I'm Matthew and I'm Matthew and I'm Molly and this is spilled milk the show where we

cook something delicious eat it all and you can't have any.

Today we are talking about fresh chilies.

Yes, and this is the perfect time of year for it, end of summer,

super profusion of chilies at the market, all kinds of colors, all kinds of shapes and

flavors, and we're going to zoom in on our favorite kind of middle ground category.

Yeah, we're going to tackle not the super hot ones not the mild ones like

bell peppers we are gonna zero in on like the the medium hot ones that are often

generally medium sized as well yeah the small ones are harder to tackle anyway

because small things just kind of throw yourself on them and then where did they go?

Yeah.

Okay, so we've made a couple of delicious chili infused dishes that we're going to tell you about.

But I think the reason that I'm so excited about these medium-sized, medium-heat peppers is because

unlike the little guys, you can really treat them like a vegetable and get some nice heat going

and tons of flavor and eat a ton of them. Yeah that's what I really like about

them is that you know for the most part they have just the right amount of

heat where you can also really

taste their flavor right and so you do want to eat a lot of them and the

preparations that we we've made them in today indeed we have been eating a

lot of peppers.

Yes.

We are, our blood is energized with capsicine.

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