Cutting Jalapeños for Fire Roasted Salsa

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make a fire roasted tomato salsa. Now it's time for your chili peppers, so we're going to stem these and whatever kind you use, you can use, be it jalapeño, Serrano, or Habanero, or whatever you end up with, same rules apply though. You want to stem it. And I'm leaving the seeds in these because I like mine hot. So, right down the center. But if you didn't want them as hot, you could just cut the seed right out. Take a spoon and dig them out. No big deal at all. I'm also going to leave the large because it's easier to keep track of them on the roasting pan if they're big like this. But if you cut them too small they shrivel and burn, and that's not cool. Let me show you actually though, if you were to want to seed them you just take a regular everyday spoon like this, and you just pick it up, and you just dig right up the middle, just like that, and it pops the seeds right out. And just scrape them out the rest of the way, and if you eliminate the seeds, you're eliminating about, ah, depending on the pepper anywhere between fifty and eighty percent of the heat of it. But like I said I'm leaving mine in and I'm, I just like the heat. I'm also going to add, like I said, the Anjo chili powder it adds more heat to it. So let's go ahead and move right along to peeling and mincing our garlic. Now for our jalapeños we're just going to kind of put them wherever they fit. I want to put them skin side up though, because that's the side I want to get some color. You know, spread them around evenly. It doesn't really matter where they belong, or where they're at. Okay, there we go. So we've got our jalapeños all nice and spread out evenly on there and so let's move on to our next step. "