Rick, thank you for being so genuine throughout your entire stellar career, my friend. You have never once let your brand outweigh your desire to transfer practical knowledge about authentic cooking to us all, and that sincerity always comes through. You always specify well-tested recipes instead of "Guessipes" like most other RUclips video authors do, and you never fake the results. And I'll bet those ethics come naturally to you, to the point where you just don't think any other way. I have made many of your recipes for my family, and they have loved them all. When we feed our loved ones, the nutrition builds new cells -- new life -- into their physical bodies to replace those that continually die off. In essence, we rebuild our loved ones every day, cell by cell, through cooking for them. You help us make the family dinner table a thing of constant contact with loved ones, and the quality of the food you help us create makes it a place they want to be, a place where they want to take the meal a bit slower so they can relax just that much more. What you do for thousands of people you'll never meet in person is nothing less than sacred. I wish you and yours all the very best.
WTTW channel 11 in Chicago. Rick Bayless is by far the best Chef on TV. I personally learned so much from him. His restaurant in Chicago is Amazing except for the $25 parking fee.
"Maybe you've seen some of these things before, but okay I've got an onion" Me: Woohoo! We're on the same page so far. Humor aside, Rick Bayless is simply the best. Really bringing Mexican cuisine to us viewers in a very bite sized, palatable, and easily digestable (pun intended) format.
Greetings all the way from Saudi Arabia! I love your recipes, I’m always learning from your videos. Thank you Chef for always being an inspiration to me! You are the best! Hope to meet you and visit your restaurant someday.
Thanks Chef. I have missed you cooking lessons. I have Mexico One Plate At A Time and I love it. God bless you for all you do for Mexican Cuisine and for us.
Gracias por compartir lo que aprendiste en Oaxaca Mex. Soy de Jalisco Mex. Y siempre veo tus videos y me gustan mucho tus recetetas y tambien tengo un libro de Recetas tuyas
Finally a recipe form where im from, i aprove it, if you make some hole black beans whit the broth, white rice, some lime juice, red radish and raw onion, mix everything and have some tortillas, is great, if you ad pork when your boiling the beans with the water and some other stuff then you have Frijol con Puerco!
Hola,Rick and Patti Jinich are my 2 favorites as they also have great tv content where they visit the people making authentic mexican food.Have there cookbooks and there easy and spot on just as described.
After months of procrastination i've finaly made it today. It was supposed to last me all week. Now i dont think it's gonna last me all day. Amazing that a simple 5 ingredient, 15 minutes recipe can be that good. Super fresh. Only downside is that my chips intake is going to increase quite a bit.
I made this chilomate salsa three time since I've seen this video... It has definitely become my favorite. It only seems to last about 12 hours in Mr fridge.
A genius working his alchemy in the kitchen always makes things look easy enough for any neophyte to attempt . I get the same deft deception from Jacques Pepin.
Awesome recipe. I followed the same recipe with all the veggies from my garden, but I added a jalapeno, serrano and 3 cloves of garlic and added some salt and cracked black pepper to it. It turned out AMAZING!
Growing up in our So Cal Mexican home, this was chile. It wasn’t until I became a young adult that the word took on a whole new meaning. But within the familia, it’s still chile… not salsa. Looks scrumptious 👍🏼
Yup, my wife is from Yucatán and she makes this sometimes, although she completely omits the onion as a personal choice (if it were up to me I'd add it 😅)
Delicious salsa!!!! Can you share what kind of blender you use for puree, mayonnaise, dressings, etc. I need a new blender but I'm looking for efficiency....thank you dear Chef.
Rick, Love your recipes. I have been really into watching Tangerine Travels on youtube, with Jordan/Maddie living there trying food, but long before I found their channels, I had your cookbooks. Someday I could see living in Mexico, enjoying all the flavors there.
I made this today and it was muy bueno! I tend to prefer a bit more acid in my salsas- what it still be a traditional Mexican or Yucatan to add fresh lime juice?
If i wanted to make this salsa hotter should i add 1 non-roasted habanero or just roast 2? Also was wondering why there is no garlic, Does it detract from flavors here?
Wonderful but those peppers are so powerful! I always worry that he handles them directly! When I do, I can’t help but touch my eyes for some reason! Ouch!!!!! Be careful Rick and everyone!
