Well, welcome back.
00:00:01.06\00:00:02.09
We're excited. We're
gonna make salsa recipe.
00:00:02.12\00:00:04.54
So let's go to the ingredients.
00:00:04.57\00:00:05.98
Okay.
00:00:06.01\00:00:07.52
Black Soybean
Salsa, it calls for...
00:00:07.55\00:00:10.05
Okay. So now--
00:00:25.65\00:00:28.41
I do this recipe
because a lot of time
00:00:28.44\00:00:30.87
when people like salsa
because of the fact that
00:00:30.90\00:00:33.13
we try stay away
from the vinegar.
00:00:33.16\00:00:34.84
Okay, so well, you
can make your own salsa up
00:00:34.87\00:00:37.17
and that way you
have more control
00:00:37.20\00:00:38.39
of what you're
using yourself, okay.
00:00:38.42\00:00:40.19
And so-- and here always
00:00:40.22\00:00:41.46
there are salsa
recipes out there
00:00:41.49\00:00:42.92
just you want to look and see
00:00:42.95\00:00:43.99
what the ingredients are.
00:00:44.02\00:00:45.14
So this is a quick and easy one.
00:00:45.17\00:00:46.53
So check it out.
00:00:46.56\00:00:47.83
I'm gonna just put
in the black soybeans
00:00:47.86\00:00:50.53
and you can also use the
regular black beans also.
00:00:50.56\00:00:54.10
And then you're
gonna put in a cilantro.
00:00:54.13\00:00:56.30
I mean, I'm sorry, the chive.
00:00:56.33\00:00:58.12
These are tomato
with the green chives
00:00:58.15\00:00:59.91
already there with it.
00:00:59.94\00:01:01.30
Those tomatoes
came from my garden?
00:01:01.33\00:01:02.95
No, not these, okay.
00:01:02.98\00:01:04.38
All right, now if
you will go ahead on
00:01:04.41\00:01:05.93
and put in the-- go ahead
00:01:05.96\00:01:08.14
and put the scallions in.
00:01:08.17\00:01:09.67
That's a part of it as well.
00:01:09.70\00:01:10.84
Make sure we get all
of them out of there.
00:01:10.87\00:01:12.29
Yeah, I do that way.
00:01:12.32\00:01:13.36
And then we go
into the cilantro.
00:01:13.39\00:01:15.28
This is really
quick and easy recipe.
00:01:15.31\00:01:17.31
I love it. And we
get all of these out.
00:01:17.34\00:01:20.93
The cilantro makes
the salsa come alive.
00:01:20.96\00:01:23.32
It does it, It does it.
It does it, It does it, okay.
00:01:23.35\00:01:26.18
You can all the goodies, honey.
00:01:26.21\00:01:27.60
It was not there much leftover.
00:01:27.63\00:01:29.12
Let's do that limejuice
because you can do limejuice.
00:01:29.15\00:01:31.43
We gonna do a limejuice in there
00:01:31.46\00:01:33.53
and we're gonna
do salt to taste.
00:01:33.56\00:01:35.07
Okay.
00:01:35.10\00:01:36.31
That's my taste of course.
00:01:36.34\00:01:37.37
Yes, your taste.
00:01:37.40\00:01:38.44
All right and then
we're just mixing that up.
00:01:38.47\00:01:42.51
And usually I'm
gonna tell you right now
00:01:42.54\00:01:44.41
a couple of things can happen.
00:01:44.44\00:01:45.48
Sometimes people use in
this recipe lemon juice.
00:01:45.51\00:01:49.27
I like the lime because of
that tartness it has to it.
00:01:49.30\00:01:52.59
Also you can use onions in it
00:01:52.62\00:01:54.39
and you could use banana peppers
00:01:54.42\00:01:56.08
and you can also
do harder peppers.
00:01:56.11\00:01:57.58
But we know that on 3ABN,
00:01:57.61\00:01:58.88
we don't want
to hot-hot peppers.
00:01:58.91\00:02:00.58
We know that some of you
don't like that hot-hot things,
00:02:00.61\00:02:02.50
so we got that mild
chilies going on here, okay.
00:02:02.53\00:02:06.06
And so with that in
mind-- Just we alarm not to--
00:02:06.09\00:02:07.97
Yeah, you don't want to go--
you don't' want to go there.
