Salsa There Recipe and Tips

Salsa, or as you whites might call it, sauce. Not true. Nobody says that. Now, you might be asking yourself, how many salsas could there possibly be? There's paste, there's paste chunky, there's Tostitos queso. Turns out more than you could ever dare quantify or categorize. There are some specific salsa archetypes, but they branch off into locality and family recipes, and there's no definitive list of salsas you could ever possibly make. All that being said, I'm making the definitive list of 12 essential salsas.

Now, some of you may know, making authentic salsa of any kind is going to be my reckoning with the devil's lettuce, cilantro. I hate cilantro. I'm one of the 14% of the population who does. It's genetic, it's not my fault. But, to make real authentic salsa, I have to use cilantro. Plus, I'm feeding all of these to Josh Sherer, who grew up in California and is kind of intense about salsa. What I'm going to do is just gently climb up on this cross. I'm going to scream into the sky, "Father, why have you forsaken me?" And we'll just move on with our lives. We need to start with perhaps the most essential and recognizable salsa, pico de gallo. So, I'm going to slice the tops off of these just to get rid of that tough little stem. And

what we're going to do is a pretty fine mince. And so it came to pass. All right, we have our tomudors, as they're called south of the border. I guarantee Sherer's going to come in here, no matter what the heat level is. He's going to be like, "This is some weak the this is what is too spicy for you, little baby?" And now I want some white onion, and I want to hit the exact same dice as the tomatoes. I don't want bigger or smaller pieces of onion. To maximize the juice you get out of the lime and make it easier to squeeze, give it a really stiff roll against the table, then cut it in half and you'll find that it juices like

Careful. I know what you're thinking. I did think that I was. What were you thinking? Big old pinch of salt. I'm going to start with probably about a tablespoon's worth of all those tomatoes and onions. And I'm going to grab a big old hunk of cilantro and I'm going to bunch it up into a ball like this, not just because I'm mad at it, but also because it makes it much easier to chop. And that's probably like a quarter cup of chopped cilantro mixed together. Okay, there's our pico. Let's give it a little taste test even though it was going to be compromised for me. In between the horrors I was able to register that it needs more salt and more lime juice. I think that you could say that about anything.

Ooh la. Obviously [snorts] taste the difference between the poison herb that's telling me that this is poison, you'll die if you swallow this, and the rest of the flavors. A great acid hit from that lime, really nice spiciness from that one serrano, and the tomatoes are nice and fresh. It really does come down to the quality of the produce and the amount of care that you put into it. In spite of all the around, I did put some care into this. I cared about what I was doing when I did it. And you can taste it. Next up we're making a salsa verde cruda, meaning raw. In other words, an uncooked salsa verde. We have a pound of tomatillos here and I'm going to quarter these just to make life easier for the food processor. Food processors get a tough

tough go. Okay, we're adding our tomatillos and I got my two serranos here. I'm just going to chop off the stems, rough chop them. I got one clove of garlic. I'm just going to smash this guy, run my knife through it. And I've got our other half of the white onion, rough chop. Add that in. Then I'm going to start with the juice of one lime. Again, we can always adjust the S word. Start with Yeah, it's probably 2 tsp. You can always add more, you can never add less. This goes on here. We're going to pulse it a little bit.

Pulsing is kind of important because it tosses the food up in the jar and sort of lets it settle back down, which better cycles food through. So you make sure you get more even choppage. Oh, wait. I'm going to put the cilantro in. Just cuz everything's already chopped up and I don't want to puree it too much more. Give this a little rough chop. There you go. Probably good to add cilantro late in the game so you still have little visible flecks of it in there. Let's give it a little chip taste. Yeah.

