50 People Try to Chop and Deseed a Jalapeño

"Can you imagine if these were hot peppers" WE DID IT plz enjoy and don't forget to wash your hands before heading to the bathroom...

Released on 4/10/2018

Transcript

00:00
(knife hitting board)
00:01
Don't touch your eyes.
00:03
(dramatic classical music)
00:07
Dice and...
00:09
Deseed.
00:10
Don't these have a ton of seeds?
00:11
(clicks tongue)
00:13
Uh... Um.
00:14
This is hot.
00:16
I don't want to get it on my fingers.
00:19
I think I can do this.
00:21
(playful music)
00:24
I'm not sure what I should do here.
00:27
Cut it in half first, maybe?
00:29
Hopefully, the seeds will appear.
00:31
(knife hitting board) (playful music)
00:34
The seeds are everywhere. (laughs)
00:37
I'm gonna cut that out.
00:38
I did see a tool that I could use.
00:41
This looks too big.
00:43
And, we're gonna do it.
00:44
Ooh.
00:45
Ooh, okay.
00:46
(metal jangling)
00:48
Found the deseeder.
00:49
(jalapeño crunching)
00:51
Oh.
00:53
(knife hitting board) (playful music)
00:57
There's still some seeds in here, but that's alright.
00:59
Just cut it up enough so you don't choke.
01:01
Dicing?
01:02
Not one of my specialties.
01:04
I'm sure that there's a more elegant way
01:07
to deseed a pepper.
01:09
Here's the pepper.
01:10
We're gonna dice and deseed him.
01:11
First...
01:12
Cut off the stem.
01:14
(knife hitting board) (playful classical music)
01:17
Cut your pepper in half.
01:22
So that you could open it right up.
01:25
Get this fiber and the seeds out.
01:27
'Cause there's also some spice in there.
01:31
I'm just cutting it into strips.
01:34
And then, take those strips and cut them.
01:36
(knife hitting board) (playful classical music)
01:42
I'll just eat it.
01:43
It's a seed, you're not gonna die.
01:45
I ain't scared of nothing.
01:47
(jalapeño crunching)
01:50
(gulps) That was a bad decision.
01:54
(tape rewinding)
01:58
So, we're going to deseed a jalapeño and dice it.
02:02
I find the easiest way
02:03
is to actually just take one side off of the jalapeño
02:07
and take the next side,
02:09
and take the next side, and then, one more time,
02:13
like that.
02:15
And what you end up with is all the seeds left behind.
02:17
The seeds are perfectly edible, but they're hotter.
02:19
You'll always have better luck with your cutting
02:21
if you leave the skin side of your jalapeño facing the board
02:24
as opposed to facing up,
02:25
and the first thing I'm gonna do is take these ribs out,
02:28
which is the lighter color part.
02:30
I'm gonna come in with my knife sideways,
02:32
and just slide right through.
02:35
Once I have the ribs removed, wanna come across.
02:37
My first cut is what we call a julienne,
02:40
which is the long strip.
02:42
And then, I'm gonna take my juliennes, turn those sideways,
02:45
and come back across and dice those juliennes into cubes,
02:50
like that.
02:52
(playful classical music)
03:00
I feel like a culinary thug,
03:02
and like (laughs) gangsters usually hold up
03:03
gang signs like this.
03:05
I'm holding up fresh cut produce.
03:08
(playful classical music)