How to Make a SALSA MACHETEADA
no blender no problem no problem boom today we're making salsaada I saw a short on YouTube by one of my favorite content creators Don yangela from the Mi Rancho to Cocina she's one of my heroes as far as content creation goes she's an awesome cook and she made a salsaada without him without a blender and I was like man that's freaking cool we're gonna do our best to make a salsa machetada hopefully it's as good as hers so basically what we're going to do is we're going to get all
our ingredients onto the grill here we're going to get them nice and roasted then we're going to chop them up with a big old knife let's lay down these Roma tomatoes first I'm gonna get them all right over here I've got a nice hot fire I can feel it we're gonna put our tomatillos in here too A whole garlic bulb I think that's what it's called above onions a little bit of extra onion and we also have four of these Caribe Peppers they're pretty cool man they're
really nice they're mild they're not real hot we also have some real fire here so we're going to throw those back here on the side as well we're gonna put some nopales into our salsa and of course we can't live in South Texas without jalapenos and Serranos so we're going to get these on here too that's a hot fire right there all right friends it's time to flippity flip some of these Chiles they're looking nice and roasty too oh that's hot a little too hot for my fingers oh yeah
I like the way that's looking looking really good yep yep yep I likey these are not going to take long at all tomatoes are a little more well done already back here so I'm going to move these to the front so they don't overcook too much they want to be able to chop them up a little bit see how our fathers are looking oh yeah they're getting good nice and charred all right now the onions take a little bit longer to get charred up because they're mainly watered they're full of water we're going to
start chopping very shortly all right friends it's time to match it yeah the salsa I've got my two favorite machete knives this is Machete number one this is going to be my chit the number two for much at the end of the salsa let's start with the tomatoes first because they're always the juiciest I don't know if this thing's gonna slice good maybe it will works just fine works just fine what I'm gonna do is kind of cut them up like that and I think this knife will chop a
little bit better because it has a more flat bottom here and I'm only going to do a little at a time because the tomatoes will release all their juice and I don't want to choke it into the cutting board I want it in my bowl over here just like when you're cutting meat friends a sharp knife really makes the job so much easier these tomatoes are perfect they're super juicy look at that really perfect here we go maybe you're out camping somewhere and you don't have a blender with you or a molcajete maybe
you didn't think about taking them very very common too people like to put their onions and tomatoes and chilies I mean directly onto the cold I've done it once or twice but since I have the grates I'd rather use the grates it's just a little easier to work them that way we're going to chop up our tomatillos we're not going to chop them quite as much just to give the salsa a little texture keep it a little bit chunky and it also puts a really nice color into the bowl we go
alrighty we got all our tomatillo chopped up we have our salt pepper garlic I say it and I say it and I say it again I love the black pepper kick you get in the salsa so I like to put this salt pepper garlic in here that's not a measurement just kind of an eyeball for me I smell that garlic it smells so good I'm just going to put some like that I don't know exactly how much it is we're going to Stir It Up I want to add that right now before I add the peppers because I want that salt to start to
dissolve and the garlic to also flavor all right let's do the Habaneros that Char is a little over charred but it's actually good it's not going to hurt anything a little too much salsa for it to do any kind of flavor changing it also adds some really nice color all right my wife has requested to get some of this out for her before we add the really hot stuff I did add the habanero but I left them over here on this side so we could do this for Terry and maybe Terry will share a little bit
with Grandma so now we're going to add our jalapeno and serranos in there I can chop it up finer now since Terry got her stuff already out all right it's time to add the gariba peppers in here these have a really nice smell I like the way they smell nice little aroma all right let's chop up some of this onion too I'm using about a half of an onion all together I've got the other piece over there and just remember everybody has different preferences so we're going to dump that in there we're
not going to use a whole lot I think I'm going to put a little bit more because I like that charred flavor that the onion gets right there adds a really good sweet hint of sweet I'm gonna give it a little stir and then we're going to add our garlic we're just going to squeeze that in there a little extra garlic keeps the vampires away I didn't know that was going to be so ooey gooey but it is all right the last thing we're doing here is we're going to cube up these nopales just like this we're basically
just dicing it doesn't have to be super fine okay people actually use nopales for their pico de gallo too sometimes salsa is looking beautiful gorgeous it's all chopped up cut up now we're just going to mix it all up really good with our wooden spoon here now I have to admit this is the first time that I've had this many ingredients in one of my Salsas so I'm looking forward to trying it and see what it tastes like so I'm going to take some of these corn tortillas drop them right on the coals
here we call these brasas then we're going to have a little crispy tortilla with a little bit of salsa and some queso fresco it's gonna be good good yeah look how that's puffing up that's kind of cool my Amigos we're going to get a little bit of Ash on there people actually make that into powder and put it in a lot of their recipes so it's not really a bad thing I am going to take some of the Ash off I've got me a tortilla that's got just the right amount of pliability there I'm
gonna try this out so let's see how it tastes pretty my taco a little bit of queso fresco check that out Fringe that's going to be good I promise I know it is that's delicious I'm not so sure about that first Taco I need to try it one more time just to be sure that I like it that was damn good this is really good all right let's give it up another bite super good considering the Habaneros I thought it would be a lot hotter it has that little Tangy flavor from the tomatillos very slight little texture
from the nopales you know they're not they had a little bit of texture to them everything's super good all the Chili Peppers that are in there each one of them kind of brings their own little flavor to the game make a really great combination muchas Graces all right my friends that salsa is fantastic highly recommended I hope you try it and if you do tag me on it and let me know what you think about it if you're interested in our American Pit Master Company rubs you can get them at pitmaster.us if you want to help your
barbecue game like really up go to pitmasterclass.us and I'll see you there thanks for watching friends I'll see you at the next video keep the smoke light and make it work oh this also works like a good little Shield Shield it's like a shield if you work like a shield it keeps and keep it from getting some splatter I need a beer I need a beer man guys and gals I love wood cutting board I have like 50 cutting boards believe it or not I'm a cutting board of holic too let's see we've got two four six eight
we have ten Roma tomatoes and we have six tomatillos wait a minute where did I go to school one two three four five we have five tomatillos now actually I call this my Rambo knife I've had it for a really long time boom