I don't like that at all. Cilantro is not even the biggest problem for me. It's got a gloopy sort of semi-watery consistency. Like it's got the chunks in there, but you can see there's plenty of fluid that they're suspended in. It's got this really abrasive vegetal flavor. But that being said, it is a thing and I made it and here it is and on to the next one. Next up we have salsa verde cocida, which means salsa verde, \{comma\} cooked. Very similar recipe. I'm going to go with some jalapeños this time. I want it to be hotter, so I'm using two big old jalapeños. And you know, just to mix things up. Salsa verde cocida is most commonly boiled rather than raw broiled. So this is going to mellow out the flavors. It's

going to make it a lot rounder and richer. It's going to be nice, but you know, when I make salsa verde, usually I'm broiling it, but we're trying to make the prototypical examples here. So lose the stems and these guys are going in some cold water as though you were preparing potatoes. I'm going to bring this to a boil and boil them for about 10 minutes. Okay, for this guy I'm busting out the blender. You can use a food processor just like you could have used a blender for the last one. You can do whatever you want, really. I don't care. I got rid of most of the water. I'm hanging on to about a cup's worth just adjust as needed if this is too thick. So, now we're also adding a quarter

onion, nice hefty pinch of salt. I'm starting with about 2 tsp, and of course, cilantro. About a quarter cup's worth. Throw a little bit of water in there just to help things get started. We're going to start slow because this is hot. We don't want it spurting up through. And just push everybody down in. Make sure everybody's exposed. It's already looking like a great consistency. Okay. See, that's that's the salsa verde I recognize. And I bet it's going to taste better to me because of the heat just applied to the cilantro. That's looking like the salsa verde of my childhood.

Perfect. Definitely more bearable. But still not very good for me as a man. I do think as this sits and is being hot, it's going to further denature, and then maybe a night in the fridge is going to knock it out by tomorrow. This is going to taste like heaven. Next up we have probably my favorite salsa and one of the more quintessential actual Mexican South American salsas. It's also roja taquera. This is the red, thin, spicy salsa that you get at a really good taco place. There's usually salsa verde and salsa roja, and this is that salsa roja. First, I'm going to spread a pound of tomatoes out. These have been quartered. And uh I'm also going to throw our garlic cloves on there. Most recipes

call for a quarter of an onion, so I got a quarter onion here that I'm going to cut into pieces. This is going in a 400° F oven probably for 10-15 minutes. I want to get some color on the outside of the tomatoes, just a little bit. I'm putting them on the upper rack of the oven so they get more radiative heat from the top of the oven, almost like a low temperature broil. Here I have 1 2 3 4 guajillo chilies. These are fruity and spicy and wonderful. And then I have 1 2 3 4 5 6 7 chiles de arbol. These are damn near pure heat. They have a nice flavor, but they're really spicy. So, I am going to rip open the guajillos and take out their seeds. This is optional. There's several schools of thought and people who think you should or shouldn't do

this. I like taking out the seeds of dried chilies. This is always what I've done. And there's going to be plenty of seeds in the salsa from the tomatoes. So, I don't want it to be like just rife with seeds. Cuz then I'll be made the laughing stock of the entire kitchen in here. And I will not have that again. I have these ripped up into smaller pieces. I'm going to toast them in a dry pan 3 to 5 minutes until they get nice and roasty smelling, really aromatic, but not smoking. All right, tomatoes, onions, and garlic are out of the oven and they are looking wrinkly. Which is what we want. And lightly brown around the edges. So, we're going to have some nice roasty flavor, some mellowed out and

concentrated tomato stuff. This is why I love salsa roja. We have our tomatoes, onions, and garlic in there. Now, I'm going to add our toasted chili peppers, quarter of an onion roughly chopped. Also got the juice of one lime, nice hefty pinch of salt. I'm also going to add a little splash of white vinegar. This can help do something. Oh, fellas. There you go. With this salsa, as you can see, you really want to use a blender because you There are still nice little flakes of the chilies in there. You can see those throughout. That's beautiful. Happy with that. But, if we were in a food

processor, there's no way that it would be able to break those up enough. So, if you're going to use a food processor, make sure that once you're done toasting your chilies, cover them in water, soak them for like 10 minutes, let them get soft, they'll blend easier. Or you can do it that with this, too. Doesn't matter. Nothing matters. All right, let's give that a little tasty poo. Oh, that's nice. It's definitely thicker. I think it I wonder if it's too thick. Most salsa roja at the restaurant is very pourable. It's almost liquidous. It's not a word. This is quite thick and dippable.

