Essential Salsa: Oaxacan Pasilla Salsa
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- Опубликовано: 15 сен 2021
- Oh, what I wouldn’t give to be in Oaxaca right now, tasting mezcal and lazily strolling the Zócalo.
Since I’m not headed there anytime soon, I figured the next best thing was to make Oaxacan Pasilla Salsa, a rustic condiment commonly found on tables throughout Oaxaca.
The star of the show here is the Pasilla Oaxaqueño chile, an earthy, smoky, robustly flavored chile grown in the northern parts of Oaxaca. It’s not so easy to find, unless you know where to look.
👉🏽 Recipe: www.rickbayless.com/recipe/oa...
Looking for a few other dishes where this salsa shines?
Seared Steak Tacos with Cactus Paddles: www.rickbayless.com/recipe/se...
Grilled Pork Tacos, Pastor Style: www.rickbayless.com/recipe/gr...
Slivered Beef Tacos with Well-Browned Onions: www.rickbayless.com/recipe/sl...
🌶 Looking to source chiles? Try these online vendors:
Spicesinc.com
Worldspicemerchants.com
thechileguy.com
How do yo not love Chef Bayless? He has such joy and respect for the cuisine and people of Mexico. It's dripping off of him as he speaks about this food.
I think the people who don't like him think he is appropriating a culture by being white and speaking about Mexican food. Those people don't know the years of research Chef has actually done learning first hand the culture of Mexican cuisine.
Cómo mexicano es un orgullo que un extranjero ame tanto y promueva la comida de mi país. Rick gracias por promover la cultura y gastronomía mexicana. Desde Tijuana a Yucatán y todos los lugares intermedios.
Mi sentimiento exactamente, sólo me gustaría incluyera más recetas del norte (Chihuahua, Nuevo León, Sonora), ha dicho que se enfoca más en la cocina de centro, sur y costas.
Straight to the point. Not selling junk. Love it. Keep up the great work Rick!!!
Hello Rick you right that's a amazing salsa I'm from a beautiful state of oaxaca and I always make that kind of salsa at home I feel proud that people of other countries loves and share our food
God bless you Rick , and never stop doing this great videos.
We love it! Thank you!
Rick, about 20 years ago, a friend gave me a copy of “Rick Bayless’ Mexican Kitchen”. Totally changed my life from a culinary perspective. Thank you for all the memories I created in the kitchen from that day forward, and for the amazing food that emanated from that book. OMG the food. Cheers!
Rick can’t see and doesn’t give two shits about you, Chris.
And I cant see and dont give two s**ts about you either @Matthew Love. So why don’t you be a good little troll and go pound sand. No one cares what you think.
I love to hear that. Thank you.
I can and I do.
Thank you Rick. Your passion and knowledge is a gift to all.
Rick! You're always gonna be one of my favorites. Thanks for the decades of fantastic flavors ❤️
I so agree!
❤
He's at the top of my list Gordon Ramsey is second... He makes a good pan fried steak.
Rick makes everything amazing and focused one type of food. Props to Rick.
Anthony Bourdain was #1 and Mr.Bayless #2
I’ve made this a dozen times or so (after buying a massive bag of them) and it’s such a crowd pleaser. I recently added one I toasted and cleaned to a tortilla soup recipe from one of your books and WOW THAT’S YUMMY. Thanks for sharing, Chef.
As a oaxacan, thanks so much for spreading the joy of our food!
I love your salsas. My favorite book: "Salsas that Cook."
Can't wait to make this to go with my barbacoa on Sunday! ❤
Wow. Your cooking is amazing. Great work for decades.
Thank you sir for promoting authentic Mexican cuisine.
I've learned so much from Chef Bayless over many years. I blend spices for a living and the Pasilla de Oaxaca is my absolute favorite chile on planet earth. The aroma alone is just pure bliss and when ground and blended into a blend its magic. Thanks Mr.Bayless for sharing the knowledge and passion you have and its very well appreciated by many.
I enjoy watching the foods that Mr. Bayless makes. I enjoy his cooking shows. A+.
Of all of the cooking channels on YT Rick's is by far the best, just my humble opinion.
OK! You may be my new favourite chef!!!! And I watch A HELLAVELLOT of cooking shows!!! Thank you!
I just made this salsa and it has the most delicious lingering flavor on your tongue after you eat it, delicious! Thank you Rick!
Rick, from one chef to another. Keep doing what you do brother. All the best to you and yours.
RICK BAYLESS IS AWESOME!!!
Ooh looks amazing. Thank you for sharing, love how easy it is to make. Love your channel too.
Your videos are amazing-so glad I found you!!
Thank you for the wonderful salsas and recipes !
