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Homemade Mexican Salsas | Two Recipes Better Than Store Bought!
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Aug 22, 2023
Printable recipe below! You can't beat a homemade salsa recipe, and we're showing you two different recipes to enjoy with a kick! #homemadesalsa #salsarecipe #cowboycooking Used in this video: Cowboy Hash Knife https://www.kentrollins.com/shop Kent's Mesquite Seasoning https://www.kentrollins.com/shop Hatch Green Chile -Save 15% with code: KENT15 https://freshchileco.com/ Rode wireless mic: https://amzn.to/2ShDyEq Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
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0:00
And you're live
0:03
Hey, welcome out to the garden. Looks a whole lot better than the last time y'all might have seen it
0:09
I mean, we've been miracle growing the snot out of them tomatoes to make them grow now in them peppers
0:15
But hey, we've got a lot of okra. It's just now getting hot enough
0:19
Okra loves hot weather. It's the only one here that really likes it. Me and Shan don't like it
0:23
The dogs don't like it. We done picked all the green onions, but we got some of them big old beefsteak tomatoes
0:28
I want you to look right down in here. We're just gonna go ahead and get this it off for you
0:32
I mean, there ain't nothing folks better than a fresh tomato and I done cooked a bunch before y'all got here
0:38
Oh, here's a little baby jalapeno. I'm gonna go ahead and pull him off for just so y'all can see him
0:45
He will be hot. You know, this is the perfect time to use some garden fresh ingredient
0:51
The tomato is the star of the show. Yeah, we're gonna be making a homemade garden salsa
0:57
but then an authentic Mexican salsa, all picked right out here out of the garden
1:08
Well, folks, let me tell you a little something before we get started about if you're making a garden fresh salsa
1:13
These tomatoes have 397.68% more juice in them than one of them store-bought tomatoes
1:20
so remember that as we go along. So you're gonna need you a blender
1:24
and first of all, I think we just go ahead. You need to core them, plumb out, because I don't want
1:31
to see none of that green left down in there. Big, I don't think you like tomatoes. I don't. Y'all are
1:36
going to be sadly disappointed. There is no meat in this recipe whatsoever. Take your jalapeno. Now
1:44
if it was just me, but Shan's going to partake in this venture, so we're going to, what you call it
1:51
we're going to take out the stems, I mean the vein and the seed
1:57
That way we're not getting as much hot in there because jalapenos have been plenty hot in the garden this year
2:03
If you think you're heat sensitive, you can leave one of the serranos out
2:08
But Cletus said don't do it. Go ahead and put them all in there because he thinks it needs it
2:13
Right, Cletus? And you and Duker went out on big party today
2:18
and y'all got pretty nasty. Major I wouldn't be eating them right there I wouldn't
2:23
I'm really into this recipe for some reason. Everybody's thinking they're gonna like garden salsa
2:28
Let's get these head on in the blender right over here. The serrano and the jalapeno
2:35
So you have two jalapenos and one serrano? Yes. And then I want you to take six garlic cloves
2:41
Now you need to give them a little mash so we can get that peeling off of them
2:48
And then we're just going to chunk them right in the blender their self
2:52
So we're just going to use half of that onion. We'll use the other half in a minute
2:58
Cut that stem off there, get her peeled out. You can quarter it just a little slice it whatever you like to do to get it down in that blender Look here See what I talking about That is a lot of juice in there We don want it to be too soupy
3:14
so we're going to give them a little squeeze, folks, to get some of that out of there
3:18
There's spectators in the front row, ain't there? I'd hate for them to get matered
3:23
So a store-bought does not have that much juice? No, no, no
3:27
So you wouldn't have to do that? No. That's a lot of juice
3:31
Yeah, it's good for you, too. At this time, I think we need to add some green chili
3:36
And y'all know I'll be loving me some green chili that is just hatch. If y'all want to try that true green chili flavor, be sure to use that 15% discount from the Fresh Chili Company
3:46
So when it comes time for oregano, I need you to buy whole or crushed
3:51
And I really like, these people, they pay me, Tampico. This has so much more flavor, and it comes out really fast today, it does
3:59
has so much more flavor than that stuff you just buy in a shaker can
4:04
So you see them do this all the time. They throw something over their shoulders, so we're going to throw that over there
4:09
A little dab of cumin, yes. I really do be loving me some smoked paprika in there as well
4:15
and then we're going to have some of our mesquite seasoning because what does it have in it that I really love
4:19
Some ancho chili. The juice of one half of a lime. I remember eating some salsa that my mother made out of the garden
4:26
but she never put any jalapenos, anything like that. She'd use sweet banana peppers
4:31
but she did something that I thought really give it a nice taste, some honey
4:35
When you turn this thing on, you're just gonna pulse it. How many times do you want it
4:41
depends on how smooth do you want your salsa. Pulse this pretty intermediately, not constant
4:46
because you don't want to make it a puree. But I like to come back and chop them two up or maybe even dice them a little, make them
5:00
a little small, because I love a little bigger chunk of tomato back in there
5:05
Oh my gosh, I'm just going to go ahead on now because jalapenos in the garden
5:23
Gosh, it just blends it all together to where you think, I am at a fiesta
