How To Make Salsa - Part 1

Okay, I hope everyone is doing well with the quick change. We’re going to make our own sauce. I have some tomatoes. I have some onions. I’ve got a big mouth behind me, some cilantro also. So, we’re going to make our own. We’ve got a little chili pepper here. That’s it, we’ve got everything we need. I mean everything else really. So basically, we’re just going to take our nice, quick, fresh especially in the summer where you’re going to have cilantro growing. You’re going to have tomatoes coming out. Supermarket will be giving it away, go to farmers market to get some good ones. I almost cut myself not quite though. So here we go, just slice them. These are just plump tomatoes so you just cut them in half. Empty that with a little bit of like guts on it just so it doesn’t make it so runny, and just cut them into some strips. And you’re just going to chop them up. You don’t need too fine, and just slice them like that. So just that’s why we’re showing how easy this is. This is not a big deal. You want to empty some of the guts out, just empty the guts out. And again you can just slice it any way you need to slice it. I don’t know it right and if you want to watch and let’s do that. Anyway, so chop in away here. Let’s get this chopped up. Slice these ones up and we’re just making little obviously, nothing too fancy, little chunks so it’s going to be a real nice fresh quick sauce. So again, if you have them like this, you want to empty the guts out just stick your finger, and depending what kind of tomato you have. It just kind of depend fill up the guts and chop-slice it and chop it. So if you’re going to substitute basil, and you want to put some basil and put some sun dried tomato, chop that in there, a little balsamic vinegar, and some olive oil. You’re basically end up with your Italian version of which is bruschetta. This one we’re going do more towards the Mexican side. And once again, you’re going to do some either fish tacos with this or this is going to be held on the side. I have some great smoked chicken legs that I have salt with love. I’ve got the meat taken off them, and we’ll probably make quesadillas or fajitas or just some tacos with that, and this will be really nice on top. Let’s just go over to our stove but don’t go in the way. So basically, I have decided I want a little piece of garlic in here. So what we do is we take a drop of olive oil with the garlic, put it in this pan and just roasted it for few seconds nothing too long. It didn’t take longer at all and we’re going to add that into the mix momentarily, so put that back here. I’ve got a ramen here having a little party with themselves. You want a Starburst, so that will shut the kid off. And we’re giving them a Starburst, and well. Again just like you’re doing at home when you’re cooking you got do to things to keep them quiet like trying to get sat down. So let’s finish chopping this up. So, one at a time I'm in here because like I said I don’t have much tape left. So let’s finish chopping this up real quick. Well, I just lock the dog out of the house. Now, he is going out so we’re got some smoked chicken leg, and basically I got chicken legs are I just smoked them real quick. And after smoking them for about an hour or so because I have an electric smoker so I can do just a quick one hour smoke if I want to. After smoking for an hour I just throw them on the grill with a little barbecue sauce on them just to finish them up. Now, I don’t have to smoke and pull them off right on the grill. I think that’s great. So I’ve got a little red onion. We’re just going to slice this up real quick, and we’re not going to do too much. This is what makes you hot. The reason why you want to taste your onions when you’re using on because this is a very strong red onion. I mean it’s not going to be pleasurable at all if overload. April, middle of the week of course, everybody is out. Their lawn mowers are ready. Don’t ask me why but that’s what going on. So that the outside background noise that you hear. So I'm not going to put or I might have put too much, just a little quaint chop on there. Let’s get that in. There is taste tester on because you make it to one minute really no ones really going to love it. Chop that in. Next we got our chili pepper, and we’re just going to cut. You can pull the seeds out, take the seeds out of them, and again try it. Make sure it’s not hot. Actually this one has been hot so we’re not going to use as much as we would have used. Just put one half of it to the side because that’s very hot. That’s our jalapeno and we’re going to dice that up. I have not had a jalapeno like that spicy in a rub but that one was so that’s why you’re tasting. You’re the one who suffer so everyone else doesn’t have to. Let’s clean up our board here with the rest of this in there. We’ve got a cilantro. I already did wash this a little bit ahead of time, and let’s just chop this up. And again if you’re using parsley, basil, olive oil, garlic, sun dried tomato you’ll be you’re just doing bruschetta, the same things tomato-based product and bruschetta is great. You fry the nice piece of veal. Let’s pound it thin. Let’s make a nice bruschetta and just lay it over the top. It really is a great dish maybe back then. Actually I don’t have anything. I’m drinking wine wisely. We’ll actually I do, a moment on the clock but hang on.