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My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to
make a fire roasted tomato salsa. So like I said, we're just going to take our paring
knife, just going to stick it right in there, and just give it a little jiggle, woopsy.
You want to make sure that your knife is not too sharp, or you're not too fast, because
what you can do is, you could actually go with your thumb right here, you could actually
slice right through it and right into your hand. And that is not a good idea generally
speaking. It tends to hurt a little bit. I'm going to go ahead and pluck this stem out
this, just get it out of the way. You could also do it this way too if you're feeling
especially crafty. I'm just not very comfortable doing it this way, personally. Because I've
not really bothered to learn it this way, obviously, now look what I've done, there
we go. I'm better at it this way. This is the way I was trained, by the great Chef Andres,
my French master chef instructor. Alright there we go. Alright, excellent. So now, let's
actually chop up our tomatoes. So we're going to take our tomatoes here, and I'm just going
to take our knife, and I'm just going to cut them into quarters, and put them on my sheet
pan. Nothing at all special about it. Alright, so that's that. Let's move this out of the
way, and I'll show you how to arrange these tomatoes in a pan. Now the way I want to do
it, I want to get the skin up on these so, something like this. I don't really want them
touching like inside to inside like this. So I want to make sure that there's every
opportunity for the juice to get out of these. And, this will only take a second. And what
we're going to do is we're just going to throw our peppers and our garlic and our onions
and everything all right on here with these tomatoes, and let it cook. And that's a large
part of the salsa itself. It's also a good way to introduce the flavors to each other,
make them start being friends. Alright, so, I don't believe I have any pieces touching
here. Alright, so now we're just going to sprinkle, like I said, the jalapeƱos and
the onions all together once we get those done. So let's set this aside for a second,
and I'll come right back and we're going to cut up our onion next.