- Do you know why people like salsa?
'Cause they like to say salsa.
(guitar tone)
Welcome back to The Average Kitchen.
Today I'm gonna show you how to make my homemade salsa
with a plethora of ingredients, Jamie do the flyover.
(upbeat music)
So we got banana peppers, we got red peppers,
we got orange peppers, we got yellow peppers, cilantro,
garden fresh tomatoes, jalapenos,
vinegar,
garlic,
onions,
it never ends.
Spice blend, so Jamie, how long do you think it's gonna take
the Breville to process all those tomatoes?
- [Jamie] 41 seconds.
- I'm gonna guess my lucky number, 32 seconds.
So
let's get started.
So these are just Roma tomatoes from my garden,
so I'm just gonna lop the top off here
and fill up our little
chute
and the cool thing about this machine is you can start
and pause it at any point and it just keeps a running time,
so just figured it'd be fun to do a little competition
with Jamie there.
So you said 41?
- [Jamie] Yep.
- [Marc] Okay, I'm going with 32.
- It's gonna be 41.
- There's, how many are in there?
Two, four, six, seven small Romas.
(blender whirring)
Seven seconds.
So if you don't have access to Roma tomatoes,
hot house, any type of tomatoes could do.
I really like cooking with Roma tomatoes.
So they're just in this little bit of a water bath
'cause they were just picked from the garden,
just to make sure that they're clean.
Number two.
(blender whirring)
13 seconds on the dial so far.
I don't even think it's gonna be 32,
it's gonna be lower than that.
All right, fourth plunge, third plunge.
(blender whirring)
19 seconds so far total.
They probably won't all fit, we'll do another one.
(blender whirring)
(drum roll)
35 seconds.
(audience cheering)
Okay, everything's prepped now, tomatoes are good to go.
We're gonna take those off of here,
we're gonna dump them into our cast iron pot,
give that a little shakey shake
and then we're gonna start adding in
some of our ingredients,
so we've got some white and apple cider vinegar,
we've got a huge spice blend here that you can see.
All the descriptions, all the ingredients of everything is
gonna be in the description,
so you don't have to worry about that.
Got a good amount of onion,
bunch of peppers,
some jalapenos,
some fresh garlic,
believe it or not, a little bit of sugar,
some tomato paste and lastly,
I've got some banana peppers here
that I'm actually gonna use this little machine
to kind of break these down a bit.
(machine whirring)
Just kinda breaks them down into smaller,
more manageable sized pieces.
So that's our mix,
so what we're gonna do is get that on the stove
and start to warm it up
and just sort of bring it to a simmer
and then we're gonna can it.
(rock music)
I just finished prepping my jars with boiling water,
they're sanitized, ready to go.
My salsa's off the stove, got it to a light simmer,
started to cook down, so what I'm gonna do is
I've got some fresh cilantro here,
I'm gonna put a pretty good sized pinch
in each jar before I start
and the reason I do this this way is
if you put that cilantro in before you start cooking it,
it's just gonna, the texture's gonna get kinda weird
and it almost becomes insignificant in your salsa
and we definitely want that little punch of cilantro
that gives you that kind of like Spanish,
kind of Mexican taste of salsa, so and I'm also gonna put in
maybe half a teaspoon of lime juice in the bottom as well.
And that'll help give you some freshness in your salsa.
So I'm gonna start out here
and just start ladling these in,
I'm gonna bring these a little closer,
so I don't make a mess,
then I'll start ladling in our salsa.
(rock music)
So thanks for tuning in, hope you enjoyed this episode,
stay tuned for the next one, it's gonna be great.
Don't forget to subscribe, notification bell,
give us a like.
See you on the next one.
(rock music)