Announcer: VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM... [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] Huell Howswer: WELL, HELLO, EVERYBODY, I'M HUELL HOWSER, AND HERE IT IS EARLY SATURDAY MORNING ABOUT 7:30, AND I'M STANDING IN A PARKING LOT IN LA PUENTE, WHICH IS NOT WHERE I WOULD NORMALLY BE THIS TIME ON A SATURDAY MORNING, BUT I AM HERE AND I AM GLAD TO BE HERE BECAUSE ALONG WITH A LOT OF OTHER PEOPLE, WE'RE GONNA BE SPENDING THE WHOLE MORNING IN THIS PARKING LOT BECAUSE THIS PLACE IS NOT ONLY FILLED WITH HISTORY, IT IS HOT, HOT, HOT.

THEY'RE LINING UP IN THE PARKING LOT, AND HERE TO TELL US WHY THEY'RE LINING UP--BECAUSE IT'S STILL EARLY IN THE MORNING, ROSE.

INTRODUCE YOURSELF TO EVERYBODY.

Rose: MY NAME IS ROSE FABIAN, AND THEY'RE LINING UP FOR CHILI.

Huell: FOR CHILIES.

I SAID IT WAS HOT, HOT, HOT HERE.

NOW, THESE ARE HOT CHILIES.

Rose: YES, DEFINITELY.

WE'VE GOT LOTS OF DIFFERENT VARIETIES.

Ray: 7 DIFFERENT VARIETIES FROM MILD TO EXTRA, EXTRA HOT.

Huell: OH, BOY.

WE'RE GONNA BE TALKING ABOUT THESE CHILIES IN A MINUTE.

THIS IS YOUR DAD.

HE STARTED ALL THIS, BUT THIS WHOLE THING-- Ray: 60 YEARS AGO.

Huell: YOU KEEP LOOKING AT YOUR WATCH BECAUSE-- Rose: WELL, 8:00 WE START.

WE START CALLING THE NUMBERS.

Huell: YOU HAVEN'T EVEN REALLY STARTED YET, AND LOOK AT ALL THESE PEOPLE HERE.

Rose: YEAH, IT'S ACTUALLY KIND OF QUIET RIGHT NOW.

Huell: SO IT'S JUST GONNA BUILD AS THE DAY GOES ON.

Rose: ABSOLUTELY.

Huell: WELL, THIS IS A WONDERFUL STORY, AND WE'RE GONNA DEVELOP THIS STORY AS WE GO ALONG BECAUSE ALL THE REAL ACTION IS RIGHT DOWN THERE.

Rose: DEFINITELY.

Huell: THIS IS A FAMILY THING.

THIS STARTED WITH YOUR DAD-- Rose: IN A PICKUP TRUCK.

Huell: WHAT?

Rose: IN A PICKUP TRUCK WITH A FEW SACKS.

Huell: UH-HUH.

Rose: I WAS ABOUT 10 AND, UM-- AND HE BROUGHT HOW MANY THE FIRST TIME?

Ray: 45 SACKS.

Rose: 45 SACKS.

Ray: NOW IT'S 1,100.

Huell: ALL RIGHT!

NOW THIS IS-- Rose: WELL, THAT'S ONLY ONE SHIPMENT.

WE DO 4 SHIPMENTS A YEAR.

Huell: ALL RIGHT, WE GOTTA GET THE STORY ORGANIZED 'CAUSE WE'RE GETTING AHEAD OF OURSELVES.

WE'RE GONNA LEAVE YOU HERE BECAUSE YOU'RE STARTING IT UP.

DO YOU RING A BELL?

DO YOU-- Rose: NO, WE JUST YELL NUMBERS.

WE YELL, "NUMBER ONE!"

Ray: THEY PICK A NUMBER THAT THEY COME IN SO THEY KNOW THE ORDER THAT THEY-- Rose: THAT THEY ARRIVE.

Ray: GET SERVICED.

Huell: SO YOU START YELLING THE NUMBERS OFF AT 8:00?

Rose: YES.

Huell: ALL RIGHT, LET'S WALK ON DOWN HERE.

WE HAVEN'T REALLY INTRODUCED OURSELVES TO YOU FORMALLY.

YOUR NAME IS... Ray: RAY MARTINEZ.

Huell: OK, NOW YOU STARTED THIS WHOLE GREEN CHILI THING.

COME ON, LET'S WALK DOWN HERE.

HOW MANY YEARS AGO?

Ray: 36.

Huell: AND WHEN WE TALK ABOUT CHILIES... Ray: I WAS A YOUNG MAN THEN.

Huell: UH-HUH.

Ray: A VERY YOUNG MAN.

Huell: WHAT ARE WE TALKING ABOUT HERE?

YOU BRING THESE CHILIES IN FROM WHERE?

Ray: FROM HATCH, NEW MEXICO.

Huell: ALL RIGHT, SO THESE-- Ray: I HAVE A FARM IN HATCH.

Huell: SO THESE SACKS ARE ALL FILLED WITH GREEN CHILIES THAT ARE COMING IN FROM NEW MEXICO.

Ray: YES, AND THEY ARE ORDERED AHEAD OF TIME.

WE BRING ORDERS.

THESE ARE ACTUAL ORDERS.

Huell: NOW, NEW MEXICO IS KNOWN FOR ITS CHILIES, ISN'T IT?

Ray: YES.

WELL, HATCH HAS A-- IT'S A TRADEMARK--HATCH CHILIES.

Huell: MM-HMM.

Ray: BECAUSE THE CLIMATE AND THE, UM, LAND IS JUST RIGHT FOR THIS PRODUCT.

I MEAN, THEY'VE GROWN 'EM IN ARIZONA AND IN MEXICO AND IN TEXAS, BUT THE FLAVOR IS NOT THE SAME AS HATCH CHILI.

