I'm a newbie to this smoking/pellet BBQ world, but I'm finding the Meat Church BBQ recipes/tips easiest to grasp. I'm an old granny taking up a new hobby. Loving the smoking aspects of this new adventure!! Thank you for taking the time to show us smokin' great recipes!
This video was recommended this year. Made this salsa to give out to friends and family for Christmas. So far this has been a huge hit!!! Best salsa I’ve ever had!
Love this! Modified it slightly to make it my own. First I dramatically cut the salt as 6 Tbsp over 24 tomatoes seemed like a salt bomb to me. The first go round I cut it in half to 3 Tbsps and it was still way to salty to me and my guests. The second cook I took the salt and accent down to half a Tbsp each and thats the sweet spot for me and mine. I also added extra virgin olive oil and ditched the food processor, hand chopping everything when it came off the smoker. Takes a little longer but way better mouth feel. Love your channel Matt, keep up the great work.
I agree! I damn near burned the skin off my tongue with the amazing of salt! I’m going to get 10-15 more tomatoes and do them tomorrow and add them into the current batch and hopefully level it out
I made this salsa over the weekend, everyone who has tried it says it's probably the best salsa they've ever had. Best recipe I've ever gleaned from the Meat Church for sure!! Thanks Matt!
Thanks for showing us backyard pit masters, another fun recipe to impress our friends and family of our skills. You're videos have made me look as if I can do no wrong. Thanks.
Just made this & boy I have some regrets!! I followed the recipe to a T but I only made a half batch. Had I known how incredible this would be, I’d have made a quadruple batch!!! My husband and I are standing in the kitchen eating the salsa with a spoon like it’s ice cream! Thanks for yet another amazing recipe!!
I did mine in cast irom for small batch. Grilled veggied to a nice char and softness and torched a little woodchips on top of foil til ashes amd then shut lid to steam with smoke. Perfect and was done inside kitchen
I have made this salsa for a long time but I have never ever thought of smoking all these ingredients first and the mixing them all together. I am a big fan of MP and Meat Church so I am going to give this a shot. I think my wife might think I am crazy but hey if Matt can make it then she will say go for it!😁😁
I really appreciate your content, Matt. Living in Australia is probably as far from Texas as possible, but you're my go-to for inspiration and recipes. Thank you for doing what you do!
Hey Mat,t thanks for ALL the training! I really love the recap afterwards. I know the smoke overload during the day messes up the senses! Therefore the next day the flavors are so much more vivid!! Keep up the great work!!
Howdy Matt P from the UK! Just back from an 3 month overseas deployment, got home to find my new smoker and hooray, two meat church rubs! Thanks for tbe inspiration ive got a 5kgs brisket readying the prep room.. . Keep 'em coming y'all!
I’ve dabbled in making my own salsa. So I’m definitely going to make this one. Thank you for inspiring others to get outside and cook. I like the bonus material too. Nice addition.
Another amazing video. I cannot believe I wasn't following you on Instagram. But what I really love is that I think you have managed to provide me with the material I need to justify a bigger grill to my wife, so thank you, good sir!
Legit Texas-style barbeque has been a relaxing hobby and passion of mine for a long time. I've followed a lot of folks and tried a lot of recipes, but my BBQ didn't start to get compliments, and friends/family actually BEGGING me to make it until I started following Meat Church and your recipes Matt. Thank you for helping this normal, northern dude make phenomenal BBQ. All that's left is to get to one of your schools and be able to thank you in person! Meat Church follower for life right here!
Thanks much for the Mexican pulled pork shoulder and the smoked salsa. I just bought a smoker. It’s a John long horn that came with cured mesquite… I’m always looking for further light and knowledge, so I joined the Church…. I loved it…. Rigo Gutierrez, Sunday February 19th SanTan Valley Arizona
Saturday is menu planning/grocery shopping day for the week. Ingredients added to the list but the wife says lets only make half. Looking forward to seeing how this pans outs. Thank you again for an informative video.
Just made my first batch of this salsa. IMO the veggies only needed an hour of smoke. I used my offset, cause I don't have a traegar. I also, altered the recipe just a little bit. I only used 5 jalapenos(removed the seeds), I used one yellow onion, & 1 purple onion. Even threw in a freshly grown bell pepper. Used both the smoked garlic & minced garlic. I used 4 tbsp of salt, 1 tbsp of Tony's, & 1 tbsp of a seasoning I picked up from steamboat billies in lake Charles, LA. It still tastes amazing, but could be hotter. That's why I'll be using 8-10 jalapeños next time. Salsa is currently chilling and I'll be jarring the salsa in an hour. Love the recipe, Meat Church rocks.