There's several reasons that's my favorite salsa. I think cooked tomatoes are better than raw tomatoes 100% of the time. You heard it here first. When tomatoes are cooked, they have such a wonderful sweetness and roastiness and complexity to them. Add those really beautiful spicy dried chilies. It's super interesting. Salsa roja taquera. Next up, the most going to blow your dick off salsa of the day, salsa de árbol. This is a salsa primarily composed of chiles de árbol. We have two tomatoes, we have two cloves of garlic, we have one guajillo chile just for some

fun flavor balance, and then we have a fistful of chiles de árbol. And these guys, like I said, are pure heat. I'm going to start by dry roasting our chilies. We're also going to throw about an eighth of a roughly chopped onion in there as well, just to give it some dry heat. It's not going to caramelize or anything without any fat, but it'll still be nice to give it a little color. And I'm also going to throw two cloves of garlic in there. And we're just going to dry roast these guys together until the chilies are nice and fragrant and until we maybe we have a little color on the vegetables. You'll notice

that I'm moving things around with my hand. It's not because the pan is not hot. Pan's quite hot. It's because I'm really cool. Uh now, I'm going to cover them with just enough water to cover them. These guys have been boiling for about 5-6 minutes. They're nice and soft. I'm going to start by scooping them out and reserving that water because it is flavorful. And we might need to thin things out. We'll see. Tomatoes quartered, and don't forget salt. It's the thing I forget most often, which is super embarrassing considering my profession.

Salsa de árbol, the salsa your sphincter warned you about. That was just the smell. Woo! Woohoo! Oh. Okay, so that's for melting faces. It's definitely not the most face melting of sauce that I've ever had, not by a long shot. But, as far as salsa goes, that's that's pretty happening. Maybe this will impress Josh finally. I can't do it with my muscles, I have to do it with my mind or my cooking. Okay, so there's salsa de árbol. We'll be right back with something not as spicy as this.

Bavish Cookware, swear to me you'll only use it for good. Next up, another one of my very favorites, salsa negra. This has got to be one of the more complex and interesting salsas. It's smoky, it's fruity, it's spicy, and it's jet black. It's so cool. It gets that flavor and that color from the variety of chilies that we're using. I have some uh chilies de árbol here for just heat. Over here, I have some morita chilies. These are smoked fresnos or red jalapeños, so they're bold and fruity, and boy they are smoky. These smell like a wood fire in my house, which is not up to code. And then over here, we have pasilla chilies that I know a lot less about. But, they're good. These are on the sweeter uh

fruitier side of things, so they bring a nice balance to all the smoke and heat that we're getting from these bad boys. Now I'm going to stem and deseed them. It's going to take forever. All right, there's my chilies. One of the keys to the wonderful complexity of this salsa is frying the chilies in oil, which whenever you fry chilies, it more than most cases aerosolizes the capsaicin. So you get spicy air, you start coughing, you start producing mucus from your membranes, and you fall down, you shoot yourself to death. So, I'm going to wear a mask in the hopes that it will do literally anything. Now, bear in mind, I have a thick beard, so

this will not do anything. In a medium fry pan, add about 1/4 cup of oil. Let's add our onion and four cloves of garlic. We're just going to fry these guys up, get a little color on them. And I'm doing relatively low fry here cuz we need to keep frying once we have the chilies, and I don't want to burn the garlic. I want to get some nice browns, nice color on it, but not burn it. So now I'm going to add the chilies. Make sure everybody's in the oil a little bit. All right, these are smelling fantastic. Against all odds, I feel no pain in my various glands. Got to turn down the heat a little bit

because we're about to add water, and things might get a little explosive. Stick around and find out if that happens or not. Cross your butts. Aren't you glad you stuck around? There is definitely a fair amount of oil in there, but if you add enough water quickly enough, I don't think it's going to cause any kind of explosions. We're going to bring this to a simmer, cover it up, let it cook for about 15 minutes until everybody is super soft and really wet ready and excited to be blended. Vegetables are soft, our chilies are soft tend, and I'm going to dump them into the blender.

