hear what you have to say about the flavor.

[@thermostance1815]

Where cani get seeds!

[@WeirdExplorer]

@@thermostance1815 link in the description :)

[@applegal3058]

That sounds yummy!

[@hiromikami]

@@WeirdExplorer So I watched this video and immediately spent the next three hours making a HUGE pot of chilli! Thanks for sharing your recipe, Jared. =)

[@matthawkins4579]

​@@thermostance1815Small Island Seed Co

[@mirandamom1346]

I didn’t know that there are green bell peppers that aren’t unripe versions of colored bell peppers. Now I want to know if I can tell the difference in the grocery store and if there’s a difference in flavor. I learn so much from you!

[@ihadaface]

Sometimes you get super lucky and might find a bell pepper partially ripened. I've seen ones with a splotching of green, yellow, red, and orange all together. One time I even saw a pepper being sold as a yellow, but it was already almost halfway orange.

[@bigmikeg84]

@@ihadaface I once cut open a red bell pepper and there was a tiny green pepper growing inside of it. It freaked me out at first and that's when I found out that greens are unripe reds, usually.

[@willywonka7812]

Green peppers are what give peppers a bad name

[@davidarundel6187]

@@bigmikeg84 green bell peppers turn a mid red when ripe and are sweeter , the yellow ones are best when a golden shade , it's their ripe colour . The red ones are sweeter and redden up to a dark red when properly ripe . Orange ones , the more orange the better . Sweet peppers are red when ripe , always long , about the thickness of a baby's arm , with few seeds . If you're growing them - peppers/chillies , they will grow for several years , produceing more fruit as they age .

[@noob19087]

I'd love to see you review the habanada pepper. It's a variety of habanero that isn't spicy at all, so you can better appreciate the beautiful fruity flavours. I'm actually growing peppers for the first time ever this year, and habanada is one of the varieties I have, and the one I'm looking forward to most.

[@WeirdExplorer]

Yeah! I want to try that one, such a fun one.

[@ambulocetusnatans]

That sounds really good. I love the flavour of Habanero, but the spice is a bit much.

[@terryenglish7132]

I love the flavor of habanero, Blueberry notes etc., but of course that's blown away by the heat. I looked for the Nada, but not in area nurseries. Are you growing from seeds ?

[@noob19087]

@@terryenglish7132 Yep. I ordered them on Ebay, cost me maybe 2€ for a bag of around 10 seeds. It was some company in Hungary, they had all sorts of exotic seeds.

[@Ultracity6060]

Someone should do the same with ghost, assuming they haven't already. They have an amazing flavor, especially when cooked, but the heat can be prohibitive.

[@chrishelmuth4065]

Some of us who were not raised with peppers need a hand holding and training wheels as it can be an intimidating vegetable to approach. SO glad you are here! Thanks.

[@jrcorsey]

The chili looks delicious, have you tried including hominy? It adds a fun texture and some starchy sweetness. This is my favorite pepper video so far. Well done, Mr Weird!

[@WeirdExplorer]

good idea, I haven't tried using hominy in this, sometimes I'll throw in a Hand full of white corn meal though to thicken it.

[@Oracle428]

I love putting hominy in my venison chili! I love that someone else puts hominy in chili!! I'm actually allergic to beans (I know, I'm a weirdo) and the hominy adds that little chewy bite with that little bit of corn-i-ness that goes so well with the venison. :-)

[@AndresGonzalez-yu3uc]

Those unknown chilis are guajillo. The fresh form is named Mirasol, but is not common to find

[@JCO2002]

Very timely. I live in Jamaica where hot peppers are almost always Scotch Bonnets, which are much too hot for me. About a month ago at an upscale grocery store in Ocho Rios, I bought some regular chili peppers, probably imported. Dried them a bit, collected the seeds and planted them, and they're sprouting quite well. Many thanks for this info.

[@20630017]

From experience peppers are a little tricky to grow. Here in Mexico i have a hard time growing them (I know, the irony) the plants dont like changes in humidity or heat so for best results water daily but just a little, and always keep the ground covered with mulch. good luck

[@JCO2002]

@@20630017 Thanks, man. I've tried bell peppers here before without much luck, but some people do fine with them. They need a lot of attention like you're referring to. The Scotch Bonnets are tougher. I've seen some here that are like shrubs, over 2m high, that have been growing for 2-3 years. Never had a problem growing those, but they're too damned hot - especially the brown ones. I swear they glow in the dark!

