Hola amigos.
Me llamo Hilah.
Voy a hacer salsa ahorita para ustedes!
Ole!
[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.
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Peace out.