Just a point to add: If you get a new molcajete and are going to use it for the first time, you may want to take a 1/2 cup or so of white rice and work it into the bowl with the pestle. Remove the dirty rice and repeat with new one more time. Then rinse with cold water until the grit is washed away. I learned the necessity of doing this the hard way. Happy cooking!
I just discovered your channel today and have spent all day looking at your videos. My husband is Mexican and I want to make him authentic Mexican meals as well as share the culture with our children who have never been to Mexico. I'm from the south where there is NO authentic Mexican food and his mother is not well enough to show me. Your videos are a God-send. Plus I like things SPICY! Even more so than my hubbie lol. Keep it up! I love how you tell about the culture while you cook. It's not only informative but fun to watch you cook! Thank you for being very detailed and including both spicy and mild versions. Let's keep this rich culture of food alive!
Always thought the green color and texture came from avocados. Never would have guessed canola oil wow. Literally my favorite taco sauce. Can’t wait to try this, thank you!
Made the first verde recipe today and it turned out so good. I don't have a cast iron to roast chilie so I put them in my toaster oven on broil. Turned out amazing. 👏🏻👏🏻
Thats awesome seeing so many people in comments making these. I cook a ton but I have very little salsa experience. Ive only made it once I think. It was when I had an apartment I bought a ton of discount veg and we had people coming over for some sports thing. (Stuff that was still perfectly good to eat but had a weird shape etc.) I took them back to the flat and made basically pico di gallo with the stuff I had. I was still learning to use my knives correctly so it was arduous work to chop everything. Yet I refused to use a blender cause I really wanted it "chunky" so it would look more impressive. It ended up tasting really good. It did not last the night!
I remember these growing up and never really understood the amount of work my grandma and aunts put in making large amounts of these salsas. Just the smells alone you always knew what stage the salsa was at cause when youre cooking the chillis if you walk into or by the kitchen at the wrong time your eyes would get watery and as a kid would feel it in your chest. Were talking a real family sized batch with the big metal pots lol In this video I love how she makes it in very convenient size for the audience but really its like 10 times that amount going at one time LOL The tomatillo one never gets old and you can eat with anything especially with breakfast like eggs papas tortilla maybe chorizo if youre lucky. TBH just a fresh warmed tortilla and some could get you by if you were starving......comfort food to the fullest. Sometimes breakfast was so good and filling you couldnt get up for another 3 hrs after you just woke up LOL basically taking a mean nap after you barely had breakfast LOL the one thing you forgot to tell them was remember not to touch your eyes or your face while making these or you might not be able to see until your uncle takes the garden hose to eyes for 20mins getting the burn out LOL good way to clean your sinuses or basically the cure if you were sick according to your grandma that and menudo lol or good way to play a mean joke on your weto neighbor when their eye starts burning and you start telling them you didnt touch your eyes did you??? Oh no wash it hurry hurry you might go blind hurry and they freak out run to the bathtub and put their whole head under water for 20 mins....they come back their eyes all swollen looking like rocky balboa part 1 LOL omg good times!!
Whats next? salsa macha???? Thats one that is maybe a little more not main stream but can be eaten with so many different meals. Breakfast on eggs and potatoes, rice and beans, and even dunking some fresh flakey rolls in it is like so amazing its hard to describe. Thank you for doing these authentic salsa videos they bring back so many memories then get you hungry LOL its crazy how something as simple as salsa can trigger so many detailed memories and emotions.....i think its in the recipe. Its made by different hands but year after year the recipe never changes, the memories are carried within it. The constant that will always be the same from your childhood into adulthood and beyond. And when you go without it for a time your honestly miss it LOL
I absolutely adore salsa roja y verde. I grew up in San Juan Capistrano, California... And the taquerias there are the best I've ever had. El Campeon and El Molino de Oro taqueria restaurants both have amazing Mexican food. The red and green sauce is so rich and flavorful it will make you want to cry. I love send me some street tacos, I'll eat any type of meat too. Any
Sweetheart the best video you have made was when you and your husband went to Mexico and visited families and made multiple realistic Latino food and dressing natural looking natural it was just so wonderful I don't know that you could out do that because I learn a lot from that but which I watch all your videos and I learned so much but I will always be in debt to you for your visit to Mexico
Idk how food safe this is, but I made the jalapeno green salsa and it made a lot...I think it was in the fridge for 1-2months and it slightly fermented and got fizzy. It was sooo good... it was good before it fermented, but even better afterwards. I'm embarrassed to admit I ate all of it anyway.
