Join Dale and Cheryl for homemade salsa!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cooking the dark show. Welcome to Cooking in the Dark. The kitchen. I will go to the kitchen. And although some recipes I cannot breathe. Still I'm sure I can't do everything I need. This show cooking in the dark, it is the key. He's a multi-totative Texan. You know Sheryl should tell himself. I know Dale Campbell would like to welcome you to this hair show. Cooking in the Dark is a presentation of Blind Mites Megamall. And www.blindmitesmegamall.com. Holly's Holly, Guacamole. Welcome to Cooking in the Dark. This is Sheryl Cummings and I'm going to introduce to you the man who proves to us every week that you don't need sight to cook dinner tonight. Dale Campbell. [applause] Holy moly. Walk moly. I said what? It's cooking in the dark. We're back. It's spring time. Man. Didn't think winter was ever going to get over with. Oh my goodness. Hard to get excited about that when it's 40 degrees outside. Or in y'all's case you know 12 or whatever. Snowing. Yeah, yeah. Yeah, you put a bird bath out there and the birds are like, "Well, are you crazy?" Or the last case. Well, the birds are still in Mexico, man. They're still siesta for the winter. Goodness gracious. But spring time is here. I'm so excited. Now today's show. I'm just going to tell them, huh Sheryl? You're going to tell them? Last week's show. Yeah, last week's show we did a man an awesome egg salad variation. It was an egg salad, an egg tomato and bacon kind of egg salad. And it was kind of spicy, but didn't you think it was good? It was good. It wasn't like overly spicy as I suspected. It just had a little, you know, a little kick. You know, I put it though. We put just a little bit of white pepper in it y'all. Mm, mm, mm, good, good, good. So you definitely want to go back to our archives and check out last week's show. What show number was that? Do you remember? 261. Oh my gosh. Wow. That's two times three. That's almost a thousand recipes we've made. Wow. No wonder I'm gaining weight. Oh, mercy, mercy, mercy, mercy. But okay, getting back to here were the clues what we gave. What we're going to make today is it's a type of a dance. And you can also use rotal tomatoes in it if you want. It's actually kind of a rotal tomato itself. But we're going to be making a couple of salsa's today in the salsa's cookbook. And man, Cheryl, I bet it's got, gosh, if it's got one, it's got probably 50 or 60 different salsa recipe. I mean, and not just what you would think of as a typical salsa, you know. There's fruit, salsa's, there's dessert, salsa's, there's recipes where you can use some of them with different types of meats and foods and things. In fact, that's one thing we're going to be doing with one we make today. So I need to get in there. Kitchen. I'm sitting here at the table having a cup of coffee, just chilling with Cheryl. Actually, my coffee's got a little bit of wine in it. It's more wine than coffee, I guess. You say a little bit of a kick itself. No coffee, it's a coffee cup, but it's wine. No profile. I don't have a low profile in the kitchen. I'll send that wine glass flying, man. The one all over the place. But that's what we're going to do on today's show. So, man, I hope you all fasten your seatbelts and hang on because it's going to be fun. Oh, spring. It's so great, man. Tomatoes, vegetables, everything starts coming back in, you know, for a full summer run. I just love eating fresh vegetables. It's lovely. Cannot beat it, man. I don't have to wear my long pants anymore on my sweatshirts. I can put them up with two pair of jeans I have in the one sweatshirt. Oh, my gosh, yeah. We had a day a few weeks ago, and everybody in Houston knows, I mean, it was 91 degrees. And I'm like, oh, my gosh, really? No spring weather, just we're going straight from winter to summer. Because it was like still March. I'm like, oh, my gosh, it's too early to be 91 degrees, but no, it's tapered off. We're in the low 80s, and it cools off to the 60s in the evening. So that's, yeah, perfect weather for right now. And there's no mosquitoes out yet. So we can still go out and enjoy it and not get eaten alive. Because they like this boy. I don't know what it is, but I am invited to a lot of parties as a mosquito repellant for everybody else. Wow. They suck my blood. Anyways. So this gentleman, they're living in a retirement home, and he comes in and his wife. Well, how was golf today, honey? And she goes, ah, it was okay, but my eyesight's getting so bad. I can't see where I hit the ball now. I hit it, but it takes me forever to find it because I don't know where it goes. And she goes, well, Jack, you ought to, you ought to take my brother Steve with you. Steve's 85 years old. Well, honey, you're 75. I know, but he's 85. He doesn't play golf anymore. And his wife goes, yeah, but his eyesight's perfect. He can ride with you in