00:02:08.00\00:02:09.57
You don't' want
to go there, okay.
00:02:09.60\00:02:10.89
Normally what I do then is
I put saran wrap across it,
00:02:10.92\00:02:13.90
put in a
refrigerator and let it chill,
00:02:13.93\00:02:15.66
so that all the
different ingredients
00:02:15.69\00:02:17.39
can just mesh together
and have a wonderful salsa.
00:02:17.42\00:02:20.61
Now how long does it take
to chill in the refrigerator?
00:02:20.64\00:02:23.77
Just a couple of
hours or I'll do it like--
00:02:23.80\00:02:26.33
if we've got someone coming over
00:02:26.36\00:02:27.92
or we're gonna have
some coming to your house,
00:02:27.95\00:02:29.86
I want to make
it the night before,
00:02:29.89\00:02:31.32
because the longer it sits--
00:02:31.35\00:02:32.39
we always say the longer it sits
00:02:32.42\00:02:34.03
the better it gets, okay.
00:02:34.06\00:02:35.83
And so it's easy to makeup.
00:02:35.86\00:02:37.19
Like I said
soybeans, now you said,
00:02:37.22\00:02:38.97
whereas soybean,
00:02:39.00\00:02:40.64
can soybeans
organic is what I used.
00:02:40.67\00:02:43.14
If you don't, if
you can not find that,
00:02:43.17\00:02:44.67
you can also do
black soybeans as well.
00:02:44.70\00:02:48.00
Not black soybeans.
00:02:48.03\00:02:49.14
Did I just say
that? I just said that.
00:02:49.17\00:02:50.61
Just two times
I said that. Okay.
00:02:50.64\00:02:51.82
Now let me go back again. Okay.
00:02:51.85\00:02:53.29
So we got the black soybeans
00:02:53.32\00:02:54.92
that are out
there you can use those.
00:02:54.95\00:02:56.71
If you can not find them
00:02:56.74\00:02:57.88
than you can use
regulate black beans
00:02:57.91\00:02:59.53
and these are organic
soybeans or organic black beans,
00:02:59.56\00:03:03.28
either one of those
will work out real well.
00:03:03.31\00:03:04.60
Now these are the
beans in a can not dried.
00:03:04.63\00:03:07.95
No, no, no. No, no, no, no.
00:03:07.98\00:03:10.15
It's gonna be hard to
find black soybeans out there
00:03:10.18\00:03:13.53
but you can find organic ones
at some of your stores, okay.
00:03:13.56\00:03:16.72
Okay, now is some of
these ingredients like
00:03:16.75\00:03:19.55
they are fresh instead of a--
00:03:19.58\00:03:22.32
well, I guess all of
this is gonna be fresh,
00:03:22.35\00:03:23.73
the tomatoes, the chives and--
00:03:23.76\00:03:25.32
You can do tomatoes fresh.
00:03:25.35\00:03:27.38
But I actually found organic--
00:03:27.41\00:03:32.17
I found organic tomatoes
with the chilies already in them
00:03:32.20\00:03:35.77
and they are out there as well.
00:03:35.80\00:03:37.54
So, you know, make
it easy on yourself.
00:03:37.57\00:03:38.73
You don't have to go
through a lot of changes.
00:03:38.76\00:03:40.03
I know you're saying, well,
00:03:40.06\00:03:41.48
what in the world
we have with that?
00:03:41.51\00:03:42.69
Well, guess what?
00:03:42.72\00:03:43.75
What we have is the
actual chips that match it.
00:03:43.78\00:03:46.87
So there are tortilla chips.
00:03:46.90\00:03:48.27
And we're gonna to the
ingredients on this one.
00:03:48.30\00:03:50.93
Now, Curtis, you
know you can actually buy
00:04:01.13\00:04:03.35
those chips if you want to.
00:04:03.38\00:04:05.80
But because you made
this salsa from scratch
00:04:05.83\00:04:07.09
I thought we just go ahead--
00:04:07.12\00:04:08.18
We make this from scratch?
00:04:08.21\00:04:09.38
Yeah, and these are whole wheat
tortilla shells right here.
00:04:09.41\00:04:12.27
Now stop.
