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Good afternoon, and welcome to the Good Plate's Kitchen.
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We're actually going to be talking about two recipes and
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their recipes for each on the website, www.goodplate.com.
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First, we're going to talk about this amazing salsa, which is made in a bread
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machine, and then we're going to talk about chili-crusted sous vide pork roast.
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But that's another video, but they're tied together, so make sure that you see both
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videos and get both of the great recipes.
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Okay, so the first one came about because my neighbor brought me some extra chilies
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and some extra tomatoes and wanted to know
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if there was something I could do with them.
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And of course I said, of course, I said.
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The next day, I decided to make roasted salsa.
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First thing I did was roast the tomatoes and the chilies.
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And the best way to do that is an air fryer.
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Yes, it gets everything all nicely charred without having to
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burn yourself. And it's just a matter of steaming the
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vegetables so that the skins would come off easily.
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And then we put them in a food processor and then a nice salsa out of them.
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Now, I also had a wonderful fresh leek sitting in my refrigerator.
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If you don't know what a leek is,
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it's part of the onion family.
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And it's actually pretty sweet tasting.
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But you only use the white part.
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You don't use the green part because if you use the green part, oh, boy,
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Anyway, I sauteed the leek in butter. And then I combined that with the salsa that
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I had already created in the food processor.
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And I put this in my bread machine.
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And the bread machine is a wonderful thing to use.
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Yes, setting called jam.
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And all it does is warm the interior and stir it for you.
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Well, it reduced down and made this absolutely amazing nice thick salsa.
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I took that salsa and I mixed it with fresh cilantro and Armenian pepper paste
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because that Armenian pepper paste makes things to use really, really fresh.
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And I put it in a nice salsa bowl and served it with a beautiful roast pork.
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Thank you for joining me.
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We'll see you next time on The Good Plate.
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And I'll show you how to make chili crusted pork roast.
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with the reverse sear method.
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Remember, ever forward, ever flavorful.