My favorite Chef Rick !!! Can’t wait to make a tostada or taco ❤️
Rick ! Your the man… so I followed your recipe step by step but had to use ancho chiles, still the bomb! That salsa is amazing , I’m thinking with shrimp on the grill that would pair nicely. That’s next . Thank you for being so thorough and letting all of us see a different take.
Another great video class Rick! Keep them coming!!!!
We will!
Love salsa!! I can't wait to try it!!
Gracias por la receta, tengo todo, ahorita mismo me preparo una rica salsa como la tuya. Bendiciones
Thank you for sharing my food to the world
Thanks for the recipe, Rick 👌👍👋🤝
I make various salsas and keep them in my freezer..the pureed type is the best..I just happened to have these dried peppers..ordered on Amazon for a Mexican recipe..ill be making this weekend! Ty
Looks fantastic!
Thank you! I learn so much from you as a home cook!
Thank YOU for watching.
I know I'm a year late, but my mom made chile colorado which is like chile verde but instead of green sauce, the sauce is brownish red, and that's because of the pasillas! (the packaging refers to them as chiles negros) there's something unique about their flavor, it reminds me almost of coffee or dark chocolate, it has that kind of bitterness that sits on the back of your tongue (in a good way) I loved it, eating it made me feel very connected to my Mexican roots
Thank you Rick. 👍
Marvelous!
Amazing!
Rick is the salsa man!!
Gonna make this this weekend.
Gracias El Rick !
Great video
Thanks so much Rick! These chiles are indeed less difficult to find than you would expect. The same cannot be said for Chilhuacle Negro chiles, unfortunately. I want to have those for mole negro, but cannot for the life of me find them (in Europe, that is).
Yum. I added a few arbol chilis for a bit of added heat. Delicious.
Made the salsa over the last couple of days and it tastes great. Mine came out darker so maybe I charred the tomatoes a little too much or maybe not enough tomatoes. My market did not have a very large selection and a couple were on the small size
You should do tours to Oaxaca
Lived 24 years in Oaxaca. Spent a lot of time in the Sierra Mixe. The best chile mixe are smoked pasillas.
Thanks for this, I just bought some of these to try at the mexican grocery and didn't know anything about them.
Time to order some Pasilla Oaxaqueño chile. I've made a bunch of roasted tomatillo salsa from your book so this will be easy!
You'll love them!
Mil gracias, Rick! Looking forward to making this salsa and excited to be a member of the group. 😊 Would it be possible for future recipes to show the list of ingredients at the end of the video? A buen provecho!
Hi Ryan! Do you mean listed at the end of the video? Or in the caption? We're posting the recipes link in all the captions. In any event, here's the direct link to the recipe: www.rickbayless.com/recipe/oaxacan-pasilla-salsa/
Nice 👍
I made a chicken tamale pie and it is dry like the desert. I used the wrong flour. I’m making this sauce to go over it. Thank you Rick.
Chef Rick, what I've been doing to extract 100% of the flavor from soaked chilies is to totally eliminate "throw-away water" by snipping the stemmed, ribbed, and seeded chilies into thin shreds and then soaking them in only a FRACTION of the water typically used.
For example, that small amount of the soaking water you added to the blender would have been more than enough to rehydrate those chilies using my technique, so you could have just used all that water and not thrown away six times that amount -- an amount that carried with it a considerable portion of the flavor offered by those chilies that will not make it into the finished dish.
What do you think about this?
Tank you for this, can’t wait to try this weekend. I am headed to Oaxaca, do you have a list of items one can purchase only in Oaxaca? Thanks again!
Nice one Rick. Just to be clear, given time, broiling the tomatillos and garlic is a preferable approach to roasting, right? Or is there something particular about this salsa that makes the pan grill preferable?
I like to toast the passilla chiles (any dried Chile) then soak them in hot water with some chicken bouillon seasoning. also you can find the dried pasilla Chile at the 99 cent store (purple logo) for a dollar. Also the local latin store of course should carry them. salsa looks good nonetheless
thanks
Why are the captions only available in Dutch? Love your channel and content.
i'm guessing upload mistake. Tapped the wrong automatic CC.
Hah, just made it this afternoon (I’m also making the lamb barbacoa)!
BTW - World Spice Merchants of Seattle had them online. They were nice and fresh (soft) when they arrived.
I made the Ancho marinade & vacuum bagged overnight. Then did a 20-hour sound vide @53°C (a la ChefSteps leg of lamb). Chilled overnight & then onto a smoker straight out of fridge @ 250°F for 2 hours. Excellent results.
💜
I like his accent
Does anyone know of any great mexican online stores I could order some of those pasilla chiles from?
Is there a difference from broiling the tomatillos to roasting on the stove?
The pasilla peppers I normally find in the grocery in the US are very mild so I am assuming the Oaxacan variety is spicier?
I was also wondering if I could sub those.