Thank you!! So awesome! Your recipes inspire me to mix it up and just plain have fun cooking! Just wish Nebraska was a little closer to come visit the store.
Meat Church does it again. This salsa is literally best ever and came out with a robust smoke flavor and long delicious finish. I used pecan pellets and vine fresh San Marzano tomatoes, which are known for being a little sweeter. Only two tweaks: I used a little higher ratio of tomatoes, and found 3.5 tbsp of seasoning salt was plenty (in Canada we have Hy's Seasoning Salt, with MSG, and available at a typical grocery store). End result was 3 liters of salsa (about 3/4 gallon) that will absolutely ace any dish, atop tacos or baked halibut or whatever. Thanks again to the Pope of Meat Church for sharing his knowledge!
Grew up outside Stafford and Sugarland. My parents took me to Gringo's all the time. Great salsa. And that stuff was cheap restaurant salsa. I can't wait to try your recipe here. Looks great guys. Thanks again.
Love the video! I'm a long-time watcher of your show and I do love the recipes and everything. I know you do this out of the goodness of your heart and pay for these yourself, and I thank you for these, but at the same time, this is brand promotion for your rubs, which is genius. I have bought two rubs from watching these videos, and I plan to buy many more!
found the channel 2 days ago, and made the salsa this morning. Great recipe. One caveat, if you use the full amount of salt, and store bought chips, the salt content can be a bit much. Next time, due to my smoker (Masterbuilt electric, with the generator at the bottom), I will go with a bit less smoke. 1:45 with hickory and the vent closed was on the verge of too much (this is an equipment difference not a fault of the recipe). A couple fresh unsmoked tomatos brought it to near absolute perfection. Now to figure out times for processing to properly jar for room temp storage.
I just gotta say I really enjoy your recipes and how you make BBQ/cooking so accessible and not so intimidating. Your smoked tri tip is my wife’s favorite thing I make. Also, love the new format of day after thoughts. More time to enjoy the best hair in BBQ 😂.
Veggies are on the smoker now. Excited to see how this turns out. Did half this recipe. Theoretically should yield 3-4 jars, which is about perfect for us
I have been doing this but with red onion for the last year. Love love it. Just have to make sure you use a meaty tomato or it will be very liquidity. I'll have to try that margarita mmmm!
Was really curious about this video, as I've been doing something very similar for about 4 years now. I love the smoky flavor. I pressure can mine for extended shelf life. I also do a smoky tomato juice that is great in Bloody Mary's. Love your content, keep it up!
Great video and will be trying this recipe soon... For us that have never canned before, can you help us out with a video on your process? We would love to have homemade salsa in our pantry ready to eat and enjoy.
Haven't tried this one but will be soon. With the others I've done I freeze them in freezer containers. I lay a bit of plastic wrap on the salsa to help prevent ice crystals from forming on the salsa then put the lid on. It lasts a few months, when you take it out run your hand around the lid a bit so you can open it and remove the plastic before it thaws otherwise it's a little messy. I've done this for making freezer jams.
I have followed you for a couple of years and have made every recipe you have ever posted, so i will most definitely make this one. I love what you bring to the table, and i have learned so much about bbq. Thank you for doing what you do and making me the best pit master i can be.
Brother, you’ve taught me so much about cooking on a smoker…I and especially my family and friends, appreciate it immensely! Thank you and Keep ‘em rolling out!
Came here to say msg and also I hit the skin of the peppers with a brûlée torch for a nice char. Can darken the colour of the finished product, but that nice char is a flavor adder. And prep it days before you want to serve, those flavours really come out as it sets
Matt your a legend, I follow an wait for your new vids every week, I'm from Australia and bbq is really taking off down here, Thankyou for your awesome recipes an tips 🙏
I’ve just gotta say I’ve never been mad at any of your recipes that I’ve tried making myself. And there have been a ton. Love what you do and the passion you show doing it. Thanks Matt!