[@blackbeltboi]

might be worth trying to find trinidad perfume seeds, similar to scotch bonnets but with no heat

[@JCO2002]

@@blackbeltboi Thanks, I'll keep it in mind.

[@PeppersnGlowworms]

I love the diversity of even those five main species alone! So many varieties with different tastes, colors, shapes, aromas, sized, heat levels, smells, ...

[@benjaminkuhn2878]

Hey, I have grown the Aji Amarillo and had quite a lot of seeds from it. It is very good to grow on a balcony here in germany. Great stuff.

[@tantamounted]

This really highlights that what we call a "species" in the scientific taxonomy of plants is really a very weird way to classify different forms of something. At least with animals you don't ~usually~ get a lot of weird varieties in one genetic breeding group.

[@alhassani626]

Even then many creatures can breed outside species and genus. So it's just a placeholder.

[@NiharM77]

I miss your chili review series! Will there be more coming? How is (Michael?) doing?

[@WeirdExplorer]

Its not as easy these days to find the time to sit down and eat 70 peppers, but it might come back at some point. Michael is doing well, still doing art over at @MVBramley on instagram.

[@mattspeppers]

@@WeirdExplorer I'll have more for you in the fall if you're interested 🤠🌶️

[@musicman9901]

Some peppers naturally develope those "stress marks", such as zapotec jalapeno and dieghito jalapeno. Didn't know about the effect being more pronounced when water is withheld.

[@homelessrobot]

its not really when water is withheld, its when watered irregularly, and the cracking actually occurs when they receive more water than they are used to. Its common in a lot of solanaceae fruit, like tomatoes. The less you water it as the fruit first develop, the thicker the cuticle is (to prevent the fruit from being lost due to evaporative dehydration), so if there's a sudden surge of watering after the cuticle is well developed, it prevents the fruit from just expanding like it otherwise would and will develop small tears under the pressure of the new water. I think certain heirloom solanaceae cultivars are just particularly sensitive to it, and very little breeding has been dedicated to getting rid of it (unlike modern commercial tomatoes).

[@musicman9901]

@@homelessrobot Very interesting. I have a collection of over 80 types of tomatoes and about 80 types of peppers, all heirloom. I'm still in the stage of collecting a wide variety of plants and learning their flavors and applications but I'm looking forward to stabilizing new heirlooms with desirable characteristics while preserving the original stock for future work and passing on. On the issue we are discussing, would I be right in saying that the best way to alleviate the issue would be keep watering cycles as regular as possible and being more careful not to over-water during periods of heavy fruit formation and initial development? If so I will pay close attention to this this year in the garden and also plan to use mulch even more to help with water retention.

[@itsponygirl]

What a beautiful table of peppers ♥️

[@barrett5195]

jared i love how you didn't burn the dried chiles and you flavored it to taste 10/10 looks amazing, might steal this recipe.

[@WeirdExplorer]

You should!

[@injunsun]

I once grew a potted _C. fruticens_ next to something similar, which had round fruits that started out purple, then turned red. The next year, the only things that came up from seeds of both were hybrids, intermediate in length, which did the purple to red thing, without the bright yellow stage of the fruticens. Both varieties were hot peppers, with the round ones having just a hint of sweetness. The hybrids were just hot.

[@bdbgh]

I can already imagine all the sneezing you get from making the chili powder

[@plants_before_people5329]

I had some hot peppers to make chiliflakes of and damn that was hard to get through. My eyes and nose did not enjoy that time

[@capnstewy55]

I have a pepper plant called a "magic hat" it looks like a habanero but has sweet flesh with hot seeds.

[@halfmo0ns]

Hello! Florida native here. Been seeing a lot of “manzana” or “manzano” peppers lately in my local AMISH market! You called it the “apple pepper” and I’m glad I knew what it was! Gonna buy one this week and experiment with it. Thank you for the pepper lesson 💖💕

[@Peyton1218]

Manzana does indeed mean Apple in spanish

[@adriennefloreen]

Save the seeds and plant them. I did that, when I got them at a Mexican market in California.

[@guaycura]

Getting now out to get them at my local market.

