# 5 Tomato Salsa and Knives

Shownotes for #5 Tomato Salsa!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know fore this show's recipe:

All the recipes here are an hour or less. Active time for preparing the salsa is less than 15 minutes. You then need to let the salsa sit in the refrigerator for an hour to let the flavors blend. Total preparation time (refrigerator to mouth) is 1 hour and 15 minutes.

Proper salsa can only be accomplished by chopping the tomatoes with a knife. If you are new to using a knife, take a look at the videos on chopping and mincing on the Food Network. They are quite helpful. The technique for cutting the tomato is the same as dicing an onion. If you need a knife, there's a link I'll have more to say about how to buy a knife that will last you a lifetime in the show.

The podsafe music used in the show:

The Candy Butchers, What to Do With Michael , is my choice to chop tomatoes by.

Here is the recipe I describe in the show:

Salsa Mexicana (adapted from David Rosengarten, The Dean and Deluca Cookbook)

1 large ripe tomato, chopped

1/4 cup sweet white onion, chopped

1/4 cup fresh minced cilantro

1 to 3 serrano or jalapeno peppers, seeded and finely chopped

1 garlic clove, crushed and minced

1 tbs fresh lime juice or more to taste

Stir together, season with course salt and serve.

Here are some additional recipes from the show:

If you like your salsa aggressive, but not overpowering, try this chipotle-based variation from Mexico's Pacific coast:

Tomato-Chipotle Salsa (adapted from Schlesinger and Willoughby, Salsa, Sambals, Chutneys and Chowchows)

3 large very ripe tomatoes, diced small

1 cup tomato juice (buy the six pack of small cans and use one of them)

2 tablespoons minced chipotle peppers (buy a can of chipotle in adobo, use one chili and rinse off the adobo. Empty the leftovers into a clean container and refrigerate for another use, like chile con carne)

1 teaspoon fresh garlic

1/2 cup chopped fresh cilantro

1/2 cup lime juice (about 4 limes)

Salt and freshly cracked black pepper to taste

Mix everything together and refrigerate for an hour. This should keep in the frig in a clean, covered container for 5 days.

If you like your salsa so aggressive that you break out in a sweat, try this one:

Pinapple Habanero Salsa (adapted from David Rosengarten, The Dean and Deluca Cookbook)

1 cup diced pinapple

1 tbs minced shallot or white sweet onion

3 tbs minced scallion (white and green parts)

2 tbs diced green pepper

1 tsp wine vinegar

1 tsp brown sugar

1 tsp finely chopped habanero pepper

1 tbs minced fresh cilantro

Mix together and let sit 15 minutes. taste and season with a little salt. If too hot, add sugar. If too sweet, add vinegar or lime juice.

Here is the shopping list for next week:

1 package of fresh flour tortillas

1/2 pound of sliced meltying cheese (Havarti, Havarti with chili pepper, Monteray Jack, Chihuahua Cheese, Mozzorella, or a combination

Fresh cilantro

One ripe avocado

Here is a list equipment you will need for next week:

A skillet, an electric frying pan or a griddle.

A knife