You can tell already that this is going to have quite a color about it. Very [snorts] gently, it's very hot, so be very careful. There we go. I'm not going completely smooth. I kind of want a little texture. That's good. I like that. See, it's like it's it's edging in on smooth, but it definitely has whole chilies and vegetables in it. Now, this guy's headed back into the pan. We're going to cook it until it's thickened to the point of about tomato paste. So, it's probably going to reduce by a third. I want it slightly thicker than that. I want it to hold its shape, basically, when I

scrape it across the bottom of the pan. All right, it was already pretty thick, but it's slightly thickened a little bit more. Now, off heat, I'm going to add 1 tsp of Worcestershire sauce. Then, I've got a tablespoon of brown sugar that is completely crystallized, but that's okay cuz it will melt in the nice hot salsa. A little tiny splash of vinegar, a little glug of maggi, which is basically a browning sauce. This is the thick concentrated version. Normally, it's more like the consistency of soy sauce. So, you'd want to add a teaspoon of the soy sauce version. I'm going to add just like a little tiny blep blop.

Like a half or a quarter of a teaspoon. I never salted this. Probably needs salt. This looks so good. If I were in like a taco spot and I saw this salsa, I'd make a beeline for it even if it was at somebody else's table. I'm going to up the brown sugar. I'm going to double it to about 2 tbsp. I don't care if that's not how they do it south of the border. I'm hosting Thanksgiving. That's me threading the mother needle because that's good. That's real good. It's It's really versatile. It's really delicious. I would love to put this on a fish taco, like a fried fish taco. I feel like that would play really nicely. Of the salsas that we're making here today, really highly recommend trying this one because

it's harder to find and it's very, very special. Next up, salsa borracha or rubber salsa. That, no. Drunken salsa. Borracha means rubber in Portuguese. I think you'll agree that was very funny. For the chilies this time we have four pasilla chilies, four morita chilies, one garlic clove, and two tomatoes. With most salsa recipes, you're using Roma tomatoes just as a kind of standard and also because they have fewer seeds than most tomatoes. So, in this case these are about same size as Roma tomatoes on the vine. I'm just going to char these cut side down. Normally this is a big no-no in stainless steel because it'll just stick, but because we are going to be deglazing this pan, it doesn't really

matter. So, by the time we get a color, we deglaze it, and it all ends up in the sauce. I'm going to throw the garlic in there, too, to get a little bit of color. I'm going to toss these guys in around the tomatoes. Make sure they get a little toast action. All right, I think that's good. Let's deglaze with beer. I'm going to add just enough, enough to quite cover everything. I want to make sure that the chilies are covered. Yeah, let's just add a little bit of beer. Who gives a There we go. And as you can see, the tomatoes lift right off the bottom. All that good stuff, all that fond, lifts right off, too. And now I'm going to simmer this uncovered for a minute or two so the

alcohol can cook off. And then once the alcohol smell wears off, I'm going to cover it, simmer it, let everything get nice and soft 10-15 minutes. These guys have been cooking for about 10 minutes. They're nice and soft. Smells so smoky. It smells like tobacco. Those morita chilies are just like smoke monsters. Hefty pinch of salt. Ooh, pretty. There is our salsa borracha, or drunken salsa. That's actually really interesting. You can taste the beer. It's a nice kind of malty, carby kind of vibe, and it does help round out these very abrasive chilies. I'm not going to say it's my favorite, but it is up there. It's pretty good.