What I do with fresh homemade salsa after a week is put it in a saucepan and simmer it covered, for about five minutes. Then put it back in a clean, sterilized jar. Fizzy? You're playing Russian Roulette with your food.
You're so sweet and so informative if you just only know you remind me so much of my little girl she's Latino she's precious you two look so much alike you both have the same thoughts you both have the same compassion with food your compassion and love for mankind is so much alike and it just really thrills me to be able to participate in any vlog that you produce
Thank you so very much for putting your recipes in the description & not requiring us to use a website link. I have been to your website to learn about your story on your diagnosis. I have been praying for you and your family. Stay blessed.
I made the green sauce last night and it is the best I've ever had. I did alter one thing. I was grilling so I just threw the jalapeños and onion on the grill and cooked til soft being careful not to burn. Love your channel. Thank You.
Thank you for the recondition on the vid. Going to try out your recipes. Great work btw is hard finding legit recipes on RUclips!! You’re doing a wonderful job!! Keep up that great work
I always thought tomatillo's were just green tomatoes. Seeing them, I can tell that's not the case. I've never cooked them before. I need to try them...like...TODAY!
Great, informative video. I have a question......In the tomatillo salsa with the avocado cubes, will the avocado stay fresh in the salsa for storing ? Or, is it a one time serving ? Thanks
The one in the video is just a standard Lodge skillet. You can find them at Walmart or Target for like $20. A #8 (or 10.5") is pretty much the standard size. Of course you can shop for antique cast iron which will have a smoother finish. Or look into Stargazer and Field skillets, which are new, US made and have a nice smooth finish as well.
I love this...However...I dont think I got the jalapenos soft enough before processing, because the little bits of jalapeno are a little crunchy sort of.. Do you think I could cook this on the stove top for a while to soften the jalapenos more and then process some more? The taste is perfect...the texture is a bit "grainy"
Question: would it be okay to use avocado oil or EVOO instead of the canola oil? I made your jalapeño salsa! And OHH MAHH GAHHH it was so creamy and delicious! I went a little to crazy with the salt lol but it’s still so good. I can’t stop finding things to eat it with lol slurp slurp slurp 🤤 Can’t wait to try your other recipes! Thank you so much for this recipe, so quick easy and simple but full of flavor and spice!
Just a point to add: If you get a new molcajete and are going to use it for the first time, you may want to take a 1/2 cup or so of white rice and work it into the bowl with the pestle. Remove the dirty rice and repeat with new one more time. Then rinse with cold water until the grit is washed away. I learned the necessity of doing this the hard way. Happy cooking!
Yes very important to cure a new molcajete 👌🏼
I Dont get it
Is there a special way to clean them after use?
Like a good pair of jeans....you gotta work them in. They didnt become your favorite overnight hahaha
What does this do?
I just discovered your channel today and have spent all day looking at your videos. My husband is Mexican and I want to make him authentic Mexican meals as well as share the culture with our children who have never been to Mexico. I'm from the south where there is NO authentic Mexican food and his mother is not well enough to show me. Your videos are a God-send. Plus I like things SPICY! Even more so than my hubbie lol. Keep it up! I love how you tell about the culture while you cook. It's not only informative but fun to watch you cook! Thank you for being very detailed and including both spicy and mild versions. Let's keep this rich culture of food alive!
Best salsas ever!!! I always come back to this video to make sure I'm making them correctly. Thank you.
That’s great! This salsas are awesome for tacos! Game changers!
I love these salsas, making tacos today
We just made the jalapeno salsa with our home-grown jalapenos. WOW! It was fantastic! Can't wait to make the tomatillo salsa next.
Awesome, thanks for sharing
Your red salsa is the best I have ever had and everyone asks for the recipe. I can't wait to try these too.
