morning youtube all right ricky has a whole bunch of folks coming over to
play dungeons and dragons tonight so i'm gonna get them set up with some snacks
i'm gonna show you all how to make the best most delicious freshest pico de gallo that you have
ever had this is rich and loaded with flavor and just pops in the mouth you're gonna like this one
all right let's cook y'all we got a family to feed and a whole bunch of their buddies
all right so we are making salsa and i'm not gonna lie take me about four minutes to
prep this is one of the fastest things that you can do
give yourself 10 minutes to do some prep work
and that's all you need you know what this knife is not big enough
now that's a knife oh that was a terrible reference i don't even know what decade
are we talking about 80s 90s yeah all right so this is a bunch of cilantro
and all i did was throw it over here on my cutting board i've trimmed off the stems and i'm giving it
a mince and then over in my other little ramekin things i have four tomatoes i did not use ramen
tomatoes that's usually my preference um i like romas they are meatier they are less juice so i
think they have a nice firm bite in salsa but i didn't use them this time because they were out
and because we're putting
lime juice in here so that was four tomatoes because we're doing lime juice in here it
will help cure those tomatoes and that will help with the texture now i did
i didn't bother peeling them most the time you don't with a fresh salsa
but i did get the that seed goop you know i'm talking about that kind of where the seeds are
i took that out all right so one white onion my friend victor who is from mexico insists dishes
from mexico have to be done with white onions and i tease him about it
but he's right i do when i am cooking anything he has taught me i do it exactly the way he said
his people are from mexico city so if there's
a difference in what you know from mexico that's probably it
all right a whole bunch of garlic that's about five cloves of garlic and we have
choice of peppers i have a jalapeno pepper that i took the seeds and the membrane out of
and i have a serrano pepper same thing the heat is in the seeds in the membrane
i actually read something it's actually just the membrane but you know whatever so i have
a giant pot of chili behind me i don't want to come out here what i made ricky's got
company coming over tonight they do dungeons and dragons a couple of times a week because
the house ricky was living in is under reconstruction which is his mother's fault he
is allowed to do all that here i bought a house i bought my great great grandfather's house actually
and ricky was very happily living in it and i decided to completely remodel the whole thing
basically rendering it unlivable for a couple months he he braved it out for a while so this
is however much you want i like it a lot of lime and i think it really plays well with that tomato
but i'm going to tell you start with half of a lime
and go up from there i know from experience i'm going to want about two limes in this amount of
salsa that's how i like it but start with half of a lime taste it see if you want to do more
all right let's see that is a total of four minutes plus maybe four minutes
for prep time before y'all saw give it a pinch of salt and in less than 10 minutes
you have a beautiful fresh salsa oh this is also known as pico pico de gallo rooster's beak
that is so good i'm gonna give it a bit
to let everything come together but you need to make that right now