Shabbos Dips (Tomato, Jalapeno, Olive)

foreign [Applause] [Music] shovels okay so some simple dips it's tomato dip it's a la peno dip and an olive dip i'm gonna do all three together and try to do it as quick as possible the first thing is when i make my jalapeno dip i don't use raw jalapenos i roast them i'm going to cut my jalapenos in half just like that i'm going to add some garlic cloves probably around 12. light olive oil nice amount a little black pepper not too much and a little salt or maybe more than a little just like this this goes into the oven give me around 20 minutes around 375 400 my jalapenos are in the oven that's roasting let's start on the tomato dip i like to use plum tomatoes cloves of garlic a little bit of black pepper salt a little sugar always put a little sugar into everything you know and a little cumin what i like to use also is a little bit of tomato paste i get the tubes from toscanini what is that around two tablespoons usually i add a jalapeno pepper i like a little kick to my tomato dip but when i went shopping for this episode i came across this new item from toscanini which is the calabrian chili peppers did i say that right let's try it instead of the jalapeno let me taste it it's good perfect i'm gonna add one which take off the stem nice tip gives a very nice flavor and once i'm at it i found some sun-dried tomatoes how bad can sun-dried tomatoes be in a tomato dip right put one of those a little of that oil now let's get to work oh that hot pepper let's move this over here i want to blend this for five minutes i want a nice creamy tomato then i'm gonna add some olive oil i want to do this slowly probably around half a cup three quarter cup as it's blending it's going to turn lighter see that i can see it already i want to taste this i want to make sure i have enough salt pepper has enough taste maybe i have to add something [Music] i like it a lot boom ready containers start packing away i'm actually good at this i do this every week at home now that wasn't supposed to happen and that's [Laughter] and i said i do this every week and i know exactly what i'm doing so we had a little catastrophe over there but we regrouped we're doing good know what solo calls one dip is done and of course the most important part okay so i finished the tomato dip i'm gonna go and bring in my jalapenos that's roasted [Applause] right in i'm gonna give this a little blend i'm gonna add some mayo right now what is that like a half a cup maybe like three quarter cup of mayo of course i know so many of you like the hellman's mayo it's not good in jalapeno dip get the gaffer mayo trust me i know what i'm talking about maybe if you're from switzerland you have that tummy mayonnaise or whatever that is why switched i don't eat that so it looks like toothpaste but if you want good jalapeno dip you use gaff and mayo that's all i can tell you add one raw jalapeno and a little scallions not too much just a little bit what is that two or three i would like to add a little bit of fresh parsley and i'm gonna squeeze in a half a lemon i don't see any pits in there jalapeno dip 2.0 next level 20 22. now let's get that taste feel a little kick nice cake yes i love the lemon in there i love the fresh herbs here's another minute you can always add if you want a little garlic fresh garlic again because that was roasted garlic go right in with some garlic and by the way i can also be adventurous and put in one of these um fancy tuscanini peppers hey it's hot pepper jalapenos i think it'll be a nice little touch boom okay let's get some containers let's get this packed up next dip is ready this time i'm gonna be careful i'm not making that mistake again [Music] i'm sorry but i can't keep any inside you got to scrub it all no waste over here here we go i like to take out the ear when i do that labeled up biggest schmuck of not having to rinse one of these bowls i don't know i like that why i'll be making olive dip i don't mind the little mayonnaise i don't mind the little jalapeno in there i don't mind a little kick or everything is better on a bagel don't leave that olive in there here we go so my producer didn't prepare my spoon i'm using the one i have that's going to be probably a half a cup of mayo five cloves garlic i have some fresh parsley i'm gonna squeeze in a lemon as well a little bit of basil a little black pepper and a little cumin this should work out pretty well that's it not too much let's taste it [Music] that hits the spot that on a crusty color you take off just the you take off the softball just the crust delicious that'll make you two and a half containers beautiful delicious now if you want to make a pickle dip after this you don't have to wash that either a little olives on pickle dip won't be too bad the bar of hashem is shabbos label it'll just show your family you really care about jabbas the beauty of shabbos but before we go anywhere whoever follows my shows knows baron herzog just happens to be kosher let's make up a time now this look item is to thank my sponsors at baron herzog thank you for making this show possible i don't know if you guys get it but baruch hashem is shabbos baron herzog is like bhbh you know like whatever [Music] this is delicious wine it's a california wine so it's made in the usa something really special very flavorful goes good after dips it goes good after fish and it goes good actually the second glass goes good after anything peace out see you next time episode 1 is done [Music] says