Home  |  Food & Drink  |  Mexican  | 

How to Make Mexican Food

How to Make Salsa

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Greg Dumorne & Les Sauray
Owner / Chef, Real Deal Catering
www.realdealcatering.com  
1-800-61-Deal1

Gregory Began his culinary career at Ati Culinary school in 1997. He worked at Lansdowne Golf Resort Frequently catering to the Washington Redskins and the N.B.A. rookie public relations annual seminars for the likes of Tim Duncan. He later became a chef at the mark restaurant where he catered to Jessie Jackson & the first woman attorney General Janet Reno. By 2001 Gregory had became the restaurant chef in the Capital Hilton where he served the Alfalfa Club and former president George Bush his son,our current president George Bush JR. Also The Gridiron club with William Jefferson Clinton.The resume goes on and on the likes of Bill Cosby , Muhammed Ali, Danny Glover, Vivica A. Fox, Vanessa Williams and the rest of the Congressional Black Caucus. Now he's the owner of Real Deal Catering serving you everyday.

How to Make Salsa

 

This expert: 58,107 views

This series: 38,338 views

Download to Mobile Device
Tags:

Mexican

,

Food

,

Shrimp

,

Lobster

,

Steak

,

Burrito

,

Taco

,

Margarita

,

Salad

,

Quesadilla

Comments:

0 (Read Comments) (Add Comment)

Print

How to Make Salsa

Ingredients

7 tomatoes
Spread onions
Cilantro
Olive peel
1 pepper
Mustard
Lemon juice
Lime juice
Black pepper
Salt

Instructions

Dice the tomatoes and then add all of the ingredients together. Mix well.
Print

Transcripts

Greg Dumorne: How you are doing? My name is Greg.

Les Sauray: And I am Les. Greg Dumorne: And we are from Real Deal Catering, where we cater you. And today we are going to be making Mexican food. And the first thing you need for almost all the Mexican food is Salsa. So we are going to make Salsa first. And to make Salsa, first of all, you need diced tomatoes. So we took the time to dice them, but --Les Sauray: how much diced tomatoes do you actually need?

Greg Dumorne: I don't know; this one here is about seven tomatoes. You may want to keep some of that juice. And of course you can make your own variation of the Salsa, the one I am making today. This is actually going to be the basis for all the Mexican food we are going to make. So I am going to use spread onions, a little bit of solantro; you can't make Mexican food without solantro. And everything I make has to have a little byte to it. So we are going to put a little olive peel on here. You know when I say little, I mean a lot. That is a little, you have got to make sure you keep the seeds; the seeds are what give it that -- the pepper, you take the seeds out and I'll still make it roll; not so spicy; but we need spicy because that is what I do. I am really going to make it spicy, you also add a little bit of mustard.

Les Sauray: Now where is the mustard?

Greg Dumorne: The mustard also gives it a little kick. You could use lemon juice, lime juice.

Les Sauray: You are actually using lemon?

Greg Dumorne: Some black pepper, salt.

Les Sauray: Okay.

Greg Dumorne: And after you mix that up pretty good.

Les Sauray: It smells good too.

Greg Dumorne: I hope so. Salsa in a minute. Next, we are going to make Guacamole.

Les Sauray: Guacamole.

Greg Dumorne: Guacamole.

Other Videos