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Hi, and welcome to "Cooking at Home With Us." Today we have a really special guest, my best
friend Peter, who is joining us from New York, who actually surprised me by coming in yesterday,
unbeknownst to me. And today he's gonna show us how to make his famous salsa.
It's easy and it's fun.
So what's the first step, Peter?
Well basically you're going to drink a beer. And then we're going to take all these really
wonderful, bright-colored peppers. Basically we're gonna use a knife, and cut off the top.
You can do it just kind of 'rough cut.' Cut inside... get rid of this guy, and I get rid
of the extra...
Membranes
Membranes. We're just gonna kinda make these sorta big, inch by an inch or so, doesn't
have to be exact in anyway.
Cause later it's going into the Ninja
Oh yes this is going to be obliterated. Mess-o... Jalapenos
Jalapenos. For our purposes today you want hot, right? Cause you're a hot salsa person,
aren't you? yep
Basically you're gonna be cutting tip, top, chopping it into maybe a couple bits to make
it easier on the blender. Any blender will do, but none do it as well as the Ninja.
Onions, ok? This is about a half a cup, maybe that's a little more than half a cup or so,
alright, so it's a full cup. So you want to cut it in half, quarters, ok... so...
We also have our little habaneros. For one batch, if you want it really spicy you add...
four.
Especially this color, this color is really spicy.
Yep, so basically, we're gonna do that. Cut the very little top stem off, we're gonna
pop that out, that little stem remains... We're gonna get the tomatoes ready, and we're
gonna need cilantro. So, here we go. We have our washed cilantro... especially
if it's organic, it's going to be very dirty, so you gotta make sure you rinse it really
well. I personally like the stems... but...
So do we.
Yeah. It depends how cilantro -- cilantro-y you like stuff. This is a pretty good chunk
of cilantro, ok, and I think that's usually about what I use.
Cilantro!
Rough chop our cilantro. Also, the Ninja is going to take care of most of this also.
Also it smells amazing.
It smells amazing. We're gonna use one of these little pods for garlic.
A clove is that.
Just one.
Yeah, a clove.
Yeah. And if you want it garlic-ier you could prolly add two.
Ok now what?
You have a dog on your shoulder.
Oh my gosh, how embarrassing, I'm so sorry.
That's ok.
The Obliterator.
Yes, don't cut your fingers no those blades, babe, they will cut them off.
They are very sharp. Ok. We've got two cups of bell peppers. One jalapeno, two jalapenos,
four jalapenos to start with. We're gonna toss onion... one full onion. We're also gonna
put in the cilantro, and we're gonna leave it at that.
This is where the magic happens.
So, just that little bit, right? Is gonna give you that. We're gonna open a can of tomatoes,
because, we're not gonna use all the juice. We're sorta gonna, just kinda, separate it
a little bit. We got a little bit of juice, we're not gonna add a whole lot. We'll just
give it that, k? And then we're gonna add a little tomato paste.
That much. Dastardly peppers... our two garlic cloves... lemon juice, alright put that in...
two tablespoons lemon juice, that's good to go. Let's see what we got.
You know what we forgot?
What?
Salt and pepper.
I know but, it's so good... and spicy. Oh it's spicy! Oh habaneros!
Two teaspoons of salt. I'm going to use generous black pepper.
So then why don't you just do it?
Hang on this is smug.
It's a good look, and for a good reason.
I mean, that's awesome.
That's the stuff.
That is so good.
So what's left to do?
Eat it!
OK. Did you like it?
I loved it!
I say thumbs up.
Thumbs up! Thank you for joining us for this podcast of "Cooking at Home With Us." And
my best friend Peter, thank you for joining us, and we'll put the recipe on line. Ciao!
Sort of like those dogs in Switzerland where they have the barrels around their neck except...
not quite... you could fit him in a barrel.