You Can Grow It: Roasting peppers and chilies


LITTLE LITTLE FLAVOR LITTLE FLAVOR KICK LITTLE FLAVOR KICK TO LITTLE FLAVOR KICK TO
FOOD, LITTLE FLAVOR KICK TO
FOOD, BUT LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE
SO LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE
SO HOT LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE
SO HOT THEY LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE
SO HOT THEY CAN LITTLE FLAVOR KICK TO
FOOD, BUT OTHERS ARE
SO HOT THEY CAN BE FOOD, BUT OTHERS ARE
SO HOT THEY CAN BE FOOD, BUT OTHERS ARE
SO HOT THEY CAN BE
DOWNRIGHT FOOD, BUT OTHERS ARE
SO HOT THEY CAN BE
DOWNRIGHT PAINFUL. SO HOT THEY CAN BE
DOWNRIGHT PAINFUL. SO HOT THEY CAN BE
DOWNRIGHT PAINFUL.
BUT SO HOT THEY CAN BE
DOWNRIGHT PAINFUL.
BUT WHATEVER SO HOT THEY CAN BE
DOWNRIGHT PAINFUL.
BUT WHATEVER KIND SO HOT THEY CAN BE
DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU
MIGHT DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU
MIGHT GROW DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU
MIGHT GROW IN DOWNRIGHT PAINFUL.
BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR
GARDEN, BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR
GARDEN, YOU BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR
GARDEN, YOU KNOW BUT WHATEVER KIND YOU
MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT
THE MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT
THE FLAVOR MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT
THE FLAVOR JUST MIGHT GROW IN YOUR
GARDEN, YOU KNOW THAT
THE FLAVOR JUST CAN’T GARDEN, YOU KNOW THAT
THE FLAVOR JUST CAN’T GARDEN, YOU KNOW THAT
THE FLAVOR JUST CAN’T
BE GARDEN, YOU KNOW THAT
THE FLAVOR JUST CAN’T
BE BEAT. THE FLAVOR JUST CAN’T
BE BEAT. THE FLAVOR JUST CAN’T
BE BEAT.
TODAY THE FLAVOR JUST CAN’T
BE BEAT.
TODAY ON THE FLAVOR JUST CAN’T
BE BEAT.
TODAY ON YOU THE FLAVOR JUST CAN’T
BE BEAT.
TODAY ON YOU CAN BE BEAT.
TODAY ON YOU CAN BE BEAT.
TODAY ON YOU CAN
GROW BE BEAT.
TODAY ON YOU CAN
GROW IT, BE BEAT.
TODAY ON YOU CAN
GROW IT, GARDEN TODAY ON YOU CAN
GROW IT, GARDEN TODAY ON YOU CAN
GROW IT, GARDEN
MASTER TODAY ON YOU CAN
GROW IT, GARDEN
MASTER JIM TODAY ON YOU CAN
GROW IT, GARDEN
MASTER JIM DUTHIE TODAY ON YOU CAN
GROW IT, GARDEN
MASTER JIM DUTHIE TELLS GROW IT, GARDEN
MASTER JIM DUTHIE TELLS GROW IT, GARDEN
MASTER JIM DUTHIE TELLS
US GROW IT, GARDEN
MASTER JIM DUTHIE TELLS
US A GROW IT, GARDEN
MASTER JIM DUTHIE TELLS
US A LITTLE GROW IT, GARDEN
MASTER JIM DUTHIE TELLS
US A LITTLE MORE GROW IT, GARDEN
MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT
ALL MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT
ALL THE MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT
ALL THE DIFFERENT MASTER JIM DUTHIE TELLS
US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS
OF US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS
OF PEPPERS US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS
OF PEPPERS AND US A LITTLE MORE ABOUT
ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW
HOT ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW
HOT THEY ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW
HOT THEY CAN ALL THE DIFFERENT KINDS
OF PEPPERS AND HOW
HOT THEY CAN GET. OF PEPPERS AND HOW
HOT THEY CAN GET. OF PEPPERS AND HOW
HOT THEY CAN GET.
AND OF PEPPERS AND HOW
HOT THEY CAN GET.
AND HE OF PEPPERS AND HOW
HOT THEY CAN GET.
AND HE SHOWS OF PEPPERS AND HOW
HOT THEY CAN GET.
AND HE SHOWS US OF PEPPERS AND HOW
HOT THEY CAN GET.
AND HE SHOWS US HOW HOT THEY CAN GET.
AND HE SHOWS US HOW HOT THEY CAN GET.
AND HE SHOWS US HOW
EASY HOT THEY CAN GET.
AND HE SHOWS US HOW
EASY IT HOT THEY CAN GET.
AND HE SHOWS US HOW
EASY IT IS HOT THEY CAN GET.
AND HE SHOWS US HOW
EASY IT IS TO HOT THEY CAN GET.
AND HE SHOWS US HOW
EASY IT IS TO ROAST AND HE SHOWS US HOW
EASY IT IS TO ROAST AND HE SHOWS US HOW
EASY IT IS TO ROAST
PEPPERS AND HE SHOWS US HOW
EASY IT IS TO ROAST
PEPPERS YOURSELF AND HE SHOWS US HOW
EASY IT IS TO ROAST
PEPPERS YOURSELF AT EASY IT IS TO ROAST
PEPPERS YOURSELF AT EASY IT IS TO ROAST
PEPPERS YOURSELF AT
HOME. PEPPERS YOURSELF AT
HOME. HOME. SOME SOME PEOPLE SOME PEOPLE SHY SOME PEOPLE SHY AWAY SOME PEOPLE SHY AWAY
FROM SOME PEOPLE SHY AWAY
FROM HOT SOME PEOPLE SHY AWAY
FROM HOT PEPPERS SOME PEOPLE SHY AWAY
FROM HOT PEPPERS
BECAUSE SOME PEOPLE SHY AWAY
FROM HOT PEPPERS
BECAUSE OF SOME PEOPLE SHY AWAY
FROM HOT PEPPERS
BECAUSE OF THAT SOME PEOPLE SHY AWAY
FROM HOT PEPPERS
BECAUSE OF THAT SPICY FROM HOT PEPPERS
BECAUSE OF THAT SPICY FROM HOT PEPPERS
BECAUSE OF THAT SPICY
BURN, FROM HOT PEPPERS
BECAUSE OF THAT SPICY
BURN, BUT FROM HOT PEPPERS
BECAUSE OF THAT SPICY
BURN, BUT FOR FROM HOT PEPPERS
BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER
PEOPLE, BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER
PEOPLE, THE BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER
PEOPLE, THE HOTTER BECAUSE OF THAT SPICY
BURN, BUT FOR OTHER
PEOPLE, THE HOTTER THE BURN, BUT FOR OTHER
PEOPLE, THE HOTTER THE BURN, BUT FOR OTHER
PEOPLE, THE HOTTER THE
BETTER. PEOPLE, THE HOTTER THE
BETTER. PEOPLE, THE HOTTER THE
BETTER.
WHAT PEOPLE, THE HOTTER THE
BETTER.
WHAT GIVES PEOPLE, THE HOTTER THE
BETTER.
WHAT GIVES A PEOPLE, THE HOTTER THE
BETTER.
WHAT GIVES A PEPPER PEOPLE, THE HOTTER THE
BETTER.
WHAT GIVES A PEPPER ITS BETTER.
WHAT GIVES A PEPPER ITS BETTER.
WHAT GIVES A PEPPER ITS
HOTNESS BETTER.
WHAT GIVES A PEPPER ITS
HOTNESS IS BETTER.