I thought the same thing too, but after watching the whole thing, I think he really wanted the flavor of the onion to stand out. The bigger pieces of onion are better for that.
My friend who usually grows habaneros and gives me the extras decided to grow ghost peppers instead so we'll see how some of these recipes taste with ghost peppers instead
We aren't fans of the heat level from habaneros, so we searched around for something less hot but still fruity as a substitute and ended up using a manzano chile, which is in the same heat range as a serrano. The salsa turned out great.
Is it just me or does this guy look Exactly like Stephen king. I'd eat salsa made most by him most definitely. I just hope I don't start losing weight apidly.
Another superb culinary presentation AKA Rick Bayless, however your parting comments at the end of this video, leaves me wondering about sauces/sides/additions not covered in depth. Your intimate knowledge of Mexican cuisine is quite deep but leaves me confused and intimidate.
As my name implies.... I've grown up with salsa my entire life and if it was too spicy my mother would squeeze fresh limes into the salsas she would stir it and it wasn't as spicy
Rick is a kindred spirit to Bob Ross. The positive vibe and attitude; the joy of teaching others; the happiness of doing what you love.
Just need to add a shirt pocket and a pet squirrel!
“There are no mistakes… only happy little Yucatecan flavors…”
They are actually cousins!!! J/K 😂
He’s totally a 180° compared to his brother
@@reprobate79 I was coming in here to reply the same thing. Lol
El frijol con puerco con esa salsa y una coca cola riquisimo!!! Saludos desde Mérida Yucatán México.
Rick, thank you for being so genuine throughout your entire stellar career, my friend. You have never once let your brand outweigh your desire to transfer practical knowledge about authentic cooking to us all, and that sincerity always comes through. You always specify well-tested recipes instead of "Guessipes" like most other RUclips video authors do, and you never fake the results. And I'll bet those ethics come naturally to you, to the point where you just don't think any other way.
I have made many of your recipes for my family, and they have loved them all. When we feed our loved ones, the nutrition builds new cells -- new life -- into their physical bodies to replace those that continually die off. In essence, we rebuild our loved ones every day, cell by cell, through cooking for them. You help us make the family dinner table a thing of constant contact with loved ones, and the quality of the food you help us create makes it a place they want to be, a place where they want to take the meal a bit slower so they can relax just that much more.
What you do for thousands of people you'll never meet in person is nothing less than sacred. I wish you and yours all the very best.
WTTW channel 11 in Chicago. Rick Bayless is by far the best Chef on TV. I personally learned so much from him. His restaurant in Chicago is Amazing except for the $25 parking fee.
Felicitaciones Rick ...soy mexicano y tus lecciones de cocina mexicana son de lo mejor . Gracias por tu dedicación.
Saludos!
Thank you Rick, love all these recipes for salsa! Your guacamole class has changed the way I make guacamole now.
I love to hear that. Thank you!
"Maybe you've seen some of these things before, but okay I've got an onion"
Me: Woohoo! We're on the same page so far.
Humor aside, Rick Bayless is simply the best. Really bringing Mexican cuisine to us viewers in a very bite sized, palatable, and easily digestable (pun intended) format.
Well said:)
Greetings all the way from Saudi Arabia! I love your recipes, I’m always learning from your videos. Thank you Chef for always being an inspiration to me! You are the best! Hope to meet you and visit your restaurant someday.
Wow! So glad that people in Saudi Arabia enjoy our cuisine!
Thanks Chef. I have missed you cooking lessons. I have Mexico One Plate At A Time and I love it. God bless you for all you do for Mexican Cuisine and for us.
That chiltomate with roasted cactus and panela cheese ,,,,,,mmmy yum 😋 and obviously home made tortillas
Yes yes....
Habanero peppers are awesome. I use them in so many things.
❤️ Love your video tutorials!!!
Thank you for watching!
Thanks, Rick, for all the awesome recipes!
Looks like I’m making salsa this weekend! Thanks, Rick!
Thanks Rick for your knowledge, expertise, along with. The articulate transfer of knowledge!
Thanks Rick !!! Happy new year
Insanely good, sooo many compliments in this. HOWEVER even the Mexicans I gave this too thought it was HOT with two Habs
About the simplest and delicious recipe to make in minutes and the result is fabulous. Thank you.
Rick, I love your videos, they make such a great companion to your books!