Yay! Thank you!
Always thought the green color and texture came from avocados. Never would have guessed canola oil wow. Literally my favorite taco sauce. Can’t wait to try this, thank you!
She made salsas in this video, not guacamole. The process with the oil is similar to the Way one makes mayo.. and or dose look tasty, I must agree
Canola oil is so bad for us…
Made the first verde recipe today and it turned out so good. I don't have a cast iron to roast chilie so I put them in my toaster oven on broil. Turned out amazing. 👏🏻👏🏻
Thats awesome seeing so many people in comments making these. I cook a ton but I have very little salsa experience. Ive only made it once I think. It was when I had an apartment I bought a ton of discount veg and we had people coming over for some sports thing. (Stuff that was still perfectly good to eat but had a weird shape etc.) I took them back to the flat and made basically pico di gallo with the stuff I had. I was still learning to use my knives correctly so it was arduous work to chop everything. Yet I refused to use a blender cause I really wanted it "chunky" so it would look more impressive. It ended up tasting really good. It did not last the night!
I remember these growing up and never really understood the amount of work my grandma and aunts put in making large amounts of these salsas. Just the smells alone you always knew what stage the salsa was at cause when youre cooking the chillis if you walk into or by the kitchen at the wrong time your eyes would get watery and as a kid would feel it in your chest. Were talking a real family sized batch with the big metal pots lol In this video I love how she makes it in very convenient size for the audience but really its like 10 times that amount going at one time LOL The tomatillo one never gets old and you can eat with anything especially with breakfast like eggs papas tortilla maybe chorizo if youre lucky. TBH just a fresh warmed tortilla and some could get you by if you were starving......comfort food to the fullest. Sometimes breakfast was so good and filling you couldnt get up for another 3 hrs after you just woke up LOL basically taking a mean nap after you barely had breakfast LOL the one thing you forgot to tell them was remember not to touch your eyes or your face while making these or you might not be able to see until your uncle takes the garden hose to eyes for 20mins getting the burn out LOL good way to clean your sinuses or basically the cure if you were sick according to your grandma that and menudo lol or good way to play a mean joke on your weto neighbor when their eye starts burning and you start telling them you didnt touch your eyes did you??? Oh no wash it hurry hurry you might go blind hurry and they freak out run to the bathtub and put their whole head under water for 20 mins....they come back their eyes all swollen looking like rocky balboa part 1 LOL omg good times!!
Whats next? salsa macha???? Thats one that is maybe a little more not main stream but can be eaten with so many different meals. Breakfast on eggs and potatoes, rice and beans, and even dunking some fresh flakey rolls in it is like so amazing its hard to describe. Thank you for doing these authentic salsa videos they bring back so many memories then get you hungry LOL its crazy how something as simple as salsa can trigger so many detailed memories and emotions.....i think its in the recipe. Its made by different hands but year after year the recipe never changes, the memories are carried within it. The constant that will always be the same from your childhood into adulthood and beyond. And when you go without it for a time your honestly miss it LOL
I absolutely adore salsa roja y verde. I grew up in San Juan Capistrano, California... And the taquerias there are the best I've ever had. El Campeon and El Molino de Oro taqueria restaurants both have amazing Mexican food. The red and green sauce is so rich and flavorful it will make you want to cry. I love send me some street tacos, I'll eat any type of meat too. Any
You are an excellent instructor. You could easily be a culinary professor!
WOW! Two Awesome Salsas! Like you said. Perfect to put on what ever you want 😊👍
I love you keep the Avacodo chunky. 👍🏻😋
Lots of love from India, our food culture is so much similar, we are your fan being vegetarian, it's so fun..
I char My Chile’s and then peel the skin. Guess it’s our fashion in Colorado. No matter I know it will be delicious 😋🙏🏻
Made the first one and was definitely not expecting it to be that spicy 🥵 I can see why it’s good on a taco. A little bit goes a long way.
I was wondering how hot the peppers were.
Thank you for your knowledge on matters of authentic Mexican food and its preparation. You have a definite gift for doing this.
Thank you
Salsa snob here...well done. That is how it supposed to be...simple ingredients prepared well.
