Tip:
Highlight text to annotate it
X
(THEME MUSIC)
Now, I know here in Australia we've gone a little Mexican crazy recently.
Everywhere you go, there's a beautiful little Mexican restaurant
on a street corner.
So I thought what I'd do
is show you how to make really great, authentic Mexican salsas.
I've got a couple of different ones that I'm going to show you.
This is a pico de gallo.
Chopped tomato, chopped white onion, some jalapeno, plenty of coriander,
plenty of salt and plenty of lime or lemon juice, either one.
So I'm going to show you something very similar to a pico de gallo
but this is a blended salsa and it's roasted.
Right? So still using the same ingredients.
I get a garlic clove or two, pop it in and then turn it on.
You let that just mince up for just a second. OK.
And then once you can see that that's broken down a little,
what I've got over here is some tomatoes.
Now, you can either do this on the barbie
and you can char them up and get them beautiful,
or you can stick them under a red-hot grill.
I'm going to pop those two tomatoes in there
with a little of the juice that came out when it was roasting.
And then here I've got a jalapeno that I've also put under the grill.
So depending on how hot you want your salsa,
you might want to just open it up at the end there
and just shake a few of those seeds out.
Right. You drop that in with the tomatoes, plenty of coriander.
OK, so put lots of that in. I'm going to put a little bit of salt.
So I've got a couple of limes there. And squeeze those guys.
Beautiful. OK.
Right, I don't let it blend up too, too much.
Remove the lid, take it out of your food processor, get rid of that blade
and you'll see there'll still be some nice big chunks in here.
Have a look at that. Ha, ha, ha!
Beautiful.
It doesn't matter if you're eating a beautiful, blended, roasted salsa
or a delicious, authentic, natural pico de gallo.
With these recipes, you cannot go wrong.
Mmm!
(THEME MUSIC)
PEOPLE: Ta-da!