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(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef, from 24 chefs,

only 15 of you will make it into that incredible draft.

Go home, chefs.

Oh, my goodness. I want one of you to want me.

I did not get this far to get this far.

Five professional chefs, social media stars, and home cooks.

You have earned your way into that incredible draft.

Talk about adrenaline.

And tonight, we are going to draft our teams.

Come on, Chef Ramsay. Pick your boy.

Good luck, Gordon. You'll need it.

Got to go, got to go.

Oh, my God.

Platform. Now, now, now.

You want to write him down in your little book?

Oh, my goodness me.

Does not take criticism well.

Good morning, chefs.

All right.

Woo.

Let's go.

The butterflies I'm experiencing are insane.

Sort of like Hunger Games without the death part.

Are you guys ready to go?

Yes, Chef.

I am glad because we are going to draft our teams.

The fact is, we all know,

it's Team Blaze that was victorious last year.

Oh, Lord.

Chef Austin put us up on the top level,

and I plan on keeping our team up there all season long.

Listen, you best believe, you guys,

I've been taking notes, okay, on all of you.

You have a notebook?

I sure do, because I'm putting together a team

that is going to absolutely dominate all season long.

Naisha's coming out fighting.

Wow.

I looked at her notebook, and it says,

how to beat Blaze, page one.

It's been a minute since Team Arrington has had a winner

with Piette in season one,

but we're going to take back that crown.

I love the fact that you two are super confident.

You know that.

But there's only one two-time winning mentor

standing in front of these talented chefs.

Yes!

And I intend taking it to a three-time hat trick.

Right.

Team Arrington gets the first pick.

Naisha, you're on the clock.

Where are you going?

Chef Arrington is a legend.

I would love to be on Chef Arrington's team.

Come on, it's a match made in heaven.

Let's see.

This is a very important decision.

I'm looking for a well-rounded team

who brings the best energy.

I've taken a lot of notes on who would fit on Team Arrington.

My first choice is an easy one.

And it's going to be Danielle.

Wow.

Did she say Danielle the very first?

Woo!

I have never been number one pick for anything

in my whole life.

I will make you proud.

I believe it.

Number one, baby!

I'm not shocked, but I'm happy,

because that means I get the chef that I've wanted

from the minute they stepped into that kitchen.

I'm not looking for a front-runner.

I'm looking for someone that I can help mentor

and get stronger.

The first member of Team Ramsay...

Come on, Chef Ramsay.

Pick your boy, pick your boy.

...is Gabrielle.

Welcome.

Let's go.

Let's go, guys.

Are you kidding me?

Chef Ramsay's first pick.

Thank you, Chef. We won't let you down.

Welcome to Team Ramsay.

That is un-freaking-real.

Listen, I am very excited about this moment,

because I get two championship picks in a row.

My first pick, though, an absolute slam dunk.

To be honest, this chef had me at first bite.

Team Blaze's first pick is...

Christian.

Wow.

Let's go, Christian.

Okay.

Let's go.

First bite.

Bring the flavors. You ready?

Yes, Chef.

It's a blaze.

Can't wait to get you your first pickleball set.

Okay, so you might not see my next pick coming here,

but after studying the performances here

in the auditions

and maybe doing a little online research as well,

the next member of Team Blaze is...

Tim.

Let's go, Tim. Come on.

Let's go.

I'm ready for this.

Starting strong.

I see huge potential in my next pick.

Andy.

Come on!

Whoo!

I saw that on your little black book.

You did, clearly.

I did, I did.

I gave that one to you.

Oh!

The next member of Team Arrington is...

Connor.

Wow!

Let's go.

L.A. on the map. Let's go.

For my third pick...

Emerson.

Whoo!

Yay!

Oh, my God.

The next member of Team Ramsay is...

Cole.

Welcome.

Yes!

Welcome!

Let's go!

Yes!

Back to back again.

Team Blaze is going with...

Darian.

Let's go, Darian.

Wow, okay.

Bring it up front.

I'll make you a winner.

Let's go.

We have this, like, win-it-all-costs vibe,

so I'm gonna go with someone who knows competition

more than anyone else here.

I can't believe that they're still out here.

Team Blaze select Jared.

Let's go.

Wow.

Come on.

Let's go, Captain America.

The next member to join Team Ramsay...