Sweetheart the best video you have made was when you and your husband went to Mexico and visited families and made multiple realistic Latino food and dressing natural looking natural it was just so wonderful I don't know that you could out do that because I learn a lot from that but which I watch all your videos and I learned so much but I will always be in debt to you for your visit to Mexico
Happy to know you find our videos helpful and informative. 😊
You are my favorite chef of all.👩🏻🍳👩🏻🍳👩🏻🍳👩🏻🍳
Thank you so much
@@VillaCocina welcome paisana. 🙋🏽♂️🙋🏽♂️🙋🏽♂️
Arbol are delicious 🌶. I love my Pueblo chilies. So much better than Hatch. I go go to Chile and Frijoles. They best👍🏻🙏🏻
Years later. This video is still awesome.
I've never seen anything like the jalapeno salsa. Will definitely be trying that out
Please try it the jalapeño sauce is soooooooo good
Yes, you’d swear there is avocado in it!
Idk how food safe this is, but I made the jalapeno green salsa and it made a lot...I think it was in the fridge for 1-2months and it slightly fermented and got fizzy. It was sooo good... it was good before it fermented, but even better afterwards. I'm embarrassed to admit I ate all of it anyway.
What I do with fresh homemade salsa after a week is put it in a saucepan and simmer it covered, for about five minutes. Then put it back in a clean, sterilized jar. Fizzy? You're playing Russian Roulette with your food.
Just binged about 5 of ur videos... and I'm hooked!! U r great SUBSCRIBED!!!
Welcome aboard!
You're so sweet and so informative if you just only know you remind me so much of my little girl she's Latino she's precious you two look so much alike you both have the same thoughts you both have the same compassion with food your compassion and love for mankind is so much alike and it just really thrills me to be able to participate in any vlog that you produce
Very nice Video, thank you!
Thank you so very much for putting your recipes in the description & not requiring us to use a website link. I have been to your website to learn about your story on your diagnosis. I have been praying for you and your family. Stay blessed.
Thank you so much, Im doing well.
You are amazing, it looks testy and authentic, now I know why they say “ she will like too” 😊
Your prep is 🙏🏻👍🏻
I made the green sauce last night and it is the best I've ever had. I did alter one thing. I was grilling so I just threw the jalapeños and onion on the grill and cooked til soft being careful not to burn. Love your channel. Thank You.
Glad you loved the salsa.
Couldn’t hit subscribe fast enough yummmmmmm
Thanks for shearing
This is awesome! Thank you!
This is exactly what I was looking for! The picture looks so yummy already! 👌👍
They are! so delicious 😋
Just made the jalapeno salsa for some tacos. I grilled all of the veggies though. So good!!!!
Thank you so much! 🙏🏼
Thank you for the recondition on the vid. Going to try out your recipes. Great work btw is hard finding legit recipes on RUclips!! You’re doing a wonderful job!! Keep up that great work
Thank you!
Looks good and thanks for showing us viewers how to make it ! 👍🏽
My pleasure 😊
These salsas look delicious!! Especially the jalapeño salsa- although i will probably devein and de seed them to cut the heat 😋
Sounds great
I love your recipes and thank you for sharing them with us!
You are so welcome!
Just perfect salsas they will complement and elevate any dish 😋 have a great day 💚💚💚
Thank you, I've been looking for this for a while. I definitely thought it contained avocado.
Hope you like it!
Wow... this looks yummy ever. I have never see this yummy look before... I’m sure to follow ur receipt and see how it goes.
Just found your channel. I always love those mexican truck tacos. Thanks to you i know how too make it now.
I love it! So glad I could help! 😊
I’m am going to be trying these. They both look very tasty !
Just what I was looking for
Love how you explain step by step best video Ever thank you
Love your channel I love how you put every detail into the recipe other videos do not, awesome work👏👏👏
Thank you so much 😊
I love how you make every recipes easy to make for a beginner like me. These Salsa's look so Delicious.Thank you & God Bless
Glad you like them!
Looks great but the second chili too much oil for me I don’t eat oil anymore🤷♀️not good for diabetes!
