Tip:
Highlight text to annotate it
X
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. Right here we see it probably in its most traditional
setting. Chips, or chips and salsa. I serve it warm. I think warm is a better way to serve
salsa. You're going to get more of the nuances of flavor. You're going to get more, just
the subtlety of it. Seems like once you get it cold, it kind of loses something. I can't
explain it. But it just loses its texture, it loses flavor. So I've just got regular
old corn tortilla chips here. But I want you to notice that when I dip the chips in here,
it doesn't just run right off the chip. So you want to cook it until it kind of just
coats it. And you want to see that, if you get close, here you can see all the chunks,
everything in there which is nice. If you had left this whole, like in the much chunkier
mode, it's not so easy to eat with chips. Now I would leave it whole if I were doing
it as a sauce for something, or if I were doing something, like a sauce for tacos or
something I would leave it whole. When you puree it, you really get that evenness of
texture and flavor. And you should see, it should be a, you know thick but not so thick
it stands up on its own. Like you should be able to run your chip through it and it won't
leave like a trough behind it. I've had places, I've gone places where the salsa is so thick
that you have to like scoop it out like this and it leaves a big davit where you scoop
it out. That's not good salsa so, at least in my opinion, so something that's nice and
smooth. Now like I said earlier, if this cools off, the flavor will change a lot. So if you're
going to let this cool off, make sure you taste it before you serve it. It might taste
a lot different. Actually it will taste a lot different. You'll lose, you'll lose some
of the smokeyness and you'll definitely lose some of the salt, so. And if you oversalt
it you can always add a pinch of sugar and at the same time a pinch of sugar isn't such
a bad ingredient to add just because it does create a nice extra like almost like a hidden
flavor. The smokeyness of this means it goes great with pretty much anything. I wouldn't
do it with fish so much. But you can do this with pork it goes great, it goes great with
chicken. This makes a great base actually to cook chicken in for chicken tacos. You
can just make a bowl of this and add a little water to it and thin it out, and make it a
broth just to boil the chicken in and you get this wonderful flavor. It's also a good
base for making Spanish rice You could just take this and mix it in the water with the
rice and that flavoring pulls right out of this and right into the rice as it cooks it.
It's a great little shortcut, so there's a million uses for this besides..