HATCH CHILI IS TOPS.

IT'S LIKE NAPA GRAPES.

Huell: YEAH.

Ray: IT'S A REGISTERED-- Huell: HOW ARE YOU SPELLING THAT?

HATCH OR HAT?

Ray: HATCH.

Huell: HATCH.

H-A-T-C-H. Ray: THAT'S CORRECT.

Huell: AND THAT'S A PLACE IN NEW MEXICO?

Ray: YES, IT'S NEAR LAS CRUCES, NEW MEXICO.

I HAVE A FARM IN HATCH.

WE PRODUCE THIS.

Huell: AND SO HOW DO YOU GET-- WHAT WAS THE IDEA OF GETTING THEM HERE TO LA PUENTE?

HOW DID THAT COME ABOUT?

Ray: UM, ONE OF MY CUSTOMERS WAS INSTRUMENTAL WHEN THEY HAD A SWAP MEET HERE, AND HE TOLD ME-- 'CAUSE I USED TO DO IT IN MY FRONT YARD FOR THE FIRST FEW YEARS 'CAUSE WE STARTED WITH A PICKUP AND--ANYWAY, UM, THIS CUSTOMER OF MINE, HE SAYS, "WHY DON'T YOU USE THE SCHOOL?

THEY'LL RENT IT FOR YOU.

WE PAY RENT."

AND, UM, SO WE MOVED OVER HERE AND WE'VE BEEN HERE EVER SINCE.

Huell: AND HOW MANY YEARS YOU BEEN HERE?

Ray: HERE IT'S ABOUT 20.

Huell: WOW!

Ray: I'M GUESSING.

I HAD A STROKE IN JANUARY.

THAT'S WHY I'M A LITTLE TONGUE-TIED.

Huell: WELL, YOU'RE STILL FIRED UP FOR THESE CHILIES!

HA!

AND I THINK YOU'RE THE GUY WHO IS RESPONSIBLE FOR ALL OF THIS.

NOW, LET'S WALK DOWN HERE-- Ray: WE ROAST 'EM ALSO, THOSE THAT WANT 'EM ROASTED.

Huell: ALL RIGHT, SO THE IDEA IS THAT THESE CHILIES COME IN BY THE BAGS FULL FROM HATCH.

HOW MANY BAGS YOU GOT COMING IN TODAY?

Ray: 1,100.

WE PUT 30-- 45,000 POUNDS IN THE TRUCK.

Huell: AND THIS IS JUST ONE OF 4 DAYS THAY THEY'RE DELIVERED-- EVERY SEPTEMBER HERE AT LA PUENTE.

Ray: THAT'S RIGHT, THAT'S RIGHT.

Huell: SO YOU'RE BRINGING IN 4 HUGE TRUCKLOADS OF GREEN CHILIES FROM NEW MEXICO TO SHARE WITH THE PEOPLE OF LOS ANGELES EVERY FALL.

Ray: THAT'S RIGHT.

AND HERE'S THE VARIETY AND--AND WHAT'S REQUIRED FROM THE AGRICULTURAL BUSINESS.

Huell: WELL, THIS IS REALLY SOMETHING-- Ray: EACH ONE IS A SEPARATE TYPE, SEE?

YOU CAN SEE THE HOT BEANS OR THE MILD OR THE MEDIUMS, AND THERE'S THE EXTRA HOTS.

Huell: YOU DON'T WANT TO GET THE EXTRA HOT IN WITH THE MILD.

Ray: NO.

THAT'S RIGHT, BUT YOU WOULD BE SURPRISED HOW MANY PEOPLE EVEN THE EXTRA HOT ISN'T HOT ENOUGH.

Huell: YOU'RE KIDDIN'.

Ray: YES.

I MEAN, I CAN'T STAND BEYOND THIS HOT.

NO WAY.

Huell: SO THIS IS THE HOT, AND WE'RE NOT EVEN GONNA GET OVER CLOSE TO THIS PILE 'CAUSE THIS IS THE EXTRA HOT.

Ray: AND WE DON'T HAVE THE DOUBLE "X" TODAY BECAUSE-- Huell: WHAT DO YOU MEAN, THE DOUBLE "X"?

Ray: HOTTER THAN THIS--THE NEXT STEP UP--WE GOT 3 X's--WE GOT HOT, SINGLE "X" HOT, DOUBLE "X" HOT, TRIPLE "X" HOT.

Huell: ALL RIGHT, HERE'S THE GUY WHO JUST CAME OVER AND INTRODUCED HIMSELF TO US.

TELL US EXACTLY WHAT YOU JUST SAID.

John: I AM FROM NEW MEXICO.

I'M JOHN GARCIA FROM NEW MEXICO, FROM BERNALILLO, NEW MEXICO... Huell: UH-HUH.

John: AND I COME HERE FOR MY ANNUAL FIX BECAUSE I EAT CHILI WITH EVERYTHING EXCEPT CHEERIOS AND CORN FLAKES.

Huell: YOUR ANNUAL CHILI FIX.

NOW, LET'S WALK OVER HERE AND LOOK AT THESE.

DOES THIS GET YOU ALL EXCITED WHEN YOU SEE-- John: OH, YES, AND THE SMELL, TOO.

Huell: UH-HUH.

AND WHAT IS IT ABOUT YOU PEOPLE FROM NEW MEXICO THAT HAS YOU SO-- John: WE GREW UP THAT WAY.

Huell: UH-HUH.

John: AND LIKE I SAY, WE EAT CHILI WITH EVERYTHING.

Huell: WELL, CAN'T YOU GET GOOD CHILI HERE?

John: ABSOLUTELY NOT.

Huell: REALLY?

John: NO, NOT LIKE FROM NEW MEXICO.

IT'S AN ENTIRELY DIFFERENT TASTE.

Huell: REALLY?

