Subtitles section Play video Print subtitles What up foodtubers, Jamie Oliver here, I hope you're well, we've got an exciting 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.