the cart and see where you hit the ball. You know, you hit it and he'll watch it. That ain't a bad idea. So next day they're out on the course and they're up on the number one tee and Jack hits it. Starts off as far as he can see straight down the fairway. And he turns to his brother-in-law and says, did you see it? And he goes, yeah. So Jack's all proud. He comes over there and puts his club up, gets in the golf cart, and they go to take off. And he goes, all right. You saw it, honey. He goes, yeah. He goes, where'd it go? And his brother-in-law says, I don't know. I forgot. [LAUGHTER] Oh, shucks, man. It's all right, Jack. That's in your seatbelt. Hang on. This is cooking in the dark. We will be back right after this interruption. Now more of the show with your host, Dale Campbell and Cheryl Cummings. All right, y'all. We'll be back salsa time, salsa time. Actually, the first thing we're going to make, it would be a salsa if we threw it in the food processor and turned it into a salsa. But I'm going to make a pico de gallo that will make people come back to your house more than one. They'll bring their own chips if they know you're making salsa. That's some pretty bad good and good stuff, Fair. And I like it. It's pretty simple and quite, you know. Very simple and, oh, my gosh, so fresh. Delicious. And this is a time. Start. Yeah. In fact, down the road, I'm hoping that we're going to be able to do some show, Cheryl, about doing some canning so we can teach how to kind of preserve some of our-- Mm-hmm. --preserve some of these fresh food, fresh veggies. Mm-hmm. I've been ended up-- I got some classic books, y'all. I read of mice and men and Jane Eyre. And then I was like, ah, the adventures of Robin Hood never read it. So I started reading it and I'm like, oh, my gosh. Excellent. I loved the little stories, but trying to get into the language was a little tough, you know? Mm-hmm. Stop there. I cracked my crown with my staff. Yay, I say, yay, yay, yay. It was quite fun. It was really fun. But I thought, man, I need some light reading now. So I started reading that, you know, the Hannah Swinton books. Oh, books are fun. Pineapple murder and blah, blah, blah. Yeah, the apple turnover murder. Yeah, yeah, yeah. They're all set in Minnesota. Lake Eden, Minnesota. I'm thinking, man, for such a little town, very small population. Everybody knows that there's sure a lot of people getting killed. [LAUGHTER] And now I've been reading all the books in succession, so I remember, oh. So now I'm like, OK, you don't really want to be introduced, you know, as a new character, one of these books, because two or three books later, you're going to get killed. [LAUGHTER] Oh, you're going to be the murderer, you know? Yes. [LAUGHTER] Unless you're not the Hannah, her sister, or, you know, one of the main characters. Her guys? Her guys? Yeah. Yeah, come on. [LAUGHTER] Those are fun. Those are fun reads. So I'm going to try to, I keep saying this, but I'm just going to have to get some recipes out of, you know, I want to get some of her dessert recipes and some of the recipes they make, because that's one thing that's fun about those books. When they talk about a certain cookie or a certain dessert, they give that recipe for it also, which is really cool. So all that reading inside, here we go. We're going to make a pico de gallo. For this pico, you're going to need four large tomatoes, and we're going to dice those. You want two big or three medium jalapenos, one large white or yellow onion, and all that needs to be diced, you want about a quarter cup of chopped cilantro, and if you want to put a little more in, be my guest, as you know, I love cilantro. But we want, you want to measure that after you chop it. Then we want to add also about two teaspoons of lime juice. If you don't have lime juice, you can add a little bit of lemon juice, but lime juice is better. And then a little salt and pepper to taste. Now, if we were making salsa, what I would do is would be to cut up the tomatoes and put them in a food processor, and then process them down, chop them down, and then dice the onion, dice the jalapenos, put that in, put the cilantro in, and mix it up that way so your tomatoes are more of a sauce than big chunks. What I've got here y'all to do this, you either need to find a sucker or get yourself this adjusted slice mandolin. What I'm going to do is I'm holding the mandolin straight up and down, and this hand mandolin that looks like a cheese grater, like a hand cheese grater, except where the grating is, the cheese grater part would be, is the mandolin for slicing. Mm, for slicing, yeah. So, I'm just going to run this tomato through the blade until it starts getting, okay, now we're getting close to the blade, so let me find my finger guard. Put that on there, because believe me, this thing, it doesn't care what it's slicing, whether it's you or your finger. And there's