How to Make Homemade Mexican Salsas

And you're live. Hey, welcome out to the garden. Looks a whole lot better than the last time y'all might have seen it. I mean, we've been miracle growing the snot out of them tomatoes to make them grow now in them peppers. But hey, we've got a lot of okra. It's just now getting hot enough. Okra loves hot weather. It's the only one here that really likes it. Me and Shan don't like it. The dogs don't like it. We done picked all the green onions, but we got some of them big old beef steak tomatoes. I want you to look right down in here. We're just gonna go ahead and get this at all for you. I mean, there ain't nothing folks better than a fresh tomato. And I done cooked a bunch before y'all got here. Oh, here's a little baby jalapeno. I'm gonna go ahead and pull him off for just so y'all can see him. He will be hot. You know, this is a perfect time to use some garden fresh ingredient. The tomato is the star of the show. Yeah, we're gonna be making a homemade garden salsa, but then an authentic Mexican salsa. All picked right out here out of the garden. But folks, let me tell you a little something before we get started about if you're making a garden fresh salsa. These tomatoes have 397.68% more juice in them than one of them store-bought tomatoes. So remember that as we go along. So you're gonna need your blender. And first of all, I think we just go ahead. You need to core them, plumb out, because I don't want to see none of that green left down in there. Big, I don't think you like tomatoes. I don't. Y'all are gonna be sadly disappointed. There is no meat in this recipe whatsoever. Take your jalapeno. Now, if and it was just me, but Shan's gonna partake in this venture. So we're gonna, what you call it, we're gonna take out the stems. I mean the vein and the seed. That way we're not getting as much hot in there because jalapenos have been plenty hot in the garden this year. If you think you're heat sensitive, you can leave one of the serranos out. But Cletus said, don't do it. Go ahead and put them all in there because he thinks it needs it. Right, Cletus? And you and Duker went out on big party today and y'all got pretty nasty. Major, I wouldn't be eating them right there. I wouldn't. No. I'm really into this recipe for some reason. Everybody's thinking they're gonna like garden salsa. Let's get these head on in the blender right over here. The serrano and the jalapeno. So you have two jalapenos and one serrano? Yes. And then I want you to take six garlic cloves. Now, you need to give them a little mash so we can get that peeling off of them. And then we're just gonna chunk them right in the blender their self. So we're just gonna use half of that onion. We'll use the other half in a minute. Cut that stem end off there. Get her peeled out. You can quarter it just a little. Slice it, whatever you'd like to do to get it down in that blender. Look here. See what I'm talking about? That is a lot of juice in there. We don't want it to be too soupy so we're gonna give them a little squeeze, folks, to get some of that out of there. There's spectators in the front row, ain't they? I'd hate for them to get matered. So a store-bought does not have that much juice? No, no, no. So you wouldn't have to do that? No. That's a lot of juice. Yeah, it's good for you too. At this time, I think we need to add some green chili and y'all know I'll be loving me some green chili that is just hatched. If y'all wanna try that true green chili flavor, be sure to use that 15% discount from the Fresh Chili Company. So when it comes time for oregano, I need you to buy whole or crushed and I really like, these people ain't paying me, Tampico, this has so much more flavor and it comes out really fast today, it does, has so much more flavor than that stuff you just buy in a shaker can. So you see them do this all the time, they throw something over the shoulder so we're gonna throw that over there. A little dab of cumin, yes. I really do be loving me some smoked paprika in there as well and then we're gonna have some of our mesquite seasoning because what does it have in it that I really love? Some ancho chili. The juice of one half of a lime. I remember eating some salsa that my mother made out of the garden but she never put any jalapenos, anything like that. She'd use sweet banana peppers but she did something that I thought really give it a nice taste, some honey. When you turn this thing on, you just gonna pulse it. How many times do you want it depends on how smooth do you want your salsa. Pulse this pretty intermediately, not constant because you don't wanna make it a puree. But I like to come back and chop them two up or maybe even dice them a little, make them a little small because I love a little bitter chunk of tomato back in there. Oh my gosh, I'm just gonna go ahead on now because jalapenos in the garden, my gosh. It just blends it all together to where you think I am at a fiesta, it is a great deal. Now I do like to chill mine before I ever serve it and if you wanna go ahead and put this in a jar, put the lid on it, set it in the ice box, it'll keep at least a good week in there but I'm gonna chill it and we're gonna move on to the authentic Mexican salsa. Hey folks, we got more bonus footage coming y'all's way. I'm talking about this Sunday, we're gonna do some garden fresh tomato recipes. Y'all can catch it there Sunday live or you can catch the replay. We hope to see you one or the other. Well, this next salsa, ooh