How to make Mexican salsa | Tenisha Clemens | Skillshare
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6 Lessons (10m)
    • 1. Skillshare intro

      1:02
    • 2. Skillshare what is salsa

      0:54
    • 3. Skillshare Ingredients

      0:46
    • 4. Skillshare how to demo

      4:26
    • 5. Skillshare pop quiz

      1:28
    • 6. Skillshare final wrap up

      1:45

About This Class

Hi there.  In this class, you will learn how to make a quick and easy recipe for spicy salsa.  Not into the spice?  Don't worry, I'll also walk you through the ways in which you can customize the salsa to however mild or spicy you prefer.  You'll be enjoying chips and salsa in just under 15 minutes.  Join me as I show you how to make a yummy and flavorful treat.  This recipe is completely vegan and totally healthy! 

Transcripts

1. Skillshare intro: I am Tunisia. Welcome to my kitchen. I'm a self taught home cooking cater to enjoy sharing my love of people, food and fellowship In this class, I'll show you how to make a delicious and easy Mexicans. The recipe is so simple. I've been doing it since I was about 12 years old. If you know how to boil water and use a blender, you'll be just fine in this class. I'll walk you through the recipe step by step, and I'll also share with you the ways in which you can customize the recipe to fit your taste preferences. I like my son's so hot and spicy, but I know that not everybody likes it that way. So we'll show you how you can reduce the heat and customize it to fit your friends and your family's taste buds. 2. Skillshare what is salsa: works outside literally translated just means sauce. Sometimes you might hear people call it south side in Chile or a sauce of chili. Sometimes you might just here, and sometimes you might hear the phrase That just means fresh. Today, I'll show you how to make a cook. There are so many varieties, and depending on the region of Mexico that in a particular person is from will determine what kind of ingredients go into Gaza and also how spicy or mild it may be. 3. Skillshare Ingredients: 4. Skillshare how to demo: There's a couple of ways that you can know when the ingredients are ready to come out of the boiling water with the tomatoes. What you'll start to see is that the skin starts to peel away from the flesh of the tomato , and that's a good indicator that this flesh is pretty soft and tender. And that's why we're boiling this so that we can get it down to a consistency that will blend up really nicely and smoothly. Another way that you can tell is by using a fork and sticking it in the peppers, and you can see that it goes in very easily. And it's very malleable, kind of floppy, if you will. Another good indicator that the ingredients are starting to be ready is that the peppers are going to start to kind of permeate the air. You might get a little sniffle lee and choke a little bit because the the heat is coming out. You don't have to peel the tomatoes. I prefer to do so here is appealed. When I killed one of them already, there's my little skins. I prefer to peel it because when you don't what happens is when this is blended up, you'll get little shards of peel that they're in your salsa, and for me, it just looks prettier when you remove the skin. So I'm gonna go ahead and remove my skin from all of these. You have to be very careful because it's really hot. If you're patient enough, you could wait until the ingredients cool down, and it doesn't have to be peeled perfectly. I might leave little pieces on there. Doesn't have to be perfectly skinned. You're welcome to cut the pit out of the tomato before you boil it. That will probably be the easiest. I just leave it in there. I mean, it's part of the tomato. It's natural. It gets all blended up anyway. But however you prefer today, I used jalapeno peppers. Um, you can use pretty much any kind of pepper you, like There's about metal peppers there said, are no peppers. It just depends on the level of heat that you like. Typically, I will vary between jalapeno peppers and Serrano peppers. Serrano peppers tend to be a little bit hotter on the scale at, but they're smaller, so they pack a little bit more of a punch their smaller. These were kind of big jalapeno, so I figured that should be good enough to get the heat level that I want in my Sansa. If you just want a flavorful salsa without any heat, you can omit the peppers all together. You might be able to even use a bell pepper, because bell pepper tends to be a little bit on the sweeter side, and that is just another added layer of flavor. If you want a stronger onion flavor, don't put it in the water to boil. I like it to be a little bit meted so that everything blends together. 5. Skillshare pop quiz: 6. Skillshare final wrap up: So here we have the final product. This is typically what your Sinuses should look like. It might be a little more green if you used Morsi lan throw or, if you used more peppers might be a little brighter red if you omitted the peppers altogether. But in general, this is what it would look like. If you like a chunky salsa, I would recommend that you save your onion and you're seeing long throw to add last. You can chop up some raw onion and some cilantro and add it. Once arrested, your ingredients have been pureed. As I said in the beginning of the class, you could make your sasa according to your taste preferences for your class project. I'd like you to follow my recipe and create a song aside that you love. If you like it on milder side, you can reduce the amount of peppers they're used in the recipe. You could keep the amount of peppers that I used and add more tomatoes so that you can kind of mellow out the heat. Or you can omit the peppers altogether. Please ah blown picture and show me your wonderful creation in the kitchen. I hope you enjoy this recipe, and I hope that your friends and family do it