[@Jeff-rd6hb]

I've got 3 of the 5 species growing under lights right now, started back in January, just waiting to plant outside next month. Capsicum pubescens intrigues me. I love fruity/sweet/hot(which is why I love habanero & reaper), so I'll have to try growing some of those next year. Oh, that chili looks really tasty. 😋

[@absalomdraconis]

In my experience, TVP can be a decent meat extender if you know what you're doing- cut the meat into bite-size pieces, and cook the TVP with the meat so it absorbs the flavor.

[@MrNewilson]

That chili looks amazing! Thanks for sharing.

[@maxmaidment96]

My dad tried to make his own chilli powder years ago. We found out by a tickle in the throat from all the way upstairs followed by everyone coughing for the next day.

[@crescentwuju496]

the rocoto is commonly used in Peru's Arequipa City for a dish called "stuffed Rocoto (Rocoto relleno)". Just like how the name sounds, it's rocoto stuffed with minced meat and usually andean cheese are added on the top. Another use is to add to dishes for its spiciness, such as Peruvian ceviche. Regarding to fish eye pepper,. I have seen people selling the sauce in Cusco's traditional marketplace.

[@MillhouseSpeaks]

Have you tried pink pineapple

[@WeirdExplorer]

yup. kzbin.info/www/bejne/Z3ukdmppo5ZmrMk

[@pablodelsegundo9502]

The manzana (apple) peppers are my absolute favorites. They're also known as peron peppers in parts of Mexico. I'd grow them, but they're a vine plant and I don't have the patience for that. EDIT: Pretty sure the mystery peppers are pasillas, possibly puyas, but probably not since puyas are much redder.

[@dankline9162]

Ive found in a catalog and grown rocoto peppers in that species here in NY. Very interesting plant! The foliage looks like its a tomato, but with purple flowers, red fruit, and black seeds!

[@michaelcolors]

Excellent instructional video! Thanks very much for all the prep work that you've done here! 💜 🏋

[@smellthedailyfresh]

Chili looks delicious! I like to add a little lime juice toward the end. If I don't have lime or lemons, I will use a tablespoon of apple cider vinegar.

[@corraganvalentic9804]

I learned a lot from this video. Thank you for all the wonderful information you put together.

[@atlasaltera]

I highly recommend Maricel Presilla's Peppers of the Americas. Fantastic intro covering lots of breadth on this topic. And tons of beauty pics too

[@lelyanra]

That wild brazilian pepper is called Cumari. It gets bright yellow when ripened and has a very unique flavour. It is widely employed in northern brazilian cuisine, one of the most unique in the world.

[@Realatmx]

Can you sell seeds?

[@James-ct4lz]

I went to his site and bought seeds, looking forward to new plants!

[@enriquekahn9405]

I'm growing 3 species of these in 4 varieties; Serrano, Habanero, Carolina Reaper (or so says the guy who gave me the seeds...) and Manzano. I love that you gave Manzano some good notes because it is wildly underrated IMO. It is the key ingredient to several of my salsas and ceviche. Nice knife btw

[@Mrader1983]

Great video. Thanks again

[@WeirdExplorer]

Glad you enjoyed it

[@respent805]

the stove to music transition was good 🔥 amazing video like always

[@AdvExplorer]

nice, i've got a few of these verities here in Ecuador. I saw a few in the markets here even though Ecuadorians don't seem to eat much spicy food they do seem to sell the peppers in the market, the ones with black seeds as well

[@25aspooner]

Love the videos! Thank you for your dedication and hard work

[@ThatBritishHomestead]

I love chillis! And peppers! I think the corking looks so beautiful! I never knew that peri peri was a pepper! I need these seeds now!!

[@chrissonnenschein6634]

The background music this episode sort of reminds of some tracks on an old Issa Bagayogo album, only without the backing band. First time to have seen some those Capsicum spp. Cheers!

[@adriennefloreen]

Cool. I got one of those Manzano peppers (the apple chili with black seeds) at a Mexican grocery store in California. I thought the black seeds were so cool that I saved them and planted some. They apparently grow really well in home gardens in the USA so if you ever see one at a Mexican grocery store please buy one and save the seeds!

[@WeirdExplorer]

Hmm... I might try that here.

