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Refrigerator Tomato Salsa Recipe | Homemade Salsa Recipe - Learn how to make salsa at home and how to peel tomatoes. This easy salsa recipe with fresh tomatoes is the best salsa recipe ever!
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Refrigerator Tomato Salsa Recipe: https://www.pauladeen.com/recipe/refrigerator-tomato-salsa/
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#pauladeen #loveandbestdishes
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0:00
- Hey, y'all. (laughs)
0:03
With this hot weather,
0:07
I love dishes that are kind of cooling.
0:11
Although this one might not be cool,
0:14
you might zest it up with a lot of heat.
0:17
But I'm gonna make a salsa.
0:22
Now I've decided,
0:23
I've made an executive decision
0:26
that I am gonna drop these tomatoes
0:29
down in boiling water
0:33
so I can peel them easily.
0:35
I think I'd rather not have the skin in my salsa.
0:38
All right.
0:39
So I've made a little notch in the top
0:44
of my tomatoes.
0:47
And I'm just gonna drop 'em
0:48
down into that boiling water
0:52
just for a minute.
0:55
And they're going to just...
0:57
The skin's going to slip right off of 'em y'all.
1:02
It'll slip right off
1:04
and you can see it reacting to the hot water quickly.
1:09
Our tomato will still be cold, but the skin
1:13
will come right off.
1:19
Where I made the little notch,
1:20
it'll start curling back and you'll know it's ready then.
1:31
See Theresa, you see where it's...
1:33
- Yeah.
1:34
- ...already curling back?
1:36
- You can do peaches this way too.
1:37
- Oh, that's it's the only way to do a peach
1:40
because if you try to do a peach any other way,
1:43
you're gonna miss so much of the meat.
1:47
You'll miss so much of it.
1:48
You know, it'll just go to waste.
1:54
Let's see.
1:56
Ready, Teddy.
2:01
And then,
2:05
I am gonna use this same water and I'm
2:08
gonna cook some pasta in this water.
2:11
'Cause pastas and tomatoes, they go together.
2:15
All right.
2:16
So under running water, these go.
2:19
(water running)
2:24
- And you can come over here Theresa.
2:26
And show them how easy this is
2:32
Once you've loosened that skin.
2:37
So easy and you don't lose any of the meat.
2:40
Which, if I was peelin' it by hand,
2:45
I'd be...
2:46
I'd be losing a lot of meat.
2:48
(water running)
2:56
Now, when I have room in my freezer,
3:00
I love to take a fresh tomato like this
3:06
And I like to just put 'em in a freezer bag
3:09
and put 'em in the freezer.
3:11
And when you're ready to use them,
3:13
just run 'em under the water
3:17
and...
3:21
And you've got a fresh tomato.
3:23
The only drawback to that is, they take up a lot of room
3:28
when you start dropping in, you know, whole tomatoes.
3:31
So I'm gonna dice this up
3:36
and put it my bowl.
3:38
And when I get it diced, I'll be right back in with you.
3:43
So the next thing is our jalapeno.
3:47
And you'll notice I put it on my board with skin down.
3:52
Because if you try to slice it like this
3:56
and you got a dull knife,
4:00
you could hurt yourself.
4:01
So the shiny, slippery side down.
4:03
(cutting jalapeno)
4:11
There we go.
4:15
(chopping jalapeno)
4:23
And this has been seeded y'all.
4:26
So you can get this as hot as you want with,
4:31
with another form.
4:32
You could put you a whole jalapeno in what you're gonna...
4:38
in the bowl that you're gonna eat.
4:45
But I wanna try to make this where it's friendly
4:49
for everybody, not just the heat lovers.
4:53
Okay. So there we go.
4:56
Now I need the zest of one lime in the juice.
5:06
So...
5:10
I'm just gonna zest this right here on the board.
5:16
All right.
5:17
So we got the zest from our lime, our lime
5:22
and it zested so easy.
5:26
And you know, I'm gonna get every bit of that.
5:30
Oops.
5:31
Now I'm gonna juice our lime.
5:39
Uh-oh, there's no juice in this one, Theresa.
5:41
- Uh-oh.
5:43
- Do we have any more?
5:46
- I don't think. I think that was my last one.
5:49
- Oh my gosh.
5:52
I should have put it in the microwave.
5:54
- Can we stick that other piece in the microwave?
5:57
- Nah. I'll go ahead and just see what I can get out of it.
6:00
But the lime is such an important ingredient in salsa.
6:08
- Do we have any lime juice, juice?
6:10
Just regular.
6:11
- I don't know.
6:12
I'm gonna check for that.
6:14
But you know, there's nothing like the fresh.
6:17
The next ingredient is our garlic and I'm gonna...
6:25
I think my garlic press has seen better days, Theresa.
