Alright guys well hi my name is Tim Byres and I’m back again cooking with pork rinds and we’re here with our Southern Recipe Small Batch Pork Rinds and we’re gonna do some cooking with you guys and we’re doing a series of stuff this sort of we’re all trapped in our houses and stuck doing whatever it is that we’re doing and we wanted to get together and have some fun recipes get some stuff that you guys could share and stuff that’s fun for the family and friends and whoever you’re holding up with.
So this is one of my like most requested recipes. So once again I’m Tim Byres chef James Beard award-winning author and you know what one of the things I’ve really been known for over the years is this live fire cooking so I’m gonna show you guys one of my most favorite and probably most requested recipes and what it is it’s this salsa where we’re gonna take all the vegetables that you would normally have in your salsa onions tomatoes chiles these sort of things and we’re going to cook them straight in the charcoal.
And what this is gonna get its gonna get super dark dark black really rich and I call it Ash Salsa and it’s really really wonderful and it’s also one of those things that you just don’t expect it cuz you’re like this guy’s gonna throw all this stuff in the fire it’s gonna taste like burnt nothing but it’s really pretty killer.
All right so this is gonna be on your best dips list this something’s gonna be awesome with pork rinds I just tried these Pasilla Chili Cheese ones these are too super killer. I’ve got another one pretty favorite now is a Spicy Dill and then back there some Kimchi Barbeque.
So I think any of these things are gonna be awesome for your dill I mean for your dips. Okay white onion pretty simple boom in it goes jalapenos we’re gonna throw these guys right in here too and I don’t know I’ll just make sure that we can see what’s going on in here.
Here’s our poblanos so I’m going to A make sure you guys can see what’s going on in there and then B we’re just gonna really really roast these up so we’ve got a couple of other things and don’t worry about it burning we want this to get as black as possible.
All right so we do have some things like tomatoes. Tomatoes you throw these guys straight in the fire you can do it they get a little mushy so they get a little difficult to sort of maneuver so what i’m gonna do is I’m just gonna put a grill grate on here and then I’m gonna get these guys to where we can burn them up and so this is probably gonna take 15 minutes we’ll mess with it a little bit and get this up and going.
So for all you do it yourself guys this is a little trick so it’s a leaf blower you can really get this thing raging hot. It took me about three years four years of doing events in the rain in the middle of nowhere to come up with the idea that you know fire like air and a cordless leaf blower does the trick so we’re gonna let these guys burn up and get these guys going as much as they can and I’ll come right back.
Alright boom so okay guys we got our stuff going. So this is like campfire style cooking right now so again this is pretty hot I know I’m gonna do this barehanded but it’s also I guess I’ve just done it a few rounds.
I just want you guys see these chilies really getting dark the onion you really want as black as possible and it’s gonna just roast and get soft in the center so when I had that initial onion on there you know when I threw it on and it had the skin you know a lot of people were like well do I need to peel this this initial skin is just gonna burn off and be gone anyways it burns like paper so and back to the idea of tomatoes tomatoes get soft they fall through the coals and I mean I do want to burn them up so maybe I get this fire bit going here I’m gonna throw some more wood on I think and then I’ve got to make a little tin foil package for garlic garlic that you know garlic burns and it’s like trash it gets really bitter and nasty so we’re gonna put a little olive oil and garlic and we’re putting this little envelope put it on here.
Be right back This is how it goes. All right so these are mesquite wood chunks. Had them delivered with the groceries I’m gonna want to cheat this up with my leaf blower like I was showing you guys. You can’t smell this but it’s probably can’t hear this either All right Chile’s back in.
So what I was saying is you can’t smell this but there is such a really good roasted sort of authentic salsa smell that’s come off. okay we’ve got tinfoil kind of make a cup around your fists we’ve got our eight cloves of garlic.
My mom used to cook eggs like this when we were kids when we were fishing in California on the side of the streams and stuff and she’d make these little basket with eggs in them which reminds me of that all right so I’m gonna put this on here in a way that like is sealed up and then it won’t burn you’ll start to hear them like sizzling and that’s gonna be a sign that we want to move them away from the fire.
We could keep it on the grill move it around if you’re going straight in all the time you can easily just put your you know your little packet along the edge of it and I’m having a real difficult time getting this really going I think it’s the where the wind is right now so I might just go straight in with these guys because I really want to burn them up.
I’m going to put him sort of maybe off to the side. Okay All right so this is gonna be a blender project this is a great Vitamix it’s like the super blender I mean this thing can blend anything. I’m gonna put about one bunch of cilantro leaves they’ve been washed and let’s have them in there while we’re waiting I’ll juice my limes.
I think this is a cool recipe too which I think is one of the reasons why it’s so like everybody asks about it Is that if you do this in front of people you always get this like what the hell is this guy doing Cooking straight in the coals always gets everybody from like a style standpoint and I’ll cook steaks right in here like this too.