Like it's it's a really interesting and appropriate flavor. Like beer works really well in there. So, salsa borracha. Cool. Next up, the salsa that I'm probably the most excited about, salsa macha. This is basically South American or Mexican chili crisp. Uh it's got peanuts, it's got pepitas, it's got garlic and chilies that have been deep-fried and then served in the oil. Sounds pretty awesome. So, the chilies we have here are 1 2 3 4 5 6 morita chilies and 12 chiles de arbol. I'm going to just break things up a little bit. All right, we're going to dry roast these for a couple minutes.

These guys are smelling nice and roasty toasty, so I'm going to remove them. Then the empty pan, I'm adding about a cup and a half of vegetable oil. Now, to the cold oil I'm going to add a quarter cup of peanuts. And we're going to heat these until they get nice and bubbly and start to brown. Pull them out, then we're putting everything else in. Ooh. I don't even care. So, now carefully into the oil I'm going to add our garlic cloves. I've never deep-fried garlic before, either. This is a fascinating day. Uh a half cup of pepitas. Then I have a teaspoon each coriander seeds and cumin seeds. Going to add our chilies to the mix. And I'm already seeing some color in the pepitas, so I think we're just going to kill the heat.

All right, so I'm going to take this not just off the heat, but off the burner itself, because there's still a lot of heat here. It'll keep cooking things. And I'm going to let it come down to like 200° before I try to blend anything cuz I don't want to die. This is cooled down to a reasonable enough temperature. So, now I'm going to strain out all the oil. Hang on to that oil cuz it probably tastes like God's favorite enchilada recipe. Look at all them good crispies in there. We're also going to season with salt and I'm going to do about the same amount of sugar, like 1 tsp worth.

I'm going to scrape all this into a bowl. I'm just going to add the oil back to our mixture and there you have it, salsa macha. Here we go. Mhm. Oh, no. Oh, that's good. God. Sweet. Jesus. I love that. Oh, I'm really glad we added the cumin and the coriander. The co- coriander seeds are providing this really citrusy pop. It tastes incredible. That is one of the most vibrantly spicy, rich, aromatic, gorgeous sauces. Salsa macha, one of my favorite new substances on Earth. I think we should stop. Do I need to make any more stuff? Next up we have the salsa with the coolest looking name and perhaps the lamest

pronunciation. It's spelled X N I P E C. But it's pronounced shnee-pek. This is a highly ancient salsa. One might even say Mayan because that's what it is. It is a Mayan salsa. It incorporates tomatoes, red onion, which is exciting for me at this juncture, sour orange juice, which we couldn't find any sour oranges right now, so we have an orange and a lime, which is an acceptable enough substitute, fistful of cilantro, and two whole habanero peppers, seeds included. I have to finely chop another two tomatoes. To that I'm going to add quarter of a red onion. Just enough onion to, maybe like a four to one ratio tomato and onion. And then we have the habaneros, the whole reason that I gloved up in the first place. These guys

I'm going to slice up a little bit, but then I'm probably just going to rock chop them. Mince these guys almost into a paste. Woo, it smells lively. Very important step with making the salsa is transferring it to a bigger bowl, where I'm going to add the juice of half a very juicy orange. Oh, goodness. This I'm excited about. Habaneros with orange and lime, that sounds killer. Hefty pinch. All right, there we have it. Not schnippiece, but schnippick.