Thank you David!
Love your videos, love Hispanic food and your knowledge of that particular genre. Very well done !!!
Made this and the roasted habanero salsa all I can say is wow. So simple, so clean, and focused on flavor. Really shows why Rick is a master.
Thank you so much for the opportunity to explore the recipes from another Mexican states besides the border.😘💞🍜
Delicious , GOD BLESS YOU
Thank you 😊 best advice ever
That looks amazing
Gracias por compartir lo que aprendiste en Oaxaca Mex. Soy de Jalisco Mex. Y siempre veo tus videos y me gustan mucho tus recetetas y tambien tengo un libro de Recetas tuyas
Finally a recipe form where im from, i aprove it, if you make some hole black beans whit the broth, white rice, some lime juice, red radish and raw onion, mix everything and have some tortillas, is great, if you ad pork when your boiling the beans with the water and some other stuff then you have Frijol con Puerco!
Mr. Rick Bayless. You are a beautiful man. You certainly look like a distinguished gentleman and timeless.
Hola,Rick and Patti Jinich are my 2 favorites as they also have great tv content where they visit the people making authentic mexican food.Have there cookbooks and there easy and spot on just as described.
Outstanding video.
I need a dinner prepared by Rick
After months of procrastination i've finaly made it today. It was supposed to last me all week. Now i dont think it's gonna last me all day. Amazing that a simple 5 ingredient, 15 minutes recipe can be that good. Super fresh. Only downside is that my chips intake is going to increase quite a bit.
Thank you Rick
Another amazing recipe mmm
I will be making this in a few
Always appreciate all your videos
Made it 😊
It was awesome!!!!!
I made this chilomate salsa three time since I've seen this video... It has definitely become my favorite. It only seems to last about 12 hours in Mr fridge.
We need a chip dip, Mr. Bayless. Looks awesome!
That looks FIRE
I see the resemblance with drip Bayless the 🐐 great video
This chiltomate salsa for frijol con puerco. Delicious.
A genius working his alchemy in the kitchen always makes things look easy enough for any neophyte to attempt . I get the same deft deception from Jacques Pepin.
Awesome recipe. I followed the same recipe with all the veggies from my garden, but I added a jalapeno, serrano and 3 cloves of garlic and added some salt and cracked black pepper to it. It turned out AMAZING!
I did not know you were on RUclips. I just found your channel today and subscribed immediately. I used to watch you all the time when you were on PBS.
On my list! Soon as my chocolate habaneros are ready for harvest I'll be using those!
Chocolate habeneros. Wow. Never had them but they sound delicious.
Rick. How can you be such a nice giving guy while Skip is the 180 degree opposite?
looks good
Growing up in our So Cal Mexican home, this was chile. It wasn’t until I became a young adult that the word took on a whole new meaning. But within the familia, it’s still chile… not salsa. Looks scrumptious 👍🏼
Just made this. It is outstanding. If you make this roast more onions because they're good enough to eat by themselves.
Could you do a tape on restaurant style salsa(s)!?
Yup, my wife is from Yucatán and she makes this sometimes, although she completely omits the onion as a personal choice (if it were up to me I'd add it 😅)
Looks amazing. What tomatoes did you use?
Hey Rick .. what brand n type of blender did u use for this? Thank you n I will try this.. love your recipes!!!!🪴🌾🌿🪴🪴❣️❣️❣️🌿🪴👏👏🥰
Delicious salsa!!!!
Can you share what kind of blender you use for puree, mayonnaise, dressings, etc.
I need a new blender but I'm looking for efficiency....thank you dear Chef.
Rick, Love your recipes. I have been really into watching Tangerine Travels on youtube, with Jordan/Maddie living there trying food, but long before I found their channels, I had your cookbooks. Someday I could see living in Mexico, enjoying all the flavors there.
i love grilling my salsa ingredients on my charcoal grill
Can you do a video on how to make red salsa for tacos the type you find in the restaurants. Haven't been able to find a good recipe.
Here you go
www.rickbayless.com/recipe/pico-de-gallo/
Plenty of videos when you search in Spanish RUclips
I made this today and it was muy bueno! I tend to prefer a bit more acid in my salsas- what it still be a traditional Mexican or Yucatan to add fresh lime juice?
