I'm sa Montiel I'm a professional chef and today I'm want to show you how to make delicious Salsas Salsa fresa Salsa marada and salsa Morita fresh salsa Char salsa and cooked salsa there is so many different kinds of Salsas up there all different from each other from texture color spiciness but these three Salsas are the most common salsas in Mexico let's make some salsa this is salsa [Music] one1 the FR salsa I'm going to make is going to be Salsa fresa Salsa Fresca means fresh salsa and that means that uh we can use vegetables fruit but we need to keep them raw you can puree them or you can dice them this case I'm going to do puree I'm going to use raw tomatillos um they're green that are a little bit more on the bitter size than a regular tomato it's very important to remove the H out of the Tomos you don't want to blend this this will be a very bitter flavor this is your classic taka salsa the mild one you can make this salsa without tomatillos if you can't find this these are very hard to find so we'll do three tomatillos when it comes to Jalapeno if you want this jalapeno to be extra spicy you have to kind of rubber it kind of break veins so the jalapeno will be a little more spicy but if you don't just cut it in half it's very hard to control the heat of any salsa right if the recipe says three jalapenos you do one you PR them you taste it and then you find out if it it's an another one so half then we're going to do one garlic again everything everything is raw all and I'm going to do a little bit of onion the reason why I using white onion because to me has a a little mild onion flavor and also when we puy this with the green stuff it looks also nicer now lime how do you know your lime is going to be juicy it's by the surface of the skin it has to be smooth if you see a lot of like little holes and thicker skin and more greenier it's going to be dry but this is smooth it's SL green it has a little bit of yellow so this line is going to be juicy and you can also press them really hard now why that I'm adding lime to this cuz I'm using avocados so I don't want my avocados to oxidize I don't want them to turn brown cilantro adds a nice refresh flavor to this now I'm using the stamps and the leaves the stamps are closer to the soil to Earth so it's full of flavor the last and main ingredient of this salsa is the avocado the first thing that I'm looking for is where is the avocado from I have really good experience from avocados from michan Mexico so it has to be from Mexico the stamp right here is to be more on the yellow green size the skin of the avocado has to be like a little rusty like this one but dark brown without being black this one looks perfect when you making salsa Fresco we want the avocado flavor to be 80% of the salsa and then we want the tomatillo the onion the alapo the cilantro the lime to be part of the salsa we going to do a little bit of salt a little bit of water in the beginning and then if we think it needs more We'll add some more and we're going to start slow it looks very buttery creamy fluffy fresh again this salsa can be for anything the level of spiciness it's there it's mile this is my mile salsa so it's perfect the salsa that we're about to make is going to be a medium heat salsa I call it salsa marakada which is a semi Crush semi blend salsa the way how I prepar My Salsa marakada is basically I Char the vegetables it will add this Char Smokey flavor to My Salsa but also the the same time keeping the vegetables semi raw so it's like a really Pleasant balance of salsa when you're eating it so want to start with the onion the reason why I use red onion for this salsa is because it has a stronger onion flavor I need that stronger flavor because the salsa is going to be spicier I'm going to put more Peppers so when you put more spicy you have to use the stronger ingredients to balance out the spiciness too I'm just going to remove the stems out of this jalapeno and do this to it then the tomatoes these are Roma tomatoes it's the classic way but you can use any other red tomatoes okay now the garlic I'm not smashing this because I want to char them I don't want this to burn I'm going to do six gloves of garlic for this salsa I'm also going to use some fresh cilantro I want this salsa to be really tasty and also colorful I'm also going to use some of the stamps and now the avocado we're going to dice it because I want chunks of avocado in My Salsa our Von plus is ready now we're going to char the vegetables for our salsa marada and the reason why I'm using cast item pen is because it holds he for a longer time and also it helps to char the vegetables the way it should be and we're going to start with the vegetable that takes longer to cook which is onion Chef onion the neutral oil is going to help the vegetables get a better CH and a little faster we star in with the red onion and now the jalapeno and the tomatoes this will probably take 10 to 15 minutes it all depends on how this baset are becoming going to do a little bit more oil so this is just turning turning turning we're going to throw some salt it's going to help get the moist out of the vegetables it's going to cook a little faster and now we're going to throw our garlic this will probably cook faster than the other one so right now I'm just going to keep my eye on the garlic I want the vegetables to be ched halfway without losing their shape and without cooking all the way through so it looks like we're almost done the onions are ready so we're going to remove the onions and the garlic okay this tomato you see how sad it looks that's ready think he's telling me take me out of there the name of the salsa is marada that means the the tomatoes the onions are crushed it's no puree and