I'm going to roll up on an ancient Mayan civilization be like, "You have any schnippick?" Schnippickers? Are you schnippicking? I don't If that didn't have cilantro, I would adore that. That is a much spicier, fruitier, more acidic pico. And the onion flavor is stronger as well because of the red onions. The habaneros are a wonderful addition. They bring a lot of heat, but also this fruity sense of play. There it is, folks. Schnippick, something that would be really tasty if it didn't have cilantro in it for me at least. Otherwise, I think you'll really enjoy it. Next up, salsa de molcajete, for which we need a molcajete. A molcajete is a traditional Mexican

mortar and pestle. What makes it different? Volcanic rock. As you can see, it's very rough and porous, unlike granite, which is normally what mortar and pestles are made out of. When you get a molcajete, you have to season it. And then you season it quite unlike anything I've ever seasoned before. First, start by effectively cleaning it with white rice. So, we're just going to grind it in there until the rice basically turns black. All right. And as it turns out, that's only the first of three rice treatments. So, I'm going to toss this and get some more.

All right. So, as you can see, it's lightened in color and a lot of the pores have been filled in with little grains of rice. Pretty sure this is to help it hold water because it's so porous. This helps block up those pores. So, now that we have it polished, my favorite part, I think, is adding a dozen garlic cloves and a pinch of salt and grinding this into a paste, the oil of which is going to also help season the molcajete. You want to work this into a really smooth paste. Make sure to work it all the way up the sides and hit every part. All right. That's nicely worked in there. You can see the oil has really penetrated the stone. So, let's rinse this out and do it

again. This time a little less garlic. It's done. And look how different it looks. That is actually quite cool. This also the molcajete, I'm sure can take many forms because really it's saying salsa made in a molcajete. But, the most traditional and recognizable version of it is pretty simple. Doing one tomato, a little handful of cilantro, a quarter of a white onion, one clove of garlic, and one serrano pepper. Normally, I would probably do a half of serrano pepper, but I do kind of want it to be spicy, so I'm going to go hog wild. So, a quarter of an onion is for four tomatoes. I'm only doing one, so I'm just going to do like a sliver of

onion, which I will just kind of rough chop. Chili, I might just chop the stem off, leave it whole. Not going to roast the cilantro because that's insane. And that's it. I'm going to throw these under the broiler until they got some color on them. Okay. Tomatoes and onions are done broiling. I took out the garlic and the chili cuz they were browning a little faster than everybody else. I might chop these up a little bit just to make things easier on myself. That is a huge ratio of chili for this amount of So, maybe I'll do I will just do half of this around of this start. I'm going to add just a little bit of lime juice there again cuz we're not dealing with much here. Just going to do a few leaves again because of the sheer lack of amount.

Rough chop the vegetables. And away we go. You might want to more finely chop the onion before you add it cuz that is having hardest time breaking up. Okay. That's ladies and germs is salsa de molcajete, a very small amount of not even enough to fill our half-sized bowl. Let's give it a shot. I really do prefer a roasted salsa of some kind. It just adds a lot of depth and sweetness and you know when it's this good you really don't need that much. So, I'm glad that I only made these three tablespoons. I don't know what I was expecting. It was one tomato. I'm not going to do it again so then there it is. Next step, an even more ancient salsa clocking in at over 1,000 years old.

How's it What's it called? Sikil P'aak. Sikil P'aak means seeds and tomato. Because that's primarily what's in it. First and foremost, pumpkin seeds toasted and cooled completely. You want to do that because when they're hot they're expressing their oil and they're going to process into more of like a paste than crushed seeds which is more what we want. We want texture. We want crunch. So, I'm going to start by processing those just a little bit on their own before adding the rest of the stuff.

There we go. Nice and lightly processed. Now, I'm going to add our roasted and cooled vegetables. I just threw these in the oven for about 15 minutes until we got some nice char on them. A couple tomatoes. Let me see if I can put more stuff in this time. A whole habanero. I'm doing a half recipe, so that technically means go with a half habanero, but uh you know. Then I've got two cloves of garlic. This time when I roasted the garlic, I left them in their skins, so that way you still get some nice color and caramelization on the clove without burning or drying it out. Look at that, see? Ooh, bam. And it's all nice and soft.