WHAT GIVES A PEPPER ITS
HOTNESS IS SOMETHING WHAT GIVES A PEPPER ITS
HOTNESS IS SOMETHING WHAT GIVES A PEPPER ITS
HOTNESS IS SOMETHING
CALLED WHAT GIVES A PEPPER ITS
HOTNESS IS SOMETHING
CALLED CAPSAICIN, HOTNESS IS SOMETHING
CALLED CAPSAICIN, HOTNESS IS SOMETHING
CALLED CAPSAICIN,
WHICH HOTNESS IS SOMETHING
CALLED CAPSAICIN,
WHICH IS HOTNESS IS SOMETHING
CALLED CAPSAICIN,
WHICH IS FOUND HOTNESS IS SOMETHING
CALLED CAPSAICIN,
WHICH IS FOUND MAINLY CALLED CAPSAICIN,
WHICH IS FOUND MAINLY CALLED CAPSAICIN,
WHICH IS FOUND MAINLY
IN CALLED CAPSAICIN,
WHICH IS FOUND MAINLY
IN THE CALLED CAPSAICIN,
WHICH IS FOUND MAINLY
IN THE SEEDS CALLED CAPSAICIN,
WHICH IS FOUND MAINLY
IN THE SEEDS AND CALLED CAPSAICIN,
WHICH IS FOUND MAINLY
IN THE SEEDS AND THE WHICH IS FOUND MAINLY
IN THE SEEDS AND THE WHICH IS FOUND MAINLY
IN THE SEEDS AND THE
OILS WHICH IS FOUND MAINLY
IN THE SEEDS AND THE
OILS OF WHICH IS FOUND MAINLY
IN THE SEEDS AND THE
OILS OF THE WHICH IS FOUND MAINLY
IN THE SEEDS AND THE
OILS OF THE PEPPERS. WHICH IS FOUND MAINLY
IN THE SEEDS AND THE
OILS OF THE PEPPERS. IT’S IN THE SEEDS AND THE
OILS OF THE PEPPERS. IT’S IN THE SEEDS AND THE
OILS OF THE PEPPERS. IT’S
AN IN THE SEEDS AND THE
OILS OF THE PEPPERS. IT’S
AN IRRITANT IN THE SEEDS AND THE
OILS OF THE PEPPERS. IT’S
AN IRRITANT FOR OILS OF THE PEPPERS. IT’S
AN IRRITANT FOR OILS OF THE PEPPERS. IT’S
AN IRRITANT FOR
MAMMALS, OILS OF THE PEPPERS. IT’S
AN IRRITANT FOR
MAMMALS, INCLUDING AN IRRITANT FOR
MAMMALS, INCLUDING AN IRRITANT FOR
MAMMALS, INCLUDING
HUMANS, AN IRRITANT FOR
MAMMALS, INCLUDING
HUMANS, AND AN IRRITANT FOR
MAMMALS, INCLUDING
HUMANS, AND PRODUCES MAMMALS, INCLUDING
HUMANS, AND PRODUCES MAMMALS, INCLUDING
HUMANS, AND PRODUCES
A MAMMALS, INCLUDING
HUMANS, AND PRODUCES
A SENSATION MAMMALS, INCLUDING
HUMANS, AND PRODUCES
A SENSATION OF MAMMALS, INCLUDING
HUMANS, AND PRODUCES
A SENSATION OF BURNING HUMANS, AND PRODUCES
A SENSATION OF BURNING HUMANS, AND PRODUCES
A SENSATION OF BURNING
IN HUMANS, AND PRODUCES
A SENSATION OF BURNING
IN ANY HUMANS, AND PRODUCES
A SENSATION OF BURNING
IN ANY TISSUE HUMANS, AND PRODUCES
A SENSATION OF BURNING
IN ANY TISSUE WITH A SENSATION OF BURNING
IN ANY TISSUE WITH A SENSATION OF BURNING
IN ANY TISSUE WITH
WHICH A SENSATION OF BURNING
IN ANY TISSUE WITH
WHICH IT A SENSATION OF BURNING
IN ANY TISSUE WITH
WHICH IT COMES A SENSATION OF BURNING
IN ANY TISSUE WITH
WHICH IT COMES INTO IN ANY TISSUE WITH
WHICH IT COMES INTO IN ANY TISSUE WITH
WHICH IT COMES INTO
CONTACT, IN ANY TISSUE WITH
WHICH IT COMES INTO
CONTACT, INCLUDING IN ANY TISSUE WITH
WHICH IT COMES INTO
CONTACT, INCLUDING THE WHICH IT COMES INTO
CONTACT, INCLUDING THE WHICH IT COMES INTO
CONTACT, INCLUDING THE
SKIN, WHICH IT COMES INTO
CONTACT, INCLUDING THE
SKIN, THEY WHICH IT COMES INTO
CONTACT, INCLUDING THE
SKIN, THEY EYES, WHICH IT COMES INTO
CONTACT, INCLUDING THE
SKIN, THEY EYES, AND CONTACT, INCLUDING THE
SKIN, THEY EYES, AND CONTACT, INCLUDING THE
SKIN, THEY EYES, AND
ESPECIALLY CONTACT, INCLUDING THE
SKIN, THEY EYES, AND
ESPECIALLY THE CONTACT, INCLUDING THE
SKIN, THEY EYES, AND
ESPECIALLY THE LIPS CONTACT, INCLUDING THE
SKIN, THEY EYES, AND
ESPECIALLY THE LIPS AND SKIN, THEY EYES, AND
ESPECIALLY THE LIPS AND SKIN, THEY EYES, AND
ESPECIALLY THE LIPS AND
THE SKIN, THEY EYES, AND
ESPECIALLY THE LIPS AND
THE TONGUE. SKIN, THEY EYES, AND
ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN
IS ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN
IS THE ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN
IS THE MAIN ESPECIALLY THE LIPS AND
THE TONGUE. CAPSAICIN
IS THE MAIN INGREDIENT THE TONGUE. CAPSAICIN
IS THE MAIN INGREDIENT THE TONGUE. CAPSAICIN
IS THE MAIN INGREDIENT
IN THE TONGUE. CAPSAICIN
IS THE MAIN INGREDIENT
IN PEPPER THE TONGUE. CAPSAICIN
IS THE MAIN INGREDIENT
IN PEPPER SPRAY. IS THE MAIN INGREDIENT
IN PEPPER SPRAY. IS THE MAIN INGREDIENT
IN PEPPER SPRAY.
THERE’S IS THE MAIN INGREDIENT
IN PEPPER SPRAY.
THERE’S ACTUALLY IS THE MAIN INGREDIENT
IN PEPPER SPRAY.
THERE’S ACTUALLY A IN PEPPER SPRAY.
THERE’S ACTUALLY A IN PEPPER SPRAY.
THERE’S ACTUALLY A
SCALE IN PEPPER SPRAY.
THERE’S ACTUALLY A
SCALE THAT IN PEPPER SPRAY.
THERE’S ACTUALLY A
SCALE THAT MEASURES THERE’S ACTUALLY A
SCALE THAT MEASURES THERE’S ACTUALLY A
SCALE THAT MEASURES
THE THERE’S ACTUALLY A
SCALE THAT MEASURES
THE HOTNESS THERE’S ACTUALLY A
SCALE THAT MEASURES
THE HOTNESS OF THERE’S ACTUALLY A
SCALE THAT MEASURES
THE HOTNESS OF VARIOUS SCALE THAT MEASURES
THE HOTNESS OF VARIOUS SCALE THAT MEASURES
THE HOTNESS OF VARIOUS
TYPES SCALE THAT MEASURES
THE HOTNESS OF VARIOUS
TYPES OF SCALE THAT MEASURES
THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. SCALE THAT MEASURES
THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. IT’S THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. IT’S THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. IT’S
CALLED THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. IT’S
CALLED THE THE HOTNESS OF VARIOUS
TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE
HEAT TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE
HEAT UNIT TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE
HEAT UNIT SCALE, TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE
HEAT UNIT SCALE, AND TYPES OF PEPPERS. IT’S
CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT
WAS CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT
WAS DEVELOPED CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY CALLED THE SCOVILLE
HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY A HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY A HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY A
CHEMIST HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY A
CHEMIST NAMED HEAT UNIT SCALE, AND IT
WAS DEVELOPED BY A
CHEMIST NAMED WILBUR WAS DEVELOPED BY A
CHEMIST NAMED WILBUR WAS DEVELOPED BY A
CHEMIST NAMED WILBUR
SCOVILLE WAS DEVELOPED BY A
CHEMIST NAMED WILBUR
SCOVILLE BACK WAS DEVELOPED BY A
CHEMIST NAMED WILBUR
SCOVILLE BACK IN WAS DEVELOPED BY A
CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912. CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912. CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912.
THE CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912.
THE SCALE CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912.
THE SCALE RANGES CHEMIST NAMED WILBUR
SCOVILLE BACK IN 1912.
THE SCALE RANGES FROM SCOVILLE BACK IN 1912.
THE SCALE RANGES FROM SCOVILLE BACK IN 1912.
THE SCALE RANGES FROM
ZERO SCOVILLE BACK IN 1912.
THE SCALE RANGES FROM
ZERO SCOVILLE SCOVILLE BACK IN 1912.