00:04:12.30\00:04:13.45
Now we can get in any
major grocery store, right?
00:04:13.48\00:04:16.16
Oh, yeah, Tortilla
chips, they are out there.
00:04:16.19\00:04:17.39
You don't have to go to
health food store for this.
00:04:17.42\00:04:18.55
Yep, soft. I like
the soft ones, okay.
00:04:18.58\00:04:21.28
And all I do is
spray it, one side.
00:04:21.31\00:04:24.68
Spray it the other side.
00:04:24.71\00:04:27.16
Take a little bit of the salt
and just sprinkle it on here.
00:04:27.19\00:04:31.08
Oh, that's it?
00:04:31.11\00:04:32.60
That's all,
that's all, that's all.
00:04:32.63\00:04:34.17
Oh, I can do that.
00:04:34.20\00:04:35.40
Can I do one of those?
00:04:35.43\00:04:36.46
Absolutely, here
you go. It's your turn.
00:04:36.49\00:04:37.52
Absolutely.
00:04:37.55\00:04:38.58
Go ahead and do that
now then. There you go.
00:04:38.61\00:04:39.68
Okay. Give me one.
00:04:39.71\00:04:40.86
Backup a little
bit, honey. I need some--
00:04:40.89\00:04:42.10
No, I'm gonna stay right here
00:04:42.13\00:04:43.48
just in case and
don't-- go ahead and spray it.
00:04:43.51\00:04:45.50
Let's see if you can
do your thing better.
00:04:45.53\00:04:47.00
The hole is right there, baby.
00:04:47.03\00:04:48.90
So I put my finger on the hole
00:04:48.93\00:04:50.01
and the spray will
come out of the hole?
00:04:50.04\00:04:51.82
Yeah, hold it, hold it up.
00:04:51.85\00:04:53.12
I'll hold it up.
00:04:53.15\00:04:54.18
And go ahead and
spray. I'm gonna back off.
00:04:54.21\00:04:55.88
Hey, where are you going?
00:04:55.91\00:04:56.98
Go ahead. Go and spray it.
00:04:57.01\00:04:59.88
On both sides please.
00:04:59.91\00:05:01.75
There you go. Now
go and put your salt.
00:05:01.78\00:05:05.12
Okay. And then
I'll just sprinkle.
00:05:05.15\00:05:08.18
No, no, no,
just take your finger
00:05:08.21\00:05:09.24
and do a little bit there.
00:05:09.27\00:05:10.30
Oh, pinch. Yeah, just a pinch.
00:05:10.33\00:05:11.48
There you go on both sides.
00:05:11.51\00:05:13.76
Okay. See if what I'm doing.
00:05:13.79\00:05:15.20
I can't see the salt.
I guess it's coming out.
00:05:15.23\00:05:17.19
It is, no longer in your finger,
00:05:17.22\00:05:19.04
it's actually on
the tortilla shell.
00:05:19.07\00:05:20.66
Okay, that's a good clue.
00:05:20.69\00:05:22.34
And I thought, it came it off.
00:05:22.37\00:05:24.04
Put it on top
of that one, honey.
00:05:24.07\00:05:25.95
Put it on top of that one.
00:05:25.98\00:05:27.03
Oh, put on top of this one?
00:05:27.06\00:05:28.48
Okay, now can I do another one?
00:05:28.51\00:05:30.71
Oh, oh, yeah.
00:05:30.74\00:05:32.02
You had a pencil
and pad, you take notes.
00:05:32.05\00:05:33.92
No, I think the
audience is doing that for you.
00:05:33.95\00:05:35.39
Oh, okay.
00:05:35.42\00:05:36.48
They are writing it down. Okay.
00:05:36.51\00:05:37.87
And we got close up there?
00:05:37.90\00:05:39.17
Yeah, okay.
This is very hi-tech.
00:05:39.20\00:05:42.76
Okay, if you kind of-- the
reason I had you lift it up
00:05:42.79\00:05:44.98
and that way you're not
gonna spray on the table.
00:05:45.01\00:05:46.23
Okay.
00:05:46.26\00:05:47.34
That's okay.
00:05:47.37\00:05:48.60
All ready. All ready, all ready.