John: YES.

Huell: SO YOU SIGN UP A YEAR IN ADVANCE, YOU KNOW WHAT YOU'RE GONNA GET.

HOW MANY BAGS DO YOU GET?

John: 3 THIS YEAR.

Huell: YOU'RE KIDDIN'.

John: YES.

Huell: NOW DO YOU GET THE "X," THE DOUBLE "X," OR THE TRIPLE-- John: TRIPLE.

TRIPLE.

Huell: I HAD A FEELING.

I HAD A FEELING HE WAS A TRIPLE "X" GUY.

Ray: YES.

I DIDN'T KNOW.

YOU KNOW, I KEEP TRACK OF MY CUSTOMERS BECAUSE WE SERVICE 3 GENERATIONS NOW.

Huell: YEAH.

Ray: THE DADS, THE--ANYWAY, 3 GENERATIONS 'CAUSE THEY JUST KEEP GOING TILL WE GOT THE SAME FAMILY.

THAT'S HOW COME WE CAN'T KEEP UP.

Huell: OK, SO THERE IT GOES.

NOW HOW HOT IS THAT?

Man: THAT'S ABOUT 1,200 DEGREES.

Huell: AND HOW LONG IS HE GONNA TURN THOSE?

Man: FOR ABOUT 3 MINUTES.

Huell: HOW DO YOU KNOW HOW LONG TO TURN 'EM?

IS THIS JUST SOMETHING THAT YOU'VE LEARNED OVER THE YEARS?

Man: YEAH.

YEAH, IT IS.

Huell: AND WHAT DO YOU DO?

ARE YOU COOKIN' 'EM AS MUCH AS THEY'LL EVER BE COOKED?

Man: YEAH, WE ARE.

Huell: IN OTHER WORDS, WHEN THEY LEAVE HERE, THEY ARE READY TO EAT.

THEY DON'T NEED TO BE WARMED UP?

Man: THEY ARE READY TO EAT.

YEAH, YOU COULD GRAB ONE OF THOSE ONES RIGHT THERE AND EAT IT.

Huell: OH, LOOK, OK, THESE HAVE JUST COME OUT.

NOW, WAIT A MINUTE.

BEFORE I GRAB ONE OF THESE, ARE THESE THE X's, THE DOUBLE X's, OR THE TRIPLE-- Man: THOSE ARE THE SINGLE EXTRA HOT.

Huell: ALL RIGHT, SO, LET'S SEE WHAT YOU DO WITH THESE FIRST BEFORE I EAT 'EM.

Man: OK. ALL RIGHTY.

Huell: SO YOU'RE JUST GONNA-- OH, YOU POUR 'EM INTO THE-- Man: YEP.

AND THEN WE GIVE IT BACK TO THE CUSTOMER.

Huell: SO IT'S JUST AS SIMPLE AS THAT.

THEY GO FROM THE SACK TO THE ROASTER BACK TO THE SACK.

Man: YEP.

Huell: WOW!

SO, YOU TIE IT UP... AND IT'S READY TO GO.

Man: AND IT'S READY TO GO AND READY TO EAT.

Huell: NOW WHAT DO YOU DO?

YOU TAKE THIS OVER-- Man: I TAKE IT BACK OVER TO-- TO THE DISTRIBUTOR AND--OH, THANK YOU.

Huell: 'CAUSE LOOK AT ALL THESE CUSTOMERS OVER HERE.

GOOD MORNING!

BOY, WE GOT SOME HAPPY CHILI LOVERS OVER HERE WAITING FOR THEIR SACK OF ROASTED PEPPERS.

THIS IS AN AMAZING THING.

Ray: AND IT'S ALL DONE BY ABOUT 2:00 IN THE AFTERNOON.

Huell: NOW, HAVE YOU DONE THIS BEFORE?

Man: I'VE DONE THIS ACTUALLY FOR 4 YEARS.

Huell: NOW, WHAT'S THE SECRET?

I MEAN, THERE'S GOTTA BE A WAY TO DO IT CORRECLY 'CAUSE YOU'RE DEALING WITH SOME HARD--OH, BOY, LOOK AT THAT--WITH SOME HARDCORE CHILI PEOPLE.

Man: OH, OF COURSE.

Huell: YOU GOTTA COOK 'EM JUST RIGHT.

Man: JUST PERFECT.

OTHERWISE, THEY GET MAD.

Huell: SO HOW DO YOU KNOW HOW LONG--EXACTLY HOW LONG TO LEAVE 'EM-- Man: 75 TURNS.

Huell: 75 TURNS!

Man: WE GOTTA COUNT EVERY ONE.

IT SOUNDS MONOTONOUS, BUT IT'S TRUE.

Huell: ALL RIGHT, WHAT HAPPENS IF YOU GO 79 TURNS OR 68 TURNS?

Man: IT'LL STILL COME OUT, BUT IT'LL BE JUST A LITTLE BIT TOO COOKED.

Huell: LOOK AT THIS GUY.

THIS GUY ISN'T WAITING AROUND.

I SEE NOW WHY YOU'RE IN CHARGE.

YOU DON'T FOOL AROUND.

Man: NOT AT ALL.

I'VE BEEN DOING IT FOR 12 YEARS.

YEAH.

Huell: SO YOU KNOW THAT THESE PEOPLE ARE HERE, AND THEY WANT THEIR CHILI.

Man: THEY DO.

THEY DO.

Huell: LOOK AT THIS.

CAN I-- Man: MATT, PUSH THOSE DOWN.

GO AHEAD.

Huell: WOW.

SO THERE IT--THEY HAVE KIND OF AN INTERESTING-- Man: THROW SOME MORE IN HERE.

Huell: ARE YOU AN "X," A DOUBLE "X," OR A TRIPLE "X"?

>> ONE "X."

EXTRA HOT.

