I Made EVERY Salsa

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 [music] 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 [music] family recipes, and there's no definitive list of salsas you could ever

possibly make. All that being said, I'm making the definitive [music] list of 12 essential salsas.

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[music] >> Now, some of you may know, making authentic salsa of [music] any kind is going to be my reckoning with the devil's lettuce, cilantro. I hate cilantro. I'm one of the the the 14% of the population who does. It's genetic, it's not [music] 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 [music] 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 [music] 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 [music] 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 [music] what is too spicy for you, little baby?" And now I want some white onion, and I want to hit the

exact same [music] 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, [music] 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.