.WELCOME
.WELCOME BACK. LOOKING FOR A NEW RECIPE TO MAKE YOUR UPCOMING JULY 4TH PICNIC. IF
SO, CHEF TENORIO ASKEW HAS ONE
FOR YOU. THAT'S FULL FLAVOR.
TAKE A LOOK. HEY FRIENDS. IT'S
BEEN AWHILE SINCE I'VE SEEN YOU
IN THE KITCHEN AND I'M EXCITED
TO BE WITH YOU. I'VE GOT THE
PERFECT RECIPE FOR THE FOURTH
OF JULY. WHY IS THIS RECIPE SO
PERFECT? BECAUSE IT IS NOT A
DAIRY OR MANATEES BASED RECIPE
.IT CAN SIT OUT FOR A COUPLE
OF HOURS. IT GOES GREAT WITH
GRILLED FISH, GRILLED SHRIMP
GRUB, CHICKEN. IT'S EVEN
EXCELLENT WITH TORTILLA CHIPS.
I'M TALKING ABOUT BLACK EYED
PEAS SALSA. I KNOW YOU'RE
PROBABLY RIGHT. KNOW TURNED OUT
BECAUSE THE BLACK EYED PEAS.
BUT STICK WITH ME. ALL RIGHT.
SO I'VE GOT SOME BLACK EYED
PEAS THAT I TOOK. ADAM CAN.
THESE ARE UNSEASONED AND I
WROTE THEM OFF TO GET THAT
CANDY STARCHY SENSATION FOR
THEM BUT THAT TONS OF FRESH
VEGETABLES GOT SOME RED ONION
AND I'VE GOT BELL PEPPERS OF
ALL THE COLORS BASICALLY PICK
YOUR FAVORITE THREE COLOR BELL
PEPPERS AND GO FOR IT. YOU CAN
SEE ALL THE COLORS IF YOU WANT.
I JUST ALWAYS TRY TO THREE TO
HAVE A VARIETY OF COLOR. THIS
TIME I'VE GOT A PINCH OF RED
PEPPER, ORANGE AND YELLOW
PEPPER AND GREEN AND I'VE GOT
SOME TOMATOES NOW. THESE ARE
JUST CHOPPED TOMATOES. YOU
COULD TOTALLY USE GRAPE
TOMATOES OR CHERRY TOMATOES AND
JUST QUARTER THEM. I THINK I
ACTUALLY PREFER THAT BUT WE'RE
WORKING WHAT WITH WHAT I HAVE
ON HAND. AND LASTLY SOME FRESH
PARSLEY IS GOING TO GO IN HERE.
YOU CAN ALSO DO FRESH CHIVES. I
DON'T RECOMMEND CILANTRO OR
DILL FOR THIS DISH THOUGH WITH
SOMETHING HAS A MILDER FLAVOR
LIKE PARSLEY OR CHIVES
PARTIALLY BECAUSE IT BRIGHTENS
EVERYTHING UP. AND SO I JUST
TOOK A HANDFUL OF THAT AND I'M
CHOPPING IT UP BECAUSE I DON'T
WANT A BIG CHUNKY LEAVES IN MY
SALSA INTO THE BOWL. WE GO AND
WE'RE GOING TO MAKE VINAIGRETTE
FOR THIS. I LOVE THIS SALSA
BECAUSE IT'S A LITTLE BIT
SWEETER FOR ALL OF THE PEPPERS
AS WELL AS WE'RE USING BALSAMIC
VINEGAR AND THAT IS THE SWEETER
THE VINEGAR. SO IT JUST CREATES
A DIFFERENT FLAVOR. YOU'VE
STILL GOT A LITTLE BIT OF PAIN
BECAUSE WE ARE USING VINEGAR
BUT THERE'S SOME SWEETNESS TO
IT A LITTLE BIT OF SUGAR JUST
TO BALANCE OUT THAT VINEGAR
BITE, JUST A TOUCH OF
GRANULATED GARLIC BECAUSE THIS
IS ALL FRESH AND WE'RE NOT
COOKING. I DON'T NECESSARILY
WANT TO USE FRESH OR MINCED
GARLIC BECAUSE I DON'T WANT
THAT STAIN OF THE GARLIC
FLAVORS I WANT WITH GRANULATED
GARLIC INSTEAD SOME SALT
PEPPER. I MEAN WE'RE JUST GOING
TO DRIZZLE SOME OLIVE OIL AND
WE ESSENTIALLY HAVE OUR
IT IS
BEST TO DO THIS IN A SEPARATE
BOWL INSTEAD OF DOING IT JUST
ALL IN THE BOWL AND COMBINING
EVERYTHING AT THE SAME TIME
BECAUSE WE WANT ALL OF OUR
VINAIGRETTE INGREDIENTS TO BE
FULLY INCORPORATED BEFORE WE
PUT THEM IN HERE. SO EVEN IF
YOU WANTED TO DO IT IN ONE BOWL
.START WITH YOUR VINAIGRETTE
AND THEN BUILD FROM THERE. AND
THAT WAY YOU KNOW THAT YOUR
VINAIGRETTE IS MIXED. WELL INTO
OUR BOWL PEAS AND VEGGIES
AND
I'M GOING TO GIVE THIS A NICE
LITTLE STIR
. AND WHAT'S SO
GREAT ABOUT THIS DISH IS IT'S
SUPER COLORFUL AND LIKE I
MENTIONED IT CAN STAY OUT AT
YOUR FOURTH OF JULY BARBECUE
FOR QUITE SOME TIME. IT GETS
EVEN BETTER THE LONGER IT SITS.
SO WHEN YOU PULL THE LEFTOVERS
OUT OF THE FRIDGE THE NEXT DAY
THEY'RE GOING TO BE EVEN MORE
DELICIOUS. AND LIKE I SAID,
THIS IS GREAT AS A SALSA. BUT
IT'S REALLY GOOD ON EVERYTHING.
I THINK THIS IS A CONDUIT TO
ME. IT'S JUST THAT GOOD. AND SO
YOU CAN SERVE THIS JUST LIKE
THIS WITH A BOWL OF TORTILLA
CHIPS AND TELL EVERYONE TO HAVE
AT IT OR YOU COULD SERVE IT ON
TOP OF ANYTHING THAT YOU'RE
GRILLING ME PERSONALLY I JUST
LIKE TO EAT IT FIND THIS
BEAUTIFUL BEFORE THE DAY. WHAT
DO YOU AS WELL AND WE'RE GONNA