>> I GOT MILD THIS TIME.

THEY'RE HOT.

>> HOT.

>> JUST HOT.

LAST YEAR IT WAS TOO HOT.

Huell: WHAT ABOUT HOT, HOT, HOT?

>> NO.

>> THEY'RE HOT.

>> NO, NO, NO, THAT'S HOT.

Huell: WHOA!

LOOK AT THIS!

NOW THIS ONE IS REALLY GOING!

WHAT'S THE DEAL ON THIS?

>> I GOT HIGH PRESSURE QUICK HEAT, AND IT DOES A BETTER JOB, I FOUND OUT.

Huell: SO YOU'RE NOT TURNIN' 'EM BY HAND OVER HERE, YOU'RE DOING IT WITH A MACHINE.

>> OH, YEAH.

IT'S THE ONLY WAY TO GO.

IT'S GONNA GET HOT AFTER A WHILE.

Huell: SO HOW MANY BAGS DO YOU PUT THROUGH ONE OF THESE PER HOUR?

>> FOR THE 5, WE AVERAGED 81 SACKS AN HOUR LAST WEEK.

Huell: WITH THE 5 MACHINES YOU GOTTA.

>> YEAH, WE HAVE 405 SACKS.

Huell: AND HOW MANY YEARS HAVE YOU BEEN DOING THIS?

>> ME, THE LAST 15.

AS A FAMILY, FOR ABOUT 36 YEARS.

Huell: SO THIS WHOLE CHILI THING IS VERY FAMILY-ORIENTED.

IT STAYS IN THE SAME FAMILY.

>> MY SON'S HERE, MY DAUGHTER'S OVER HERE, OLD FRIENDS, AND THEY'RE MY FRIEND'S SONS.

Huell: UH-HUH.

>> THAT'S HOW I HEARD ABOUT THIS.

HIS NEPHEW.

Huell: SO YOU PUT EVERYBODY TO WORK.

>> HOPEFULLY.

IT'S HARD TO GET PEOPLE.

I CAN'T ADVERTISE FOR EXPERIENCED CHILI ROASTERS.

Huell: YEAH, SO, REALLY, THEY HAVE TO KNOW WHAT THEY'RE DOING, DON'T THEY?

IT'S NOT AS SIMPLE AS JUST PUTTIN' 'EM IN THERE.

>> NO, YOU GOTTA KEEP AN EYE ON 'EM RIGHT NOW, LIKE, SEE HOW THEY'RE READY RIGHT NOW?

Huell: ALL RIGHT, SO LET'S LOOK AT THIS.

WE STOPPED IT... >> THESE WE'RE GONNA DUMP.

Huell: LET'S DO IT.

>> YEAH, LOOKING GOOD.

Huell: YEAH, SO THIS IS HIS FIRST YEAR.

>> YEAH.

Huell: ALL RIGHT, SO HERE IT GOES.

>> UH-OH.

I JUST NOTICED WE DON'T HAVE A SAFETY NET ON THIS ONE.

Huell: ALL RIGHT.

OH!

WHOA!

ALL RIGHT, NOW LET'S LOOK AT THESE CHILIES COMING OUT.

>> THEY'RE READY.

Huell: BOY, NOW THEY ARE READY.

LOOK AT 'EM STEAMIN' UP.

ALL RIGHT, NOW WE'RE PUTTIN' 'EM OVER... >> PUT 'EM IN HERE.

SHE SHOULD BE GRABBING ANOTHER ONE AND PUTTING IT IN.

Huell: SO YOU GOTTA KEEP THIS THING MOVING.

THAT'S THE WHOLE IDEA.

YOU WANT TO KEEP IT MOVING.

>> YEAH, IF WE STOP FOR A MINUTE, WE'LL HAVE A BIG OLD LINE.

Huell: YOU'RE WORKING HERE, TOO?

>> YEAH.

Huell: WELL, THAT'S A HEAVY SACK.

WHERE ARE YOU GONNA TAKE IT?

>> TO MY WAGON.

Huell: OH, YOU'RE PUTTING IT IN THE WAGON.

AND WHERE ARE YOU GONNA TAKE THE WAGON?

>> TO THE NUMBERS 'CAUSE PEOPLE HAVE NUMBERS AND THEN YOU ASK THEM WHAT NUMBER ARE YOU AND IF THEY HAVE THAT NUMBER, YOU TAKE HOWEVER MANY SACKS TO THEIR CAR.

Huell: ALL RIGHT, LET'S GO WITH THE WAGON, SEE WHERE YOU'RE GONNA TAKE IT.

>> I NEED TWO MORE.

Huell: OH, YOU'RE GONNA--OH, IS THIS YOUR BROTHER?

>> THAT'S MY NEPHEW.

Huell: YOUR NEPHEW.

>> YEAH.

Huell: SO YOU GOT A WHOLE FAMILY THING GOING HERE.

>> YEAH, KIND OF.

VINNY, WANT TO SPLIT NUMBER 8?

Huell: ALL RIGHT, SO HE'S GONNA TAKE THIS SACK.

HE'S GONNA TAKE-- >> ONE OF THESE 3 RIGHT HERE AND WE'RE GONNA PUT 'EM--NUMBER 8, VINNY.

AND GO AHEAD AND TAKE NUMBER 9 RIGHT NOW.

>> NO, THESE ARE 8.

THESE ARE MINE.

Huell: OH, YOU'RE STANDING RIGHT OVER YOURS.

>> YEAH, WE HAVE TO WAIT FOR THESE TO GO.

Huell: YOU'RE SUPERVISING.

>> NO, THAT'S MY CHILI I HAVE TO GET EVERY YEAR.

I'M FROM ALBUQUERQUE, NEW MEXICO.

Huell: UH-HUH.

>> WE COME EVERY YEAR.

