Back to the basics with Tom! I made a basic version last Sunday, May 5th. Along with 14hr marinated skirt steak for tacos & fajitas. Grilled corn turned into elote, grilled peppers/onions/tomato and garlic blended into salsa. With homemade corn tortilla chips. Went through 8 limes that day lol. I’ll tell you what, authentic Mexican is a lot of work to get it all together at the same time. I even lightly smoked the veggies w/ hickory while charing for the salsa. For the record, I’ve been watching since 2017! This channel and the work you do is a pure blessing. Big fan Chef John! PS: I’ve always enjoyed the quiet white noise in the background. Not sure if it is traffic, fans, a grill or all of the above, but it has always been there from the beginning and I find it very soothing and relaxing along with your commentary. Ultimately making the best grilling channel of all time. The recipes, the ambiance, the products displayed, and the professional mannerism are all top tier. Even the sauce drip intro is nostalgic at this point. Never change!
If you put tomatoes.in stainer with salt, most of the liquid will drain off. Also squeeze the lime over chopped onion / pepper and let sit for. Few minutes to bring flavor to whole new level. Good salsa!
The rooster beak is the peppers. If the pieces are chopped smaller it is easier to get it to the mouth without losing half of it so finer is better. take the time to do it fine and let it sit with the lime longer. Also try the bottled Key Lime Juice if you want some good lime, Its a Florida thing but use it or not it works well and no flavor lost in translation.
In Sonora we call it salsa bandera, meaning Flag salsa because of the Mexican Flag colors. Pico de gallo is actually a fruit salad where typically watermelon, papaya, pineapple, mango, coconut, and cucumbers are sliced in long wedges. Then dusted with a powdered chile blend, salsa, chamoy and lemon juice.
I make this multiple times a week - Same recipe but for me - your pieces of onion and Serrano are way to big - I use the cherry bomb tomatoes cut into small pieces - also I add fresh black pepper
Im sorry for frasing this like this, but, this sort of short brain dead content is very far from the informative and educational videos from the past. If this is the new normal im sadly going to unsubscribe
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I get so happy to see any videos Tom puts together! Easy to listen to...yummy results. Thank youuuuuu!😊
Thanks for tuning in: )!
I make this all the time, i encourage all of you to use all three of the peppers he mentioned, it gives it a MUCH more complex flavor.
Yes!!
I’ve always used Roma tomatoes for that purpose of having less seeds, for everything that I use tomatoes for
That looks awesome. I don't like to wait on it either. Fresh is crunchy!
🙌
Back to the basics with Tom!
I made a basic version last Sunday, May 5th. Along with 14hr marinated skirt steak for tacos & fajitas. Grilled corn turned into elote, grilled peppers/onions/tomato and garlic blended into salsa. With homemade corn tortilla chips. Went through 8 limes that day lol.
I’ll tell you what, authentic Mexican is a lot of work to get it all together at the same time. I even lightly smoked the veggies w/ hickory while charing for the salsa.
For the record, I’ve been watching since 2017! This channel and the work you do is a pure blessing. Big fan Chef John!
PS: I’ve always enjoyed the quiet white noise in the background. Not sure if it is traffic, fans, a grill or all of the above, but it has always been there from the beginning and I find it very soothing and relaxing along with your commentary. Ultimately making the best grilling channel of all time.
The recipes, the ambiance, the products displayed, and the professional mannerism are all top tier. Even the sauce drip intro is nostalgic at this point. Never change!
Thanks for sharing! We appreciate the kind words✌
I would live to see u do a Mississippi pot roast poboy recipe brother.. thanks for all the great content.
You’re my hero love your content 👍🏼
Thanks for watching!
Brilliantly executed.
Are you going to go back to any long form videos or is it short form only from now on? I get that yt algorithm sucks but I miss the 12 minute videos.
I think these guys have done so many briskets and pork butts they want to Branch out
We are sharing your feedback with our team, thank you!
It doesn’t take a 12 minute video to make pico
If you put tomatoes.in stainer with salt, most of the liquid will drain off. Also squeeze the lime over chopped onion / pepper and let sit for. Few minutes to bring flavor to whole new level. Good salsa!
The rooster beak is the peppers.
If the pieces are chopped smaller it is easier to get it to the mouth without losing half of it so finer is better. take the time to do it fine and let it sit with the lime longer. Also try the bottled Key Lime Juice if you want some good lime, Its a Florida thing but use it or not it works well and no flavor lost in translation.
I add a couple of tbsp of tajin to mine
That sounds yummy!
How about cooking some tacos de lengua? Or tacos de tripas?
In Sonora we call it salsa bandera, meaning Flag salsa because of the Mexican Flag colors.
Pico de gallo is actually a fruit salad where typically watermelon, papaya, pineapple, mango, coconut, and cucumbers are sliced in long wedges. Then dusted with a powdered chile blend, salsa, chamoy and lemon juice.
Cool, but that's not what it is in the USA😊
Yesssssssssssss!
💯💯💯
Let’s go!!!
😎
I bet it would be great with some small shrimp in it.
Shrimp would be such a good combo
You're looking Good Chef...how much lost so far?
I'm on the same journey...it's tough..but still trying..
A couple seconds in and it dawned on me, you lost weight! Not sure if that's the journey you're on, but it if is keep it up!
Love the content.
Why is EVERYTHING now a journey?
@@TMac0925 I know right?
Love pico. Add some avocado to that mix and it gets even better 🥹
😋Of course
Could I get extra Gallo, no Pico, and just a little bit of de?
I like to add mango or pineapple
Always nice to have some sweetness
I make this multiple times a week - Same recipe but for me - your pieces of onion and Serrano are way to big - I use the cherry bomb tomatoes cut into small pieces - also I add fresh black pepper
4.20…ehhhhhh!!
I so wish I could taste something other than soap when herb coriander is used in anything 😭
Ooops that’s hot........
white onion is definitely best.. purple is okay... don't use yellow with mexican dishes ever.
That thing will be called Pico de Pavo where I’m from Lol, chop the vegetables like way smaller, buddy
Tom with all that weight loss, you no longer look like Tom the pit master. Now please don’t you start showing us recipes for plant based ribs.
Oh stfu. Idk how that's supposed to be supportive at all.
@@fpbbq My goodness, there is no way you can be that sensitive, it’s a joke. I’m the biggest fan of this guy.
Lol! Much too coarse.
Im sorry for frasing this like this, but, this sort of short brain dead content is very far from the informative and educational videos from the past. If this is the new normal im sadly going to unsubscribe