Today I'm gonna give you a recipe for an old Oliver classic, we're going to make a
salsa, and I think principles of a salsa for you guys now are absolutely
amazing right. A salsa can lift the most boring piece of fish or chicken or
roasted vegetable right, salsa's rock. It's basically about attack on the palate and
tang, so we need acidity so the acidity can come in the form of vinegar or it
can come in the form of lemon or lime. Then it's about crunch, I mean I've got stuff that I've
got available here, so I've got sweetcorn but you could use frozen or tinned.
I've got peppers you could use jarred, just get the seeds out and of course
tomatoes are classic in a salsa, you can use cucumbers I'm using a little bit
of chilli, not to make it super hot just have a little ahh ahhm ahhm.
I don't know why I did that.
So let's just put this to one side for 1 second, so this is fresh and light feeling we can
make it a bit more kind of frumpy by, getting the sweetcorn and just running a
knife very gently down the shaft of the corn. Just draining it if you're using the
tinned corn. Now the family is getting to know that me and Jools are doing the
video for you guys, basically whilst we're doing the video and they're all
going feral and stealing loads of stuff we would not normally let them eat.
Anyway, the veggies here and all the veggies that could be here, that you might
have in your fridge are fresh and raw and vivacious right, what we can do is add
contrast by charring. We can just scald it and that will give you a smokiness.
In here, add some olive oil now if you haven't got olive oil you can use any vegetable
oil you like, you want about 2 or 3 tablespoons in there, this will be enough
salsa for 8 people give or take. Then let's think about acidity; vinegar
so lime juice will go in there, if you haven't got that a lemon is joyful.
Right, so I'm actually blending all 3 acid's there's no right or wrong. We want
to season so we want it to be a little bit too acidic, and then when you put
that around veg it all settles down to be this kind of harmony of deliciousness.
So I'm just going to put some herb in there I would go for an either a soft green herb
like mint, if you want to go dry herbs from your cupboards fine.
Herbs go in and then spice, now we're teaching the family
spice so we can't go too spicy. Chili goes in and then if you have a little look in
here, then you see how it's got like black and gnarly bits.
Remember this pan has no oil, that caramelization there is the natural
sugars coming out of the sweetcorn so while that's doing that and I'm going to
take a tomatoe and just slice it up. Let's put the sweet corn in for that, I
can promise you even if it is now will be amazing and truly amazing
with any kind of like pork chop roast, a bit of fish it could be like a little
pan fried bit of chicken, happy days. We ain't even finished yet, so let's just
take this over here and I'm gonna just slice this up. The chopped up green peppers go in.
Darling the nation's stressed enough as it is at the moment, we don't
need you crunching on crispy bits.
So red peppers go in, yellow pepper and then I've got the tomatoes.
Amazing colour.
On the subject of fruit you could use pineapple, you could
use tinned pineapple, it could be peach, it could be apple it
could be pear, you can even put a little bit of kiwi like it's joyful. I'm gonna put
a bit of pineapple in here, I'll remove the skin so I'm just gonna slice all of
this up. Now what you could do is, you could have put this fruit in the sweetcorn
and got little burnt bits. I'm gonna put that in here mix it up and
that is our salsa.
Could you put like some feta through that and have it as a sort of a salad? Or would that be too much?
Feta through that? If you weren't doing burgers. Feta's a really good idea.
Feta, if you just crumble it up it's got that tang
so Jools' idea is a really good one. So hopefully you
guys have learned that you can make a salsa
of anything you've got in your cupboards and fridge, happy days. Over and out, it's time
to clear up and bath the children god bless you, salsa!
Do you like the salsa Buds?
Now there's a smile in there isn't there, somewhere.