Participants:
Series Code: AL
Program Code: AL000217B
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00:01 Well, welcome back.
00:02 We're excited. We're gonna make salsa recipe. 00:04 So let's go to the ingredients. 00:06 Okay. 00:07 Black Soybean Salsa, it calls for... 00:25 Okay. So now-- 00:28 I do this recipe because a lot of time 00:30 when people like salsa because of the fact that 00:33 we try stay away from the vinegar. 00:34 Okay, so well, you can make your own salsa up 00:37 and that way you have more control 00:38 of what you're using yourself, okay. 00:40 And so-- and here always 00:41 there are salsa recipes out there 00:42 just you want to look and see 00:44 what the ingredients are. 00:45 So this is a quick and easy one. 00:46 So check it out. 00:47 I'm gonna just put in the black soybeans 00:50 and you can also use the regular black beans also. 00:54 And then you're gonna put in a cilantro. 00:56 I mean, I'm sorry, the chive. 00:58 These are tomato with the green chives 00:59 already there with it. 01:01 Those tomatoes came from my garden? 01:02 No, not these, okay. 01:04 All right, now if you will go ahead on 01:05 and put in the-- go ahead 01:08 and put the scallions in. 01:09 That's a part of it as well. 01:10 Make sure we get all of them out of there. 01:12 Yeah, I do that way. 01:13 And then we go into the cilantro. 01:15 This is really quick and easy recipe. 01:17 I love it. And we get all of these out. 01:20 The cilantro makes the salsa come alive. 01:23 It does it, It does it. It does it, It does it, okay. 01:26 You can all the goodies, honey. 01:27 It was not there much leftover. 01:29 Let's do that limejuice because you can do limejuice. 01:31 We gonna do a limejuice in there 01:33 and we're gonna do salt to taste. 01:35 Okay. 01:36 That's my taste of course. 01:37 Yes, your taste. 01:38 All right and then we're just mixing that up. 01:42 And usually I'm gonna tell you right now 01:44 a couple of things can happen. 01:45 Sometimes people use in this recipe lemon juice. 01:49 I like the lime because of that tartness it has to it. 01:52 Also you can use onions in it 01:54 and you could use banana peppers 01:56 and you can also do harder peppers. 01:57 But we know that on 3ABN, 01:58 we don't want to hot-hot peppers. 02:00 We know that some of you don't like that hot-hot things, 02:02 so we got that mild chilies going on here, okay. 02:06 And so with that in mind-- Just we alarm not to-- 02:08 Yeah, you don't want to go-- you don't' want to go there. 02:09 You don't' want to go there, okay. 02:10 Normally what I do then is I put saran wrap across it, 02:13 put in a refrigerator and let it chill, 02:15 so that all the different ingredients 02:17 can just mesh together and have a wonderful salsa. 02:20 Now how long does it take to chill in the refrigerator? 02:23 Just a couple of hours or I'll do it like-- 02:26 if we've got someone coming over 02:27 or we're gonna have some coming to your house, 02:29 I want to make it the night before, 02:31 because the longer it sits-- 02:32 we always say the longer it sits 02:34 the better it gets, okay. 02:35 And so it's easy to makeup. 02:37 Like I said soybeans, now you said, 02:39 whereas soybean, 02:40 can soybeans organic is what I used. 02:43 If you don't, if you can not find that, 02:44 you can also do black soybeans as well. 02:48 Not black soybeans. 02:49 Did I just say that? I just said that. 02:50 Just two times I said that. Okay. 02:51 Now let me go back again. Okay. 02:53 So we got the black soybeans 02:54 that are out there you can use those. 02:56 If you can not find them 02:57 than you can use regulate black beans 02:59 and these are organic soybeans or organic black beans, 03:03 either one of those will work out real well. 03:04 Now these are the beans in a can not dried. 03:07 No, no, no. No, no, no, no. 03:10 It's gonna be hard to find black soybeans out there 03:13 but you can find organic ones at some of your stores, okay. 03:16 Okay, now is some of these ingredients like 03:19 they are fresh instead of a-- 03:22 well, I guess all of this is gonna be fresh, 03:23 the tomatoes, the chives and-- 03:25 You can do tomatoes fresh. 03:27 But I actually found organic-- 03:32 I found organic tomatoes with the chilies already in them 03:35 and they are out there as well. 03:37 So, you know, make it easy on yourself. 03:38 You don't have to go through a lot of changes. 03:40 I know you're saying, well, 03:41 what in the world we have with that? 03:42 Well, guess what? 03:43 What we have is the actual chips that match it. 03:46 So there are tortilla chips. 03:48 And we're gonna to the ingredients on this one. 04:01 Now, Curtis, you know you can actually buy 04:03 those chips if you want to. 04:05 But because you made this salsa from scratch 04:07 I thought we just go ahead-- 04:08 We make this from scratch? 