Say Amber.

I'm here.

Amber, let's go!

Yes!

Whoo!

Team Ramsay!

Oh, my God!

Mm, you're pissed now, aren't you?

I clearly see that you have a theme going on here

with the badass women.

Oh, yes.

We love that.

But you guys have left two chefs that I've wanted from the start.

Machete.

Welcome to Team Arrington.

I love the flavor you bring.

I love the vibes you bring.

Hey!

There we go.

Our final chef to round us out...

Mr. Matt!

Welcome to Team Arrington, sir.

Team Arrington!

Maria and Elise,

honestly, I can't believe you two are still out there.

I'd gladly take both of you.

Tom Brady was picked 199th overall,

and guess what?

He won seven championships.

I'm not worried.

Right.

The final member joining Team Ramsay...

Maria.

Welcome, my darling.

Welcome.

Let's go.

Yes!

Elise, this play right into our hands.

Join Team Blaze.

Hello, gentlemen.

That's fine.

Everyone can doubt you.

It doesn't matter,

because they don't know what you can bring.

The teams are set.

Everybody excited?

Let's go, baby!

Now it's time for your first big, important challenge.

I think we should have a bit of a celebration.

Yes.

Or better yet, a fiesta.

Yes!

Let's go!

Because for your first team challenge,

we are heading south of the border...

Let's go.

...with a next-level taco party.

Let's talk about it. Let's talk about it.

Y'all don't want this smoke over here.

Taco time!

I know I got this, man.

I'm five-time Houston's Best Taco Champion.

Run it up. Run it up.

Right. Here's the good news.

You'll have 30 minutes to create

three identical next-level tacos.

Yes. We got this.

The chef that creates the best tacos today

will keep their entire team safe from elimination...

Fire.

...and move your team to the top level next time around.

Sadly, the two losing teams will each send a chef

into that dreaded cook-off

where one of you will be eliminated.

Don't let it be you.

Right. You guys ready?

Yes!

Let's go.

Okay, Team Blaze, I've been waiting to say this

for a really long time.

As reigning champions...

Oh, Jesus.

...we will start on the top level.

Let's go!

Head to the elevator. I'll see you there soon.

Let's go, Team Blaze.

Team Blaze, damn.

Oh, I can't wait to put this blue apron on.

Teamwork makes the dream work.

Next-level skills.

Okay.

Team Blaze, baby.

Yes. Whoo!

Let's get it.

All right.

Chef Blaze assembled the Avengers.

Assemble.

That's Captain America for you.

We're blazing blue, the hottest part of the flame.

Feels so good to be in this kitchen.

We're a team now.

The girl power. You can taste it.

The Gordon girls.

The Gordon girls!

All right.

Let's go.

Oh, my gosh.

It's like home sweet home.

I don't need that one no more.

Whoo!

This looks nice.

Yes!

Whoo!

Right. Come here.

I had 3 daughters when I told them the news

that I've got an all-female team.

They were so excited.

So excited.

All right, everybody. How we doing, guys?

Let's do it. Let's go.

Bring it over here.

So this is a taco challenge,

but it's not a Mexican challenge.

This could be a taco from New Orleans,

a Chinese taco, like, whatever it is.

We're always thinking about making the challenge ours.

What do I do well?

All right, let's line it up over here on the door.

Here it comes.

When the light goes green, it's go time.

All right, guys.

Back-to-back chance this year.

Go!

All right, there we go.

Proteins.

Make sure you grab a protein.

The first thing I see is flank steak,

and I'm like, oh, I love a steak taco.

Of course I'm gonna pick that.

All right, chili, there's corn, salsa.

Oh, my gosh.

Tomato paste.

What kind of tongue is that?

I'm not touching that.

I'm like, you know what?

That's going to the basement.

All right, chipotle and adobo.

Tomato paste.

See that pork loin?

Beautiful fat cap.

Grab that immediately.

Gochujang's right behind you.

Gochujang.

It looks like gold shining at me.

All right, grab that.

Five seconds left.

There's garnish, citrus, fresh herbs and citrus.

Right, if you can grab it, you can get it.

Grab it or regret it.

Good luck, Gordon.

You'll need it.

Okay, let's go, ladies.

Let's go.

Right, scallops there.

There's some goat scraps there.

The first thing I see is a ribeye.