WE HAVE TO GET CHILI.

Huell: SO DO YOU BEGIN TO GET EXCITED JUST THINKING ABOUT IT?

>> OH, I'VE BEEN EXCITED ABOUT IT MONTHS AND MONTHS AGO.

Huell: YOU'RE KIDDING.

>> 'CAUSE I RUN OUT, THEN YOU GOTTA GET IT.

Huell: ALL RIGHT, NOW WHAT'S THE DEAL WITH YOUR CHILI?

>> WELL, I'M KIND OF CARRYING ON A FAMILY TRADITION, HUELL.

MY DAD STARTED COMING HERE 37 YEARS AGO AND HE PASSED AWAY A YEAR AND A HALF AGO--FLAVIO PERALTA-- AND NOW I'M--I'M HERE.

I CAME HERE LAST YEAR FOR THE FIRST YEAR, AND LIKE I SAID, 37 YEARS, MY PARENTS CAME OVER 50 YEARS AGO FROM NEW MEXICO AND IT'S JUST SOMETHING WE DO EVERY YEAR.

Huell: WELL, NOW, YOU'VE BEEN EATING THE CHILIES ALL YOUR LIFE, BUT I HAVE A FEELING THAT THIS TRADITION IS REALLY AN EXTRA LAYER OF WHAT MAKES THIS WHOLE THING SO IMPORTANT TO YOU AS A FAMILY.

>> IT IS.

Huell: COME HERE AND GET 'EM LIKE THIS.

>> IT IS, BUT MORE IT'S THE PREPARATION, THE ROASTING, EVERYBODY GETS TOGETHER, WE LIKE THE BARBECUE, AND WE PEEL 'EM AND WE BAG 'EM AND THEN WE COOK SOME HOT DOGS AND PUT THE CHILI ON.

WE HAVE COUSINS COMING OVER, AND IT'S JUST--IT'S A GREAT, GREAT THING.

I MEAN, THEY LAST ALL YEAR.

WE FREEZE 'EM AND, YOU KNOW, MY MOM'S CHILI, WE HAVE OTHER FAMILIES, YOU KNOW, WE'VE BEEN MARRIED, IN-LAWS, "MOM, YOU BRING THE CHILI."

YOU KNOW, IT'S JUST--IT'S JUST--IT'S A GREAT THING.

I DON'T KNOW.

Huell: AND COMING HERE TO GET 'EM IS A GREAT THING.

>> IT IS.

Huell: YOU KIND OF GET SWEPT UP IN IT, DON'T YOU?

>> YES, YES.

LAST YEAR WAS OUR FIRST YEAR.

LIKE I SAID, MY DAD WAS THE ONE THAT WAS DOING IT EVERY YEAR AND NOW IT'S--IT'S JUST--THE WHOLE FEELING, THE WHOLE SENSE OF IT.

IT KIND OF BRINGS BACK THE NEW MEXICO PART OF IT, YOU KNOW?

YOU HAVE TO SEE THE ALBUQUERQUE AREA, THE LAND WHERE MY PARENTS ARE FROM.

IT'S JUST--I DON'T KNOW--IT'S HEARTWARMING, TO BE HONEST WITH YOU.

>> I CAN'T WAIT TO GET THEM HOME AND TRY A FEW.

Huell: NOW, I'M NOT EVEN GONNA ASK YOU IF YOU WERE FROM NEW MEXICO.

I'M JUST GONNA ASK YOU WHERE ARE YOU FROM IN NEW MEXICO.

>> ALBUQUERQUE.

I LIVED IN ALBUQUERQUE FOR YEARS, AND THAT'S WHERE I FELL IN LOVE WITH NEW MEXICO GREEN CHILIES, AND I GO FOR THE HOTTEST ONES THAT THEY CAN POSSIBLY GET.

Huell: WAIT A MINUTE.

YOU'RE THE FIRST TRIPLE "X" GUY WE'VE MET.

>> WELL, THIS YEAR THEY DON'T HAVE TRIPLE X's, WHICH IS A BIT OF A DISAPPOINTMENT.

THE HOTTEST YOU CAN GET IS DOUBLE X's.

LAST YEAR, THEY HAD TRIPLE X's.

THEY WERE GOOD AND HOT.

Huell: IS THIS GONNA--IS A DOUBLE "X" GONNA SATISFY YOU?

>> OH, YEAH, THE DOUBLE X's ARE REAL HOT.

UM, IT'S FUNNY.

THE REST OF MY FAMILY CAN'T EAT CHILIES THE WAY I DO.

THEY CAN'T TAKE THE HEAT AT ALL, BUT I JUST LOVE IT.

Huell: YOU ARE LOADED DOWN!

AND YOU ARE SMILING FROM EAR TO EAR!

>> I CAN'T WAIT.

IT'S GONNA BE AWESOME.

Huell: SO WHAT'S THE SCHEDULE?

WHAT HAPPENS AFTER YOU TAKE THESE HOME?

DO YOU EAT SOME OF THEM RIGHT AWAY?

>> IMMEDIATELY.

PUT 'EM IN SOME EGGS, SOME CHEESE, YOU'RE SET.

Huell: AND HOW DO YOU DESCRIBE THIS TO SOMEBODY WHO-- >> YOU DON'T.

YOU DON'T.

THEY WOULDN'T BELIEVE IT.

>> IT'S REALLY NEAT.

I MEAN, THIS IS JUST--YOU WOULDN'T KNOW THAT THIS HAPPENS IN SOUTHERN CALIFORNIA, BUT IT DOES, AND IT'S REALLY NEAT, YOU KNOW?

IT'S NEAT THAT THIS HAPPENS IN OUR NEIGHBORHOOD, AND PEOPLE HAVE BEEN DOING IT FOR YEARS, AND WE CAME DOWN FROM ORANGE COUNTY FROM IRVINE, SO IT'S WELL WORTH IT.

