Cleaning Jalapeños for Making Stuffed Jalapeños

Video Transcript

"Hi, this is Rich Buccola of New York City, and today, on behalf of Expert Village, I'm going to show you how to make stuffed jalapenos. Okay. Our ancho-pepper is heating in our water, just softening up, and we're going to actually start to cut our jalapenos. All right, before we start to cut open this pepper, let me tell you, this pepper brings a walloping a lot of heat. Heat meaning hot, hot, hot. You must be careful. I recommend if you've never worked with a jalapeqo, this is your first time, to wear some kind of plastic gloves. You must remember, now, I'm sort of immune to them, but I'm not immune -- just on my hands. If I start touching other things like my eyes or anything, I'll find that there's a lot of hotness in this, and you don't want to do that. You must be careful when working with jalapenos. Wash your hands with soap and water. If, for some reason, you do get a splatter in your eye because they are juicy, they could sprout up on you, flush your eye. Many emergency room visits because of this every year, believe it or not. So be careful with that. Other than that, we're going to have fun with it. And when it cooks, a lot of the heat comes out, for some reason, and it's not as hot. But in its raw form, it's deadly, and the seeds could be deadly, too. So with that said, let me show you how we're going to cut these open today. Alright. This is our stem up here, which we're going to leave on. We're just going to go across the stem halfway. So instead of slicing it all the way down, you're just going to go about halfway, okay? And then we're going to slice lengthways down, giving it a T-cut. All right, we're going to take our paring knife and just go from the bottom, slicing all the way up to that cut here, and that's our T-cut. And what you're going to do then is just open it up a little bit, and you'll see all those seeds. And that's where you want to be careful. That's where sometimes the juice could splash you. And again, remember, just if it does, and you get this in your eye, just flush it out with plenty of water. Let it just keep flowing. All right, so now i get this open, and what I want to do is just cut this a little bit with my paring knife and come straight down. You see, like that. And be careful you don't cut yourself. And you see that comes right out. And if you have something like this here, again, paring knife and just come straight down. And that's how we're going to hollow it out. And get all the peppers -- you definitely want to get all your seeds out as well. All right, so remember when you're working with the jalapenos, don't touch your eyes, don't touch your face. You could be -- the heat. Wash your hands right away, and if your first time using them, wear plastic gloves. You're going to get them hollowed out just like that. Going to hollow them all out and put them in our bowl. We're going to come back, and we're going to check out how our ancho-pepper looks. It's been about 15 minutes. Come back, and we're making them. They're stuffed jalapeqo. I'm going to call them stuffed jalapeqo poppers because I love to pop them in my mouth when they're done. Come back."