How To Make Salsa
How To Make Salsa – scroll down for recipe
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I think I heard a couple of years ago that salsa topped ketchup as America’s number one condiment. Well, duh. I could’ve told you that. What’s really sad, though, is that all those people who now love salsa more than delicious ketchup have probably never even had my amazing homemade salsa! That is so sad to me! Don’t be one of those people.
Salsa is so easy to make and you only need a few things and you can jazz it up as you see fit and adjust the spiciness to your liking. There is absolutely no reason NOT to make salsa! Plus, if you use fresh tomatoes, you avoid the barfy BPA that’s in pretty much all canned tomato products now.
Come on, FDA! Get it together!
How to Make Salsa – Blender Salsa RecipePrint
How To Make Salsa
A quick red salsa in the blender
- Yield: 2 cups 1x
- 5 Roma tomatoes – seeded. (peel them if you want to, but that’s a lot of work and this is supposed to be easy)
- 1/4 cup chopped onion
- 1 clove garlic, mashed
- 1–2 jalapenos (cut out membranes and seeds for less hotness)
- 2–4 T lime juice (start with 2 and add more if you want to after tasting)
- 1/2 t salt
- 1/4 c cilantro
- Combine tomatoes, onion, garlic, jalapeno, lime juice and salt in a blender and whirl it around until it’s smooth.
- Taste to adjust for lime juice and salt.
- Pour into a bowl and mix in cilatro. Set aside for an hour in the fridgerator to let the flavors blend and the consistency equilibrate. WTF does that even mean? Sorry. J/K.
Alternatively you could make salsa verde!
Eat salsa with chips or put it on tacos or chimichangas. Hey that reminds me of a joke I made up:
What kind of Mexican food can be used to clear smoke out of your house?
Ok. Good bye!
Hilah, luuv the way you present. But I don't like the complexity of the dishes you film. Granted I like to see you even boiling eggs, but please try something more complex. That will be better.
And please pay a bit more attention to your makeup, and a bit less to the booze binges. We like to see you fresh and lissome, not hung over and drowsy, with or without Advil. Please. Please. Please!!!
Thanks for your comment and thanks for watching the show! As to the simplicity of the recipes, this is an intentional decision as this stage in the project. The first season of episodes are designed to be as simple and easy as we can possibly make them. We have some really cool things planned, but right now we are laying a foundation.
Tact is obviously not a skill you possess.
Have to say I disagree completely with brown-fox. No disrespect intended. More makeup? More complex foods? No hangover? Isn't there already enough of that out there?
I like that you're more Malcom Mclaren (may he RIP) than Martha Steward.
Love that you leave some of the seeds in the salsa. I don't even bother to blend mine, just serve it up as a chunky pico de gallo. Here's a link.
Scott – Thanks for your comment! That chunky pico de gallo looks great. Have no fear that the show will enter into Martha Stewart territory. This is Hilah's world and we are just living in it.
Scott, the main reason people should watch a recipe video is for the sake of recipes only (a cute anchor/chef is better, but not necessary). One of my favorite recipe video anchors never comes on screen, except for his hands, and I wait eagerly for the next recipe video to show up on his site. Much of the little I know about cooking comes from his tips and demonstrations. I was concerned about Hilah's appearance in the Salsa video. She looks off-color, and contrasting this with the images on the sidebar, it looks all the more disappointing. Hence the comment.
With Chris and Hilah, this team has a winning combination, but the lack of refinement (I guess a bit of intentional) and some of the not-so-smooth improvisation online by Hilah take a bit of fun off the show. She seems to be communicating with Chris, and that is kinda distracting – Hey, beyond Chris, there is this bunch of viewers! Plus my earlier observations. I am pretty sure if these are taken care, the viewership will zoom off the chart in a matter of a few episodes! All the best to them for that!
Oh my God, guys! PLEASE stop FIGHTING! You are tearing this family APART!!! Also, I'll be making kolaches soon and getting my face airbrushed so look out for that! 2010 = Best Year Ever!
I’m curious. Does the “Browned Fox” have her own show? Does she do web development or video production? She definitely has an opinion. But is it based on experience, or that she can’t be tuned out in here?
I don’t know Hilah or Chris personally, but I know knocking out one show a week, this web site, and all the other ancillary stuff is a ton of work. I think they’re doing a great job. Especially since this is probably all done out of pocket.
I’ve watched Ming, Julia, Pepin, Bayless, Prudomme and countless others. They’re great, but in a way they’re all the same. Not one of those guys and gals made me laugh or got me so interested in expanding my cooking skills. Hilah is the exception. I think I’ve watched 70-80% of her videos now and many of them multiple times. I’ve already learned a lot while sometimes laughing my ass off. Can’t beat that combo in my book.