no fingertips in this recipe. [laughs] So, now I've got, and slicing it straight down, it kind of piles the tomato up right on top of itself there. So, I've got a stack here of sliced tomatoes, and what I'm going to do now is just dice these slices, okay? So, what I've got here is I've got the slices in front of me, and I took them, I've made two piles, two stacks, because one stack's pretty tall, about three inches, but oh, this tall is a tomato. So, I've got about an inch and a half here, it's probably six, seven slices, and I'm just going to cut in strips, I'm hoping to get them about a quarter inch wide or so, the tomato, just slice it straight across, and it's a little stack, okay, now I'm going to turn what I just sliced perpendicular again to me, and I'm just going to slice them again, straight down. So, I'm cutting, the knife is perpendicular to my body, and we're just slicing these up into pieces, and it's, I mean if they're, ultimately if they were all about three-eighths of an inch square, that'd be perfect, but it's not going to happen, so then it's okay, because I guarantee you, once it gets on a chip and goes down the gullet, they aren't going to care what it looks like, they're just going to say, oh my gosh, that's good, give me more. And that's when you say, that was just a sample, it'll be $12.95 per teaspoon, that way you can pay for your time, okay, now I dice these up again y'all on our flexible chopping mat, can't beat it, because you've got all these little pieces of tomato down here sliced up, so here's what we do, we fold up each end, loop, of chopping mat, it creates like a little cradle, put that over the bowl, tip it, and all your tomato slices go right into the bowl, just that easy. Now, let's turn our attention to our onion, we're going to need to dice this onion, so, now we use the hand mandolin, make cooking a little bit easier, it's kind of like wood working, wood working's a lot funner when you have the proper tools to do the jobs. What I've done is I cut our onion in half, and then I've cut off both ends where the root was, now I'm cutting each half, each half is laying cut side down, and I'm just slicing them again in half, so we basically got quarters. What I'm going to do is now peel off the outside, you know, the dead layers of the onion, because you don't want those, let me get it off of each one of these quarters here, and we're going to pull out, you know what we're pulling out, Cheryl, the old onion dicer. We love that. Oh my gosh, let me show you how quickly we can dice and whole onion, as soon as I get this thing peeled. Now, the dicer, it could probably do the whole, a whole medium size onion, but if you cut it into quarters, it's going to make it a lot easier on you, okay? What the dicer looks like, it looks like the mouth of an alligator. It's hinged at one end, you open it up, away from the snout, and it's got a grid, probably about a four by four grid, back near where the mouth would hinge at, that would be, and you just lay your onion or whatever you want to dice on that, press down, right there, I just diced a quarter of an onion. Here's the other one, there you go. Now, when we go to conventions, I challenge people to see if they can dice an onion faster than I can. I use the dicer, they use a knife, haven't lost yet, I am undefeated, and especially embarrassing decided people, they don't like it, but there's a little piece there, okay, one of the little insides of the hearts of the onion came out, so may as well get them all in there. And what this will do, is it will make a nice little quarter inch dice, tap that out, and it's got a catch bottom, so everything that you dice falls into the bottom, and it's caught, so guess what, we take that, dump that right into our bowl too. And now we've got four diced tomatoes, one diced onion, jalapeno thyme, everybody. Excellent. And the pino, little flavor, jalapenos are still a little bit tiny this time of year, but they're getting bigger, these are about, these are probably about three and a half inches long maybe, not too big and fat yet, but it won't be long, so here's what I'm going to do with them, I'm going to slice them from long ways, okay, so I'm just kind of laying my knife on it and just pressing down through it. With these, sometimes you'll get a curved one, sometimes they're straight, but I just kind of lay my knife on it and feel with my fingers to make sure it's kind of in the middle of the stem, at one end, and kind of at the middle of the point at the bottom of the jalapeno, and then I just run my knife through it. Now I'm going to take these, I am going to take the seeds out, you find my spoon here, and to do this I just take a regular spoon and just kind of scrape the inside of the jalapeno, go ahead and cut off the end where the stem is at, now the more you scrape these, the cooler they will be, so if you just take the seeds out they're going