This is definitely campfire cooking here and this is just a simple little fire pit we have in the backyard. Okay so I’ve got limes I’ve got cilantro I’m gonna put some salt in here and we can re-season it as we go.
This is cumin really really Mexican-y really good coriander coriander is the seed of cilantro and it’s really really great too and we’re just gonna continue to wait here on our vegetables to roast away.
See how black that’s getting. That’s perfect I couldn’t get it on the grill normally if the grills really ripping these tomatoes get they sort of get too soft and fall apart and I want to be able to show you guys some so this is looking great.
People like my suggestion with this sort of thing is it if you think it’s black enough keep going. Getting there. Finally the smoke is actually blowing into your face not mine. See the oil leaks a little bit starting to sizzle look at it really hot so you guys can hear it maybe.
I don’t know if you can hear that or not. All right my poblano is real close. We’ll let them keep going. Let’s make sure we could find them all sometimes they start to look like charcoal so we’re looking for two jalapenos one poblano an onion give it a little This is my dedicated barbecue leaf blower that’s why it looks like it’s been in a coal mine.
All right so this guy is soft. Let’s get this little hunk of charcoal I’m gonna let him I’m gonna put him in. Hear that now. That’s doing its thing. The thing really that really you want to make sure is you want to make sure this onion gets super cooked because it’ll be hard in the center and we want this to sort of roast and the more layers of dark that this gets the deeper flavor and color you’re gonna gonna get in your finished situation your finished salsa.
Looks like a piece of charcoal it’s a jalapeno. All right so jalapeno talk those who are not into spicy you can do you can take the back of this and take away the seeds that are in here. The seeds are the hottest part of the chili I don’t mind but if you if you want to have a milder salsa that’s what you go with that.
We’ll do it to the poblanos just because it has a huge stem you know. Gonna roast it just a little bit more but it looks killer right. Let’s see if you guys can see the inside. There we go. Dust off some of those seeds into the pot that goes.
All right so no wood a little ash good to go. Still want more out of that so hopefully we’ll get that to cook a little bit more. All right let me get our bowls together. I like this whole like cooking on a rug.
So again all this stuff is really hot. You can pull up the side let it do a little bit more of it. See how that’s like roasting garlic really good still a little hard but you don’t want you don’t want the black for a garlic it’s just trash just really nothing you could do to it it’s like one of those deals that I’m going to steal this little piece of onion stem that’s fallen off throw it in.
Let it steam a little bit. Just like that Scandinavian TV show where they just show a train that drives for 12 hours Just sit here watching the fire. All right like I said earlier I dig the Pasilla Chili Cheese.
These they’re kind of like my number one number two in flavored rind choices. And then Kimchi ones. Gotta love the little pork rind pig holder. Okay. Okay we’ve got our roast garlic that looks pretty good I’m gonna put that straight in the blender.
All right cilantro three tomatoes eight cloves of garlic roasted couple tablespoons of olive oil two fire roasted in the charcoal jalapenos and two roasted in the charcoal jalapenos Okay starting you can feel that it’s a little bit in the you know hard in the center but it’s roasted.
This is one of those deals that I’m gonna put it in the blender in a minute but you really can’t mess this up it continues to you know like your brain is saying hey this is this is this dead or burned or whatever then you can’t overdo it so if you have any this really authentic awesome like salsa negra or any of these really great super roasted chili sauces and Millais this is what they’re done they’re either going straight in the coal like this you get a smoky wood thing going on or they’re taking a plancha or a piece of steel getting it super super super hot and just like searing the vegetable hard until they’re total black on one surface so like you can’t miss it alright so so far we are no knives only tongs in charcoal see how it’s all starting to come together I do have like a super high powered blender this game okay We got blender let’s move the blender to here.
Okay I’m gonna start it low and then just bring it up.Everything is pretty soft in there with the exception of that onion. And so what I want to do is I want to drive that onion down into the blade. Now we’re gonna go full speed.
So look how like really black and like ashy it is. can add some more lime but man does it smell good I also jar this stuff up spin a lid on it it’s it’s like keeps in your fridge like any sort of fresh vegetable with probably three days four days so style points for cooking in the call if your tote super bored and you’re locked in the house for uh you know rotavirus lock down also lots of fun great to do with the kids and it’s a killer dip and it’s great for parties and for your feeding so wow it’s great this gets better by it’s it’s this will be more deep more oniony more dirt and more awesome by tomorrow morning but again it’s super killer to serve right now this year and that’s it that’s the I think end of our are cooked in the cold campfire ash salsa hope you guys enjoyed yourself thanks to get into a southern recipes small batch pork rinds for getting us out here cooking with wit pork rinds again this is about real food real people having a really great time sharing our stories and we got more of these coming your way so hope to see you guys again in the kitchen thanks you