Can I swap tomatoes for tomatillos reasonably well in a grilled/ roasted salsa like this? I don't think there is a practical way for me to have tomatillos around regularly and lots of the recipes that look interesting end up using them
Damn, as a Bajío Mexican, I HAVE to go to Oaxaca. Mexicans in general, we enjoy food like gods, but so much of our national repertoire is from Oaxaca, they enjoy food like the bosses of gods.
Looks so delicious ! I will try it if I can get the ingredients. Have you ever put a little sugar and fish sauce in your salsa? It really gives it a kick,
Jesus, no.🙄🤦♂️💩👎
no toasting on the chiles? and why skillet "roasting" instead of the oven broil method which seems to impart a better char? I wonder if more char is not desirable because the chiles have sufficient smokiness?
I roast my tomatillos in the air fryer, put the garlic and oil on the bottom, 10 minutes at 400.
Where is the best place to buy those kind of chiles? I know stores that only sell the hard ones. Thanks!
Spicesinc.com
Worldspicemerchants.com
thechileguy.com
@@rickbayless Much appreciated!
learn white folks mexico is no taco bell this guy is amazing.
Rick is a white version of a Mexican Alton Brown. Great video as always. Thank you sir
I've got a bag of pasilla peppers at home from the store and they're much smaller. I thought that pasilla peppers were smoked jalapenos? That's what mine look like they started as. Those look like poblanos?
I was thinking about making steak tacos using his method from his backyard BBQ grill episode where he had outside strip steak with a chipotle marinade. This would go great with that I think.
Chipotle is the smoked Jalapeno. As for the poblano, poblano are the fresh green pepper as Ancho would be the same pepper but dried. Usually not spicy. I dont have alot of knowledge of this pepper he is using but alot of the peppers when dried will look similar
Pasilla are made from chilaca peppers, not jalapeños, which are way bigger... if what you got is smaller than a jalapeño, you probably got moritas... which are also dried jalapeños, but at a different maturity.
Do you remove the seeds?
2:28 If only we were less in a hurry in USA.
Whoa! Hey Rick, did I really just see you take the husks off the toms and not rinse them off? The ones I buy always have sticky crap and sometimes dirt or fertilizer.
So you don’t have to wash them after you take the husk off
I certainly do! I was shocked when he took them out of the husks and straight to roast without washing them off.
Chipotle is the Food Of The Gods! No way this is better...NO WAY!!! 😁
Rick...cocina un zacahuil
Why are you using a metal spatula in a nonstick skillet?
We do not get them fresh in Germany. Would preserved canned tomatillo do it justice as well. I thought those might be lacking the chipotle smoky taste.
Tenía que azar los chiles pasilla
Even I can make this. ?! Do you know who your talking to?
Excuse me for doing this I should watch the video first but is this chili anything like the chocolate ghost pepper which is supposed to have a smoky type flavor?
Ghost peppers are not native to Mexico. It’s also way to hot.
Add chipotle for a smoky flavor?
@@annunacky4463 you can but some Padilla are also called ancho , a dried poblano and they have a smoky taste.
I love your Spanish, sounds sexy 😏
love your videos, keep up the good work, greetings from Puebla ☺️
P.S. you should try "Chiles en nogada" sometime.
So you don't rinse the tomatillos prior to roasting? Does that bitter coating add to the essence of the salsa?
You have to wash the tomatillos after peeling. They are usually dirty and sticky.
Seeing a land-line telephone stresses me out.
Rick you’re using metal spatula on a nonstick surface “ come on man”!
Can you please show us a recipe for the basic salsa that you get at most white washed Mexican restaurants? The bright red non spicey chip salsa that you could almost drink like a v8
Hey Bayless. Are your fingertips burnt to the point where you know longer feel pain? you’re scaring me.
The pasillas I get here are almost black
square up the skillet
4:20 "If you're wondering _why_ I'm doing this in a non-stick skillet..."
Actually, I was wondering why you're using a metal spatula.
This is the first time I’m going to disagree with the master. I have a package of these that are significantly hotter than medium. Taste it before you use it. It can light you up.
Pasilla aren’t going to hurt anyone ever.🙄🤦♂️
@@spanqueluv9er With all the respect I have, THIS pasilla is MUCH hotter than your standard pasilla. Buyer beware.
Non-stick Pan!! ...noooooooo!
No se parten los tomatillos y los ajos se ponen con todo y cáscara así se tuestan y es diferente sabor Oaxaca el chile se tuesta primero y se deja remojar muy mal desprestigio de hacer la salsa oaxaqueña aprenda bien a hacerla primero que mal
Thanks Giving Ham????....who in the fark says that????🤷🏾♂🤦🏾♂
Metal spatula in a non stick pan?
Es chile Pasilla o chile setecientas
Can't wait for the tostadas!