to be okay, pretty warm, if you scrape the membrane down a little bit it's going to cool them off a little bit. Now one trick to salsa, if your salsa's too hot you can add a little bit of sugar, if you've got sensitive fingers or hands or some gloves when you do this, if you do this bare handed make sure you wash your hands very thoroughly before you do anything else, touch your eyes, touch your face, go to the restroom, because of this membrane and jalapeno, it'll make everything hot, sometimes I will take, I'll split a jalapeno open and I'll rub it on the grill, on my Hamilton beach, and in doing so it kind of, then when I throw my chicken on there or whatever it kind of makes that chicken hot, you know it kind of picks up a little bit of jalapeno flavor, seers it right into the skin, okay, let me put my dicer back here, and I'm just going to dice up our jalapenos real fast one, I've got them in halves, now I put one hand over where the grid is and one hand kind of on the snout, the alligator snout would be, like that, there we go, let me do this one last one, this last one I'm not going to scrape, oh that's going to be the evilly hot one, yes, I am going to seed it, cut it in half here and open it up, but I'm not going to scrape it, this is the one remember Phil Parr at the Houston gathering, holy crap Campbell it's hot, I made some stuffed jalapenos and I seeded and membraneed almost all of them, except for two, and I was just waiting to see who was going to be the lucky getters of those, it was Phil Parr, okay, out of the dicer into our bowl, now I've got some cilantro here, I need to kind of peel it, what I mean peel it, I mean I've got a, it's on sprigs, so I want to kind of pull the leaves off, and I'm just going to kind of pull them off and put them here in a pile, if you just kind of gently run your hands down the stems, you can peel the leaves off pretty easily, cilantro, I'm guessing it's kind of in the parsley family, it probably is, yeah, but it's a very peppery aroma, kind of a peppery taste, I just love it, I ended up putting some in the egg salad we made, I put some in that after we went off the air, gave that to the band, they were glad to see us man, they played for almost two hours after the show was over, wow, they were definitely happy that we were back live, yes, I think they were just hungry, okay, so I'm peeling off this cilantro, now we gave me one about a quarter cup of this, but we want to measure, we want to chop it first and then measure it, so I'm just peeling off some more sprigs here, got a fairly good little pile going, this is probably about a dozen sprigs Cheryl, I'm using, and you want to pull the stems, when you feel that it does, it's got a nice, it's got a long stem, and then you can fill the leaves up at the nice big abundant leaves, kind of reminds me a little bit of curly parsley, if you've ever played with that, but it doesn't smell as good, you know I think with Mr. Cummings if you start just putting cilantro in everything, or while he'll develop a taste for it, won't even know he's done it, I think I tried that, he takes a bite and he says, what's there, and then he gets, I can just tell from his voice he's got a very unhappy face on, but actually I did, I mean I don't know if there's some scientific something, but there was a study that said that for some people cilantro tastes like soap, if they don't like it, oh my gosh, yeah so I had, once I heard that I had to back off, and say wow, maybe, maybe, it just doesn't taste right to him, because I don't like soap in anything, yeah, there's some things that don't taste right to me like brussel sprouts, you know, oh see he loves brussel sprouts, yeah, and I'll have to use that, but you know brussel sprouts, if you don't like them, they think you taste like soap, thanks, any time, any time, yeah, remember that folks, if there's something you don't like, tastes like soap, soap, no there was a study, I heard about it on cooking in the dark, yeah it was applesauce, yeah, yeah, okay so I've got my pile of parsley, of cilantro, yes Mr. Cummings, it's parsley, and I'm just kind of running my knife through it, and what I do after I do that, I just repile it up and kind of squeeze it all together, and then just run my knife through it again, okay, yeah that's nice, okay, I'm gonna sprinkle this into our salsa, into our pico de gallo, alright, and I'm gonna wash my hands, and then we're gonna dig in and just mix it all up, ooh, I've got my chips right here, alright, I'm ready, I am willing to test this for you, actually if you want to hold on, I'll show you how to, I'll just make a better chip than that for you, really like our own chips, alright, that's what will be coming up after the break, okay y'all I'm just stirring this up, just mixing everything in, I'm kind of just digging my fingers down to the bottom, and lifting up and just kind of letting everything just fall