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Hi guys this is J and I'm speaking on behalf of Expert Village. The next clip I'm going
to show you how to cut the Serrano pepper. This is a Serrano, it is a small little chili.
What you can do first is you come over here and you take the top off of this Serrano.
Depending on how hot you want your pico de gallo it's going to be up to how many seeds
you leave in there. If you leave the vein in there or not what I mean by vein is you
can see on this side completely green and this side has a white that is a vein right
there. If you keep this in there it is very, very hot and that is what makes this chili
hot. What I like to do is take out the vein and the seeds out and cut my Serrano really
chopped there.
What I like to do is cut half of this and throw half away, I don't want it to be to
hot. But if you like it really, really hot you can just add the whole pepper. One good
thing about making a mango pico de gallo is that the mango, the sweetnesses of the mango
cuts the heat in half of the Serrano, so you got that nice spiciness on your tongue and
then that mango comes in and kind of cools it down a little bit. But that is it for cutting
our Serrano. You can also add a, you know if you want to add your pico de gallo with
a jalapeƱo or with a Habanero pepper it is up to you. The traditional pico de gallo is
made with Serrano pepper basically there is a huge variety of things you can do to put
in heat inside your pico de gallo, you can add cayenne pepper, you can do anything and
it is up to you, your food the way you're cooking. This is just the way that I'm doing
it, this is a traditional style and that is it on cooking your Serrano I'm on cooking
your cutting your Serrano peppers I'm sorry thanks by.