[@adriennefloreen]

@@WeirdExplorer I am sure you could grow them in an apartment in New York. You should also go to Chinatown for the purpose of buying fruits and vegetables to raid for seed. I did that when I lived in New Jersey, I got some bitter melons with seeds in them, and some Chinese Cilantro that they sell still on the root, and planted the roots and seeds. You should be saving seeds found in all the rare fruits you try, some of the things you have eaten are things I have tried to buy seeds for or plants for online and they're incredibly rare and expensive. I also got seed packets meant for Chinese farmers in Chinatown in San Francisco, each containing enough seeds to plant a few acres with labels all in Chinese, for all sorts of weird fruits and veggies, for only a few dollars each. I could send you seeds from a "variegated lemon" I bought at an organic grocery store in California if you want and maybe a lemon to try, it's a lemon that has yellow and green stripes, is pink on the inside, and very seedy.

[@adriennefloreen]

I forgot about this but like a few years ago you tried some solanum americanum berries and I have some I grow in California that I got from a Native American man that were the ones his grandmother grew, that were apparently bred to taste better, I want to send you some berries when they produce berries in a few months, they will be better than what you ate that grew out of a crack in the cement in New York. And since they grow in a crack in cement you can also grow a giant plant in something like a Pepsi bottle with 50% gravel and 50% dirt, my best ones grow in cracks in my concrete porch.

[@stephengardiner9867]

The Manzano is either the same as or very closely related to the Rocotto. I regularly grow them here in Ontario, Canada. The Aji Charapita is possibly the strangest one I have grown as the plants produce a horde of tiny yellow peppers that are rather smaller than a pea in size and they pack a punch totally out of proportion to their tiny size. My favorite pepper is the Pequin as it was the first type I ever tried to grow. I had been on a road trip to Texas and bought a packet of dried Pequins to add to various dishes. The next spring, on a whim, I crumbled some of the peppers and planted a bunch of the tiny seeds. Nearly all of them germinated and I kept several of the plants alive for three seasons.

[@DrDingsGaster]

This reminds me of my fajita stew I make! I use red/yellow/orange bell peppers, poblano, serrano, jalapeno and some habanero peppers in it, red or black beans, corn, tomatoes and my meat of choice (usually some beef that's for stewing). I add some seasoning to it and it's damn delicious, too hot for me to eat but everyone who's ate it loves it xD

[@mkwilson1394]

I love how similar this ends up to my own recipe! I LOVE red meat, but this dish should be a celebration of the peppers. I also do the "what new beans do we have today?" game. One tip I have is to use dry chickpeas, they have a much nicer texture after cooking. Maybe a pinch of cinnamon? A star anise is a nice addition too.

[@williamalexander6658]

This is right up my alley. So glad KZbin brought me to you.

[@WeirdExplorer]

welcome

[@Junzar56]

Perfect! I was trying to tell someone about these groups- you did it and with super visuals!

[@twothirdsanexplosive]

Awesome video! Will be fun to knowingly use different species of peppers in my future hot sauces and chilis instead of just different varieties. Thanks for the framework for making chili powder. I stopped taking skin off roasted peppers and don't see any difference in flavor or texture, kind of like a lot of other cooking steps that I find just a waste of time. But maybe there's another reason not to do it that I'm not understanding?

[@AwesomeFish12]

I've grown all of these and a couple you didn't mention, with the exception of C.pubescens. Thanks for this interesting video. I previously thought peri peri/African birdseye were also C.annum, interesting to learn something new.

[@My_Op]

10:53 *IF* this pan was made of Teflon, please throw it away: it's highly carcinogen. When the Teflon becomes loose (like in the yours) it ends in your food.

[@espenschjelderup426]

Teflon smoke is very poisonous yes. But in its solid form it's one of the most inert materials that exist.

[@My_Op]

@@espenschjelderup426 I didn't know that, so is he at risk? Tell me more!

[@forksandknivesssssss]

​@@My_Op Teflon's molecular bonds are extremely strong. It's used in pipes carrying extremely corrosive chemicals industrially because it's very inert at room temp. If you ingested some flakes, it wouldn't hurt you because your stomach acid isn't nearly concentrated enough break it down, and you'd just poop it out. If you heat it over 300 C, the fluorocarbon bonds decompose, creating carcinogenic fumes that can give you acute fluoropolymer fever, which can leave you with pretty bad flu-like symptoms that can last up to three weeks in some cases. That's why you should never put a Teflon kitchen implement in the oven or let a flame burn at high heat for a long time. Below the decomposition point though, it's very safe.