Mmm u the best ama de casa 👍🤤
I'm 14 recipes in and love every one of them! Hard to stay focused as pretty as you are! Keep em coming!
Excellent narration , articulate and thorough.
Good job! Going to try the tomatillo salsa recipe today :)
Looks delicious, I'll use avocado oil to make it healthy
These salsas are 🔥 - Thank you!
Hey Rosanna, Your videos are always amazing. Can we request you teach us how to make barbacoa?
Your videography is great!
Hi! Made the jalapeño salsa it’s delicious! Question- how long is it good for in the refrigerator? Approximately ? Thank you!!! Loved your video
No idea it was oil that made the salsa verde so smooth. Thanks girlfriend!
Always a pleasure.
Going to make these tonight! 😬
Enjoy!!! let me know how it went.
Thank you!! I’m learning!!! 💞
This looks so amazing thank you so much 💗
Yum!!! I will have to try these 😀
I always thought tomatillo's were just green tomatoes. Seeing them, I can tell that's not the case. I've never cooked them before. I need to try them...like...TODAY!
Those look awesome!!!
That looks delicious 😍😛😋🤤
Love your recipes.
Your awesome! Good camera work sorry for being late to the salsa party!
I wish you were in San Diego. I’d start my catering with you !
L9ve also your recipe. Can you make baked tacos/nachos recipe as well?
Both salsas look delicious thank you.....
My pleasure!
You're so good and thank you so much..
Looks amazing. I will try to make it!
Looks good
Thank you ❤❤ Both salsas look so delicious
They are!
Looks delicious!
Cant wait to try both recipes, how long will left over last in the fridge? Love your channel, new subbie😊
I will try these, love the videos. You have a fan
Glad you like them!
I fell in love 💜💙💜💙
Oh my thank you
My pleasure!
Excellent video. Can I use green tomatoes instead? Thanks.
Your recipes look great but, along with the ingredients it would be nice/better if you could add the procedure/process on the description also...
Wow! Thank you 😊
Any time!
@@VillaCocina I just made your salsa with the chile de arbol and it was very tasty. 🙂
The Bomb ❤
Wow those salsas look delicious I will definitely try your recipe. How long will it keep if I stored them in the refrigerator?
Great video!
Great, informative video. I have a question......In the tomatillo salsa with the avocado cubes, will the avocado stay fresh in the salsa for storing ? Or, is it a one time serving ? Thanks
I just came across your channel..I am from Fort Worth TX and I love salsas..I am used to adding lime in the blender also is there a reason you don't?
Thank you for the salsa recipes! What do you think of using avocado oil instead on canola in the jalapeño salsa? Thoughts? Subscribing too.
I want to make this. But I don't recall ever seeing tomatillos in my market😩
Hi there! you could try google and search stores with tomatillos available in my area ☺️ . Many well known stores carry them.
You have a very nice set of cast iron. It makes a big difference. What brand do you use, if i may ask?
The one in the video is just a standard Lodge skillet. You can find them at Walmart or Target for like $20. A #8 (or 10.5") is pretty much the standard size. Of course you can shop for antique cast iron which will have a smoother finish. Or look into Stargazer and Field skillets, which are new, US made and have a nice smooth finish as well.
I’ll use avocado oil fr mine
I love this...However...I dont think I got the jalapenos soft enough before processing, because the little bits of jalapeno are a little crunchy sort of.. Do you think I could cook this on the stove top for a while to soften the jalapenos more and then process some more? The taste is perfect...the texture is a bit "grainy"
thank you, i always wondered how you get that yellowish color in salsa
Question: would it be okay to use avocado oil or EVOO instead of the canola oil?
I made your jalapeño salsa! And OHH MAHH GAHHH it was so creamy and delicious! I went a little to crazy with the salt lol but it’s still so good. I can’t stop finding things to eat it with lol slurp slurp slurp 🤤 Can’t wait to try your other recipes! Thank you so much for this recipe, so quick easy and simple but full of flavor and spice!
It tastes incredible!
OH UMMMM...I am Loving you again....Ummmmm....Thank you.
😋
Umm soo yummy
Delightful !