THE SCALE RANGES FROM
ZERO SCOVILLE HEAT THE SCALE RANGES FROM
ZERO SCOVILLE HEAT THE SCALE RANGES FROM
ZERO SCOVILLE HEAT
UNITS, THE SCALE RANGES FROM
ZERO SCOVILLE HEAT
UNITS, OR THE SCALE RANGES FROM
ZERO SCOVILLE HEAT
UNITS, OR S-H-U’S, THE SCALE RANGES FROM
ZERO SCOVILLE HEAT
UNITS, OR S-H-U’S, WHICH ZERO SCOVILLE HEAT
UNITS, OR S-H-U’S, WHICH UNITS, OR S-H-U’S, WHICH IS IS THE IS THE LEVEL IS THE LEVEL OF IS THE LEVEL OF A IS THE LEVEL OF A BELL IS THE LEVEL OF A BELL
PEPPER, IS THE LEVEL OF A BELL
PEPPER, TO IS THE LEVEL OF A BELL
PEPPER, TO OVER IS THE LEVEL OF A BELL
PEPPER, TO OVER ONE IS THE LEVEL OF A BELL
PEPPER, TO OVER ONE
MILLION IS THE LEVEL OF A BELL
PEPPER, TO OVER ONE
MILLION S-H-U’S IS THE LEVEL OF A BELL
PEPPER, TO OVER ONE
MILLION S-H-U’S FOR IS THE LEVEL OF A BELL
PEPPER, TO OVER ONE
MILLION S-H-U’S FOR A PEPPER, TO OVER ONE
MILLION S-H-U’S FOR A PEPPER, TO OVER ONE
MILLION S-H-U’S FOR A
VARIETY PEPPER, TO OVER ONE
MILLION S-H-U’S FOR A
VARIETY CALLED PEPPER, TO OVER ONE
MILLION S-H-U’S FOR A
VARIETY CALLED THE MILLION S-H-U’S FOR A
VARIETY CALLED THE MILLION S-H-U’S FOR A
VARIETY CALLED THE
GHOST MILLION S-H-U’S FOR A
VARIETY CALLED THE
GHOST PEPPER. MILLION S-H-U’S FOR A
VARIETY CALLED THE
GHOST PEPPER. I MILLION S-H-U’S FOR A
VARIETY CALLED THE
GHOST PEPPER. I DON’T VARIETY CALLED THE
GHOST PEPPER. I DON’T VARIETY CALLED THE
GHOST PEPPER. I DON’T
EVEN VARIETY CALLED THE
GHOST PEPPER. I DON’T
EVEN WANT VARIETY CALLED THE
GHOST PEPPER. I DON’T
EVEN WANT TO VARIETY CALLED THE
GHOST PEPPER. I DON’T
EVEN WANT TO THINK GHOST PEPPER. I DON’T
EVEN WANT TO THINK GHOST PEPPER. I DON’T
EVEN WANT TO THINK
ABOUT GHOST PEPPER. I DON’T
EVEN WANT TO THINK
ABOUT HOW GHOST PEPPER. I DON’T
EVEN WANT TO THINK
ABOUT HOW HOT GHOST PEPPER. I DON’T
EVEN WANT TO THINK
ABOUT HOW HOT THAT EVEN WANT TO THINK
ABOUT HOW HOT THAT EVEN WANT TO THINK
ABOUT HOW HOT THAT
ONE EVEN WANT TO THINK
ABOUT HOW HOT THAT
ONE IS. EVEN WANT TO THINK
ABOUT HOW HOT THAT
ONE IS. AND EVEN WANT TO THINK
ABOUT HOW HOT THAT
ONE IS. AND THERE EVEN WANT TO THINK
ABOUT HOW HOT THAT
ONE IS. AND THERE ARE ABOUT HOW HOT THAT
ONE IS. AND THERE ARE ABOUT HOW HOT THAT
ONE IS. AND THERE ARE
EVEN ABOUT HOW HOT THAT
ONE IS. AND THERE ARE
EVEN A ABOUT HOW HOT THAT
ONE IS. AND THERE ARE
EVEN A FEW ABOUT HOW HOT THAT
ONE IS. AND THERE ARE
EVEN A FEW OTHERS ONE IS. AND THERE ARE
EVEN A FEW OTHERS ONE IS. AND THERE ARE
EVEN A FEW OTHERS
HOTTER ONE IS. AND THERE ARE
EVEN A FEW OTHERS
HOTTER THAN ONE IS. AND THERE ARE
EVEN A FEW OTHERS
HOTTER THAN THAT. EVEN A FEW OTHERS
HOTTER THAN THAT. EVEN A FEW OTHERS
HOTTER THAN THAT.
ANAHEIMS EVEN A FEW OTHERS
HOTTER THAN THAT.
ANAHEIMS ARE EVEN A FEW OTHERS
HOTTER THAN THAT.
ANAHEIMS ARE THE HOTTER THAN THAT.
ANAHEIMS ARE THE HOTTER THAN THAT.
ANAHEIMS ARE THE
COMMON HOTTER THAN THAT.
ANAHEIMS ARE THE
COMMON GREEN HOTTER THAN THAT.
ANAHEIMS ARE THE
COMMON GREEN CHILI. ANAHEIMS ARE THE
COMMON GREEN CHILI. ANAHEIMS ARE THE
COMMON GREEN CHILI.
THEY ANAHEIMS ARE THE
COMMON GREEN CHILI.
THEY COMBINE ANAHEIMS ARE THE
COMMON GREEN CHILI.
THEY COMBINE A ANAHEIMS ARE THE
COMMON GREEN CHILI.
THEY COMBINE A SWEET COMMON GREEN CHILI.
THEY COMBINE A SWEET COMMON GREEN CHILI.
THEY COMBINE A SWEET
PEPPER COMMON GREEN CHILI.
THEY COMBINE A SWEET
PEPPER TASTE COMMON GREEN CHILI.
THEY COMBINE A SWEET
PEPPER TASTE WITH COMMON GREEN CHILI.
THEY COMBINE A SWEET
PEPPER TASTE WITH JUST THEY COMBINE A SWEET
PEPPER TASTE WITH JUST THEY COMBINE A SWEET
PEPPER TASTE WITH JUST
A THEY COMBINE A SWEET
PEPPER TASTE WITH JUST
A LITTLE THEY COMBINE A SWEET
PEPPER TASTE WITH JUST
A LITTLE BIT THEY COMBINE A SWEET
PEPPER TASTE WITH JUST
A LITTLE BIT OF THEY COMBINE A SWEET
PEPPER TASTE WITH JUST
A LITTLE BIT OF HEAT. PEPPER TASTE WITH JUST
A LITTLE BIT OF HEAT. PEPPER TASTE WITH JUST
A LITTLE BIT OF HEAT.
THEY’RE PEPPER TASTE WITH JUST
A LITTLE BIT OF HEAT.
THEY’RE LONG PEPPER TASTE WITH JUST
A LITTLE BIT OF HEAT.
THEY’RE LONG AND A LITTLE BIT OF HEAT.
THEY’RE LONG AND A LITTLE BIT OF HEAT.
THEY’RE LONG AND
NARROW A LITTLE BIT OF HEAT.
THEY’RE LONG AND
NARROW AND A LITTLE BIT OF HEAT.
THEY’RE LONG AND
NARROW AND ARE THEY’RE LONG AND
NARROW AND ARE THEY’RE LONG AND
NARROW AND ARE
USUALLY THEY’RE LONG AND
NARROW AND ARE
USUALLY HARVESTED NARROW AND ARE
USUALLY HARVESTED NARROW AND ARE
USUALLY HARVESTED
BEFORE NARROW AND ARE
USUALLY HARVESTED
BEFORE THEY NARROW AND ARE
USUALLY HARVESTED
BEFORE THEY TURN NARROW AND ARE
USUALLY HARVESTED
BEFORE THEY TURN RED. USUALLY HARVESTED
BEFORE THEY TURN RED. USUALLY HARVESTED
BEFORE THEY TURN RED.
YOU’LL USUALLY HARVESTED
BEFORE THEY TURN RED.
YOU’LL FIND USUALLY HARVESTED
BEFORE THEY TURN RED.
YOU’LL FIND THEM USUALLY HARVESTED
BEFORE THEY TURN RED.
YOU’LL FIND THEM USED BEFORE THEY TURN RED.
YOU’LL FIND THEM USED BEFORE THEY TURN RED.
YOU’LL FIND THEM USED
IN BEFORE THEY TURN RED.
YOU’LL FIND THEM USED
IN LOTS BEFORE THEY TURN RED.
YOU’LL FIND THEM USED
IN LOTS OF BEFORE THEY TURN RED.
YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX
DISHES. YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX
DISHES. THE YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX
DISHES. THE HEAT YOU’LL FIND THEM USED
IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL
ON IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL
ON THE IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL
ON THE SCOVILLE IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IN LOTS OF TEX-MEX
DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS
FAIRLY DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS
FAIRLY LOW, DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS
FAIRLY LOW, AROUND DISHES. THE HEAT LEVEL
ON THE SCOVILLE SCALE IS
FAIRLY LOW, AROUND 500 ON THE SCOVILLE SCALE IS
FAIRLY LOW, AROUND 500 ON THE SCOVILLE SCALE IS
FAIRLY LOW, AROUND 500
TO ON THE SCOVILLE SCALE IS
FAIRLY LOW, AROUND 500
TO 1000. FAIRLY LOW, AROUND 500
TO 1000. FAIRLY LOW, AROUND 500
TO 1000.
POBLANO FAIRLY LOW, AROUND 500
TO 1000.
POBLANO PEPPERS FAIRLY LOW, AROUND 500
TO 1000.
POBLANO PEPPERS ARE FAIRLY LOW, AROUND 500
TO 1000.
POBLANO PEPPERS ARE A TO 1000.
POBLANO PEPPERS ARE A TO 1000.
POBLANO PEPPERS ARE A
LITTLE TO 1000.
POBLANO PEPPERS ARE A
LITTLE LARGER TO 1000.
POBLANO PEPPERS ARE A
LITTLE LARGER WITH TO 1000.
POBLANO PEPPERS ARE A
LITTLE LARGER WITH A POBLANO PEPPERS ARE A
LITTLE LARGER WITH A POBLANO PEPPERS ARE A
LITTLE LARGER WITH A
MILD POBLANO PEPPERS ARE A
LITTLE LARGER WITH A
MILD FLAVOR. POBLANO PEPPERS ARE A
LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE
OFTEN LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE
OFTEN USED LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE
OFTEN USED IN LITTLE LARGER WITH A
MILD FLAVOR. THEY’RE
OFTEN USED IN MAKING MILD FLAVOR. THEY’RE
OFTEN USED IN MAKING MILD FLAVOR. THEY’RE
OFTEN USED IN MAKING
CHILE MILD FLAVOR. THEY’RE
OFTEN USED IN MAKING
CHILE RELLENOS. MILD FLAVOR. THEY’RE
OFTEN USED IN MAKING
CHILE RELLENOS. THEIR OFTEN USED IN MAKING
CHILE RELLENOS. THEIR OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT RATING OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT RATING IS OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT RATING IS JUST OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT RATING IS JUST A OFTEN USED IN MAKING
CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT
HIGHER, CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT
HIGHER, AROUND CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT
HIGHER, AROUND 1000 CHILE RELLENOS. THEIR
HEAT RATING IS JUST A BIT
HIGHER, AROUND 1000 TO HEAT RATING IS JUST A BIT
HIGHER, AROUND 1000 TO HEAT RATING IS JUST A BIT
HIGHER, AROUND 1000 TO
2000. HIGHER, AROUND 1000 TO
2000. HIGHER, AROUND 1000 TO
2000.
THEN HIGHER, AROUND 1000 TO
2000.
THEN COMES HIGHER, AROUND 1000 TO
2000.
THEN COMES THE 2000.
THEN COMES THE 2000.
THEN COMES THE
JALAPENO, 2000.
THEN COMES THE
JALAPENO, UP 2000.
THEN COMES THE
JALAPENO, UP TO THEN COMES THE
JALAPENO, UP TO THEN COMES THE
JALAPENO, UP TO
AROUND THEN COMES THE
JALAPENO, UP TO
AROUND 3000 THEN COMES THE
JALAPENO, UP TO
AROUND 3000 TO THEN COMES THE
JALAPENO, UP TO
AROUND 3000 TO 8000 JALAPENO, UP TO
AROUND 3000 TO 8000 JALAPENO, UP TO
AROUND 3000 TO 8000
S-H-U’S. JALAPENO, UP TO
AROUND 3000 TO 8000
S-H-U’S. THEY’RE AROUND 3000 TO 8000
S-H-U’S. THEY’RE AROUND 3000 TO 8000
S-H-U’S. THEY’RE
SMALLER AROUND 3000 TO 8000
S-H-U’S. THEY’RE
SMALLER THAN S-H-U’S. THEY’RE
SMALLER THAN S-H-U’S. THEY’RE
SMALLER THAN
ANAHEIMS S-H-U’S. THEY’RE
SMALLER THAN
ANAHEIMS AND SMALLER THAN
ANAHEIMS AND SMALLER THAN
ANAHEIMS AND
POBLANOS, SMALLER THAN
ANAHEIMS AND
POBLANOS, BUT SMALLER THAN
ANAHEIMS AND
POBLANOS, BUT MORE ANAHEIMS AND
POBLANOS, BUT MORE ANAHEIMS AND
POBLANOS, BUT MORE
FLESHY, ANAHEIMS AND
POBLANOS, BUT MORE
FLESHY, AND ANAHEIMS AND
POBLANOS, BUT MORE
FLESHY, AND THEY ANAHEIMS AND
POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN
TURN POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN
TURN VERY POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN
TURN VERY DARK POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN
TURN VERY DARK OR POBLANOS, BUT MORE
FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS THEY FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS THEY RIPEN. FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS THEY RIPEN. I FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE FLESHY, AND THEY OFTEN
TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE
EXTRA TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE
EXTRA ZIP TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY GIVE TURN VERY DARK OR RED
AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY GIVE TO AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY GIVE TO AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY GIVE TO
SALSA. AS THEY RIPEN. I LIKE THE
EXTRA ZIP THEY GIVE TO
SALSA. SOMETIMES EXTRA ZIP THEY GIVE TO
SALSA. SOMETIMES EXTRA ZIP THEY GIVE TO
SALSA. SOMETIMES
THEY’RE EXTRA ZIP THEY GIVE TO
SALSA. SOMETIMES
THEY’RE PICKLED, EXTRA ZIP THEY GIVE TO
SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED, SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED, SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED,
CHOPPED SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED,
CHOPPED OR SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN SALSA. SOMETIMES
THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED. THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED. THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED.
FINALLY, THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED.
FINALLY, FOR THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED.
FINALLY, FOR A THEY’RE PICKLED, STUFFED,
CHOPPED OR EVEN DRIED.
FINALLY, FOR A LITTLE CHOPPED OR EVEN DRIED.
FINALLY, FOR A LITTLE CHOPPED OR EVEN DRIED.
FINALLY, FOR A LITTLE
EXTRA CHOPPED OR EVEN DRIED.
FINALLY, FOR A LITTLE
EXTRA KICK, CHOPPED OR EVEN DRIED.
FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S
HAVE FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S
HAVE A FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S
HAVE A HEAT FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S
HAVE A HEAT RATING FINALLY, FOR A LITTLE
EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF
ABOUT EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF
ABOUT 10,000 EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF
ABOUT 10,000 TO EXTRA KICK, SERRANO’S
HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000 HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000 HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000
ON HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000
ON THE HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000
ON THE SCALE. HAVE A HEAT RATING OF
ABOUT 10,000 TO 20,000
ON THE SCALE. OTHER ABOUT 10,000 TO 20,000
ON THE SCALE. OTHER ABOUT 10,000 TO 20,000
ON THE SCALE. OTHER
PEPPERS ABOUT 10,000 TO 20,000
ON THE SCALE. OTHER
PEPPERS LIKE ABOUT 10,000 TO 20,000
ON THE SCALE. OTHER
PEPPERS LIKE CAYENNES ON THE SCALE. OTHER
PEPPERS LIKE CAYENNES ON THE SCALE. OTHER
PEPPERS LIKE CAYENNES
AND ON THE SCALE. OTHER
PEPPERS LIKE CAYENNES
AND HABANEROS ON THE SCALE. OTHER
PEPPERS LIKE CAYENNES
AND HABANEROS RANK PEPPERS LIKE CAYENNES
AND HABANEROS RANK PEPPERS LIKE CAYENNES
AND HABANEROS RANK
EVEN PEPPERS LIKE CAYENNES
AND HABANEROS RANK
EVEN HIGHER, PEPPERS LIKE CAYENNES
AND HABANEROS RANK
EVEN HIGHER, UP PEPPERS LIKE CAYENNES
AND HABANEROS RANK
EVEN HIGHER, UP TO AND HABANEROS RANK
EVEN HIGHER, UP TO AND HABANEROS RANK
EVEN HIGHER, UP TO
HALF-A-MILLION AND HABANEROS RANK
EVEN HIGHER, UP TO
HALF-A-MILLION S-H-U’S. EVEN HIGHER, UP TO
HALF-A-MILLION S-H-U’S. EVEN HIGHER, UP TO
HALF-A-MILLION S-H-U’S.