Barely found out that Rick and Skip Bayless are brothers.Definitely could tell now there’s no question.
So simple.
Rick is more Mexican than my extended Mexican family. Girl was picking up the roasted habaneros with his bare hands and chopping them up. What a pro.
What knife are you using?
I love that he specializes in Mexican dishes but doesn’t pronounce the foods correctly 😆. Love the food
😘🌞
Uses bare hands for the habaneros like a boss
Rick has handled chili peppers for so long, he's probably almost immune to the effects of capsaicin by now, LOL.
I wonder if this would typically have lime in it?
No garlic?
Didn't see you rinse the onions this time around. Wash them or not?
I am surprise you don't use your iron skillet to roast the tomatoes and chiles and onions I made it on my iron skillet super easy !!
Another alternative is pellet grills,they can go 500 f and give an added smoky flavor.
If i wanted to make this salsa hotter should i add 1 non-roasted habanero or just roast 2?
Also was wondering why there is no garlic,
Does it detract from flavors here?
Add 2 cloves to see if you like it. I add 4, it tastes better for me
To all that are avid air fryer users, don't be afraid of roasting tomatoes, onions and especially peppers in your air fryer. They turn out great.
When you say a onion what do you mean? White yellow?
Wonderful but those peppers are so powerful! I always worry that he handles them directly! When I do, I can’t help but touch my eyes for some reason! Ouch!!!!! Be careful Rick and everyone!
What kind of tomatoes is he using?
Rick, I live down the block from Broadway and 26th street. I would go to your restaurant if you had tacos. Why does your restaurant not have tacos?
How are you so much cooler than your brother?! Lol
Dont know how I never made the connection! Mind blown!
3 chips and that would be gone for me!
Could you have just pulsed the onions and cilantro in with the tomatoes and habanero or would that have thrown the consistency off too much?
I thought the same thing too, but after watching the whole thing, I think he really wanted the flavor of the onion to stand out. The bigger pieces of onion are better for that.
Great point. I think Im gonna try it both ways though. I cant see a downside of having 2 batches!!!
My friend who usually grows habaneros and gives me the extras decided to grow ghost peppers instead so we'll see how some of these recipes taste with ghost peppers instead
I really prefer the taste of habanero to Ghost. Ghost dont have the fruitiness in my opinion. I'm sure it will still come out great though
No lime Rick ?
We aren't fans of the heat level from habaneros, so we searched around for something less hot but still fruity as a substitute and ended up using a manzano chile, which is in the same heat range as a serrano. The salsa turned out great.
If you take the seed and pith out of the habanero they’ll turn out pretty mild!
Are the tomatoes Roma?
No lime?
Is it just me or does this guy look
Exactly like Stephen king. I'd eat salsa made most by him most definitely. I just hope I don't start losing weight apidly.
Needs roasted garlic 🧄 and lime juice
Who is the lucky duck that he keeps looking at off screen? Is he giving a live class? So jealous.
Rick doest whisper or say "do it like at"
It's all about presentation. He could have just put it all in the FP. And where's the garlic?
Important: don't touch your face after touching the habaneros
...or handle your unmentionables.
Skip bay less brother?
Yes, the only difference is that this guy is not delusional.
No acid? Very perplexing. 🍋
Tomatoes are full of acid
Another superb culinary presentation AKA Rick Bayless, however your parting comments at the end of this video, leaves me wondering about sauces/sides/additions not covered in depth. Your intimate knowledge of Mexican cuisine is quite deep but leaves me confused and intimidate.
Medical note, don’t touch your face after touching the peppers y’all
You need a bigger bowl🌞
Wtf? No lemon or lime juice?
You lose the heat the salsa is supposed to be about with lemon or lime
@@themexican8779 no you don't
As my name implies.... I've grown up with salsa my entire life and if it was too spicy my mother would squeeze fresh limes into the salsas she would stir it and it wasn't as spicy
@@themexican8779 yea alright lol that sounds like a mental trick cuz if there's got peppers in there ain't a little lime juice gonna take it away
No garlic????????
Jaja, it's not "Yuca-taken," it's Yuca-talken or Yuca-tahnian.
Chiltomate. That's a difficult word to say. Lol. It'd be better if it was "chilemate". Lol. Just saying.
Rick loves to say "they" when referring to Mexicans. Keep 'em separated!
So simple.