Let's go, baby.

I see some refried beans.

I see peanuts!

Try mahi-mahi.

Ooh, mahi-mahi.

That is perfect.

Prime gold protein for tacos.

I have no idea what they're doing upstairs,

but I'm happy they sent this down to me.

Pepper.

Five seconds, ladies.

Pepper.

Pepper.

Thank you, chef.

Oh, my goodness me.

Holy crap.

Platform is on the move, guys.

Let's go.

Go, go, go!

Next level taco.

Oh, sorry, sir.

Everybody's going down the alleyway.

My ass goes around the table.

I see tongue and tripe.

Disgusting.

And lo and behold, the cod.

I grab the cod.

Easy taco decision.

Cola, why not?

15 seconds, guys.

Let's go.

The platform has been picked over.

We got tripe.

You want tripe?

You want tripe?

The ingredients that are left are straight garbage.

So I grab the beef tongue.

Grab it, grab it, grab it!

Back to your station.

Organize yourself.

This is not a good choice.

How do you elevate beef tongue?

And I tell myself all the time, keep it simple, stupid.

And sometimes I don't keep it simple.

Sometimes I go towards the stupid side.

All right, guys.

Your 30 minutes starts right now.

Let's go.

Matt, dad, welcome to You Merit It, bud.

Thank you, thank you, thank you, thank you.

I saw it there at the very beginning.

It's you and me.

I grabbed beef tongue.

I've been dreaming about beef tongue.

Not wanting to get it, but I dreamed about it,

so I was prepared for it.

I love that.

Beef tongue's not easy, but I can make a bacon jam

that's kind of sweet, salty, spicy.

So I'm making crispy beef tongue tacos with bacon jam.

Delicious dip of flavor here.

You got to get this cooking, okay?

I'm on it.

Bro, look at all this good stuff.

Machete.

What's up, baby?

I'm in the band for a taco challenge.

You know what I'm saying?

Got a Kingpin, H-Town King Taco Bin.

Let's go.

What you got?

I got some cod over here.

I'm going to do, like, a nice cola-battered cod.

We don't need a beer batter.

I got Coca-Cola.

I got everything in there I need for it.

Come on, baby.

Thank you, The Basement.

Connor, what you got?

Let's go.

I got goat.

Goat, amazing.

You love goat.

Reflective of my captain right here.

Because it's the goat, baby.

Emerson.

All right, I got tripe taco here.

So I'm doing, like, a birria-inspired.

Birria!

Don't forget the sauce on the side, okay?

Okay.

And I'm going to make a fresh salsa.

Nice fresh salsa.

And then I'm going to make a homemade, like, crema sauce.

Really smart.

Really creative.

I love it.

Thank you, Chef.

In Filipino culture, we eat tripe with many of our dishes.

But you need to know how to cook it, get the right texture.

You got to know how to season it.

Once you nail all of that, tripe is beautiful.

Oh, this is tasting good, Chef.

Five minutes gone.

25 to go.

Maria.

I'm going to do chicken thighs.

Almost show where my style.

How are you going to cook the chicken?

I'm going to sear them and then pop them in the oven, I think.

You good.

You good.

Right, protein-wise, what did we get?

Tiger prawns.

Yes!

Come on!

I love seafood tacos.

Everybody loves my tacos.

My whole family, like, we love getting together

and just, like, serving it up.

Still coming from California?

Yeah.

You've got some great tacos there, right?

Southern California has the best.

So what are you going to do with this?

Turn it into a glaze.

So I'm going to cook the prawns separately

and then finish them with the glaze on top.

No, you've got lovely flavors here as well, by the way.

Thank you.

Thank you.

Right, what did you grab?

Ribeye.

Yes, Chef.

I'm toasting my peanuts right now to make a rub,

just inspired by Cameroon.

I was born and raised in Cameroon, West Africa.

Soya has this peanut-y base, and then just

that little hint of spice.

It's the best.

Elise, how are we doing here?

We got a flank steak?

We do.

I'm going to marinate this in some buttermilk

and some traditional spices.

My kids have a tough time chewing through

a lot of meat and protein.

So I'm just going to marinate my flank steak in buttermilk.

It's a thing that I do fairly often.

I know that my kids would appreciate it.

So you're marinating it almost like a tandoori chicken.

I just want it tender.

