little recipe today, oh yes, we've got a green sauce

you're gonna love it, you're going to be able to use it so many different things, meat,

fish, vegetarian dishes and I got briefed by a very special guest

I'm talking about Michael from V sauce. Hey. How you doing man? Jamie

Wicked to see you. Food tube it's an honour to be here, I'm very excited.

Your brief to me, is what does curiosity taste like. Right.

I made this channel about answering weird questions

and its name, V sauce, sounds weird

sounds food related but I've never tasted it, I want to know what it tastes like.

to be curious even about ridiculous stuff. So my challenge to you

is to tell me in your expert opinion what that would taste like

and of course it has to be green. Okay shall we do it? let's do it.

Let's do it, right first up the base

tomatillo this is an unusual tomato

so this is curiosity, this is green as far as a really good tomato's concerned. Oh my goodness.

It's more acidic, more - Very acidic, yeah. What we're going to do,

is cook it, and we don't just want to cook it, we want to char them. Yeah. We want to add secret flavours

the best kind of thing to do it on is a little char grill like this. Get it

screaming hot

I want one kilo of these bad boys. Wow. Just over here. So tomatillo

We want to blacken it up. How long's it take? I just do it for like 10 minutes.

While that's kind of charring up, let's talk about some other flavours. Yeah.

Mint, coriander. Yeah, yeah, yeah. You know basil.

but we're gonna add to that, four spring onions, super healthy, 4 cloves of garlic

I think they're ready to be turned, you said what does curiousity taste like

Yeah. A lot of cooking starts with curiosity because

I don't really follow many recipes, I kind of make it up

sometimes I just look at a bowl and I can pretty much

invent a recipe that I've never cooked before and

I get it roughly right seven or eight times out of ten. That's brilliant all I can do is look at this and go

Did you know that the peppers is full of capsaicin which stimulates pain

receptors in the tongues of mammals

Well I can do that too and say - Oh well. Capsaicin is also the nearest form of

natural morphine

You know only mammals are affected by the heat from peppers. Garlic it's a natural antiseptic

Capsaicin is an alkaline oil.

The heat is not in the seeds it's actually in the white membrane. Milk contains an

enzyme that breaks down that capsaicin.

Chickens self-medicate. Bananas don't have seeds

Garlic thins the blood. I did a whole episode on the five second rule

it's more like the one femtosecond rule. What's a femtosecond?

That's how long it takes intermolecular forces between objects that are in close

proximity to react to one another the thing is you don't have to have reflexes

at the one femtosecond scale because our immune systems

are amazing things.

And I tell you what these ingredients are really good for your immune system

Wonderful, so let's get to it, do my best to chop this up. Okay. Like this. Just

very very coarsely. The stems too? And we do the stems because they've all got

flavour. Yeah. And goodness, we're then going to take our chilli

and we're gonna put that in as well, then we've got our tomatillo.

Yeah show me how the skin's come off

You can just peel them off. See this is burnt here, under this burning

see that, it's like toffee apple. Oh wow. It's like fudge.

Skins coming off. Ooh.

That would have been just white juice, but now we've caramelised it look at the beautiful colour of it

So we're gonna go in. Yeah put it in. With the juice. So let's put the lid on that and then just

turn the knob

This is the most cooking I've ever done.

How long does this go?

So yeah. Hmm.

It's nice it's fresh you know it's healthy. Very fresh. So

we're gonna go in with a good couple of teaspoons

of salt, also we want to hit it with some really good quality olive oil

So we're gonna add about 4-5 tablespoons of that. Yeah. And it's gonna give it shine

and kind of help transmit and plug in all those flavours together

Then we're gonna hit it up with some vinegar again it's a great preservative

but it's gonna give it a pang, wang. Yeah. Back of the tongue.

Psh, psh, psh. We're gonna go in with about four tablespoons

Right then we're gonna whizz up again. Now?

Let's take a taste. Take your weapon.

The vinegar added a lot, the salt is making everything

ping. Much sharper, ping, yeah. That's good yeah?

I think it's ready to bottle. Let's bottle it. Look at that, that's V sauce, right there.

V sauce. Love it. Jamie, thank you so much.

I am so honored and excited and still a bit nervous because

of where the stickers all went but I'm glad this happened today

V sauce it's good with

everything.

And if you haven't subscribed to him, make sure you subscribe, yeah. No subscribe to him. No, no you're better than me.

Subscribe to foodtube, c'mon. Together we're a beautiful thing though aren't we?

Subscribe to both. Yeah.