The 6 Most Common Salsa Mistakes

The "recipe" for salsa is almost always the same, even though the ingredients change. Cook the fruits, garlic, and onion in some way before mashing everything together into a purée. Always salt to taste.

Basic Red Table Salsa:
1 jalapeño
¼ onion
1 garlic clove
2 ripe and in-season roma tomatoes

Wintertime Red Table Salsa:
1 jalapeño
¼ onion
1 garlic clove
10oz canned tomatoes
1tbsp minced cilantro stems

Creamy Salsa Verde:
1 jalapeño
¼ onion
1 garlic clove
4-5 peeled tomatillos
1 ripe avocado

Additional variations:
1. Make a raw salsa, then fry it in lard for "salsa frita"
2. Make a raw salsa, then cook it down with a beer for "salsa borracha"
3. Add chipotles for smokiness, habaneros for spiciness, or any combination of dried peppers

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0:00 - Salsa Tips
3:15 - Salsa Classification
5:17 - Salsa Recipes
8:35 - Trade Ad

[derekiscool]

internet o'neil this video has single handedly saved my life. my student loans were forgiven, my skin is clear and my salsas are yumdelish 5000. praise be to netshaq, amen

[tekkeX]

hey, i'm feeling a little extra motivated to try making my own salsa, today!

[desertedham]

I can tell you been watching the dancing fruit videos with the baby

[CommandantSpangler]

Another great video, Shaq. This video framework works so well for cooking related content: theory —> common problems —> practical use cases —> advanced twists on the basic formula. Your design school education really shines through. Thanks!

[BlueyMcPhluey]

this feels like one of those videos that will completely change the trajectory of my life

[jeckert]

This is my favorite cooking content on YouTube now. I feel you’re teaching how to cook, not how to follow recipes. You include a recipe but your notes about how we should experiment resonate with me. I know some people who treat recipes as gospel. But cooking is so much more fun when you just know what you can do, and make stuff happen.

[jonathanwingo]

Really appreciate the "make in smaller batches" tip and ratio ideas. A lot less pressure for a solo eater and more chances to try different variations. Thanks!

[tostieizer]

I took your last call to action to heart and did try making salsa today. Grilled some jalapenos and onion, found a can of tomatoes. Was really great! Will definitely be thinking about what other ingredients are locally available that I can salsify in the future. Thanks~!

[ThinkingFootball]

Your writing, brevity and infomation density is such a pleasure - thank you for the amazing recipes, videos and inspiration - been following you for years and regularly incorporate your ideas into my cooking, thinking and videos <3

[ampersignia]

I loved the visual of having a lineup and swapping items out/in of it.

[speeps-qh]

I made a pico de gallo that had too much onion, and you inspired me to grab my dried chilis and attempt to fix it. Thanks bro.

[ssthapit]

I appreciate your approach of giving basic principles instead of specific recipes. Adapting based on what you have rather than cooking to recipes also reduces food waste.

[alt_warn]

If you are really lazy like me, air fry the onions, peppers, tomato and garlic. About 10 mins at 400f, no babysitting required or heating up your entire oven. Then I peel them and put them straight into the blender. So easy.

[Sam-dooj]

only cooking channel that understands how people actually cook

[HeardBothWays]

God dude I just love this channel so much

[andrewb]

Started making salsa every week a few months ago and have taken a random walk through salsa variations that is very accurately summarized here. Get those dried chilis in there, folks. Once you do, you won't go back. Tomatillo, onion, cilantro, a morita for smokiness, guajillos for body, and arbol for spice has been my favorite. Now trying to figure out whether I can tolerate enough spice to get a salsa that actually TASTES like habaneros.

[mrnsfranklin]

Just made bad salsa. Needed this 7 hours ago. But this weekend's attempt will be better!

[robertvargas]

Bro, thank you for keeping the flavors of culture alive. Having moved away from L.A. to Seattle three years ago, I have found that I am best off making real Mexican food at home. This video is a great resource for someone who took for granted the eateries around his former block. Muchos Gracias

[bylethhresvelg]

I really appreciate how purely educational and more brand safe these vids are so that I can watch them at the PC Bang in restricted mode. Good job daddy!

[Quixan]

the written recipes are a comfortable starting place for the anxious and less experience folks, so thank you. a younger me might not realize a whole onion in with a 10oz can of tomatoes and a tablespoon of cumin might not turn out how i expect. Now that I've got some experience under my belt I appreciate the encouragement to get creative. excellent video once again!