I forwarded this video to my smoking buddies up here in Minnesota. I’m sure it will make our next Brisket and Bourbon event. BTW my pups answered your pup as I watch the video. Skillet
Everything that I’ve made of yours has been killer! Huge fan and looking at coming down to Texas this summer for a class hopefully. Keep ‘em coming! Love it!!!
Huge Meat Church fan here, with advice to my fellow students.....don't use Sea Salt. Wow is that more salty than regular salt! Tossed first batch--always follow Matt the first time through.
Being in Canada to me you are a RUclipsr Matt. With that said, I am glad you are! Love the videos and we are a big supporter of the rubs (I have 5 in my pantry right now). Can't keep Honey Hog in stock in out house. Keep up the great work/content.
Huge fan of MC! I cooked this recipe. Turned out really good. I used my Kamado Joe with a couple small pieces of hickory, and the salsa was a bit smoky. Pellet grills generally don't put out as much smoke. Anyway, next time I'll probably only smoke for an hour and blend. I'll also use about half the salt. Mine turned out more like a picante sauce. I still love it, but next will modify a bit. Thanks so much for sharing, Matt!
Love everything you’re doing with your videos, recipes, and seasoning! I’ve watched most of your videos at this point and like the change of direction with the added commentary at the end
Don’t have a smoker but tried it in the oven. Roasted under the broiler then added a little more char with a torch. Added bell pepper also. Definite keeper.
Now that the rain is gone, this weekend is a smoke weekend on my Traeger. I was just going to do some salmon, pork butt, pork belly, and chicken (I started keto), but NOW,... I'm making this.
I'm a newbie to this smoking/pellet BBQ world, but I'm finding the Meat Church BBQ recipes/tips easiest to grasp. I'm an old granny taking up a new hobby. Loving the smoking aspects of this new adventure!! Thank you for taking the time to show us smokin' great recipes!
This video was recommended this year. Made this salsa to give out to friends and family for Christmas. So far this has been a huge hit!!! Best salsa I’ve ever had!
Love this! Modified it slightly to make it my own. First I dramatically cut the salt as 6 Tbsp over 24 tomatoes seemed like a salt bomb to me. The first go round I cut it in half to 3 Tbsps and it was still way to salty to me and my guests. The second cook I took the salt and accent down to half a Tbsp each and thats the sweet spot for me and mine. I also added extra virgin olive oil and ditched the food processor, hand chopping everything when it came off the smoker. Takes a little longer but way better mouth feel. Love your channel Matt, keep up the great work.
I agree! I damn near burned the skin off my tongue with the amazing of salt! I’m going to get 10-15 more tomatoes and do them tomorrow and add them into the current batch and hopefully level it out
I think salsa is one of the best veggie based items smoked for sure… it really pairs with that smoke
I made this salsa over the weekend, everyone who has tried it says it's probably the best salsa they've ever had. Best recipe I've ever gleaned from the Meat Church for sure!! Thanks Matt!
Good feedback! I plan to try it!
Thanks for showing us backyard pit masters, another fun recipe to impress our friends and family of our skills. You're videos have made me look as if I can do no wrong. Thanks.
Just made this & boy I have some regrets!! I followed the recipe to a T but I only made a half batch. Had I known how incredible this would be, I’d have made a quadruple batch!!! My husband and I are standing in the kitchen eating the salsa with a spoon like it’s ice cream! Thanks for yet another amazing recipe!!
Love to see more videos on condiments / side dishes. Such a great way to show the versatility of smoking.
Agree with that and will do!
I did mine in cast irom for small batch. Grilled veggied to a nice char and softness and torched a little woodchips on top of foil til ashes amd then shut lid to steam with smoke. Perfect and was done inside kitchen
Matt my wife and I love your channel and your spices!!! We want to come see your store!!!
Come on down!
Loved the Texas cutting board! 😍
like the follow-up. Like the idea of not being "Sponsored/paid" keeps it real. Thank you.
I have made this salsa for a long time but I have never ever thought of smoking all these ingredients first and the mixing them all together. I am a big fan of MP and Meat Church so I am going to give this a shot. I think my wife might think I am crazy but hey if Matt can make it then she will say go for it!😁😁
Made 3 batches all ready and my wife, kids & friends love it! Thanks Matt
I really appreciate your content, Matt. Living in Australia is probably as far from Texas as possible, but you're my go-to for inspiration and recipes. Thank you for doing what you do!