authentic and ooh how I love it because it's got what? My favorite vegetable in it, an ancho chili. Now you take these and this way we ain't gotta do it after we blend it and blend them separate. We need to go ahead and get them seeds out of there. So you can cut them, you can peel them, whatever you wanna do, but I need you to get them, shake them out of there. Smell that? Chocolate and smoke is what we get. I got some water in that sauce pot just enough that we can rehydrate these to get them softened up. These are gonna bring such a good, smoky, rich flavor to this and it's gonna change the color just a tad. Bring it to a boil, don't take but about three or four minutes and then we'll be good and tender. While that is happening, go ahead and let's just set them tomatoes right there in that skillet or you can place them directly on the grill, whatever you wanna do. It's gonna help cook some of them juices out of that tomato too. It's gonna be a little roasted effect there. Them have been on here for about five minutes. You can see they're hot, we'll hold them long. See that good char we're getting on there? I have chopped me up a white onion and a jalapeno and we need to roast that a little too because we wanna get some of that flavor off that tomato juice and out of that cast iron skillet because we just wanna get a little browning effect to them onions, give them a little of that flavor that's coming out of that tomato juice that's been charred there a little on the bottom and don't do this in a brand new cast iron skillet because tomatoes have acid in them. It will eat at your seasoning. The peppers, they are, let's just check. They are getting tender. They are, so they'll fall apart. Stir it around just a minute and then we can hit the blender and go to town with the Vegematic. Folks, that don't take long, look at that handle, it's hot. While it's right there and it's still sizzling, we have peeled us six garlic cloves we have. We don't wanna put them in there over there because them things would burn and we just wanna give it a little bit of that flavor that's coming with the rest of that. We have got our blender back over here, we have. We'll see, can we get this in there without burning the fingers plumb up? Somebody jump over in the boat, there you go. Need some more participants. Now we gotta go back over here, get our ancho chilies. They have boiled up and be tender, they have. Oh yes, and that handle is hot. I'm gonna use these green chilies right here out of this jar from Hatch, New Mexico, the Fresh Chili Company. So, oh, I like them a lot, I'm just gonna put them all in there, I am. A little mesquite, a little bit of cumin and a little bit of oregano. Remember, buy the good stuff. I can smell that. Uh-huh, it is so good. Now, I really like to honey another and I know all you authentic people are telling me, we didn't put honey in ours, I'm gonna put honey in mine. Now, if you want lime in there, squeeze you some in there, okay? We're just gonna give it a little dosing, we are. Now this is another one of them deals just like the garden salsa. You just don't wanna sit over your hip power and turn it on blend and make soup. You get it to the consistency that you want. Let me show you the garden. Come on out here. Little cherry tomatoes is pretty thick. I love to cook with these things. If y'all hadn't checked it out, check out the video about where it's the pan-seared salmon with the cherry red tomatoes in there. Oh my gosh. Squash bugs is having a holiday here on the squash plants but corn, I don't know what's happened to the corn but I had a guy from South Dakota text me and he telling me that, hey, save all them corn cobs. You've never had a better rib until you smoke some ribs with some corn cobs. I've been having Major sit out here at night and guard this watermelon. I didn't know that was there. Yes. He is right, folks. We will pick him today, chill him and it will be some fine dining, it will. Well, done deal it is. Now you see me right there at the end on that last one that we went ahead and if you wanna drain that, you can. Just pour it back through a colander, let it seep down through that bowl. It'll give you a thicker salsa, it will. Look at all that good color in there, that jalapeno, I can see them onions. Ballroom salsa. When it's 95, that's how it goes. Right off the bat, ancho chili bringing all the goodness up until your taste buds, it is. Get that chocolate, a little bit of smoke but when you char them tomatoes in that skillet like that, it just brings about a different flavor there. Both of them so easy to do. Well, we hope you enjoyed this. We did to some point until we got soaking wet with sweat but still it's worth it. Y'all are worth it. I'll brave the heat, the cold, the wind, the dust, any day of the week just because of the great loyal fans that we have. It is with pride and honor and great privilege that I tip my hat to all the service men and women and all the veterans who have kept that old flag of flying back there. We commend you all, we do. Now you can see we have done been boycotted by all puppies whatsoever. This is what you call a vegetarian video and everybody is pretty mad about it but hey, God bless y'all each and every one. I can't pick them both up at the same time so we're gonna choose this one. God bless you folks. Come on in here, let me give you a sweaty hug. Love you everyone I do. We'll see you down the homemade salsa tree. Duker found a mud puddle. Cletus found one too.