[MUSIC] [How To Make Salsa ]

Okay, if you didn't get that. I am going to make salsa for my friends, and I am not going

to do the whole thing in Spanish because my Spanish is not that good, but we need six

ingredients. We need tomatoes, and onions, and jalapenos, and limes, and garlic, and

cilantro, and I am going to start with the tomatoes first. I am going to seed them and

them put them in my blender. Cut off the little stem end like so. Cut it in half, and then

sort of use my thumb to just push the guts out because it’s going to make it a little

too watery, and then also the tomato seeds kind of add a weird texture. Can you hear

that? [laughs] All right, so I got my tomatoes. I am going

to. They are all cleaned out, and I am going to throw them in the blender. This is five

tomatoes. I don’t really have a recipe for this. I am just going to kind of wing it,

and then I’ll write it down later for you guys. Next is lime juice of one lime, and

then roll it on the counter to get liquefied and get it ready and wet. Okay. And I need

to use my little thingy again, the little thingy that I always forget to get out, big

dummy. That’s weird to me is how limes don’t have seeds ever. I don’t really know why

that is. I know key limes have seeds, but it makes me wonder if like every lime that

we get maybe is like grafted off of one mother lime tree or something weird like that, something

scientific sounding. I am going to put this in my blender, and

I don’t spill a drop. What a profesh. All right, I am going to put a little garlic in

there, probably just one clove would be good. There we go. So I’ve cut up maybe like a

third of a cup of onion and some cilantro, and now I am going to do. Now I am going to

do this jalapeno. Look out. I am going to cut the stem off first. I think I’ll leave

some of the seeds in. The seeds in the membranes are where the heat lies, so I will deseed

part of it to get sort of a medium thing going on. I am just going to cut the membrane out

and the seeds. Doink. Then I’ll just give it a rough chop because we are going to put

it in the blender. Okay, now I am going to put this all in a blender, and we’re going

to have some fresh salsa. Okay, how am I doing this. This first, okay, and jalapeno, and

I am going to hold off on the cilantro and put that in afterwards, and now I blend. Get

in there. All right, just going to pulse it a little

bit. Oh, my God. Take it easy. Give me a break. [sound] I am going to jab it with my jabbing

stick. Jabbing stick, jabbing stick, I use the chop stick for my jabbing work. [sound]

Okay, I am going to add some salt, and then I am going to taste it. I am probably going

to put in that much salt. I need that much salt. [sound] Now I am going to use my jabbing

stick as my tasting stick. It needs more salt, and it needs more lime. That’s my deduction,

so I added like another half of a lime juice, and another half of a lime juiced, and maybe

a quarter teaspoon more of salt. Give it a whirl. Then I am going to put it in a bowl,

and then I am going to put my cilantro in it, and then I will add this, and mix that

up because I don’t want my cilantro all pulverized because then it would kind of make

the color turn that yucky brown, so just a little, little green confetti in there. It’s

a little pale looking, but as it settles, some of that foam from the blender action

will settle out and it will turn a little darker red.

Magic chips, magically appeared. [crunch] Mmmmm! Mmmm! I love chips and salsa. Mmmm

mmmm hhhmm hmmm mmm. It’s delicious. It’s tangy. It’s refreshing. You can make it

at home. It’s brilliant. Anyway, that’s it for today. There’s how to make salsa.

It’s easy as hell, and go subscribe to my YouTube videos. Sign up for our secret fan

newsletter on the website HilahCooking.com. Peace out.

[MUSIC]