[@My_Op]

@@forksandknivesssssss Cool, good to know, thanks 🙏 a lot!

[@slugbones]

That Chili looks incredible.

[@Verlisify]

My top secret chili recipe is just dumping cans of tomato, diced chili, and beans into a pot

[@JulioAvalos3000]

Whatever gets the job done.

[@محمداباد-ن2ش]

hey aren't you the most controversial pokemon youtuber to ever exist

[@-jank-willson]

@@محمداباد-ن2ش copycat account

[@subverted]

I see Capsicum pubescens (sold as Manzano peppers) fairly often in totally regular grocery stores in Southern California and Arizona. The ones I have gotten seemed every bit has hot as the habaneros I have had in the past but maybe the peppers I got were from an extra hot batch.

[@subverted]

@@guaycura Not sure about that. They always have the black seeds of C. pubescens when I buy them?

[@guaycura]

@@subverted You are correct. I checked with some of my relatives about the Manzanos and it resulted they happen to be the same as the Rocotos or at least very similar. I edited out my original comment to avoid confusing people.

[@janeteholmes]

I have made a reminder to go and order seeds from Matt’s Peppers next fall (in America), spring down under.

[@redlinerer]

peppers are fantastic, and are indeed fruits! love your channel, thanks for covering peppers!

[@tonymarselle8812]

Our favorite secret agent/ fruit explorer is making his own pepper spray smoke bomb for a mission this week.

[@jennifercarriger6168]

So I have seen habaneros in the groceries up here in Glens Falls NY. Also, Saratoga spice carries sauces made from Trinidad scorpion peppers and also they carry pure capsaicin. Finally, There is the shirt factory, which is a old shirt factory that was renovated into essentially a mall who’s rooms are rented to various local small businesses. They hold a yearly Christmas shopper event where even more local businesses come in and it is one big shopping extravaganza. There was a man there who sold hot pepper sauces and rubs. We got some of that because my husband, his cousin and my uncle are a bunch of nutty chiliheads and we spread the face melting burn to all of them.

[@roberts4708]

Last year I pollinated a jalapeño flower with shishito pepper pollen. I’m going to grow those out again and potential make another cross with them. I have 2 different capsicum Chinense and I’m gonna try to hybrid that probabky. Thanks for the video you taught me a lot! 👍

[@deoxyplasmic]

I saw the thumbnail and immediately thought, this looks like it's a Weird Explorer video. It was! I enjoyed it too. 😊

[@WeirdExplorer]

Glad you enjoyed it!

[@dogedog2447]

We need a weird vegetable explorer

[@arnoldmmbb]

That looks delicious!!! I would love to try it!!

[@bial12345]

I'm growing some capsicum baccatum this year, the sugar rush varieties. Can't wait, hopefully there's enough time in my growing season for them to ripen.

[@meisteremm]

Ate a Scorpion Moruga straight off of the bush a few years back. That was a painful night.

[@UntilxThexSunxDies]

When I make chili I use about 40 dried hatched red chili and 3 table spoons of cumin and water than cornstarch to thicken it. No beans lol

[@Anna-jv7wz]

Came for the chilli knowledge, stayed for the chilli recipe

[@TomsBackyardWorkshop]

My supermarket sometimes sells ghost peppers and maruga scorpions.

[@sazji]

Really interesting episode! Most people never think about the species of the peppers they’re eating, or what different varieties actually are. Lemon Drop is a really nice baccatum though I’ve heard that the “pineapple” variety is even better. Seattle is not a great place to grow heat-loving peppers unfortunately… Also the chili looks really nice, now I’ll have to see if I can lay hands on some Selim pepper…

[@iridium141]

Nice transitions there! Really cultivating that food network vibe

[@Ultracity6060]

Inb4 people argue about names that differ between when they're fresh or dry. About those manzano (or apple) peppers, even when they're ripe, they still kind of taste green. Similar to a jalapeno. And the secret ingredient in any chili is peanut butter.