04:09 Yeah, and these are whole wheat tortilla shells right here. 04:12 Now stop. 04:13 Now we can get in any major grocery store, right? 04:16 Oh, yeah, Tortilla chips, they are out there. 04:17 You don't have to go to health food store for this. 04:18 Yep, soft. I like the soft ones, okay. 04:21 And all I do is spray it, one side. 04:24 Spray it the other side. 04:27 Take a little bit of the salt and just sprinkle it on here. 04:31 Oh, that's it? 04:32 That's all, that's all, that's all. 04:34 Oh, I can do that. 04:35 Can I do one of those? 04:36 Absolutely, here you go. It's your turn. 04:37 Absolutely. 04:38 Go ahead and do that now then. There you go. 04:39 Okay. Give me one. 04:40 Backup a little bit, honey. I need some-- 04:42 No, I'm gonna stay right here 04:43 just in case and don't-- go ahead and spray it. 04:45 Let's see if you can do your thing better. 04:47 The hole is right there, baby. 04:48 So I put my finger on the hole 04:50 and the spray will come out of the hole? 04:51 Yeah, hold it, hold it up. 04:53 I'll hold it up. 04:54 And go ahead and spray. I'm gonna back off. 04:55 Hey, where are you going? 04:57 Go ahead. Go and spray it. 04:59 On both sides please. 05:01 There you go. Now go and put your salt. 05:05 Okay. And then I'll just sprinkle. 05:08 No, no, no, just take your finger 05:09 and do a little bit there. 05:10 Oh, pinch. Yeah, just a pinch. 05:11 There you go on both sides. 05:13 Okay. See if what I'm doing. 05:15 I can't see the salt. I guess it's coming out. 05:17 It is, no longer in your finger, 05:19 it's actually on the tortilla shell. 05:20 Okay, that's a good clue. 05:22 And I thought, it came it off. 05:24 Put it on top of that one, honey. 05:25 Put it on top of that one. 05:27 Oh, put on top of this one? 05:28 Okay, now can I do another one? 05:30 Oh, oh, yeah. 05:32 You had a pencil and pad, you take notes. 05:33 No, I think the audience is doing that for you. 05:35 Oh, okay. 05:36 They are writing it down. Okay. 05:37 And we got close up there? 05:39 Yeah, okay. This is very hi-tech. 05:42 Okay, if you kind of-- the reason I had you lift it up 05:45 and that way you're not gonna spray on the table. 05:46 Okay. 05:47 That's okay. 05:48 All ready. All ready, all ready. 05:50 Okay, then pinch of salt and-- 05:53 There you go. Look at here-- 05:55 Yeah, they still me too. 05:57 The camera is still doing the fine job on that camera. 05:59 I thing little bit too fine to see all the mistakes. 06:02 Okay, now I think we're done here 06:05 and then put that on top of-- 06:07 What we're gonna do is we put it on top. 06:08 I sprayed some of this pan too. 06:10 I see that, we're actually gonna take a pizza cutter 06:13 and we actually gonna now make our chips. 06:17 Okay. 06:20 Oh, okay. 06:23 Now what we're gonna do is just coming, 06:24 just like you're doing regular pizza. 06:25 Now how did you come about this idea 06:29 or just something you just thought about? 06:31 No, I actually-- these chips are actually in our cookbook. 06:36 We've done it before on our shows before 06:38 and so I've done it before. 06:39 And so it's just a matter. 06:40 It's actually gonna go with this particular salsa. 06:42 Okay, so this is in our global vegetarian cookbook. 06:45 Okay. 06:46 And now you're probably seeing-- 06:48 how I was gonna get those recipes? 06:49 Then you can just go abundantlivingtv.org. 06:52 That's Abundant Living. 06:54 This is the name of the show, Abundant Living. 06:56 That right. Just put a word TV. 06:57 That's right. Okay. 06:58 Can we go and just lay these on here, okay. 07:01 Okay, you need some help? 07:03 We're gonna do all of these? 07:04 Yeah, well, it's messing get on here. 07:05 Oh. 07:06 We're gonna lay them on. 07:07 And you want to make sure you lay flat. 07:09 We don't want them over loading each other, all right. 07:12 So go ahead and put some on there. 07:13 Okay, no, do this way. Turn around and I guess-- 07:18 There you go. You get more on it. 07:19 Yeah, I get more on here I guess and yeah, okay. 07:24 All right, okay, so guess what? 07:26 Now this is gonna go in the oven 07:28 and it's gonna go in the oven at 425 degrees. 07:34 And you're gonna keep an eye on it, 07:35 you know, because as soon as these chips start, 07:37 they will brown up on you, they look really, really good 07:40 and they taste absolutely wonderful. 07:43 Okay, so what's gonna happen is, 07:45 we're gonna go off and we're gonna comeback 07:46 and you're gonna see the salsa and also the chips. 07:50 That's it curries doesn't mess with them. 07:52 Wow. We're on our little-- 07:55 Break. So stay by. |
Revised 2015-02-26