Preparing Tomatoes for Fire Roasted Salsa

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make a fire roasted tomato salsa. So like I said, we're just going to take our paring knife, just going to stick it right in there, and just give it a little jiggle, woopsy. You want to make sure that your knife is not too sharp, or you're not too fast, because what you can do is, you could actually go with your thumb right here, you could actually slice right through it and right into your hand. And that is not a good idea generally speaking. It tends to hurt a little bit. I'm going to go ahead and pluck this stem out this, just get it out of the way. You could also do it this way too if you're feeling especially crafty. I'm just not very comfortable doing it this way, personally. Because I've not really bothered to learn it this way, obviously, now look what I've done, there we go. I'm better at it this way. This is the way I was trained, by the great Chef Andres, my French master chef instructor. Alright there we go. Alright, excellent. So now, let's actually chop up our tomatoes. So we're going to take our tomatoes here, and I'm just going to take our knife, and I'm just going to cut them into quarters, and put them on my sheet pan. Nothing at all special about it. Alright, so that's that. Let's move this out of the way, and I'll show you how to arrange these tomatoes in a pan. Now the way I want to do it, I want to get the skin up on these so, something like this. I don't really want them touching like inside to inside like this. So I want to make sure that there's every opportunity for the juice to get out of these. And, this will only take a second. And what we're going to do is we're just going to throw our peppers and our garlic and our onions and everything all right on here with these tomatoes, and let it cook. And that's a large part of the salsa itself. It's also a good way to introduce the flavors to each other, make them start being friends. Alright, so, I don't believe I have any pieces touching here. Alright, so now we're just going to sprinkle, like I said, the jalapeños and the onions all together once we get those done. So let's set this aside for a second, and I'll come right back and we're going to cut up our onion next. "