[@alan2here]

Come and make a restaurant in Cambridge (UK), I'll support your kickstarter :)

[@infernaldaedra]

The plants are so beautiful

[@jeanremyllacsa]

I’m peruvian and I believe that what makes our dishes so delicious is the distinctive flavor of the Ají Amarillo that we use in most of our dishes. I currently live in San Francisco and we can find it fresh, but obviously doesn’t taste the same because is not being grown in its native ecosystem. I wonder if you have tried and if you could compare the flavor with anything else. I tried to replicate the flavor using bell pepper with a little bit of chili flakes, but I still feel that is not quite right.

[@wyverndragonborn4063]

Another recommendation to change things up a little- mushrooms! Some mushrooms specifically have a meaty texture, even more so when pressed! Chicken of the woods and lions mane specifically I've heard are very good for that

[@dankline9162]

Very different than the chili i make! I just put in diced tomato, onion and peppers in, leaving the skin on. I dont think ive ever put chickpeas in, but otherwise use many beans. Sometimes corn as well. Tomato paste to thicken. Old womans recepie that i modify. Definately use the cumin! I love that spice. I will try roasting the peppers next time.

[@whattheheckisthisthing]

Thank you for sharing this

[@aksbs3700]

The rocoto/locota has a lot of variations, specially here in peru/chile/bolivia, the fruity ones are usually used as sauces (tari sauce is a very known one by high cooks) and there is some red variations that are more bitter bell pepper tastin and spicy as hell, i have eaten some that are way spicier than habaneros, and since they are soo fleshy there is a heck ton of spice in them. (also both of them are usually mixed). and the aji de color has a lot of varieties, the one you had is usually powdered and has a nice peppery tasty without spice, like tomato sauces with peppers but without spice.

[@Shaden0040]

TRy adding in some sechuan peppers, white pepper corns, and some wasabi paste. I use wasabi and other horse radish because I have a friend who loves chili but is allergic to all peppers.

[@VoIcanoman]

I have a very similar way to make chili, but I recommend pureeing the roasted peppers before putting them in the chili. I really dislike the texture of roasted pepper chunks, even small ones, so pureeing them is a good way to keep the flavor, but remove the slimy texture. Also, if you're not set on a vegetarian chili, stick some lean ground beef in it. Sometimes, I'll throw in some Worcestershire sauce, and beef stock too, to amp up the umami (both of which would obviously not work in a veggie dish).

[@Shaden0040]

I use the whole foods' multi bean soup mix which also has split green and yellow peas, barley, lima and fava beans plus a whole lot more different types of beans. navy, chick pea, black, red, kidney, I also add in caramelized onions and garlic and I top it with yogurt adn scallions

[@MrCesarification]

Great stuff man!

[@WeirdExplorer]

Glad you liked it!

[@Ilikebeenz123]

That chili looked so good!!

[@patrickwebster3152]

Can't wait for the future reviews!

[@a.person501]

I didn't know long pepper had another name! So cool.

[@WeirdExplorer]

it's not long pepper, those are good too though :)

[@pyrosinugami]

The pepper with the black seeds is something I see a lot in Mexican markets in California they call it a Manzano

[@oliveoiltears]

came for the chillies, stayed for the chilli. gotta try the recipe

[@The_Bookman]

Thankyou for the excellent, honest advice re TVP vs meat.

[@Jacob-yg7lz]

One of these days you should come out west to new Mexico and check out roasted hatch green chile! It's one of those foods that once you cross the state line you basically can't avoid.

[@qwertyuiopgarth]

Soak dry beans in a couple of changes of liquid. Drain the beans. Throw all of the vegetables that you want to put into the chili into the blender with some savory broth (or water). Drain the extremely chopped vegetables, cook the beans in the liquid that drains from the vegetables. Then, once the beans are cooked, throw in the onions, garlic, tomatoes, peppers, summer squash, okra, carrots, etc. that you 'chopped extremely finely' and mix well. Bring up to a simmer and then serve.

[@DavidMarvin]

I know it's a bean, but I've never thought of using garbanzo beans before. Maybe I will try it next time.

[@tinovanderzwanphonocave544]

if you want the heat of the seeds but not the bitter taste of the seed husk just grind your dried seeds and mix the grounds in a glass of warm water and leave to rest for half an hour all the husks will float and the inner parts of the seed will sink scoop up the husk parts and ad the seed flesh water part to the chili beans.

[@tinovanderzwanphonocave544]

and if you are a carnivore just add bacon, other varieties of American western chili could have additives to the bacon like beef or even horse meat but be sure to boil these in strong stock first before adding them to the bean mix, chicken is a nono! but, roasted or smoked wings can be added and mixed in as an afterthought at the end and it will complement it all!