KEEP EVEN HIGHER, UP TO
HALF-A-MILLION S-H-U’S.
KEEP YOUR EVEN HIGHER, UP TO
HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS
PICKED HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS
PICKED AS HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS
PICKED AS THEY HALF-A-MILLION S-H-U’S.
KEEP YOUR PEPPERS
PICKED AS THEY RIPEN, KEEP YOUR PEPPERS
PICKED AS THEY RIPEN, KEEP YOUR PEPPERS
PICKED AS THEY RIPEN,
AND KEEP YOUR PEPPERS
PICKED AS THEY RIPEN,
AND THAT KEEP YOUR PEPPERS
PICKED AS THEY RIPEN,
AND THAT WILL PICKED AS THEY RIPEN,
AND THAT WILL PICKED AS THEY RIPEN,
AND THAT WILL
ENCOURAGE PICKED AS THEY RIPEN,
AND THAT WILL
ENCOURAGE MORE AND THAT WILL
ENCOURAGE MORE AND THAT WILL
ENCOURAGE MORE
PEPPERS AND THAT WILL
ENCOURAGE MORE
PEPPERS TO AND THAT WILL
ENCOURAGE MORE
PEPPERS TO DEVELOP AND THAT WILL
ENCOURAGE MORE
PEPPERS TO DEVELOP ON ENCOURAGE MORE
PEPPERS TO DEVELOP ON ENCOURAGE MORE
PEPPERS TO DEVELOP ON
THE ENCOURAGE MORE
PEPPERS TO DEVELOP ON
THE PLANTS. ENCOURAGE MORE
PEPPERS TO DEVELOP ON
THE PLANTS. YOU ENCOURAGE MORE
PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN
BUY PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN
BUY CANNED PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN
BUY CANNED CHILIES PEPPERS TO DEVELOP ON
THE PLANTS. YOU CAN
BUY CANNED CHILIES IN THE PLANTS. YOU CAN
BUY CANNED CHILIES IN THE PLANTS. YOU CAN
BUY CANNED CHILIES IN
THE THE PLANTS. YOU CAN
BUY CANNED CHILIES IN
THE STORE, THE PLANTS. YOU CAN
BUY CANNED CHILIES IN
THE STORE, BUT THE PLANTS. YOU CAN
BUY CANNED CHILIES IN
THE STORE, BUT IF THE PLANTS. YOU CAN
BUY CANNED CHILIES IN
THE STORE, BUT IF YOU BUY CANNED CHILIES IN
THE STORE, BUT IF YOU BUY CANNED CHILIES IN
THE STORE, BUT IF YOU
GROW BUY CANNED CHILIES IN
THE STORE, BUT IF YOU
GROW YOUR BUY CANNED CHILIES IN
THE STORE, BUT IF YOU
GROW YOUR OWN, BUY CANNED CHILIES IN
THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL
LOVE THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL
LOVE THE THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL
LOVE THE FLAVOR THE STORE, BUT IF YOU
GROW YOUR OWN, YOU’LL
LOVE THE FLAVOR FROM GROW YOUR OWN, YOU’LL
LOVE THE FLAVOR FROM GROW YOUR OWN, YOU’LL
LOVE THE FLAVOR FROM
ROASTING GROW YOUR OWN, YOU’LL
LOVE THE FLAVOR FROM
ROASTING THEM LOVE THE FLAVOR FROM
ROASTING THEM LOVE THE FLAVOR FROM
ROASTING THEM
YOURSELF LOVE THE FLAVOR FROM
ROASTING THEM
YOURSELF AT LOVE THE FLAVOR FROM
ROASTING THEM
YOURSELF AT HOME. LOVE THE FLAVOR FROM
ROASTING THEM
YOURSELF AT HOME. IT’S ROASTING THEM
YOURSELF AT HOME. IT’S ROASTING THEM
YOURSELF AT HOME. IT’S
NOT ROASTING THEM
YOURSELF AT HOME. IT’S
NOT THAT ROASTING THEM
YOURSELF AT HOME. IT’S
NOT THAT HARD. ROASTING THEM
YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL
SHOW YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL
SHOW YOU YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL
SHOW YOU HOW YOURSELF AT HOME. IT’S
NOT THAT HARD. I’LL
SHOW YOU HOW TO NOT THAT HARD. I’LL
SHOW YOU HOW TO NOT THAT HARD. I’LL
SHOW YOU HOW TO
ROAST NOT THAT HARD. I’LL
SHOW YOU HOW TO
ROAST SOME NOT THAT HARD. I’LL
SHOW YOU HOW TO
ROAST SOME ANAHEIM SHOW YOU HOW TO
ROAST SOME ANAHEIM SHOW YOU HOW TO
ROAST SOME ANAHEIM
GREEN SHOW YOU HOW TO
ROAST SOME ANAHEIM
GREEN CHILIES SHOW YOU HOW TO
ROAST SOME ANAHEIM
GREEN CHILIES IN SHOW YOU HOW TO
ROAST SOME ANAHEIM
GREEN CHILIES IN YOUR ROAST SOME ANAHEIM
GREEN CHILIES IN YOUR ROAST SOME ANAHEIM
GREEN CHILIES IN YOUR
OWN ROAST SOME ANAHEIM
GREEN CHILIES IN YOUR
OWN OVEN. GREEN CHILIES IN YOUR
OWN OVEN. GREEN CHILIES IN YOUR
OWN OVEN.
YOU GREEN CHILIES IN YOUR
OWN OVEN.
YOU CAN GREEN CHILIES IN YOUR
OWN OVEN.
YOU CAN DO GREEN CHILIES IN YOUR
OWN OVEN.
YOU CAN DO IT GREEN CHILIES IN YOUR
OWN OVEN.
YOU CAN DO IT OVER GREEN CHILIES IN YOUR
OWN OVEN.
YOU CAN DO IT OVER AN OWN OVEN.
YOU CAN DO IT OVER AN OWN OVEN.
YOU CAN DO IT OVER AN
OPEN OWN OVEN.
YOU CAN DO IT OVER AN
OPEN FLAME OWN OVEN.
YOU CAN DO IT OVER AN
OPEN FLAME OR OWN OVEN.
YOU CAN DO IT OVER AN
OPEN FLAME OR A OWN OVEN.
YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ
GRILL, YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ
GRILL, BUT YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ
GRILL, BUT THE YOU CAN DO IT OVER AN
OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY IS OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY IS IN OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY IS IN THE OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY IS IN THE BROILER OPEN FLAME OR A BBQ
GRILL, BUT THE EASIEST
WAY IS IN THE BROILER OF GRILL, BUT THE EASIEST
WAY IS IN THE BROILER OF GRILL, BUT THE EASIEST
WAY IS IN THE BROILER OF
YOUR GRILL, BUT THE EASIEST
WAY IS IN THE BROILER OF
YOUR OVEN. WAY IS IN THE BROILER OF
YOUR OVEN. WAY IS IN THE BROILER OF
YOUR OVEN.
PREHEAT WAY IS IN THE BROILER OF
YOUR OVEN.
PREHEAT THE WAY IS IN THE BROILER OF
YOUR OVEN.
PREHEAT THE BROILER WAY IS IN THE BROILER OF
YOUR OVEN.
PREHEAT THE BROILER TO YOUR OVEN.
PREHEAT THE BROILER TO YOUR OVEN.
PREHEAT THE BROILER TO
ABOUT YOUR OVEN.
PREHEAT THE BROILER TO
ABOUT 450 YOUR OVEN.
PREHEAT THE BROILER TO
ABOUT 450 DEGREES YOUR OVEN.
PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND
SET PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND
SET THE PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND
SET THE OVEN PREHEAT THE BROILER TO
ABOUT 450 DEGREES AND
SET THE OVEN RACK ABOUT 450 DEGREES AND
SET THE OVEN RACK ABOUT 450 DEGREES AND
SET THE OVEN RACK
ABOUT ABOUT 450 DEGREES AND
SET THE OVEN RACK
ABOUT 4-6 ABOUT 450 DEGREES AND
SET THE OVEN RACK
ABOUT 4-6 INCHES ABOUT 450 DEGREES AND
SET THE OVEN RACK
ABOUT 4-6 INCHES BELOW SET THE OVEN RACK
ABOUT 4-6 INCHES BELOW SET THE OVEN RACK
ABOUT 4-6 INCHES BELOW
THE SET THE OVEN RACK
ABOUT 4-6 INCHES BELOW
THE HEATING SET THE OVEN RACK
ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT. ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT. ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT.