it's no MH it's something in between we have our vegetables already cooled down now what we're going to do is going to semi P them going to do one jalapeno then we leave this two the last just in case if we need more heat cuz once the heat is here and already mix it there's no way how you can go back in time see save this two just in case now we're going to do a little bit of salt I typically use M A Mor pesel but I don't have that today but I have this food processor which is going to do almost the same job we're going to do one two three oh more little more okay that's perfect you going to test this see if it needs more salt more heat it's perfect medium heat is there without OV powering and then I taste the Char it's kind of fresh at the same time but Char now every salsa needs some kind of acidity I have the acidity from the tomatoes but I didn't put no lemon so I'm going to put red wine vinegar and this is going to Bright the flavor of all the vegetables going to have that kick and now we're going to do a little bit of cilantro now some avocado this outsa looks amazing it looks chunky without being too chunky and I can see the avocados I can see most of the ingredients let's see if it tastes as it looks little spicy is the medium salsa the vinegar helps the salsa come up together and texture Wise It's just on point scratch but not to being too over scratched and it's delicious perfect salsa this is the final Salsa Salsa Morita the main pepper is the Morita it's very similar to a Chipotle it has that kind of smoke element but also spicy but it's a medium spicy so this is when the chili daral comes in cuz this it's spicy so we're only using two a little bit of spicy and flavor heat and then also another kind of spicy sanos sanos has a pepper spicy flavor and guajo guajo for two things texture and color it's going to make it more red my first step cut my vegetables deceit my guos and then put on a tray and broil them the reason why I use a red onion for this is because like I say has stronger flavor it will also help the balance of the heat then the tomatoes Sano okay so we have the garlic I'm going to add a little bit of nutral oil and some salt the salt is going to sweat them my vegetables are broiling in the meantime I'm going to work on my dry chilies so we going to start with the guajillos when to remove the stamp the reason why I'm removing the seeds because the seeds of the guajillo since it's a long pepper it has bigger seeds and it has a lot of seed we're going to go low low heat medium Kat something in between you're dealing with dry Peppers right this is like paper cuz it's dry so you can burn it really easy and what happens when you burn it they taste bitter so this texture and color Morita is the main chili it adds smokiness flavor and spiciness spiciness of this is kind of a little bit sweet for some reason because this is being dry so it's nice and sweet and now for spiciness Chile AR so I'm going to ble these Peppers cuz I want the flavors to bloom if you burn it they will be bitter so that's why you start with low heat so basically I want to make sure everybody gets the same Heat this a very quick process like you see here how easy was almost burn even the color look the color is like waking up this is ready this is ready this oil right here I'm not going to just toast it I'm going to save it because it has the chili oil flavor our vegetables are Broiler our peppers are blister all right so I want to start with the Tomatoes again the ingredients are very similar on all the salsas but this is a little more complex because we cooking it twice we broil them and then we're going to simmer it I'm going to put all the SOS here because this Sala is the spicy one I'm going to take that chili oil that was there I don't like to waste and then I'm going to do all the chilies a little bit of white vinegar I want the salsa to last longer and also I want the vinegar to bring the flavors out of this even better a little bit water the water is going to help to blend all this together a little bit of salt even though I already put now we're going to P this that's it let's try it a I feel like it's going to be too spicy I way the consistency is perfect very similar to a mole the spiciness it's right on point almost little to spicy but here's the thing with the salsa when you let it sitat overnight and you it the next day for some reason the heat level goes lower so what I'm going to do right now I'm going to sanar the salsa I'm going to refry the salsa because this salsa has to be complex and by cooking it on a medium heat it will bring those flavors even stronger and deeper going to do a little bit of oil shut the heat off you see that little smoke that's going to add some smokiness this process is added another level of Flavor now that our salsa at simmering we're going to do this for 15 minutes and then it's going to be ready it's been 15 minutes our salsa is looking pretty good the color already changed it's darker so that means it's going to have a lot of flavor the texture it's right on point it's smooth without being too dry it will hold perfectly on a Taco on a tostada I'm going to let this cool down and then I'm going to taste it use the complexity it's so different for the other salsas this salsa has the perfect consistency the perfect level of spiciness for salsa Morita the color and the texture it's just WIIL it all right we made it I just show you how to make three different kind of Salsas and if you learn how to make these Salsas with every single different technique you can become a salsa Maestro or Maestra when I see these Salsas it reminds me of when you go at taco stand on you go to Mexican restaurant each salsa place a different Bron into your taco m