back in together, now the best thing to do with this is just let it kind of sit in the fridge, and kind of let it, just let the flavors kind of meld together a little bit, oh yum, I need to put a salt and pepper on it, and just a little bit of lemon juice, let me get that, actually it's lime juice here so, oh you've got lime juice, yum, not too much just enough to accent, I've also got a little ground cumin, I'm gonna add about a teaspoon, maybe two teaspoons of that, it's brand new, I had to replace our cumin because it's been a while since we used it, you know, alrighty, little salt and pepper to taste, and we are good to go, now I've quit buying iodized salt, you know, Cheryl and I had that little talk last week, if you were listening to the show, about you know, what's the idea mates and how great they are now that we can see the ingredients and the percentages, the nutritional information, through the idea mate when you scan an item, and man, sea salt or kosher salt is, it'll give you the sodium, but it's a little better for you, actually a lot better for you, than iodized salt, I'm just putting about three or four twists of fresh ground pepper in here, mmm mmm, Katie bar the door, back, get back, see it up here getting antsy, they are, well they see me with my chips, you know, they see me with my chips and even though you're gonna show us how to make homemade chips, I'm still ready, I got you, I'm willing to be the taster, I'm just saying, just saying, just letting me, I'm just saying, just saying, if you need somebody to take that million dollars, I'll be happy to do it, I don't even care if it is in ones, I'll try carrying it, yes, a pico is complete, let me throw that in the fridge, and I will be right back on cooking in the dark. Now here's more of the show, with Dale Campbell and Cheryl Cummings, all right y'all, we're back, our salsa's in the fridge, our pico de gallo, excuse me, but it is a salsa kind of show, so anyway, it's all there, yeah, yeah, now, we're gonna make another salsa here, this is a fun one, I love this one, mm-hmm, we wanna use, well go ahead and read that recipes. All right, here we go, so pineapple salsa, pretty straightforward, here we go. You need a one can, 15 ounces of diced tomatoes, you're gonna drain that, one small can of crushed pineapples, you're gonna drain that, one jalapeno, seeded in diced, one tablespoon of lime juice, four tablespoons of fresh cilantro chopped, and two tablespoons of red onion minced, pretty straightforward y'all, it is, it is, I think even I could make this, I've got faith in you. Sungs really yummy, okay, small can of pineapples drained, they've got the pool top on them, that makes life easy, okay, now cilantro, I've already got that diced up, chopped up, we find my jalapeno, now these peanuts are kind of small, so I'm gonna use two of them, picked out the biggest ones of the bunch for our pico de gallo, these I'm just gonna cut off the stem, then I'm gonna split them, are these, are these like fresh jalapenos, oh yes, okay, for Jess, Jess mom, let me get our onion dicer here, and the dicer comes apart so easily for cleaning, just three pieces, the bottom, the top, and the insert, now gosh, last year year before last I guess it wasn't, we made that jalapeno jelly, mm-hmm, oh that was yummy, mm-hmm, I use that, I use this dicer to dice the strawberries, to dice the jalapenos, gosh everything for that, and see, just that quick 20 seconds or less, I've diced two jalapenos, put that in, now I need about two tablespoons of red onion, yep, two tablespoons y'all it quates out to be about an eighth of a cup, so I've got a nice big red onion here, let me, I'm just gonna cut off about a third of it, let me cut off the stem, peel off the dead, old layers, and we're just gonna put him on the onion dicer, this dicer doesn't care if it's a red onion or a yellow onion, I have the pino, a strawberry, or a piece of celery, doesn't do tomatoes well though y'all, kind of makes ketchup, there we go, you gotta like that right, sounds good, it's quick, it's fast and it's done, and it's done, done, we go, I won, hey, now we've got our red onion, we've got our jalapeno, our tomatoes, our pineapp salsa, our cilantro, are we missing anything, oh did you do the tomatoes, yes, so lime juice or lemon juice, okay, got that handy that was sitting right here, all right, now the reason I'm hurting y'all is I want to show y'all how to make your own homemade tortillas, your homemade chips out of tortillas, oh oh oh, for those of you that have listened to our show before, we've done it before on the show, we have, that was a long time ago, so one tablespoon of lime juice, got it, okay, you wash my hands, mix this up, now what I did before we started this endeavor, is I put four chicken breasts in the oven, and they're baking, 350 degrees covered, I did it for the since purpose of this, one of the things I recommend serving this