I want it juicy.

I want it delicious.

Let's start cooking that meat and start working on the flavor.

Yes, got you.

Breathe.

Everything is okay.

20 minutes remain.

20 minutes.

Feeling good, Christian?

All good.

So good.

You look good over there.

Okay, Christian, what are we doing?

I'm doing a gochujang sweet glazed grilled pork one

and a really spicy chili arbol salsa.

Just be mindful that we don't have too much spice going on.

The gochujang and the chilies can be both spicy, right?

Yes, Chef.

I work on a show called Hot Kitchen.

I make spicy food good.

That's my thing.

Oh, shit.

She's a spicy bitch.

No one goes home today.

Listen, mid-round drop.

You got to go to the platform right now.

I see a bunch of balls of dough.

I was like, wait, do I not have to make my own tortilla?

Amazing.

You got masa tortillas, fresh made.

I saw the pink of the beet.

Love that color.

Let's roll.

It was pretty.

Ladies, you're going to grab a masa dough.

Now, please, you've got charcoal flavor, red corn here,

and your chili flavor.

I'm just going to play it safe and go with a white corn masa.

I just don't have experience working with dough.

Quick, quick, quick.

Seconds to go, guys.

Yeah, good color.

All right, guys.

We need a tortilla to make a taco.

Grab a masa that makes sense with your flavors.

Red corn masa.

It's not staying here.

The platform's going up.

I reached my hand in.

I grabbed that squid ink dough.

I have two.

Squid ink.

This will work.

Taking a run.

Let's get it.

All right, we unstoppable.

We unstoppable.

We're halfway down, guys.

Make sure your tortillas are not too thin.

Not pretty.

We're going to start over.

That's OK.

Boom, how we doing over here?

Not great.

We're struggling with that thing.

We're struggling with the press?

It's not working for me.

Yes.

OK.

I've just come off from being last picked,

and I'm just frustrated with the dough.

You're a freaking mess.

It is extremely difficult to get me angry,

and I am pissed working with that tortilla.

It is just a wreck.

Oh, come on.

I'm so over it.

All right.

Get it together, girl.

I'm not going home over a freaking tortilla.

It's a Murphy's law situation.

Whatever can go wrong is going wrong.

Oh, no.

I'm running out of time.

Oh, my gosh.

10 minutes remain.

10 minutes remain.

Yes, chef.

Hey, what do you do with your tortillas when they're done?

Yeah, you throw them in a towel.

Let them wrap.

That one needs a little more time, though.

It's still raw.

Yes, chef.

Appreciate that.

Tim.

All right, Texas has got to represent with their tortillas.

Got it.

You feeling OK?

Feeling good.

All right, let's go.

Let's go, dude.

Come on, I've seen you online.

I watch you, dude.

I watch you, just like on the IG, OK?

That's right.

Get your pans on ready for your tortillas.

Do not wait too long.

I can't believe I'm cooking with Chef Ramsay right now.

We're good.

You good.

You good.

Everyone got their tortillas, yes?

Making mine now, chef.

Where's your pan?

Do you need this water?

No.

No.

Not too thick on those, yeah?

Let's go touch thinner, all right?

You got it, chef.

This one's falling apart.

Corn tortillas break really easily.

I only have one that's not falling apart.

Ladies, we are not losing this.

We're not losing, chef.

We are not losing.

Six and a half minutes left.

No one goes home today.

Darian, we're good?

Yes, chef.

Pineapple sauce is already working.

Nice, dude.

Nice, OK?

I'm making my jerk spice right now.

OK.

I'm going to grind this up.

Get some flavor going.

Homemade jerk spice.

Homemade jerk spice.

Love the idea.

Put jerk on anything, it's going to be delicious.

You see a crocodile running by, just put some jerk on that thing,

it's going to be tasty.

Christian, you're good?

Yeah.

Chopping up protein, chef.

That's the thing I think you can finish on that griddle.

There we go.

There we go.

Thank you, chef.

All right, Jared, what do we got going on?

We got this ground brisket.

We got some hot sauce, Tabasco.

It's going to be nice.

So was this draft very similar to the NFL draft?

Yeah, it did have that same kind of high octane feel.

A little bit different, though, you know,

when you have Gordon Ramsay up there calling out your name.

