The more you know personally about where your ingredients air from on how they produce, the better.

So don't be scared!

Asked lots of questions on Learn on When it comes to Chile's, there's no one better to ask than Chile grow Joanna Plum, who's been farming chilies from mild to mind, blowing for over 11 years.

I eat chilies all the time.

Every single day.

She grows over 60 types on her farm and really knows her poblanos from heaven.

Nero's people think that Chile's air all about heat.

Actually, it's about flavor as well.

Some are sweet summer aromatic on.

They can be used in so many different dishes.

When you go shopping and you're looking for a chilly, what should you be looking for?

What you want to do is look at the chili, and it needs to be nice and firm and glossy.

Generally, the bigger the chili, the martyr is going to be.

The smaller the chili, the hotter on.

If it's small and wrinkly, like this one is going to blow your socks off.

Another way to tell if a chili is hot or not, it's a split it open and smell it.

If it's a super hot chili, it'll clear your Sinuses.

The heat of a chili comes from an oil called caps Assassin on that is concentrated mainly at the top of the chile, where the seeds are.

Now.

When you're cooking with a chili on, you want the flavor of the chili but not too much of the heat.

Start with just using the bottom of it as you get closer to the seeds that chile is going to get hotter.

So if you remove the seeds, that also does remove some of the heat.

There's thousands of varieties out there because they cross pollinate very, very easily.

And that's why the world's hottest chili is always changing.

Joanna's right without the 200 types available, all with different flavors aromas on.

Of course, levels of heat is important to buy.

What you like Here are my top Chile's whatever your desired kick at the mild end.

Poblano thes air, great for stuffing, have a delicate flavor on often used in Mexican dishes, starting to get hot.

The jalopy know when they're green.

They're like spicy bell pepper, the redder they are, the sweeter.

They are birdseye, where they really start to pack a punch.

Long, thin and pungent, they're great, and Thai dishes on are often green or red on at the top end, they have anel thes lantern shaped demons have a delicious, fruity taste under the firecracker of the chili world.

Another way Thio use chilies is to smoke from and to make chipotle what it is.

It's just Ah, mesquite smoked red jalapeno.

It smells fantastic.

You can almost get that like smoky bacon sort of flavor out of it.

So you would use this and anything that you would slow cook.

So you're eating a chili on.

It's really too hot for you.

The best way to get rid of that heat is to drink some milk or a dairy products like yogurt.

Whatever you do, don't go for water or for beer.

Don't be frightened of trying new types of chilies in your cooking.

Experimenting with these amazing, fiery beast is a great excuse for getting hot headed in the kitchen.

They give you a natural high, much like when you've bean exercise in, so your endorphins are released and you just feel good Chile's make you happy on there.

Also an aphrodisiac To get the seeds out, hold it upright on.

Just rub the chilly between your hands.

The seeds are incredibly hot, just releasing them from the inside, tapping it down.

And then again, just a final little rub.

Now cut the top off on, then just open up.

Um, look to come out like little miniature.

Smartest in there.

Cut the little bottom bit off.

Amazing.

Next.

A great tip for using spare Chile's using string tied together the stalks, then simply hang in your kitchen.

In just a few weeks, you'll get your very own dried chillies Great crumbled into dishes for adding heat on demand.

Chile's are surprisingly versatile if you love them in saving dishes, my tip is to try adding them to melty chocolate ganache for chocolate chili truffles or sprinkled over fresh fruit like mango or watermelon.

A great tip to rent burning sensitive skin.

When working with chilies.

To get rid of that spice in that heat on your fingers, a little bit lemon Squeeze a little lemon juice that instantly gets rid of the heat.

Fresh lemon juice Spice up your drinks for a Mexican twist at a dash of hot chili sauce to beer or using cocktails give you drink a very different sort of killers.

Chile's If used them constantly.

They can really add a new dimension to the style of cooking.

But the real trick is finding that balance of flavors that really suits you because that's the most important.