I LOVE IT.

I LOVE THE SMELLS AND SEEING ALL THIS HERE.

IT'S THE BEST.

Huell: ALL RIGHT, WE'RE GONNA FOLLOW THIS PROCESS.

HERE THEY GO.

BOY, YOU PUT EVERY ONE IN THERE, TOO.

>> YEAH, THIS IS LIKE GOLD TO THESE GUYS.

SO WHEN THEY GET HOME--LIKE SEE HOW THE SKIN JUST COMES RIGHT OFF?

Huell: OH, LOOK AT THIS.

>> IT JUST PEELS RIGHT OFF.

Huell: SO YOU JUST PEEL THIS-- DO THAT AGAIN.

HOW DOES THAT PEEL OFF?

>> OH, THIS COMES RIGHT OFF.

THIS IS NICE, REALLY RICH GREEN, AND THAT'S HOW THEY LIKE IT.

AND IT STAYS WHOLE.

Huell: ALL RIGHT, SO HERE WE GO.

THEY'RE SACKIN' 'EM UP.

RAY IS GIVING US A LITTLE BIT OF INTRODUCTION TO HOW WE TELL THE DIFFERENCE BETWEEN CHILIES BECAUSE WE GOT THE WHOLE LINEUP RIGHT HERE.

WE GOT THE-- Ray: THAT'S THE BIG JIM, WHICH IS MEDIUM HOT.

Huell: MEDIUM HOT.

Ray: RIGHT.

Huell: THIS IS THE... Ray: SUNDIA, WHICH IS THE REGULAR CUT.

Huell: THE REGULAR HOT.

>> RIGHT.

THAT'S WHAT WE USED TO ALWAYS HAVE.

NOW THEY'VE INTRODUCED, OH, MANY, MANY TYPES.

Huell: AND THIS ONE?

>> THAT ONE IS...OK, THAT ONE IS THE MILD.

Huell: MILD.

SO WE GOT A MILD MIXED IN WITH THE HOT AND THE-- >> AND THE BIG JIM.

Huell: AND THE BIG JIM.

AND THIS ONE, WHICH I'M PICKING UP VERY CAREFULLY.

>> THE EXTRA HOT.

THAT'S THE EXTRA HOT.

Huell: NOW HOW DO YOU KNOW THIS IS EXTRA HOT?

>> MAINLY HERE ON THE STEM, BUT THEY GET--SEE, THIS ONE'S GOT THE STEM OF AN EXTRA HOT, THE POINT OF A MILD, SO THE BEE HAS CROSS-POLLINATED THIS PARTICULAR ONE, BUT MOST OF THE TIME IT'S POINTED ON THE BOTTOM AND FLAT ON THE TOP-- Huell: SO THIS IS A REAL ART, A REAL SCIENCE, TELLING WHICH IS WHICH.

>> RIGHT.

WHEN WE GET CERTIFIED FEED, WHICH WE DO EVERY 3 YEARS, THEN YOU CAN TAG 'EM AT A GLANCE, YOU CAN TELL WHAT THEY ARE.

NOW THEY'RE CROSS-POLLINATED--THIS PARTICULAR ONE, SO-- Huell: I THINK THAT COULD BE DANGEROUS MIXING IN SOME MILD WITH SOME HOT WITH SOME EXTRA HOT.

WHO KNOWS WHAT YOU'LL END UP WITH.

>> THAT'S RIGHT.

THERE IS A VARIANCE THERE BECAUSE YOU DON'T KNOW-- Huell: UNTIL YOU GET HOME AND BITE INTO IT.

>> THAT TELLS YOU THE FINAL STORY.

Huell: I BET.

IN A BIG WAY.

OK, LOOK, THIS LOOKS LIKE A WAITING ROOM IN A DOCTOR'S OFFICE HERE, BUT YOU ALL ARE-- >> IT'S WORTH IT.

Huell: YOU'RE NOT SICK.

YOU'RE WELL.

>> I'M VERY WELL AND I ENJOY THAT CHILI.

Huell: AND IT'S WORTH SITTING AROUND AND WAITING ON.

>> IT'S WORTH WAITING FOR A LONG TIME.

Huell: NOW, LET'S STAY ON THIS DOCTOR'S THEME FOR A MINUTE.

DO YOU THINK CHILIES ARE GOOD FOR YOU?

>> I BELIEVE SO.

IT TAKES AWAY YOUR SORE THROAT.

Huell: YOU CAN'T EVEN FEEL YOUR THROAT.

>> THAT'S RIGHT.

Huell: YOU THINK THEY'RE GOOD FOR YOU?

>> YEAH, I THINK SO.

I EAT IT EVERY DAY AND I THINK I FEEL PRETTY GOOD.

Huell: UH-HUH.

WAIT A MINUTE.

YOU EAT CHILIES EVERY DAY.

>> EVERY DAY, EVERY DAY.

>> 5 TIMES.

>> AND JUST LIKE THAT.

I JUST BITE 'EM LIKE THAT, AND THEN SHE MIX 'EM WITH MEAT OR, YOU KNOW, IN CHILI.

Huell: WOW.

>> WE'RE GETTING READY FOR TAMALES.

THAT'S WHY EVERYBODY'S HERE.

>> WE'VE BEEN DOING THIS FOR YEARS.

MY PARENTS ARE FROM NEW MEXICO, SO THIS IS A SHORTER TRIP COMING HERE, SO-- Huell: HAVE YOU ACTUALLY DRIVEN TO NEW MEXICO JUST TO GET THE CHILI?

>> YES.

Huell: YOU'RE KIDDING!

>> MM-HMM.

TO THIS FARMER.

Huell: AND YOU BRING 'EM BACK IN THE TRUNK.

>> YEAH.