I appreciate that!
Hey Mat,t thanks for ALL the training! I really love the recap afterwards. I know the smoke overload during the day messes up the senses! Therefore the next day the flavors are so much more vivid!!
Keep up the great work!!
Salsa is always better the next day or the following. The blend is so important!
Love Daynes! Love Meat Church!
Check out this next week's video.
Love the new breakdown at the end. A really nice recap of what we saw and how to improve it.
Appreciate the feedback!
Love the next day talk addition. Thanks for the recipe
I am going to try it this coming Saturday...More to come! Thank you so much Sir!!!
Finally just tried this on a Sunday afternoon all from the garden. It’s so good and not sure I’ll have regular salsa again!!!
Always good stuff from the church
Howdy Matt P from the UK! Just back from an 3 month overseas deployment, got home to find my new smoker and hooray, two meat church rubs! Thanks for tbe inspiration ive got a 5kgs brisket readying the prep room.. . Keep 'em coming y'all!
I’ve dabbled in making my own salsa. So I’m definitely going to make this one. Thank you for inspiring others to get outside and cook. I like the bonus material too. Nice addition.
Another amazing video. I cannot believe I wasn't following you on Instagram. But what I really love is that I think you have managed to provide me with the material I need to justify a bigger grill to my wife, so thank you, good sir!
Thank you so much!!
Love the out takes in the beginning, fun to see!!! Great Video as always!!! Absolutely love everything you do!!!
These videos just keep getting better and better. Thank you for what you do.
Thank you!!!!
Awesome as usual, just wanted to give a 'thumbs up' for the day after commentary...very relatable
Thanks Hugh!!!
Legit Texas-style barbeque has been a relaxing hobby and passion of mine for a long time. I've followed a lot of folks and tried a lot of recipes, but my BBQ didn't start to get compliments, and friends/family actually BEGGING me to make it until I started following Meat Church and your recipes Matt. Thank you for helping this normal, northern dude make phenomenal BBQ. All that's left is to get to one of your schools and be able to thank you in person! Meat Church follower for life right here!
I really appreciate this note Gregg. Cheers my friend and thank you for being here!
Thanks much for the Mexican pulled pork shoulder and the smoked salsa. I just bought a smoker. It’s a John long horn that came with cured mesquite… I’m always looking for further light and knowledge, so I joined the Church…. I loved it…. Rigo Gutierrez, Sunday February 19th SanTan Valley Arizona
Yes. I like the follow up commentary.
Thank you.
Saturday is menu planning/grocery shopping day for the week. Ingredients added to the list but the wife says lets only make half. Looking forward to seeing how this pans outs. Thank you again for an informative video.
I was served this today at a party. excellent recipe!
Excellent channel!
So simple this is awesome.
Thanks! I’ve made it 4 or 5 times, great recipe!
Just made my first batch of this salsa. IMO the veggies only needed an hour of smoke. I used my offset, cause I don't have a traegar. I also, altered the recipe just a little bit. I only used 5 jalapenos(removed the seeds), I used one yellow onion, & 1 purple onion. Even threw in a freshly grown bell pepper. Used both the smoked garlic & minced garlic. I used 4 tbsp of salt, 1 tbsp of Tony's, & 1 tbsp of a seasoning I picked up from steamboat billies in lake Charles, LA. It still tastes amazing, but could be hotter. That's why I'll be using 8-10 jalapeños next time.
Salsa is currently chilling and I'll be jarring the salsa in an hour. Love the recipe, Meat Church rocks.
Thank you!! So awesome! Your recipes inspire me to mix it up and just plain have fun cooking! Just wish Nebraska was a little closer to come visit the store.
I personally loved the next day follow up part of the video! Almost missed it! And this salsa is next on my list to make. Thanks!
Thank you!!
Meat Church does it again. This salsa is literally best ever and came out with a robust smoke flavor and long delicious finish. I used pecan pellets and vine fresh San Marzano tomatoes, which are known for being a little sweeter. Only two tweaks: I used a little higher ratio of tomatoes, and found 3.5 tbsp of seasoning salt was plenty (in Canada we have Hy's Seasoning Salt, with MSG, and available at a typical grocery store). End result was 3 liters of salsa (about 3/4 gallon) that will absolutely ace any dish, atop tacos or baked halibut or whatever. Thanks again to the Pope of Meat Church for sharing his knowledge!