00:05:48.63\00:05:50.68
Okay, then pinch of salt and--
00:05:50.71\00:05:53.63
There you go. Look at here--
00:05:53.66\00:05:55.93
Yeah, they still me too.
00:05:55.96\00:05:56.99
The camera is still doing
the fine job on that camera.
00:05:57.02\00:05:59.89
I thing little bit too
fine to see all the mistakes.
00:05:59.92\00:06:02.40
Okay, now I
think we're done here
00:06:02.43\00:06:05.88
and then put that on top of--
00:06:05.91\00:06:07.01
What we're gonna do
is we put it on top.
00:06:07.04\00:06:08.85
I sprayed some of this pan too.
00:06:08.88\00:06:10.51
I see that, we're actually
gonna take a pizza cutter
00:06:10.54\00:06:13.74
and we actually
gonna now make our chips.
00:06:13.77\00:06:17.63
Okay.
00:06:17.66\00:06:20.49
Oh, okay.
00:06:20.52\00:06:23.13
Now what we're
gonna do is just coming,
00:06:23.16\00:06:24.23
just like you're
doing regular pizza.
00:06:24.26\00:06:25.63
Now how did you
come about this idea
00:06:25.66\00:06:29.17
or just something
you just thought about?
00:06:29.20\00:06:31.02
No, I actually-- these chips
are actually in our cookbook.
00:06:31.05\00:06:36.51
We've done it
before on our shows before
00:06:36.54\00:06:38.24
and so I've done it before.
00:06:38.27\00:06:39.69
And so it's just a matter.
00:06:39.72\00:06:40.75
It's actually gonna go
with this particular salsa.
00:06:40.78\00:06:42.35
Okay, so this is in our
global vegetarian cookbook.
00:06:42.38\00:06:45.41
Okay.
00:06:45.44\00:06:46.48
And now you're probably seeing--
00:06:46.51\00:06:48.26
how I was gonna
get those recipes?
00:06:48.29\00:06:49.74
Then you can just go
abundantlivingtv.org.
00:06:49.77\00:06:52.56
That's Abundant Living.
00:06:52.59\00:06:54.29
This is the name of
the show, Abundant Living.
00:06:54.32\00:06:56.17
That right. Just put a word TV.
00:06:56.20\00:06:57.46
That's right. Okay.
00:06:57.49\00:06:58.53
Can we go and just
lay these on here, okay.
00:06:58.56\00:07:01.61
Okay, you need some help?
00:07:01.64\00:07:03.20
We're gonna do all of these?
00:07:03.23\00:07:04.26
Yeah, well, it's
messing get on here.
00:07:04.29\00:07:05.72
Oh.
00:07:05.75\00:07:06.78
We're gonna lay them on.
00:07:06.81\00:07:07.88
And you want to
make sure you lay flat.
00:07:07.91\00:07:09.78
We don't want them over
loading each other, all right.
00:07:09.81\00:07:12.56
So go ahead and
put some on there.
00:07:12.59\00:07:13.91
Okay, no, do this way.
Turn around and I guess--
00:07:13.94\00:07:18.60
There you go.
You get more on it.
00:07:18.63\00:07:19.76
Yeah, I get more on
here I guess and yeah, okay.
00:07:19.79\00:07:24.47
All right, okay, so guess what?
00:07:24.50\00:07:26.74
Now this is gonna go in the oven
00:07:26.77\00:07:28.57
and it's gonna go in
the oven at 425 degrees.
00:07:28.60\00:07:34.10
And you're gonna
keep an eye on it,
00:07:34.13\00:07:35.31
you know, because as
soon as these chips start,
00:07:35.34\00:07:37.38
they will brown up on you,
they look really, really good
00:07:37.41\00:07:40.41
and they taste
absolutely wonderful.
00:07:40.44\00:07:43.31
Okay, so what's gonna happen is,
00:07:43.34\00:07:45.03
we're gonna go off
and we're gonna comeback
00:07:45.06\00:07:46.82
and you're gonna see the
salsa and also the chips.
00:07:46.85\00:07:50.94
That's it curries
doesn't mess with them.
00:07:50.97\00:07:52.86
Wow. We're on our little--
00:07:52.89\00:07:55.60
Break. So stay by.
00:07:55.63\00:08:00.16