Huell: HOW MUCH IS THIS SETTING YOU BACK OR DO YOU EVEN CARE?

>> I DON'T CARE, BUT IT'S $50-SOMETHING FOR 2 BIG BAGS OF CHILIES, LAST ME THE WHOLE YEAR.

Huell: MONEY IS OF NO CONSEQUENCE WHEN IT GETS DOWN TO THIS.

>> IT'S ALL ABOUT THE CHILI.

GOOD STUFF.

>> SEE, THIS IS HARD TO GET.

THE NEW MEXICO CHILI.

Huell: UH-HUH.

>> IT'S JUST CALIFORNIA AROUND HERE, SO IT ISN'T VERY GOOD.

Huell: NOW WAIT A MINUTE.

DON'T SAY ANYTHING BAD ABOUT-- >> I SHOULDN'T.

CALIFORNIA GROWS EXCELLENT VEGETABLES.

Huell: BUT NOT NEW MEXICO GREEN CHILIES.

>> NOT THE HOT.

ESPECIALLY THE HOT.

YEAH.

>> SERIOUS STUFF.

WE'VE BEEN MAKING IT TO MY GRANDMA, MY MOM, EVERYBODY, MY DAUGHTER, ALL GENERATIONS.

Huell: AND YOU HAVE TO HAVE THIS CHILI.

>> YEP.

YEP.

>> OR IT WOULDN'T BE THE SAME.

>> IT WOULDN'T TASTE THE SAME.

Huell: ARE YOU SURE OR IS THIS JUST A MYTH OR-- >> NO, IT'S POSITIVELY.

POSITIVELY.

WE'VE TRIED OTHER CHILIES, RIGHT?

>> WE HAVE.

Huell: AND THIS IS IT?

>> THIS IS IT.

THIS IS IT.

Huell: WHAT WOULD HAPPEN TO YOU IF YOU DIDN'T GET YOUR GREEN CHILIES THIS YEAR?

>> SEE, I'D HATE TO THINK TO GO THERE.

I WOULDN'T WANT TO GO THERE AT ALL.

I THINK I'D HAVE TO GO TO NEW MEXICO THEN.

Huell: YOU COULDN'T GO HOME, COULD YOU?

>> NO, NO.

MY WIFE WOULDN'T HAVE ME.

>> WHEN YOU'RE FROM NEW MEXICO AND YOU'RE USED TO HATCH GREEN CHILI, YOU CAN'T HAVE ANYTHING BUT, SO YOU GOTTA COME HERE EVERY YEAR AND GET YOUR CHILI.

Huell: SO WHEN YOU GO INTO A RESTAURANT IN L.A. AND THEY DON'T HAVE-- >> YOU BRING YOUR OWN.

WE BRING OUR LITTLE TUPPERWARE-- Huell: OH, COME ON.

>> I'M NOT KIDDING.

WE BRING OUR OWN, WE BRING IT WITH US, AND WE OPEN IT UP AND THEY GO, "WHAT IS THAT?"

"NONE OF YOUR BUSINESS."

WE PUT IT ON OUR FOOD.

Huell: SO NOBODY ELSE'S CHILI IS GOOD ENOUGH FOR YOU?

>> WELL, I LIKE THOSE ANAHEIM GREEN CHILIES.

THEY KIND OF TASTE THE SAME, BUT NO HEAT.

THERE'S NO SPICE.

Huell: SO YOU HAVE A VERY REFINED PALETTE WHEN IT COMES TO CHILI.

>> THAT'S RIGHT.

Huell: YOU'LL ONLY ACCEPT-- >> YOU WOULDN'T BELIEVE WHAT PEOPLE WILL DO FOR HATCH GREEN CHILI.

>> THIS IS THE ONLY SPICE YOU NEED.

YOU DON'T NEED ANY POWDERED SPICES OR ANYTHING WITH YOUR FOOD.

THIS IS IT.

Huell: REALLY?

>> THIS IS EVERYTHING--SALSA, CHILI, SPICES-- >> YOU JUST MIX IT WITH ANYTHING, MAN.

YOU PUT IT ON YOUR TABLE AND WHATEVER YOU'RE EATING, EVERYBODY PUTS IT ON TOP OF IT AND JUST MIX IT IN AND-- Huell: CAN YOU FIX ME UP SOMETHING RIGHT NOW THAT I CAN EAT?

CAN WE FIX SOMETHING UP?

>> THERE'S SOME CHILI OVER THERE THAT-- Huell: CAN I GO WITH YOU AND GET SOMETHING?

>> SURE.

Huell: I MEAN, YOU CAN PREPARE IT FOR ME THE RIGHT WAY AND MAKE SURE I'M GETTING THE FULL CHILI EXPERIENCE?

ALL RIGHT, WE'RE GONNA GO GET THAT.

I'M TRUSTING YOU TO DO IT.

>> WE'LL GET YOU SOMETHING OVER HERE.

THEY GOT A STAND OVER HERE.

COME ON.

Huell: ALL RIGHT.

>> RIGHT THIS WAY.

Huell: NOW THIS IS A HOT ONE.

>> THAT'S A SUPER HOT.

Huell: OH, MY-- >> THAT'S A SUPER HOT CHILI.

>> OOH!

OOH!

>> SOMETIMES THEY VARY.

SOMETIMES IT COULD BE SUPER HOT.

IT ACTUALLY GETS HOTTER LIKE THE NEXT DAY... Huell: UH-HUH.

>> IF YOU MAKE SOME CHILI, THE NEXT DAY IT COULD BE EVEN HOTTER, IS THAT RIGHT?

Huell: NOW WE'RE GONNA EAT THIS ONE NOW.

HOW DO WE DO IT?

>> WELL, WE GOTTA PEEL IT.

Huell: HERE, I'M GONNA TAKE THIS.