Just finished up making this. Phenomenal salsa. I was expecting a lot of heat like he said but it’s the perfect amount. Awesome recipe.
Love this feedback. Thank you Matthew!
Good feedback!
Woah!!!! The onion shortcut to get the first layer off; hadn't seen that before but will be adding it
Grew up outside Stafford and Sugarland. My parents took me to Gringo's all the time. Great salsa. And that stuff was cheap restaurant salsa. I can't wait to try your recipe here. Looks great guys. Thanks again.
Thanks!
I also didn’t make a spicy margarita, so I used Texas Sugar as a rim and WOW! It’s phenomenal!
Tried this. Absolutely amazing. I doubt I'll ever buy salsa again.
Love the video! I'm a long-time watcher of your show and I do love the recipes and everything. I know you do this out of the goodness of your heart and pay for these yourself, and I thank you for these, but at the same time, this is brand promotion for your rubs, which is genius. I have bought two rubs from watching these videos, and I plan to buy many more!
Just tried this recipe turned out awesome I think for the first time doing it. Thanks for the video man
found the channel 2 days ago, and made the salsa this morning. Great recipe. One caveat, if you use the full amount of salt, and store bought chips, the salt content can be a bit much. Next time, due to my smoker (Masterbuilt electric, with the generator at the bottom), I will go with a bit less smoke. 1:45 with hickory and the vent closed was on the verge of too much (this is an equipment difference not a fault of the recipe). A couple fresh unsmoked tomatos brought it to near absolute perfection. Now to figure out times for processing to properly jar for room temp storage.
Absolutely making this for my daughter's 13th birthday this Saturday!
I can’t say enough how easy and good this was. Thanks so much for posting!
Awesome job. Great timing for folks on diets to top off their eggs with. We will be making this.
Hope you enjoy!
Love the outtakes!
Made this yesterday and holy lort it's delicious!!!! WOW!!
Glad you liked it!!
Your smoked salsa looks delicious Meat Church.
I just gotta say I really enjoy your recipes and how you make BBQ/cooking so accessible and not so intimidating. Your smoked tri tip is my wife’s favorite thing I make. Also, love the new format of day after thoughts. More time to enjoy the best hair in BBQ 😂.
Man in love this channel!!! “Woooooo!” - Ric Flair
Hahah thanks!!!!!
I just bought a Traeger. I’m just waiting for my electric box to be hooked up soon. I can’t wait to make all the recipes. Thanks Matt❤
Veggies are on the smoker now. Excited to see how this turns out. Did half this recipe. Theoretically should yield 3-4 jars, which is about perfect for us
I have been doing this but with red onion for the last year. Love love it. Just have to make sure you use a meaty tomato or it will be very liquidity. I'll have to try that margarita mmmm!
Smoker salsa is hands down the best salsa to make and eat!
Was really curious about this video, as I've been doing something very similar for about 4 years now. I love the smoky flavor. I pressure can mine for extended shelf life. I also do a smoky tomato juice that is great in Bloody Mary's. Love your content, keep it up!
Great video and will be trying this recipe soon... For us that have never canned before, can you help us out with a video on your process? We would love to have homemade salsa in our pantry ready to eat and enjoy.
Just make sure you sterilise all equipment. Boiling the cans and lids usually work fine for me
Seems like you could probably keep the salsa jars in the fridge for quite a while too
@@PaulSchafer1 I've had some over a year with no problem 👌🔥💯
Haven't tried this one but will be soon. With the others I've done I freeze them in freezer containers. I lay a bit of plastic wrap on the salsa to help prevent ice crystals from forming on the salsa then put the lid on. It lasts a few months, when you take it out run your hand around the lid a bit so you can open it and remove the plastic before it thaws otherwise it's a little messy. I've done this for making freezer jams.
Oh hell yea!!! Doing this this weekend along with the Mexican pulled pork for tacos!!
I have followed you for a couple of years and have made every recipe you have ever posted, so i will most definitely make this one. I love what you bring to the table, and i have learned so much about bbq. Thank you for doing what you do and making me the best pit master i can be.
I really appreciate the kind words!
Brother, you’ve taught me so much about cooking on a smoker…I and especially my family and friends, appreciate it immensely! Thank you and Keep ‘em rolling out!
