Cut Peppers for Seafood Stew

Video Transcript

"Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you my creole seafood stew. Now we are going to focus in the peppers that we are going to use for this dish. We are going to use some green bell pepper which is mild and flavor, no heat what so ever, but a nice sweet taste. We are also going to use some Serrano peppers, this is going to be our heat so basically we are just going to dice our bell peppers up. Just small chops actually smaller than the cubed fish that we done and then we are going to dice our Serrano's, we're going to take the back end off. It's your choice, I'm using Serrano's because they pack a little bit of heat but if you want more Thai chile's are a lot spicier. If you really want to go crazy use some habanero but use it wisely. So we'll run the knife through the Serrano's just a little bit so we have both of our peppers cut, our bell pepper for the sweetness plus, it's going to be part of our holy trinity. We have our Serrano's chopped and that is where our heat is going to come from, let's move on to the next step."