WASH ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT.
WASH THE ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT.
WASH THE PEPPERS ABOUT 4-6 INCHES BELOW
THE HEATING ELEMENT.
WASH THE PEPPERS AND THE HEATING ELEMENT.
WASH THE PEPPERS AND THE HEATING ELEMENT.
WASH THE PEPPERS AND
DRY THE HEATING ELEMENT.
WASH THE PEPPERS AND
DRY THEM THE HEATING ELEMENT.
WASH THE PEPPERS AND
DRY THEM OFF THE HEATING ELEMENT.
WASH THE PEPPERS AND
DRY THEM OFF WITH THE HEATING ELEMENT.
WASH THE PEPPERS AND
DRY THEM OFF WITH A WASH THE PEPPERS AND
DRY THEM OFF WITH A WASH THE PEPPERS AND
DRY THEM OFF WITH A
TOWEL. DRY THEM OFF WITH A
TOWEL. DRY THEM OFF WITH A
TOWEL.
ARRANGE DRY THEM OFF WITH A
TOWEL.
ARRANGE THE DRY THEM OFF WITH A
TOWEL.
ARRANGE THE CHILIES DRY THEM OFF WITH A
TOWEL.
ARRANGE THE CHILIES IN TOWEL.
ARRANGE THE CHILIES IN TOWEL.
ARRANGE THE CHILIES IN
A TOWEL.
ARRANGE THE CHILIES IN
A SINGLE TOWEL.
ARRANGE THE CHILIES IN
A SINGLE LAYER TOWEL.
ARRANGE THE CHILIES IN
A SINGLE LAYER ON TOWEL.
ARRANGE THE CHILIES IN
A SINGLE LAYER ON A ARRANGE THE CHILIES IN
A SINGLE LAYER ON A ARRANGE THE CHILIES IN
A SINGLE LAYER ON A
FOIL-LINED ARRANGE THE CHILIES IN
A SINGLE LAYER ON A
FOIL-LINED BAKING ARRANGE THE CHILIES IN
A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET. A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET. A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET.
ROAST A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET.
ROAST THEM A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET.
ROAST THEM UNDER A SINGLE LAYER ON A
FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE
BROILER FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE
BROILER FOR FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE
BROILER FOR ABOUT FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE
BROILER FOR ABOUT 3 FOIL-LINED BAKING SHEET.
ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO
5 ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO
5 MINUTES, ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL ROAST THEM UNDER THE
BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE
SKIN BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE
SKIN IS BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE
SKIN IS CHARRED BROILER FOR ABOUT 3 TO
5 MINUTES, UNTIL THE
SKIN IS CHARRED AND 5 MINUTES, UNTIL THE
SKIN IS CHARRED AND 5 MINUTES, UNTIL THE
SKIN IS CHARRED AND
BLISTERED. SKIN IS CHARRED AND
BLISTERED. SKIN IS CHARRED AND
BLISTERED.
THEN, SKIN IS CHARRED AND
BLISTERED.
THEN, USING SKIN IS CHARRED AND
BLISTERED.
THEN, USING TONGS, SKIN IS CHARRED AND
BLISTERED.
THEN, USING TONGS, FLIP BLISTERED.
THEN, USING TONGS, FLIP BLISTERED.
THEN, USING TONGS, FLIP
THE BLISTERED.
THEN, USING TONGS, FLIP
THE CHILIES BLISTERED.
THEN, USING TONGS, FLIP
THE CHILIES OVER BLISTERED.
THEN, USING TONGS, FLIP
THE CHILIES OVER AND THEN, USING TONGS, FLIP
THE CHILIES OVER AND THEN, USING TONGS, FLIP
THE CHILIES OVER AND
BROIL THEN, USING TONGS, FLIP
THE CHILIES OVER AND
BROIL THEM THEN, USING TONGS, FLIP
THE CHILIES OVER AND
BROIL THEM ON THEN, USING TONGS, FLIP
THE CHILIES OVER AND
BROIL THEM ON THE THE CHILIES OVER AND
BROIL THEM ON THE THE CHILIES OVER AND
BROIL THEM ON THE
OTHER THE CHILIES OVER AND
BROIL THEM ON THE
OTHER SIDE THE CHILIES OVER AND
BROIL THEM ON THE
OTHER SIDE FOR THE CHILIES OVER AND
BROIL THEM ON THE
OTHER SIDE FOR ANOTHER BROIL THEM ON THE
OTHER SIDE FOR ANOTHER BROIL THEM ON THE
OTHER SIDE FOR ANOTHER
3 BROIL THEM ON THE
OTHER SIDE FOR ANOTHER
3 TO BROIL THEM ON THE
OTHER SIDE FOR ANOTHER
3 TO 5 BROIL THEM ON THE
OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, BROIL THEM ON THE
OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN
UNTIL OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN
UNTIL THE OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN
UNTIL THE SKIN OTHER SIDE FOR ANOTHER
3 TO 5 MINUTES, AGAIN
UNTIL THE SKIN IS 3 TO 5 MINUTES, AGAIN
UNTIL THE SKIN IS 3 TO 5 MINUTES, AGAIN
UNTIL THE SKIN IS
BLACKENED 3 TO 5 MINUTES, AGAIN
UNTIL THE SKIN IS
BLACKENED AND UNTIL THE SKIN IS
BLACKENED AND UNTIL THE SKIN IS
BLACKENED AND
BLISTERED. BLACKENED AND
BLISTERED. BLACKENED AND
BLISTERED.
WHEN BLACKENED AND
BLISTERED.
WHEN THE BLACKENED AND
BLISTERED.
WHEN THE CHILIES BLACKENED AND
BLISTERED.
WHEN THE CHILIES ARE BLISTERED.
WHEN THE CHILIES ARE BLISTERED.
WHEN THE CHILIES ARE
DONE, BLISTERED.
WHEN THE CHILIES ARE
DONE, REMOVE BLISTERED.
WHEN THE CHILIES ARE
DONE, REMOVE THEM WHEN THE CHILIES ARE
DONE, REMOVE THEM WHEN THE CHILIES ARE
DONE, REMOVE THEM
FROM WHEN THE CHILIES ARE
DONE, REMOVE THEM
FROM THE WHEN THE CHILIES ARE
DONE, REMOVE THEM
FROM THE BROILER WHEN THE CHILIES ARE
DONE, REMOVE THEM
FROM THE BROILER AND DONE, REMOVE THEM
FROM THE BROILER AND DONE, REMOVE THEM
FROM THE BROILER AND
PUT DONE, REMOVE THEM
FROM THE BROILER AND
PUT THEM DONE, REMOVE THEM
FROM THE BROILER AND
PUT THEM INTO DONE, REMOVE THEM
FROM THE BROILER AND
PUT THEM INTO A DONE, REMOVE THEM
FROM THE BROILER AND
PUT THEM INTO A PLASTIC FROM THE BROILER AND
PUT THEM INTO A PLASTIC FROM THE BROILER AND
PUT THEM INTO A PLASTIC
ZIPLOCK FROM THE BROILER AND
PUT THEM INTO A PLASTIC
ZIPLOCK BAG. FROM THE BROILER AND
PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET FROM THE BROILER AND
PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE
CHILIES PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE
CHILIES SIT PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE
CHILIES SIT FOR PUT THEM INTO A PLASTIC
ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20 ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20 ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20
MINUTES ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20
MINUTES IN ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20
MINUTES IN THEIR ZIPLOCK BAG. LET THE
CHILIES SIT FOR 15-20
MINUTES IN THEIR OWN CHILIES SIT FOR 15-20
MINUTES IN THEIR OWN CHILIES SIT FOR 15-20
MINUTES IN THEIR OWN
STEAM. CHILIES SIT FOR 15-20
MINUTES IN THEIR OWN
STEAM. THIS CHILIES SIT FOR 15-20
MINUTES IN THEIR OWN
STEAM. THIS WILL MINUTES IN THEIR OWN
STEAM. THIS WILL MINUTES IN THEIR OWN
STEAM. THIS WILL
LOOSEN MINUTES IN THEIR OWN
STEAM. THIS WILL
LOOSEN THE MINUTES IN THEIR OWN
STEAM. THIS WILL
LOOSEN THE SKIN MINUTES IN THEIR OWN
STEAM. THIS WILL
LOOSEN THE SKIN AND STEAM. THIS WILL
LOOSEN THE SKIN AND STEAM. THIS WILL
LOOSEN THE SKIN AND
MAKE STEAM. THIS WILL
LOOSEN THE SKIN AND
MAKE PEELING STEAM. THIS WILL
LOOSEN THE SKIN AND
MAKE PEELING MUCH LOOSEN THE SKIN AND
MAKE PEELING MUCH LOOSEN THE SKIN AND
MAKE PEELING MUCH
EASIER. MAKE PEELING MUCH
EASIER. MAKE PEELING MUCH
EASIER.