with is fish or chicken, or summer gets here, take a zucchini and cut it long way, strip it long ways in the long strips with that mandolin that I used earlier for the tomatoes works great, and then bread them and bake them, you make like kind of oven fried zucchini crisps, and then dip them in that salsa, it will make you sit back and say ah, it's a beautiful day, so I'm going to pull our chicken breasts out here, man I love this hot pad, the grips hot pad that goes with the mitts, absolutely love it, it's so big, peeling back, oh yeah, I just peeled back the foil, now I'm going to pour this salsa over the top, I'm using one of our perfect bowls, so that'll make the pouring of it so easy, with the great spouts, the goal wings, I'm just kind of making sure I get it on top of the pieces of chicken, so as it continues to cook it'll cook in, something else I think I'm going to make with the churros, I'm going to bake some brown rice, add a little white pepper to it for a little spice, and then add some pineapple to it to cool it off at the same time, nice, okay rinse out our bowl real quick, now I'm going to cover our chicken again, slide it back in the oven, it's been baking for about 30 minutes at 350, I'm going to let it go for about another 15 minutes, and that will be delicious, because as it bakes that it's going to bake into, of course, all the salsa is going to help to flavor the chicken, and that served over, if you don't want to do this, do a, do a bed of greens, you get the cauliflower too, somebody just told me about the cauliflower that they sort of chopped up in their food processor, and it had the texture of rice but it was cauliflower, it was delicious, now that's what a South Beach diet mashed potatoes is, it is cauliflower, but it's really tasty, I think when I was a kid I was like I'm not going to eat those, oh I know what I was, something looks like brains, no if I'm out, broccoli too, now I'm like thinking about golly, you were a fool man, I love broccoli, even just fresh, oh delicious, yes, okay, got that in the oven, let's take a quick break Cheryl, we're going to come back, and I'm going to show you guys how to make some homemade tea chips. Now with more of the show, here's Cheryl Cummings and Dale Campbell. More cooking in the dark, here we go salsa. Good, and in the dark, little salsa, little salsa, springtime, little attitutis, now we've made our grate, pico de gallo, we've made a delicious pineapple salsa that, if you're going to use that pineapple salsa in, if you're just going to use it for serving for chips or with whatever, you want to refrigerate it and let it chill for a couple hours and let the flavors melt, I dumped it over the top of the chicken we're baking, mmm mmm, I think it's going to be delicious, okay let's talk about tortilla chips, let's talk about homemade chips, what you want to take, what you want to do, is I've got about four tortillas here, now these are fresh homemade tortillas that we get at our local grocery store, you can use flour, these are wheat, wheat ones that are like flour, I wouldn't, corn might work, but, and use flour if you can, what these do when they're made is they actually create a kind of a crisp chip on the outside, and soft and chewy on the inside, they are ultimate for pico de gallo, for chili con queso, for guacamole, your people will be impressed and they're so easy, here's what we're going to do, we're going to take a tortilla and we're going to cut it in half, actually I've got four rooms stacked up, what I do is I fold this tortilla in half and I'm going to slide my knife right inside it so I know where the halfway point is, and then I'm going to place it back down on the other tortillas so I know where half is, okay, and I'm cutting it right in half, all the tortillas, all four of them sliced them all right in half, okay, now, here we go, take the ones you just sliced, put them on top of the other half, just fold them all over so now we've got a bigger stack of these, let's do the same thing, let's find a halfway point of this half one, so I'm folding it over in half, I'm kind of putting my knife down where the middle is, at the fold, and I'm going to lay it back on top of my other tortillas, and I know right there's the middle, boom, okay, sliced them in half again, so now I've got two stacks of quarters, okay, nice, okay, now I'm going to take these again and from the point of one quarter, and I'm just going to kind of guess, I'm going to slice them again, so now we're down to eights, I've got a stack of eights here, let me cut this quarter, and again the quarters just turn it, I've turned it with a point away from me, I'm putting my knife blade about where the point is, and I'm just kind of feeling where about the middle would be on the rounded section, you know, of the quarter, and they don't have to be perfect, y'all, chips are never perfect, if they are, they're not