So this is the most amazing sirloin you can see.

It's got that wonderful marble for me.

The secret behind this is cooking it quickly.

Season two steaks generously so I'm Pepper.

Push that seasoning into the sirloin.

Take the salon out of the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature.

They cook more evenly, but more importantly, you can actually season right inside the steak, this little bit of fat down here season that as well, because that is what we want to roast and get that really nice rendered olive oil in a tablespoon roll that round as it starts to smoke in with the stakes into the pen on layaway again into the pan on layaway.

If you don't hear that noise the minute those stakes hit the pan don't put them in.

So the secret now is getting that color on the steak, turning it once and once only on cooking it for 2.5 minutes each side.

What I wanna do is to get that bit of fat rendered.

So adds a lot more flavor.

Just hold steak down like that, and that starts to melt the fat, which makes it so much more tender.

There should be no white fat left anywhere.

Tell them over really important to have that stake up to room temperature before you start cooking it.

So the inside is nice and warm, so he spends less time in the pan on more time, cooling down really important.

Now two fingers touch it goes in, says rare.

I'm happy from the rare because by the time I let them rest, we're gonna go back to medium rare or continue cooking out onto a plate and let them rest on.

So let's get my juices over.

Waste that really important.

Next, the spicy dressing.

Take the seeds out of a chili to reduce the heat by rubbing it in your hands on tapping until the seeds fall out.

Cut in half on, just chop it, then garlic and chili works brilliantly.

Quick way of peeling it.

Get your knife on, just slam it down.

Pops out very, very quickly in hell.

Touch assault.

Rob, stop going around in circles.

First you'll see it curing.

No, Nice.

Clear that off.

Now we've got the heat in there from the chili that richness from the garlic.

Two teaspoons of palm sugar.

This is where it starts to have that nice, sweet sour effect.

Fish sauce, Fresh lime things is a simple fresh chili dressing on.

It was something I fell in love with in Vietnam on Cambodia, because it was just so easy.

Give that little mix.

Dissolve sugar, quick taste.

Mhm Wow!

Ryan Vegetables.

A great fuss free way to get super thin ribbons of carrot is to use a bed peeler.

When they're that thin, they take the vinaigrette so much better on radishes.

Just slice them down at an angle.

I can't lovely give another dimension of the salad leaves a banana Shalan.

They are incredibly mellow, very sweet across.

Just chop up the salon.

Mix that through, want some sweetness in there Now little vine tomatoes sliced him in half smart is in Charlotte radish, carrots and tomatoes.

Next, pale and sliced cucumber, chopped spring onions and shred baby gem letters.

And then finally get some fresh meant his young men, so you don't need to take all those stalks off.

We do is hold a bunch upside down and then take it for a little trim on.

Just chop that once through.

You got that?

Nice meant it.

Salad color, Tablespoons of dressing.

Don't flood the seller with addressing you can always add, but we can't take it away now.

Really mix that dressing in there.

Make sure allow that chili and garlic and palm sugar wraps around that.

Sell it beautiful onto the plate.

Stakes rested.

Its now nice and medium rare.

A little bit of fat.

You don't wanna find that in the salad.

Just slice that off that served its purpose.

Just kept at stake.

Nice and moist.

Just slice going with the grain.

It's almost like slicing through butter and look inside beautiful pink besides the beef too thinly.

Then it goes stone cold and more importantly, the goodness runs out of it.

Nice thick slices.

Get beef and start placing it around the salad.

Take a little teeth.

Berg on your dressing, the rest of your salad.

Sit down on top.

Finish it off with some toasted peanuts.

Peanuts in.

Now there's nuts.

Really toasted nuts.

Aunt, Get out of the pan on.

Just crushed.

Was it cooled down?

Just run them through with a knife.

I can hear our crunch.

They are another texture under the taste the salad.

And then from there, Sprinkle.

And then finally tell you that just finished with a little tablespoon of that source on there is one tasty, very well textured, spicy beef salad, Yeah.