Announcer: THIS IS OZARKS
FOX AM.
LET ME SUIT UP HERE QUICK.
NOT ALL SUPER HEROS WEAR
CAPES.
SOME WEAR APRONS.
WELCOME BACK TO THE SECOND
HOWEVER OZARKS FOX AM.
I'M KALLIE KALLIE COSTSTER.
AND THIS IS ALMOST A RECIPE
MADE FOUR BECAUSE YESTERDAY OUR
PRODUCER SAID KALLIE, WHAT KIND
OF FOOD DO YOU LIKE?
MEXICAN.
ME TOO.
NO. 1 ALWAYS AT THE TOP.
I GREW UP IN TEXAS AND MY MOM'S
TEX-MEX FOOD IS MAY FAVORITE.
I COULD EAT IT ALL DAY LONG.
NEVER GET SICK OF IT.
CH.
ESPECIALLY CHIPS AND SALSA.
THE GOAL IS NOT TO GET FILLED UP
WITH CHIPS AND SALSA BEFORE YOUR
FOOD COMES.
USUALLY THAT HAPPENS.
AND KALLIE DO YOU CONSIDER
YOURSELF A COOK?
AN AMATEUR.
EVERYTHING YOU MADE ON THE
SHOW HAS BEEN DE LIG SHOWS WHEN
YOU BROUGHT THINGS IN FOR INJURE
SEGMENTS.
I MEAN, I TRY.
IT'S HARD TO FOLLOW A RECIPE
SEEMS.
SEE, AS MY MOM'S RULES AND
KELLY'S RULES.
RECIPES ARE MADE TO BE BROKEN.
I ALWAYS NEED TO ADD SOMETHING
OR TAKE SOMETHING WAY.
I CUSTOMIZE IT FOR WHAT I'M
MAKING AND MY PERSONAL TASTE FOR
MY FAMILY.
AND TODAY WE'RE MAKING STEAK
FAJITAS.
IT SOUNDS SIMPLE BUT WE GET TO
MAKE OUR HOMEMADE SALSA FOR THE
STEAK FA TEE HEE TAZ.
IF YOU LOOK AT THE SCREEN, HERE
ARE THE INGREDIENTS YOU CAN MAKE
THIS.
I MAKE MY OWN VERSION OF MY OWN
SALSA AT HOME.
BUT IT'S FUN TO FOLLOW A RECIPE
AND SEE HOW THEY MAKE IT VERSUS
HOW I MAKE T. DO YOU WANT TO
HEAR SOMETHING CRAZY THAT MY
FAMILY DOES WITH SALSA.
PUT IT UP YOUR NOSE?
NO IS OO IS THAT A FAMILY
THING?
NO, NOT SALSA.
MY FAMILY IT HAS BEEN A
TRADITION OF OURS FOR A LONG
TIME.
LIKE AFTER CHURCH ON SUNDAY, WE
GO TO A MEXICAN RESTAURANT TO
EAT.
WHEN THEY PROVIDE CHIP AND
SALSA.
GUESS WHAT MY FAMILY Z THEY PUT
A HALF A PACK OF SWEET AND LOW
IN THE SALSA.
IT SWEET ENS IT AND BRIGHTENS
THE FLAVOR.
BUT WHAT IS FUNNY IS NOW I HAVE
TO DO THAT BECAUSE I GREW UP
EATING IT THAT WAY.
MY WHOAM WHOLE FAMILY DOES.
THAT YOU PUT THE SWEET AND LOW
IN THE SALSA SO YOU CAN SEE THE
TASTE.
INTERESTING.
I'VE NEVER HEARD OF IT.
YOU'RE GETTING A SHOT OF ALL OUR
INGREDIENTS.
CHEF MILL MAN IS NOT HERE.
I DROPPED IT IN THE SHOT.
I DROPPED IT LIKE IT IS HOT.
PRECOOK BEEF AND STEAK BECAUSE I
DIDN'T WANT TO RUN OUT OF TIME
COOKING THE METEOROLOGIST ON THE
SHOW.
PRECOOKED.
WE'LL HEAT IT UP WITH ONIONS.
I SAY YUM.
WHAT DO YOU THINK?
ABSOLUTELY.
I LOVE ONIONS.
STARTS START WITH THE SALSA.
KALLIE.
HOW ARE YOU WITH TOMATOES.
THEY ARE A LITTLE HARD TO CUT.
WOULD YOU RATHER I GO FOR IT.
GO I'LL DO THE TOMATOES.
THE ONLY THING I PRECUT WAS THE
JALAPEÑO FROM MY GARDEN BECAUSE
IT NEEDED TO BE SEEDED AND DIED
AND A DO THAT A.M. AT HOME WITH
FLOFS AND A MASK.
I THINK IT WOULD HAVE BEEN DOING
THE WHOLE COOK SEGMENT CRYING.
BUT WE STILL HAVE ONIONS TO
CUT SO THAT MAY HAPPEN.
ALL RIGHT.
TRUE.
FOR THE SALSA.
WE'RE GOING TO USE THIS RED
ONION AND I'M GOING TO GET YOU
STARTING TO WORK ON THIS AND WE
NEED ACTUALLY HOW MUCH DOES IT
IS A OF RED ONIONS.
HALF A CUP WHICH MAY THAN WHOLE
RED YORNTION DMOIFNLT I LIKE
ONION A LOT OF IF YOU PUT MORE
IN.
I O WILL NOT BE UPSET.
WE HAVE A GARBAGE CAN FOR YOU
HERE FOR THE EXCESS KALLIE.
WHILE YOU'RE CUTTING THE ONION
I'M GOING TO START CUTTING THE
VEGES.
ELISA ARE YOU EXCITED ABOUT THE
STEAK FA HEE TOOZ.
I LOVE MEXICAN FOOD.
IF IT'S NOT PASTA, IT'S A CASE A
DEA.
WE'RE GETTING A FLASH FLOOD
WATCH IN EFFECT THROUGH