Now, you know talking
about that Plaque Attack.
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Plaque Attack. We are doing a
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recipe that doesn't;
you have nothing to worry
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about the plaque,
arteries being, okay
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built up you know
with plaque because,
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once again we're
gonna, you know be doing this
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Tomato Salsa, Let's look
at the actual ingredients.
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Let's do it. It calls for
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Okay. Tomato
Salsa. And this is a good
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recipe, I have a lot of
salsa recipes that I like
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to use and you can
make your own and so
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this is one of
them, we got the tomatoes,
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already done the
four cups of tomatoes,
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and what you're
gonna do is you going
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to cut up the green Bell Pepper.
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Yeah pepper, you do that one.
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But I diced, you're
gonna, yeah cut up in
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small pieces, let
me just get this knife.
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And I am going to go
ahead and start on the
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onion and of course
we're using cilantro,
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a lot of people talk
about cilantro you know
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in all your actual salsas,
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cilantro is one of
the main ingredients.
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Key ingredient, okay, isn't it.
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And you have to get
used to it, but I love the
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way it tastes, now I
am going to cut this up
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small pieces of it and
I also like to use fresh
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lime as well in this recipe.
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Okay. Okay. You can tell the
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difference between I
guess you fortunately.
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Oh yeah, oh yeah, you
can definitely tell the
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difference
between them okay, and
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you're cutting that
up very fine, we're going
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to put that in there and
also in the salsa I would
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like it to be nice
and chunky as well,
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okay, we're gonna
serve this up with
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some Tortilla Chips as well.
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Baked Tortilla
Chips, we're going to put in
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there as well.
So, it has the fat.
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That's fat. That's fat.
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We're trying to
unclog those arteries.
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I want you want to go ahead
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and put that in there honey.
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Okay this is going into the.
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And also it's
pretty, pretty, pretty.
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Very colorful. Very
colorful, yes it is.
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Okay, I'm going to
put that one over there
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and I am going to
put in the onions.
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Here you go.
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Now, I am doing the lime juice.
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You will do lime
for us that fresh lime,
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I've already moved it around,
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so they can be nice
and soft and palpable.
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Okay. Make sure we get all
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those onions in there,
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that's your favorite gadget.
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Yes it is, now
you have the chips,
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we have the chips too.
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Yeah we have chips are
there, we will see that
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at the end of
the program and while
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you're doing that
I'm going to go ahead
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and get the
cilantro ready. Okay.
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I need to put it in
that nice little tight ball.
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We got to have these people
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unclogged this plaque right.
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We got to get that
plaque out of the legs,
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plaque out of
the coronary artery.
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It's a silent
danger just sitting there.
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Yeah, yeah, a lot
of them don't even know
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its there, so, okay.
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Now, you got that
all done, 'cause you make
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sure that you got all
the juice, all the juice.
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Let me just go
ahead and take that,
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oh you smell like,
that makes me smell
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wonderful. Okay
yeah, you just cut that,
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let me just go ahead
on, and move this forward
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alright, let me
that's going to go in last,
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let's go ahead on
and move these tomatoes
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around and that I
want you go ahead on put
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that cilantro in there for me,
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go ahead and move that in.
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And this is in your cookbook.
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Yes, this is in the cookbook,
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I have salsa black
thing salsa, avocado salsa.
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How about
cantaloupe and cherry tomatoes,
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it makes the
excellent one. Cantaloupe.
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Yes, right. That's
right, you remembered that.
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Yeah. Okay. Alright, now we're
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gonna put in the banana peppers.
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Banana peppers
look how pretty that is.
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A nice colorful
dish, yes, alright and
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you stir up the
ingredients over there.
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We have over here also
the oregano and we also
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have a little bit
salt, we're going to put in
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and we also have the fructose,
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so go ahead and
get those to me next.
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Okay. Go get the fructose next.
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Okay, fructose this is it ready.
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Right here. Okay.
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Alright-y, okay
and then we are going
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to go ahead and put in,
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go ahead oregano. Oregano.
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It's coming
together, it's coming together.
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Oh it's working in now baby.
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And we're gonna
put in this salt.
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Okay. Alright, and one thing
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I like about this
now when you make these
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salsas up, they
last a long time, you can
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make them up and
you can chill them,
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they need to
chill for several hours,
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so you can get
that flavor all those
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wonderful flavor
of lime and onions
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everything together
there, banana peppers,
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sound kind of good, okay.
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Let's slowly add
in the olive oil.
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Olive oil. Slowly add
the olive oil in as well.
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Now any reason the olive as
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opposed to let's say Canola.
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Now, this particular
recipe called the flavor,
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this is a cold
pressed olive oil and the last
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thing is going to be
the lime juice, alright,
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just put that lime in,
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alright, good, good, good,
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yes, yes, yes,
wonderful, wonderful,
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now you know, we're
gonna stir this up little
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a bit more, and
we're going to go away,
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we come back you will see
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the final product, so stay by.
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