>> THIS IS MY BROTHER, DAVE.

Huell: HERE WE GO.

HERE, GET IT ALL HERE SO WE CAN SEE WHAT YOU'RE DOING.

>> SEE, YOU USUALLY GOTTA PUT WATER ON IT TO GET IT TO PEEL, BUT IF IT'S ROASTED CORRECTLY, THE PEEL WILL COME RIGHT OFF OF IT, AND THESE GUYS ARE GOOD ROASTERS, MAN.

LOOK AT THAT.

IT'S COMING RIGHT OFF OF THERE.

Huell: RIGHT OFF!

SO YOU TAKE THE PEEL OFF... >> THEN FREEZE IT.

>> THEY CAN'T FREEZE IT WITHOUT ROASTING IT.

Huell: ALL RIGHT, NOW, SO IT'S ABOUT READY.

>> RIGHT.

WE STILL NEED A LITTLE BIT MORE OFF HERE.

THERE WE GO.

Huell: WHOA!

NO!

>> 10-SECOND RULE, MAN.

Huell: I'M GONNA EAT IT ANYWAY.

>> WASH IT OFF WITH A LITTLE WATER.

>> I WASHED MY HANDS A COUPLE OF DAYS AGO.

YOU WANT TO GET RID OF THIS POD RIGHT HERE.

YOU WANT TO TAKE THE POD OFF THE TOP.

YOU WANT THIS LITTLE PIECE RIGHT HERE.

YOU WANT TO TAKE IT OFF THERE.

Huell: THEY'RE SLIPPERY LITTLE THINGS.

>> WE'LL SET THAT DOWN THERE FOR NOW.

AND YOU KNOW WHAT?

THIS IS HOW YOU DO IT.

RIGHT IN HERE.

JUST LAY IT RIGHT ON THIS SANDWICH RIGHT HERE, WE'LL TAKE ABOUT HALF OF IT, PUT IT ON THIS ONE, THE OTHER HALF ON THAT ONE.

Huell: OH, MY GOSH.

>> THANK YOU VERY MUCH FOR THE NAPKIN.

Huell: YEAH, WE'RE USING A NAPKIN RIGHT NOW AFTER PICKING IT UP OFF THE PARKING LOT.

>> THERE'S LESS HEAT ON THIS END.

Huell: HOW DO YOU KNOW THAT?

>> BECAUSE THE VEINS.

>> THE TOP OF WHERE THE POD IS WHERE ALL THE SEEDS GROW, THAT'S WHERE IT'S HOTTER UP ON TOP OF THE CHILI.

>> OK, EAT IT.

>> HAVE A BITE, MAN.

Huell: HERE, YOU GET A BITE WITH ME.

>> ALL RIGHT, I'LL TAKE A BITE OF ONE.

Huell: HE'S GONNA GET ME A BOTTLE OF WATER.

>> WHAT ABOUT A PEPSI OR COKE?

Huell: JUST A BOTTLE OF WATER!

A BEER!

>> YOU READY?

>> GET THE FIRE EXTINGUISHER.

>> ARE YOU READY, MY FRIEND?

Huell: ALL RIGHT, HERE WE GO.

>> HERE, LET ME HAVE A BITE.

[LAUGHING] >> MAYBE YOU OUGHT TO TEST IT TILL YOU GET FURTHER UP.

>> NO HEAT, NO HEAT?

>> WHAT DO YOU THINK?

>> CALL US TONIGHT AND LET US KNOW.

>> WHOO!

Huell: I CAN'T--I CAN'T FEEL ANYTHING IN MY MOUTH!

>> WHERE'S THE WATER?

>> IT'S CHILI.

>> AND THAT'S THE MILD PART.

Huell: OH, MY GOSH!

>> YOU BIT ON THE MILD PART.

IT'S GONNA GET WORSE.

IT'S GONNA GET WORSE WHEN YOU GO UP.

>> HE GOT THE MILD ONE.

Huell: I GOT A HOT ONE.

>> HERE YOU GO, MAN.

[LAUGHING] Huell: BUT YOU KNOW WHAT?

>> IT'S GOOD, ISN'T IT?

Huell: IT GROWS ON YOU, DOESN'T IT?

>> OH, MAN.

Huell: MMM... >> AND YOU'LL REMEMBER IT TOMORROW, TOO.

Huell: SO THERE IT IS, THE GREEN CHILIES.

THEY GROW ON YOU.

YOU GOT ME HOOKED.

>> YOU'RE HOOKED FOR LIFE.

Huell: I KNOW.

I'LL BE BACK AGAIN NEXT YEAR.

IT'S AMAZING THAT THIS LITTLE PIECE OF GREEN CHILI CAN BRING THIS MUCH JOY TO SO MANY PEOPLE.

>> OH, YEAH, AND THIS HAPPENS 4 TIMES EACH YEAR.

Huell: YOU WON ME OVER.

THANK YOU, SIR.

AND THERE IT IS, THIS LITTLE CHILI THAT CONTINUES TO MAKE SO MANY PEOPLE HAPPY ALL THE WAY FROM NEW MEXICO TO A PARKING LOT HERE IN LA PUENTE.

>> HATCH, NEW MEXICO.

>> IT'S GOTTA BE HATCH.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >> MY GRANDMA USED TO SAY... [SPEAKING SPANISH], WHICH MEANS "FOOD WITHOUT CHILI ISN'T FOOD."

Huell: REALLY?

>> ABSOLUTELY.

THIS IS THE BEST.

YOU LIVE ON THIS.

IT'S IN YOUR BLOOD.

YOU CAN'T DO WITHOUT IT.

YOU'RE HOOKED.

>> DID YOU TASTE IT?

Huell: I TASTED IT.

>> YOU'RE RED, RED, RED.

Huell: I'M HOT, HOT, HOT!

[LAUGHING]