It's better steamed. It's more cooked through. This also calls for sour orange. If you don't have sour oranges, the juice of half or quarter of an orange-ish and the juice of half a lime. Let's also get some salt in there nice and early so it's well distributed throughout. I should have chopped up the onions before I did this. That was foolish. Kind of got a pale, pinkish, fleshy kind of color about it. Not crazy about that. Here we go. Let's slop that right out of the drainage bag into the bowl. Very chunky drainage today, Mr. Um McGillicuddy.

Yeah, no. This is uh we need to get some more fluids in you. Shouldn't come out like that. So, let's uh eat it. Let's try it. Shame it looks that way cuz it's delicious. Like it's really good. I want more tomato in it. I want more acid, too. I might actually just add some more juice. The nuts, all the fat from the nuts and the richness just really cuts through the heat. It's a bummer to look at. And it's a joy to taste. It's really, really, genuinely tasty. Good and spicy from that habanero and all that rich fattiness from the nuts just like makes it into something great. Just close your eyes when you eat it. That's

the That's That's what Siku Pak actually translates to is closed eyes. Which would be so sick, honestly. Imagine a dish called closed eyes cuz it's disgusting looking, but it's delicious. Next up, salsa de aguacate or salsa of the water cat. Or um oh, avocado. That means avocado. It's so avocado salsa. It's a easier way. I don't know why they don't just call it that. So, this is a very easy one to put together. It's just basically an avocado puree with salsa stuff in it. So, grab yourself a nice ripe avocado that uh Rachel incredibly found at this time of year. To the avocado, we're adding the juice of at least one lime. Uh this avocado being avocado, it oxidizes

quite quickly. So, this salsa will turn brown without the presence of a fair amount of acid. So, I'm starting with one whole lime. Might add more. I've got a handful of cilantro that I'm going to rough chop. A little leftover roasted serrano. Might as well throw that in there. Plus some fresh and raw one clove of garlic. Squidge of salt. And make sure that this reaches a lovely consistency. A quarter cup of water. I'm going to start with half of it just cuz we want to be able to adjust as needed. Here we go. Give the sides of the bowl a little scrape. You don't want any huge chunks kicking around.

Also, I do want this a little thinner. I'm going to thin things out a little further with a little splash of tequila. I've added it to my guac in the past and I think it's been a positive addition. But, still need a little bit more water. All right. Definitely a little thick, but it just it looks and smells so nice. I just don't want to mess with it too much. So, let's see just what the hell it tastes like. Very nice. I think it could use a little more acid and that will again help preserve its appearance. Mhm. You really need a not insignificant amount of lime juice to play against the fat, to help preserve its color, and for guys like me [clears throat]

to lessen the intensity of the cilantro. Like that is perfectly palatable to me. I would eat that voluntarily. The lime juice is definitely going to help prevent it from oxidizing, but it still will definitely oxidize. So, if you're making this at all in advance, I wouldn't do it more than, you know, several hours in advance. And if you do, cover it with plastic wrap directly down onto the surface because oxidise. Oxygen? Oxygen bad. Remove oxygen from the situation. That's why you're dying. That's what kills us in the end. Oxidization. Why our bodies break down.

[groaning] I think. Yet we need it to survive. Beautiful paradox. So, what did we learn today apart from a dozen or so recipes for delicious and diverse salsas? That's about it actually. I think that's all we learned. And you know what? For an episode about salsas, that's exactly right. But which salsa was the best? Which one was the worst? To find out, you're going to have to watch the latest episode of my new podcast In the Booth with Babish, available now on YouTube or wherever you get your podcasts. In the latest episode, I surprised Josh Scherer with all these salsas. We taste test each and every one and find our favorites.

The salsa de molcajete is great. as It's garlicky as Thank you so much for watching. Please leave a comment below what you want to see next on this show. Which salsas did I miss? What are your favorite salsas? What's your favorite color of M&M? I'm curious. Mine's blue. And yellow, green, orange. Purple. Well, that's Skittles. I'm thinking of Skittles. What's your favorite color Skittle?