Everyone else in here is far too polite to say this but I am not.
You’e a real sphincter and I think Hilah and crew will go much farther than you expect, especially if they follow their gut and avoid your advice.
Well, hellooo, Z! You’re right: ton of work, out of pocket, TON of work!
Thanks so much for watching.
You get em Zaphod! HILAH ROCKS!
I was attracted to her Youtube, then her website, and am now looking through her books for one to buy because she is a breath of fresh air, entertaining and gorgeous as all get-out!
I love the simplicity of her recipes, her relaxed approach to cooking in general and she’s gorgeous!
Even if Hilah never came on screen, except for her hands, we would wait even eagerlier for her next recipe video to show up on one of her many amazingly entertaining, informative media outlets than your stuffy high falutin recipe video anchor!
Don’t try to fix what ain’t broke! (And did I mention she’s adorable?!)
Does anybody know how to work this stupid airbrush I got on ebay? I think I may have blinded my wife!
Also, is anybody an ophthalmologist, preferably with some sort of food-related concentration?
IM me on Prodigy if you do! PLEEEEEEEZ!
This recipe looks great–I will try it. I really believe Roma tomatoes are the way to go, though many recipes don't call for them because they're an Italian tomato.
Romas are also the cheapest kind at my store!
That jalepeno is enormous. It’s so chubby and happy. All jalepenos should be just like it. And all potatoes should look like ball sacks.
And if you watch a show for the recipes, criticizing what the hostess looks like is kind of moot, isn’t it? I love how natural Hilah is on her videos, and the way she presents. The world has enough bland TV cooks who read off a teleprompter. For the online medium starting with simple and short videos is the way to go–it attracts people with short attention…LOOK! A BUNNY!
Thanks for your kind words, Sylvan! I love big, fat jalapenos. I always pick out the biggest ones at the store.
Maybe brown fox should make his own cooking show if he knows so much about it. Or maybe he’s too busy beating off to pretty girls boiling eggs. To each his own I guess.
Ive been watching your shows all afernoon after finding your veggie burger recipe on you tube. Thanks! Ive got the mix in my fridge right now ready to fry up tonight. Woot!
Ha! You crack me up. I’m glad you found me here, Ashleigh! 🙂
MARAVILHASAS E SUGESTIVAS SUAS VARIEDADES
DE COZINHA, GOSTEI MUITO!!
E MUITO XHIK SEU JEITO DE FAZER COZIDOS RSRSRSR.OU HI HI !!
PUDE VER AI NO VÍDEO , TENHA MAIS CUIDADO COM A FACA
QUANDO ELA ESTIVER AO LADO DA TÁBUA DE CORTAR
ABRAÇOS E FELIZ PÁSCOA
Love the gestaltness in your shows don’t change a thang.
Thanks Toby! I think? 😉
Hilah ~ I love your site and your cooking videos, you are a hoot! I have never blended my salsa (or de-seeded the tomatoes) as I usually chop everything up and call it good – but I have bad wrists (just had bone graft surgery on one last week and another planned for December, so this is a one handed post! lol )….hence I am loving the idea of blending it and minimizing the chopping! The only thing I HAVE to do differently is wear a pair of gloves to chop the jalapeno – OMG, have you ever got the pepper oil somewhere after chopping > (like an eye, or god forbid a private bit??) Its HELL I tell ya – not something you want to ever have happen LOL looking forward to watching more of your videos and sharing on FB… xoxo
I’ve been watching cooking shows for as long as they’ve on and Hilah’s show has to be one of the best, its like being in your own kitchen with nothing being scripted. Keep up the good work Hilah and don’t bleep out the $%#@ words and keep with the comments. You’re the greatest.
Thanks for writing! I’m so glad you like my style. 🙂
I would just like to thank you for your youtubes, website and your BOOK!!! So amazing. Thanks to you i can cook alot more things than i already knew. Your amazing and hilarious. Thanks again, +Krystal
Yay! Thanks for making my day, Krystal! 😀 So happy to help!
Recently found your videos and made this salsa this afternoon to get my nachos on. Sooooo gooooood!! Easy!! Love your style. Simple enough for even me to follow and try. Going to give your refried beans a go next.
Wonderful, Autumn! So glad you liked it. I try to keep everything as simple as possible. 🙂
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I made this salsa and my husband liked it a lot. We add red peppers in place of jalapenos. the only issue I have is the consistancy. is there a way I can thicken it ? I did seed them as much as i could.
You can cook it down after blending to thicken it. It does change the flavor a little bit but not in a bad way. Simmer in a small pot for 15-20 minutes stirring occasionally