REMOVE MAKE PEELING MUCH
EASIER.
REMOVE THE MAKE PEELING MUCH
EASIER.
REMOVE THE PEPPERS EASIER.
REMOVE THE PEPPERS EASIER.
REMOVE THE PEPPERS
ONE EASIER.
REMOVE THE PEPPERS
ONE AT EASIER.
REMOVE THE PEPPERS
ONE AT A EASIER.
REMOVE THE PEPPERS
ONE AT A TIME EASIER.
REMOVE THE PEPPERS
ONE AT A TIME AND EASIER.
REMOVE THE PEPPERS
ONE AT A TIME AND PULL REMOVE THE PEPPERS
ONE AT A TIME AND PULL REMOVE THE PEPPERS
ONE AT A TIME AND PULL
OFF REMOVE THE PEPPERS
ONE AT A TIME AND PULL
OFF THE REMOVE THE PEPPERS
ONE AT A TIME AND PULL
OFF THE LOOSENED REMOVE THE PEPPERS
ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN. ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN. ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN.
YOU ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN.
YOU MAY ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN.
YOU MAY WANT ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN.
YOU MAY WANT TO ONE AT A TIME AND PULL
OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR
GLOVES OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR
GLOVES IF OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR
GLOVES IF YOU’RE OFF THE LOOSENED SKIN.
YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE A YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE A FEW YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE A FEW OR YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOU MAY WANT TO WEAR
GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR
SKIN GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR
SKIN IS GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR GLOVES IF YOU’RE PEELING
QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR DO QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR DO QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR DO
IT QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR DO
IT UNDER QUITE A FEW OR IF YOUR
SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING
WATER. SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING
WATER. USE SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING
WATER. USE A SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING
WATER. USE A KNIFE SKIN IS SENSITIVE, OR DO
IT UNDER RUNNING
WATER. USE A KNIFE TO IT UNDER RUNNING
WATER. USE A KNIFE TO IT UNDER RUNNING
WATER. USE A KNIFE TO
REMOVE IT UNDER RUNNING
WATER. USE A KNIFE TO
REMOVE ANY IT UNDER RUNNING
WATER. USE A KNIFE TO
REMOVE ANY STUBBORN WATER. USE A KNIFE TO
REMOVE ANY STUBBORN WATER. USE A KNIFE TO
REMOVE ANY STUBBORN
BITS WATER. USE A KNIFE TO
REMOVE ANY STUBBORN
BITS OF WATER. USE A KNIFE TO
REMOVE ANY STUBBORN
BITS OF SKIN. REMOVE ANY STUBBORN
BITS OF SKIN. REMOVE ANY STUBBORN
BITS OF SKIN.
THEN REMOVE ANY STUBBORN
BITS OF SKIN.
THEN LET REMOVE ANY STUBBORN
BITS OF SKIN.
THEN LET THEM REMOVE ANY STUBBORN
BITS OF SKIN.
THEN LET THEM COOL. BITS OF SKIN.
THEN LET THEM COOL. BITS OF SKIN.
THEN LET THEM COOL.
YOU BITS OF SKIN.
THEN LET THEM COOL.
YOU CAN BITS OF SKIN.
THEN LET THEM COOL.
YOU CAN THEN BITS OF SKIN.
THEN LET THEM COOL.
YOU CAN THEN FREEZE THEN LET THEM COOL.
YOU CAN THEN FREEZE THEN LET THEM COOL.
YOU CAN THEN FREEZE
THEM THEN LET THEM COOL.
YOU CAN THEN FREEZE
THEM WHOLE THEN LET THEM COOL.
YOU CAN THEN FREEZE
THEM WHOLE TO THEN LET THEM COOL.
YOU CAN THEN FREEZE
THEM WHOLE TO USE YOU CAN THEN FREEZE
THEM WHOLE TO USE YOU CAN THEN FREEZE
THEM WHOLE TO USE
LATER, YOU CAN THEN FREEZE
THEM WHOLE TO USE
LATER, OR YOU CAN THEN FREEZE
THEM WHOLE TO USE
LATER, OR IF YOU CAN THEN FREEZE
THEM WHOLE TO USE
LATER, OR IF YOU’RE THEM WHOLE TO USE
LATER, OR IF YOU’RE THEM WHOLE TO USE
LATER, OR IF YOU’RE
GOING THEM WHOLE TO USE
LATER, OR IF YOU’RE
GOING TO THEM WHOLE TO USE
LATER, OR IF YOU’RE
GOING TO USE THEM WHOLE TO USE
LATER, OR IF YOU’RE
GOING TO USE THEM LATER, OR IF YOU’RE
GOING TO USE THEM LATER, OR IF YOU’RE
GOING TO USE THEM
RIGHT LATER, OR IF YOU’RE
GOING TO USE THEM
RIGHT AWAY, LATER, OR IF YOU’RE
GOING TO USE THEM
RIGHT AWAY, CUT LATER, OR IF YOU’RE
GOING TO USE THEM
RIGHT AWAY, CUT OFF LATER, OR IF YOU’RE
GOING TO USE THEM
RIGHT AWAY, CUT OFF THE GOING TO USE THEM
RIGHT AWAY, CUT OFF THE GOING TO USE THEM
RIGHT AWAY, CUT OFF THE
STEMS GOING TO USE THEM
RIGHT AWAY, CUT OFF THE
STEMS AND GOING TO USE THEM
RIGHT AWAY, CUT OFF THE
STEMS AND SLICE GOING TO USE THEM
RIGHT AWAY, CUT OFF THE
STEMS AND SLICE THEM RIGHT AWAY, CUT OFF THE
STEMS AND SLICE THEM RIGHT AWAY, CUT OFF THE
STEMS AND SLICE THEM
OPEN RIGHT AWAY, CUT OFF THE
STEMS AND SLICE THEM
OPEN LENGTHWISE, RIGHT AWAY, CUT OFF THE
STEMS AND SLICE THEM
OPEN LENGTHWISE, AND STEMS AND SLICE THEM
OPEN LENGTHWISE, AND STEMS AND SLICE THEM
OPEN LENGTHWISE, AND
REMOVE STEMS AND SLICE THEM
OPEN LENGTHWISE, AND
REMOVE THE STEMS AND SLICE THEM
OPEN LENGTHWISE, AND
REMOVE THE SEEDS STEMS AND SLICE THEM
OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH
A OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH
A KNIFE OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH
A KNIFE OR OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH
A KNIFE OR SPOON. OPEN LENGTHWISE, AND
REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU
CAN REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU
CAN SLICE REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU
CAN SLICE THEM REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU
CAN SLICE THEM OR REMOVE THE SEEDS WITH
A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP
THEM A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP
THEM UP, A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP
THEM UP, OR A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP
THEM UP, OR PUT A KNIFE OR SPOON. YOU
CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM
BACK CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM
BACK IN CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM
BACK IN A CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM
BACK IN A FREEZER CAN SLICE THEM OR CHOP
THEM UP, OR PUT THEM
BACK IN A FREEZER BAG THEM UP, OR PUT THEM
BACK IN A FREEZER BAG THEM UP, OR PUT THEM
BACK IN A FREEZER BAG
TO THEM UP, OR PUT THEM
BACK IN A FREEZER BAG
TO USE THEM UP, OR PUT THEM
BACK IN A FREEZER BAG
TO USE LATER. BACK IN A FREEZER BAG
TO USE LATER. BACK IN A FREEZER BAG
TO USE LATER.
THESE BACK IN A FREEZER BAG
TO USE LATER.
THESE ROASTED BACK IN A FREEZER BAG
TO USE LATER.
THESE ROASTED CHILIES TO USE LATER.
THESE ROASTED CHILIES TO USE LATER.
THESE ROASTED CHILIES
ARE TO USE LATER.
THESE ROASTED CHILIES
ARE GREAT TO USE LATER.
THESE ROASTED CHILIES
ARE GREAT ADDED TO USE LATER.