real, now, I've taken a cookie sheet, a baking sheet, and I have layered it, or just coated it with olive oil, you can use vegetable oil, you can use spray, and I'm just laying these now, when I take these chips that we've cut, these little triangles, I put it down, so both sides get coated with the olive oil, I'll lay it and then flip it, then I'm setting it in place here, I'm just making a line like you would cookies, but with these, I can put them right on top of each other almost, right next to each other, and because of the triangle shape, okay, the points towards me on that one, I'm putting that one with the point away, let me let this one down here, get some olive oil on both sides of it, put it here with the point towards me, and I'm just making a row of these across the cookie sheet, lay that one there, and you just keep doing this until you fill your cookie sheet up, you want to make sure you coat both sides with oil, ooh that's a big one there, that'll be daddy's, that's your daddy one, now I've already made one line, so I'm going to start making another row Cheryl, coming back across, point towards me, next when I lay down here is going to be a wave from me, and you can just lay these in place and flip them over, just want to get a little olive oil on both sides, if they start getting dried out, go ahead and just put a little, you can add a little more oil, or vegetable oil, whatever you've got, okay, now we're going to slide these into the oven for ten minutes, that's it, you don't have to flip them, you don't have to do anything except just take them out, when they're done, and man, munch, munch, munch, it'd be a good idea to have a bowl ready, I take a bowl and line it with a towel or paper towels, so that when the chips come out, I just kind of stake them and just put them right in there, and then you're ready to go, they're ready to eat, they're room for one more, yeah, these are just delicious, first time we had these, it was a little Mexican restaurant we went to, and they made fresh guacamole at your table, oh my gosh, yeah, okay, ten minutes there, let me set the timer, won't we take a little quickie, we'll be right back, we'll tell you about everything we did, this is the best dang cooking show for the blind anywhere, it's cooking in the dark, she's Cheryl Cummins, I'm Dale Campbell, we will be right back. Now more of the show with your host, Dale Campbell and Cheryl Cummins. We're back y'all, we're who salsa pico de gallo, spring is on the way, the vegetables are growing, they're going to be melting in our mouths soon, I knew, I knew, I knew, hey ah, the pico de gallo we made today y'all, four large tomatoes, you want to dice those of course get to blindmicemart.com and I get that just a slice mandolin, it makes it so much easier like we did on the show, you're going to need one onion diced, three medium or two large jalapenos diced, about a quarter cup of fresh cilantro chopped and measured after you chop it. I also put in some salt, some pepper, I put in a little bit of cumin, about a teaspoon, two teaspoons, do it to taste, same with your salt and pepper and about two teaspoons of lime juice, mix it all up, toss it in the fridge, let it chill, that's all there is to it man, delicious, if you want to make it salsa just throw your tomatoes in a food processor or blender and chop them up first there and then add your other ingredients in and there you go, aha, aha, aha, so easy, then we made a pineapple salsa, Cheryl will read you that recipe. All right, the pineapple salsa was simple and fun to do, so one can, 15 ounce of tomatoes drained and diced, one can crushed pineapple drained, one jalapeno seeded and diced, one tablespoon of lime juice, four tablespoons of fresh cilantro chopped and then two tablespoons of red onion minced, that's it, that's all there is to it y'all, quick and easy, quick and easy, and that pineapple salsa recipe came out of the salsa's cookbook that's in the bookstop, the blind bookstop, hey for the homemade tortilla chips, take you some flour tortillas, cut them into eights, spread some olive oil or vegetable oil just a little bit, you don't want it swimming in it just enough to coat the pan and then lay your tortillas that you've cut your wedges on that cookie sheet, you want to make sure you coat both sides of the tortilla wedges with olive oil or vegetable oil either one and I do that just by laying on one side, flipping it over and there you go, you've got it done, you know, and bake those for about 10 minutes at 350 degrees, delicious, so that's all it takes, man, you will have a chip that's crispy on the outside and chewy and tender on the inside, and I can't wait to dig into this pico de gallo, Cheryl, it's gonna be delicious, gonna be good, good, good, good, alright y'all, I'm Dale Campbell, she's Cheryl Cummings, this is Cooking in the Dark. Cooking in the Dark was produced by THC Productions. ♪ Oh, yeah ♪