But hey, you had my back when it was O-line dinner,

so I'm pumped to be on Team Blaze.

Let's go.

Let's go, Jared.

Five minutes, guys.

Be smart, okay?

Heard, chef.

Ooh, that goat smells crazy good.

Machete.

Yeah.

This is right in your wheelhouse, huh?

Oh, I love this.

You started with $1 tacos outside your dad's shop, right?

Yeah, at my mechanic's shop, chef.

I love that.

You know what I mean?

I do.

Now I feel like I'm really back alley again.

Ha ha ha.

How are we doing, mad dad?

I feel good.

That's my beef tongue.

A little southwestern-type seasoning.

Delicious.

Thank you, chef.

Dude, this knife sucks.

Oh, my God.

Chef, you should try this right.

Oh, trust me, I will.

It's...

It's delicious.

I don't even like tread.

It's delicious.

Now you have to bring it together.

Just over four minutes to go, ladies, okay?

How's everybody feeling?

Y'all got this?

Let's go, let's go.

Flavor town, flavor town.

Oh, that smells so good.

Cole, explain these to me.

They are like a taco empanada.

Empanada, yeah.

Have you sealed them?

Yes, chef.

Yeah, good.

This is not gonna be a traditional taco.

I didn't just put my tortilla on the grill

and then stick my mahi-mahi in there.

I want to make sure I stand out

on this very first challenge that we have.

Yeah, nice.

Yes, chef.

Beautiful.

Two minutes left.

You plate now.

Do I have a protein?

Do I have a tortilla?

Do I have some sort of sauce?

Yes, chef.

Did I have time to make a little garnish together?

Yes, chef.

No one misses the platform on Team Blaze ever.

No, chef.

Okay, what am I missing?

The platform will be here soon.

Platform's going past, ladies.

We hold our nerve.

Yeah, really beautiful, nicely seasoned.

This is, like, falling apart.

Don't worry, don't worry, don't worry.

The plating just looks like garbage.

My tortillas are too big.

I don't have enough time to redo them.

Oh, God.

You got it, you got it.

Deep breaths.

30 seconds.

Yes, chef.

Don't forget, you need time

to get on that platform, right?

No missed platforms, right?

No missed platforms.

Make it your competition to win, right?

Heard.

Platform's here.

Let's go.

The platform waits for no one.

Connor, let's go.

Matt.

Matt, let's go.

Please.

Heard, chef.

Emerson, let's go.

Stop.

You're done.

Get there, Matt.

Get there, Matt.

Let's go.

Get on the platform.

Please don't miss the platform.

Now, now, now.

Get there.

Oh, my God.

Oh, damn it.

Oh.

That was my fault, man.

That's my fault and no one else's fault.

And I let my team down.

It's all right.

All good, baby.

It's all right.

I had a damn good dish

that really would have brought us to the top.

Emerson, I hope you learned a lesson.

When I give you a time and I give you a direction,

you have to listen to it.

I'm here to help you.

There you go.

Ladies, I need it on here now.

Platform now. Let's go.

Get on the platform now.

It's got to go.

Let's go, let's go, let's go.

My, it's got to go, girl.

It's got to go.

Andy, it's got to go, girl.

Got to go, got to go, got to go, got to go.

Well done.

Let's go, let's go, let's go.

Other side, other side.

Excellent.

Oh my.

I'm hoping that, man, those babies

are tucked in nicely to that holder.

And I'm praying they didn't budge.

I want you to remember you just started cooking, too.

Like, look where you are.

Look where you are.

Yeah.

The platform is here, guys.

Got to go now, now, now, now, now.

Let's go, Timmy, now.

Jared, you got to go, dude.

Finish all the way through.

Dude, dude.

Come on, guys, come on, guys.

Put it up, put it up.

Tall man, tall man.

Let's go, let's go.

Hey, let's go.

Jen, how you feeling?

I'm OK.

Good.

Look at these.

The fragrance is incredible.

Great job.

Right.

Shall we start in the basements?

Yes, please.

Nasha, please?

Definitely.

1, 2, 3, 4.

Did someone fall off the platform?

Oh no, Emerson, what happened?

I had it up there.

I was stretching myself as much as I could.

I said, I'm not as tall as Jared, and it fell.

I had it done.

It was done.

It should've just been on that platform.

I'm kicking myself for it.