6:28
(Theresa laughs)
6:36
- Look at you gettin' your workout.
6:37
- I know it.
6:42
Nothing like fresh garlic, you know it.
6:47
Let me see if I got another squeeze in me. (laughs)
6:50
I don't.
6:56
I know they got... Look.
7:01
This garlic press is not ready to retire.
7:07
Perfect.
7:10
All right. Now the last thing we've got is our onion.
7:21
I'll get every bit of it.
7:23
(chops onion)
7:30
(continues to chop onion)
7:48
- Okay. So we just going to dice our onion up.
7:52
And the only thing that we have left
7:54
and do is salt and pepper.
8:00
And I guess that you could always...
8:05
You could always put some hot sauce. (timer rings)
8:09
Thank ya.
8:11
Thank you for telling me.
8:13
I'm just gonna dice this up
8:15
Pretty good
8:19
so nobody will get a big chunk of onion.
8:27
(chops onion)
8:32
- Look at those knife skills.
8:34
- Yeah. Be careful though.
8:38
Careful. Careful.
8:42
Okay. I think that's fine enough.
8:45
Don't you Theresa?
8:47
- I do.
8:48
- Maybe a little bit here.
8:57
- Look how pretty all those colors are.
8:59
- Isn't it beautiful?
9:01
It reminds me of my gazpacho soup that I make.
9:09
Okay.
9:12
The last of the onion.
9:19
and now all we have to do is salt and pepper it.
9:23
But I might have to go to the store
9:26
and get a couple more limes to take,
9:30
take it to where I would like for it to be.
9:34
And if you want a little bit more green,
9:36
you could always put cilantro in it or parsley
9:39
and that would bring it up.
9:41
You know, the cilantro would definitely bring it
9:44
up a little bit.
9:47
- Did you...
9:48
- We have cilantro.
9:49
I know you're not... Are you...
9:51
- Yeah, I like cilantro.
9:52
- It's right there in that bag.
9:55
- All right. There's my salt.
9:57
There's my pepper.
10:01
I don't want to get it too salty to start with.
10:06
This is just so nice.
10:09
When I was in the best Western y'all,
10:12
it's when...
10:18
... a war, a bit of a war broke out.
10:20
It would've been 1991.
10:23
And what was that?
10:25
I can't remember.
10:27
- That would've been Desert Storm.
10:30
- That's exactly when it was.
10:33
And my first little walk-in restaurant was located
10:37
in the Best Western.
10:39
And the Best Western Motel was booked solid with Army.
10:48
- Enlisted men.
10:50
- Yes. The enlisted men. The, the uh...
10:55
It was just a whole bunch of 'em.
10:57
I can't remember if it was a mix of Army, Marine.
11:00
I, I don't remember that, but I know it was the, some
11:03
a lot of the weekend warriors, you know
11:06
that do the, the uh...
11:07
- Special ops.
11:09
- Yes.
11:10
But I had such a good time getting to meet those men
11:14
cause they stayed there a long time, Theresa.
11:17
And one of 'em was from Mexico.
11:23
And he came in one day to the restaurant
11:26
and he said, "Paula, you wanna have a Mexican night
11:29
and I do all the cooking?"
11:32
I said, "Oh my gosh, that would be wonderful."
11:36
I was so desperate for help.
11:38
You know working all those long days.
11:41
And I said, "Yes, let's do it."
11:44
And I'm sorry that his name leaves me
11:47
but he was the sweetest thing.
11:49
He said, "Okay, the first thing I'm gonna show you
11:52
how to make is rooster's beak."
11:55
And I said, "Well, okay."
11:57
Well this was his version of roosters beak.
12:02
(bites chip)
12:05
I said, "Well, hey that's salsa!"
12:08
(laughs)
12:10
He said, "That's right."
12:11
(laughs)
12:13
- Mm.
12:18
It's so good and so fresh.
12:21
- Mm.
12:24
- So I can't remember how many guests we had that night, but
12:30
uh, we survived the night (laughs)
12:36
and it was just one of those wonderful memories.
12:39
I've always had a soft spot in my heart for the men
12:44
and women that serve our country.
12:48
Because without them,
12:51
Theresa and I wouldn't be standing up here
12:53
doing this for y'all.
12:54
- That is correct.
12:56
- So...
12:56
- Thank you, thank you, thank you.
12:59
- I remember that night in the restaurant.
13:00
Just wish I could remember the dear sweetheart's name.
13:03
- And what did he call it?
13:04
- Rooster's beak.
13:06
- Hmm.
13:07
- And I said, "Well honey, we call that salsa."
13:10
(laughs)
13:12
So that's the story, morning glory. it's delicious.
13:17
And the longer it sits, the better it'll get.
13:20
But I do think it needs some cilantro
13:23
and definitely more lime.
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