[@tktyga77]

I think y'all'd be surprised to find the different edible uses (at least among some pepper species) for the leaves & stems as well as garden uses. Including drink uses, there are many ways to use them

[@tree_relics]

I put my dried chilis in the toaster oven until they puff and toast. Make sure you have good ventilation! Then seeding and grinding the chilies is easier, and the heat is tamed a bit

[@WeirdExplorer]

Great tip!

[@luciapelser6458]

The pepper with the funny shapes are fully available in South Africa. We callvit pepperdews.

[@TheAverageNooob]

I always wonder why more chefs aren't going out in the world finding new ingredients to use. If professional chefs were to pioneer new ingredients imagine how global cuisine would evolve.

[@absalomdraconis]

Most of them want to be able to _continue_ using ingredients, which means they need _already reliably_ supplied ingredients instead of anything rare. Farmers (small and large) and big companies are the ones that can justify working with rare ingredients (because they can _directly_ do something about the rarity), not chefs.

[@OsirusHandle]

there is a huge variety of stuff already being sold but the primary issue is distribution. supermarkets want long life identical blemishless stuff which eliminates like 90% of growers 😂 even then at farmers markets people dont buy odd stuff. they either dont know what to do with it or have no adventerousnees.

[@terryenglish7132]

Wait, there are Ripe Bell Peppers that are Green ?!

[@marialiyubman]

Your heat-tolerance never ceases to amaze me. Especially since meat is usually fatty, which helps with the spiciness, but you just don’t care… just casually take a bite of 5 different peppers. Omg. Me personally, I prefer peppers that build up their spiciness, rather than the regular, “mild” chilies that pack an instant punch.

[@vaelophisnyx9873]

don't forget cooking peppers tempers the heat a bit, as does salt & sugars

[@marialiyubman]

@@vaelophisnyx9873 personally, as someone extremely heat-sensitive, I find that if I cook or heat up peppers, the spice hits me all at once. I prefer my hot peppers ice cold and extremely fruity. I’m ok with dying of spice overload as long as the flavor builds. Cooking kills that, especially when mixing several hot peppers. My favorite way of eating hot peppers is either shaved very thin and ice cold as garnish, or as dried powder with dried ginger for the extra kick (try Ethiopian Mitmita 😍).

[@Shaden0040]

To get more of a char on roasted peppers brush them with a high smoke poit oil. olive oil has a low smoke point.

[@iknowwhoiam1456]

Ah I remember trying most of the peppers in the video back in 6th grade A friend had plants of them

[@rogervanaman6739]

The pepper at 2:22 may be a NuMex Easter I have grown those and that looks like what I got, though it is hard to be certain. Those are Capsicum Annuum (according to Park Seed) I highly recommend the Bishop's Crown pepper which may be what is shown at 7:11 and the mild hybrid bred from it Mad Hatter. You can get seeds for those various places online, not likely to see them in a store.

[@WeirdExplorer]

Bishop's crown is a great one, such a strong flavor and looks way cool.

[@budyfixit]

Mad hatter is available at home depot. Bonnie plants harvest select

[@rogervanaman6739]

@@budyfixit Oh, cool. I don't believe it was available near me, at least last year.

[@budyfixit]

@@rogervanaman6739 this is its 3rd year in production/sales I'm aware of. I like them for their unique shape and mild flavor.

[@rogervanaman6739]

@@budyfixit I got some from a seed collector online (couldn't tell you who) the first time I grew them. Bought some from seeds and such this year. I love their taste. Going to try to over winter some of the plants this year, I saved some seeds from my first ones, which unsurprisingly reverted to Bishop's Crown. I have those plants indoors now (I'm in zone 5) and they are still making peppers.

[@jonathandill3557]

Capsicum pubescens I have seen frozen in Latin and Asian markets fairly often. I'm lucky to have a Salvadoran market nearby that has them fresh. I have had them in Peruvian food pureed in a yellow sauce.

[@danielm5535]

I do find rocoto and aji amarillo chili paste in the Latin section of one of my grocery stores. Would love to try them fresh!

[@alan2here]

Sriracha :) very Tabasco, plus vinegar, plus (in taste) tomato puree, plus ketchup.