THESE ROASTED CHILIES
ARE GREAT ADDED TO THESE ROASTED CHILIES
ARE GREAT ADDED TO THESE ROASTED CHILIES
ARE GREAT ADDED TO
SCRAMBLED THESE ROASTED CHILIES
ARE GREAT ADDED TO
SCRAMBLED EGGS, ARE GREAT ADDED TO
SCRAMBLED EGGS, ARE GREAT ADDED TO
SCRAMBLED EGGS,
CORNBREAD, ARE GREAT ADDED TO
SCRAMBLED EGGS,
CORNBREAD, NACHOS, SCRAMBLED EGGS,
CORNBREAD, NACHOS, SCRAMBLED EGGS,
CORNBREAD, NACHOS,
AND SCRAMBLED EGGS,
CORNBREAD, NACHOS,
AND ALL SCRAMBLED EGGS,
CORNBREAD, NACHOS,
AND ALL KINDS SCRAMBLED EGGS,
CORNBREAD, NACHOS,
AND ALL KINDS OF SCRAMBLED EGGS,
CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES
WHERE CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES
WHERE YOU CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES
WHERE YOU WANT CORNBREAD, NACHOS,
AND ALL KINDS OF DISHES
WHERE YOU WANT A AND ALL KINDS OF DISHES
WHERE YOU WANT A AND ALL KINDS OF DISHES
WHERE YOU WANT A
LITTLE AND ALL KINDS OF DISHES
WHERE YOU WANT A
LITTLE TASTE AND ALL KINDS OF DISHES
WHERE YOU WANT A
LITTLE TASTE OF AND ALL KINDS OF DISHES
WHERE YOU WANT A
LITTLE TASTE OF THE WHERE YOU WANT A
LITTLE TASTE OF THE WHERE YOU WANT A
LITTLE TASTE OF THE
SOUTHWEST. WHERE YOU WANT A
LITTLE TASTE OF THE
SOUTHWEST. DEPENDING LITTLE TASTE OF THE
SOUTHWEST. DEPENDING LITTLE TASTE OF THE
SOUTHWEST. DEPENDING
ON LITTLE TASTE OF THE
SOUTHWEST. DEPENDING
ON YOUR LITTLE TASTE OF THE
SOUTHWEST. DEPENDING
ON YOUR TASTE, LITTLE TASTE OF THE
SOUTHWEST. DEPENDING
ON YOUR TASTE, YOU LITTLE TASTE OF THE
SOUTHWEST. DEPENDING
ON YOUR TASTE, YOU CAN SOUTHWEST. DEPENDING
ON YOUR TASTE, YOU CAN ON YOUR TASTE, YOU CAN FIND FIND CHILIES FIND CHILIES AND FIND CHILIES AND
PEPPERS FIND CHILIES AND
PEPPERS AS FIND CHILIES AND
PEPPERS AS MILD, FIND CHILIES AND
PEPPERS AS MILD, OR FIND CHILIES AND
PEPPERS AS MILD, OR AS FIND CHILIES AND
PEPPERS AS MILD, OR AS
HOT, FIND CHILIES AND
PEPPERS AS MILD, OR AS
HOT, AS FIND CHILIES AND
PEPPERS AS MILD, OR AS
HOT, AS YOU FIND CHILIES AND
PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. FIND CHILIES AND
PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND, PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND, PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND,
AS PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND,
AS ALWAYS, PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND,
AS ALWAYS, YOU PEPPERS AS MILD, OR AS
HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN
GROW HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN
GROW IT. HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN
GROW IT. FOR HOT, AS YOU WANT. AND,
AS ALWAYS, YOU CAN
GROW IT. FOR IDAHO’S AS ALWAYS, YOU CAN
GROW IT. FOR IDAHO’S AS ALWAYS, YOU CAN
GROW IT. FOR IDAHO’S
NEWS AS ALWAYS, YOU CAN
GROW IT. FOR IDAHO’S
NEWS CHANNEL AS ALWAYS, YOU CAN
GROW IT. FOR IDAHO’S
NEWS CHANNEL SEVEN, GROW IT. FOR IDAHO’S
NEWS CHANNEL SEVEN, NEWS CHANNEL SEVEN, I’M I’M JIM I’M JIM DUTHIE. I’M JIM DUTHIE.
CHILE I’M JIM DUTHIE.
CHILE PEPPERS I’M JIM DUTHIE.
CHILE PEPPERS ARE I’M JIM DUTHIE.
CHILE PEPPERS ARE
NATIVE I’M JIM DUTHIE.
CHILE PEPPERS ARE
NATIVE TO I’M JIM DUTHIE.
CHILE PEPPERS ARE
NATIVE TO CENTRAL I’M JIM DUTHIE.
CHILE PEPPERS ARE
NATIVE TO CENTRAL AND CHILE PEPPERS ARE
NATIVE TO CENTRAL AND CHILE PEPPERS ARE
NATIVE TO CENTRAL AND
SOUTH CHILE PEPPERS ARE
NATIVE TO CENTRAL AND
SOUTH AMERICA, CHILE PEPPERS ARE
NATIVE TO CENTRAL AND
SOUTH AMERICA, AND NATIVE TO CENTRAL AND
SOUTH AMERICA, AND NATIVE TO CENTRAL AND
SOUTH AMERICA, AND
WERE NATIVE TO CENTRAL AND
SOUTH AMERICA, AND
WERE INTRODUCED NATIVE TO CENTRAL AND
SOUTH AMERICA, AND
WERE INTRODUCED TO SOUTH AMERICA, AND
WERE INTRODUCED TO SOUTH AMERICA, AND
WERE INTRODUCED TO
ASIA SOUTH AMERICA, AND
WERE INTRODUCED TO
ASIA IN SOUTH AMERICA, AND
WERE INTRODUCED TO
ASIA IN THE SOUTH AMERICA, AND
WERE INTRODUCED TO
ASIA IN THE 1500’S. WERE INTRODUCED TO
ASIA IN THE 1500’S. WERE INTRODUCED TO
ASIA IN THE 1500’S.
TODAY WERE INTRODUCED TO
ASIA IN THE 1500’S.
TODAY THEY WERE INTRODUCED TO
ASIA IN THE 1500’S.
TODAY THEY DOMINATE ASIA IN THE 1500’S.
TODAY THEY DOMINATE ASIA IN THE 1500’S.
TODAY THEY DOMINATE
THE ASIA IN THE 1500’S.
TODAY THEY DOMINATE
THE WORLD ASIA IN THE 1500’S.
TODAY THEY DOMINATE
THE WORLD SPICE ASIA IN THE 1500’S.
TODAY THEY DOMINATE
THE WORLD SPICE TRADE TODAY THEY DOMINATE
THE WORLD SPICE TRADE TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… AND TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… AND INDIA TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… AND INDIA IS TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… AND INDIA IS NOW TODAY THEY DOMINATE
THE WORLD SPICE TRADE
… AND INDIA IS NOW THE THE WORLD SPICE TRADE
… AND INDIA IS NOW THE THE WORLD SPICE TRADE
… AND INDIA IS NOW THE
LARGEST THE WORLD SPICE TRADE
… AND INDIA IS NOW THE
LARGEST PRODUCER THE WORLD SPICE TRADE
… AND INDIA IS NOW THE
LARGEST PRODUCER OF … AND INDIA IS NOW THE
LARGEST PRODUCER OF … AND INDIA IS NOW THE
LARGEST PRODUCER OF
CHILES … AND INDIA IS NOW THE
LARGEST PRODUCER OF
CHILES IN … AND INDIA IS NOW THE
LARGEST PRODUCER OF
CHILES IN THE … AND INDIA IS NOW THE
LARGEST PRODUCER OF
CHILES IN THE WORLD. LARGEST PRODUCER OF
CHILES IN THE WORLD. LARGEST PRODUCER OF
CHILES IN THE WORLD.
MOST LARGEST PRODUCER OF
CHILES IN THE WORLD.
MOST PEPPERS LARGEST PRODUCER OF
CHILES IN THE WORLD.
MOST PEPPERS WILL CHILES IN THE WORLD.
MOST PEPPERS WILL CHILES IN THE WORLD.
MOST PEPPERS WILL
GROW CHILES IN THE WORLD.
MOST PEPPERS WILL
GROW WELL CHILES IN THE WORLD.
MOST PEPPERS WILL
GROW WELL HERE CHILES IN THE WORLD.
MOST PEPPERS WILL
GROW WELL HERE IN MOST PEPPERS WILL
GROW WELL HERE IN MOST PEPPERS WILL
GROW WELL HERE IN
SOUTHWEST MOST PEPPERS WILL
GROW WELL HERE IN
SOUTHWEST IDAHO, GROW WELL HERE IN
SOUTHWEST IDAHO,

Leave a Reply

Your email address will not be published. Required fields are marked *