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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 now that it's cooled down, I'm going to go ahead and
take my lid off here. It stopped popping and splattering. It's always a tenuous moment.
Now this is the point at which you want to do your final seasonings. And since I'm going
to go ahead and get ready for, to serve this, I'm just going to throw that cilantro in there,
kind of smash it all down, mix it in. And now I'm just going to hit it with the mixer.
Now you could chop it by hand if you wanted and put it in here. I just think it achieves
a better result, because it really helps get it all mixed in with the salsa better. Anywhere
you see a leaf you just put the mixer right on top of it, let it rip. And as long as you
keep the mixer on the bottom, you won't chop up any of the chunks. So when you raise it
up like this is when you'll actually catch a chunk. So if you want to leave it kind of
chunky, you can just put it all the way to the bottom and just give it a stir like this.
Also while you're using the mixer it's a good time to season it up. So, I've tasted this
and you know what? I like cumin, so I'm going to put just a little extra cumin in there.
And I also like just a little more salt that I have in there. So I'll just sprinkle a little
more salt in there. And now, since I have this in there I don't have to stir it as much.
Because I can just use this to help mix the seasonings into it. And now at this point,
we're all done. So you could choose to chill it at this point, serve it warm. I prefer
warm salsa, I think it tastes better, I think. But one thing to keep in mind is if you are
going to serve it cold, you're going to want to almost overseason it because when stuff
gets cold, a lot of the seasoning, a lot of the subtle nuances come out. So if you're
going to serve this cold, I would either season it cold, or season it a whole lot while it's
cold and hope you get it right. So basically the smart way to season it is to season it
cold, so as far as salt and extra cumin goes. So let's go ahead and show you what it looks
like with some chips.