Chopping Onion 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. Okay, so we take our onion, we lop off this end, just like that, put it in the trash. Take it face down, cut it right down the center just like that. Now we're going to peel the onion. And I always like to peel it over the trash receptacle that way I don't get any loose pieces of skin that decide to go rogue and stick to the rest of my onion mixture, come on. I usually peel my onions a couple layers in, not because I like wasting onion, because I don't like getting bruises and stuff like that in with my, my recipe. There we go. Alright so for chopping the onion up here, see that's a piece of paper right there. That's no good. For chopping the onion up, we're going to go kind of small. It doesn't matter what way we do it. It doesn't matter if I chop it or if I dice it or slice it. Me, today, I'm feeling like a good, big, dice. So, that's what we're going to do. Or perhaps I'll mix it up and do a slice and a dice just to get kind of crazy. And like I said, this salsa is, it's very much a kind of choose your own adventure salsa because you can puree it, you can dice everything down, then you know, cook it for just enough to heat it up, it's really a matter of preference. I am going to puree mine, so for me I can leave the onions a little bit bigger. That's my timer. Alright so, there's the onions, let's put those on the pan. And it's a pretty simple process. You just take your pan, and put your onions on it. You do want to make sure your onions are broken up though because if they're too clumpy, and also kind of spread them around. There we go. I don't want them all in the middle of the pan. Let's spread them around. Let's get them on the edges and stuff. Alrighty, that is our onion. So moving right along. "