5:30
It is a great deal. Now, I do like to chill mine before I ever serve it
5:34
And if you want to go ahead and put this in a jar, put the lid on it, set it in an icebox, it'll keep at least a good week in there
5:41
But I'm going to chill it, and we're going to move on to the authentic Mexican salsa
5:46
Hey, folks, we've got more bonus footage coming y'all's way. I'm talking about this Sunday
5:50
We're going to do some garden fresh tomato recipes. Y'all can catch it there Sunday live, or you can catch the replay
5:57
We hope to see you one or the other. Well, this next salsa, ooh, authentic and ooh, how I love it, cause it's got what
6:12
My favorite vegetable in it an ancho chili Now you take these and this way we ain 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 want to do but I need you to get them shake them out of there
6:28
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
6:36
These are going to bring such a good smoky rich flavor to this and it's going to change the color just a tad
6:43
Bring it to a boil. Don't take but about three or four minutes and then we'll be good and tender
6:47
While that is happening, go ahead and let's just set them tomatoes right there in that skillet
6:53
Or you can place them directly on the grill, whatever you want to do
6:57
It's going to help cook some of them juices out of that tomato too. It's going to be a little roasted effect there
7:03
Them have been on here for about five minutes. You can see they're hot. I'm going to hold them along
7:08
See that good char we're getting on there? I have chopped me up a white onion and a jalapeno
7:14
and we need to roast that a little too because we want to get some of that flavor
7:18
off that tomato juice and out of that cast iron skillet because we just want to get a little browning effect
7:23
to them onions, give them a little of that flavor that's coming out of that tomato juice
7:27
that's been charred there a little on the bottom. And don't do this in a brand new cast iron skillet
7:34
because tomatoes have acid in them. It will eat at your seasoning
7:40
The peppers, they are, let's just check, they are getting tender. They are, so they'll fall apart
7:48
Stir it around just a minute, and then we can hit the blender and go to town with the Vegematic
8:03
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
8:12
We don't want to put them in there over there because them things would burn, and we just want to give it a little bit of that flavor that's coming with the rest of that
8:19
We have got our blender back over here. We have. We'll see
8:25
Can we get this in there without burning the fingers? Plumb up
8:29
Somebody jump over in the boat. There you go. Need some more participants
8:34
Now we've got to go back over here. Get our ancho chilies
8:38
They have boiled up and be tender, they have. Mmm. Oh yes
8:46
And that handle is hot. I'm gonna use these green chilies right here
8:51
out of this jar from Hatch, New Mexico, the fresh chili company
8:54
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
9:02
and a little bit of oregano. Remember by the good stuff Uh-huh it is so good now
9:11
I really like to honey another and I know all you authentic people are telling me we didn't put honey in ours
9:16
I'm gonna put honey in mine. Now if you want lamb in there squeeze you some in there
9:21
Okay we 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 want to set over your hip power and turn it on blend and make soup
9:32
You get it to the consistency that you want. Let me show you the garden
9:44
Come on out here. Little cherry tomatoes is pretty thick. I love to cook with these things
9:50
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
9:56
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
10:05
but I had a guy from South Dakota text me, and he's telling me that, hey, save all them corn cobs
10:10
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
10:19
Really? I didn't know that was there. Yes. And he is right, folks
10:25
We will pick him today, chill him, and it will be some fine dining
10:29
It will. Well done deal it is
10:43
Now, you see me right there at the end on that last one that we went ahead
10:47
And if you want to drain that, you can. Just pour it back through a colander, let it seep down through that bowl
10:52
It'll give you a thicker salsa. It will. Look at all that good color in there, that jalapeno
10:57
I can see them onions. Bowlroom salsa
11:09
I don't know how to. I don't think that's how it goes. When it's 95, that's how it goes
11:16
Right off the bat, ancho chili. bringing all the goodness up until your taste buds it is
11:22
Get that chocolate, a little bit of smoke. But when you char them tomatoes in that skillet like that
11:27
it just brings about a different flavor there. Both of them so easy to do
11:31
Well, we hope you enjoyed this. We did to some point until we got soaking wet with sweat
11:36
but still it's worth it. Y'all are worth it. I'll brave the heat, the cold, the wind, the dust
11:42
any day of the week, just because of the great loyal fans that we have
11:46
It is with pride and honor and great privilege that I tip my hat to all the servicemen and women
11:51
and all the veterans who have kept that old flag of flying back there. We commend you all we do
11:56
Now, you can see we have done been boycotted by all puppies whatsoever
12:00
This is what you call a vegetarian video, and everybody is pretty mad about it
12:06
But hey, God bless y'all, each and every one. I can't pick them both up at the same time
12:11
so we're gonna choose this one. God bless you, folks. Come on in here, let me give you a sweaty hug
12:16
Love you, everyone I do. We'll see you down the homemade salsa tree. Duker found a mud puddle
12:28
Cletus found one, too
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