I can't wait to try this and the margarita :) yum!!! Love the channel. I've gained 20lbs since I found meat church :)
HAHA!
Came here to say msg and also I hit the skin of the peppers with a brûlée torch for a nice char. Can darken the colour of the finished product, but that nice char is a flavor adder. And prep it days before you want to serve, those flavours really come out as it sets
Matt your a legend, I follow an wait for your new vids every week, I'm from Australia and bbq is really taking off down here, Thankyou for your awesome recipes an tips 🙏
I’ve just gotta say I’ve never been mad at any of your recipes that I’ve tried making myself. And there have been a ton. Love what you do and the passion you show doing it. Thanks Matt!
Looks great! I just made Arnie Tex’s salsa, with dried chilies de arbol, and chapones, yes it was hot, but good
I forwarded this video to my smoking buddies up here in Minnesota. I’m sure it will make our next Brisket and Bourbon event. BTW my pups answered your pup as I watch the video. Skillet
I was already planning smoked queso for the Super Bowl. This will be the perfect complement to it.
Perfect!
As always Matt, very good content and I will be trying this in the future!!
Everything that I’ve made of yours has been killer! Huge fan and looking at coming down to Texas this summer for a class hopefully. Keep ‘em coming! Love it!!!
I see the joy in your cooking. Good for you.
I recommend your rubs to all of my friends.
Be well.
JT
Love the new section at the end! Easily one of my favorite cooking channels on YT! Keep up the great work, Matt!
Thanks Ben!
Halfway through canning up 44 pints of this amazing salsa...thank you SO much for the recipe!
Nice!!!!!
Salsa looks amazing.
Looks like another AWESOME Meat Church dish! I cannot wait until I make it! Thanks Matt.
Huge Meat Church fan here, with advice to my fellow students.....don't use Sea Salt. Wow is that more salty than regular salt! Tossed first batch--always follow Matt the first time through.
That's one of my favorite ways of making salsa.
Same!!
Awesome video and I cant wait to be able to stop by your store.
Can't wait!
Lol1 That tomato drop! Love yur posts! awesome content.
Thanks!
Matt, another great video...cannot wait to make this. Love the end segment and follow up on MSG. Here's to a great 2023!!
Nacho year again Cowboys!!! Dallas game Cowboys will play this season.
Made this today it's great 👍
Awesome buddy, gonna try this
Being in Canada to me you are a RUclipsr Matt.
With that said, I am glad you are! Love the videos and we are a big supporter of the rubs (I have 5 in my pantry right now).
Can't keep Honey Hog in stock in out house. Keep up the great work/content.
The best doing it as far as I’m concerned! Thanks for making bbq so easy, Matt!!
I appreciate that!!!
Huge fan of MC! I cooked this recipe. Turned out really good. I used my Kamado Joe with a couple small pieces of hickory, and the salsa was a bit smoky. Pellet grills generally don't put out as much smoke. Anyway, next time I'll probably only smoke for an hour and blend. I'll also use about half the salt. Mine turned out more like a picante sauce. I still love it, but next will modify a bit. Thanks so much for sharing, Matt!
Outstanding, Matt you make everything look easy. Patience is the key I suppose. Looking forward to getting my new Napoleon and start grillin’!
Love everything you’re doing with your videos, recipes, and seasoning! I’ve watched most of your videos at this point and like the change of direction with the added commentary at the end
I appreciate it!
Great video. I make my smoked salsa almost exactly like you do yours. Only I peel the skins off my tomatoes. Looking forward to your next video. 👍👍
Loved the bonus segment! Keep up the good work!
Thanks for the feedback.
Don’t have a smoker but tried it in the oven. Roasted under the broiler then added a little more char with a torch. Added bell pepper also. Definite keeper.
Awesome feedback!
Congrats on making it into Texas H‑E‑B, been a longtime fan.
You nail how too
Now that the rain is gone, this weekend is a smoke weekend on my Traeger. I was just going to do some salmon, pork butt, pork belly, and chicken (I started keto), but NOW,... I'm making this.
Can't wait to give this a try! For Christmas Eve i made your White Chicken Chili recipe and it was a smash. Not a drop left!
I have learned a lot watching you and you certainly do inspire. I appreciate you doing what you do. Thanks Matt
Made this today! Love this recipe. ❤❤❤