First up, we have a crispy tongue taco.

This has a bacon jam salsa.

Delicious balance, it's a basement ingredient,

definitely brought to life.

Great effort.

Protein's cooked nicely.

Tortilla's just a tuck too thick for me.

Yeah, I mean, the tortilla sort of falls apart as you eat it,

but this dish is all about this delicious salsa that's in it.

It's giving me sort of barbecue vibes.

Great job.

Next up, we have a cola battered cod

with a cod skin chicharron and a kimchi crema.

This is squid ink tortilla.

Love the idea of that cola batter.

It's nice and sweet, crispy, and I love the little pickling

of the ginger, delicious.

Safe to say, this is probably not the chef's first taco.

The sauce is super, super delicious.

The tortilla holds together.

It's really well done.

Next up, we have seared goat taco

served with a salsa matcha and a charcoal tortilla.

The goat is delicious.

I mean, it's super lean.

It's got the heat there, and it tastes so tender.

Lastly, we have a Baja-style scallop taco

with a kale and mango salsa.

It's really, really tasty, really balanced.

Smart way of using a sort of unwanted leaf in a taco.

Great job.

Shall we move to the middle level?

Let's start off with a suya Cameroonian-style rubbed ribeye.

I know this individual's a little bit upset

because they've nearly missed the platform as well,

but it's a messy taco, right?

It's not supposed to look pretty.

I have never had a suya taco before,

and I think I'll be adding it to a list of things to try again.

Maybe I would have liked to have had it

I would have liked to see the ribeye chopped up on it,

but it's very tasty.

Messy, but there.

I will take it.

Next up, the spiced snapper with a cabbage slaw.

These are served with blue corn tortillas.

The fish in here is cooked beautifully.

I love this, especially with the slaw

and the salsa, beautifully done.

The fish is a little large for the tortilla that it's in,

and it's lacking a lot of seasoning.

Next up is a mahi-mahi deep-fried taco,

almost like a sort of empanada with a saffron tortilla.

This is the type of dish that I want to dive into.

The texture is so craveable, I went in for a second bite.

I think the overall presentation lacks a little bit.

Maybe would have loved a little bit more sauce,

but frying the tortilla is super smart.

Right, next up is a sort of take on a chicken shawarma taco.

Tomatillo crema and a white corn tortilla.

It's a little bit messy.

I am so devastated because this is not my best work.

This isn't even close.

Tacos should be easy to eat, and these are challenging to eat.

I think what this is missing is a little bit more time

on the execution, and the tortilla has not been broken.

Last up, this is a prawn taco,

apple kohlrabi slaw, and an ancho chili tortilla.

Wow, I really appreciate the flavor of the prawn and apple,

kohlrabi, classic pairing, delicious.

They taste beautiful.

All right, let's head to the top floor.

We'll start off right here.

This is a buttermilk-marinated flank steak taco

with a habanero salsa and a beet tortilla.

Yeah, it's a shame. I mean, I've never marinated

flank steak in buttermilk.

It doesn't do it justice, if I'm honest.

Flank steak needs a hard sear and a hard seasoning,

and the tortillas are really thick.

They can't even fold properly.

I sort of had to cradle mine, sadly,

to stop it from falling apart.

Next up, we have a chili-rubbed tri-tip

with a roasted chili salsa and an achiote tortilla.

The smoky notes that come off of the tortilla

play really nicely with the salsa.

Delicious, the tri-tip.

The texture inside these tacos are beautiful.

It's a really good taco.

Okay, next up, we have a jerk-spiced lobster taco

with a pineapple salsa.

The lobster's cooked beautifully,

but it's very, very, very spicy.

I love jerk spices,

and it's my favorite way to clear my sinuses.

Love the spice blend on this,

but this salsa, put it in a jar and sell it.

It's seasoned so well.

Okay, so next up, we have a grilled

chochichang pork taco...

So beautiful.

...with a chili salsa,

an onion gremolata,

and a cactus tortilla.

I quite enjoy spicy food.

It is definitely very fiery,

but delicious.

You're saying it's on fire.

I mean, I think the dish is fire.

They're eye-catching as well, who have put them together,

so perfect taco.

Okay, lastly, we have a spicy ground brisket taco

with a little queso fresco

and a nice pico de gallo salsa.

This reminds me a lot of my mom's.