Bold Red Chile Salsa | Rick Bayless Taco Manual
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- Опубликовано: 3 окт 2024
- Bold, bright, and for me, one of the absolute quintessential flavors of the Mexican Taqueria -- this Red Chile Salsa is an exciting dive into how simple ingredients, with a little technique and attention, can turn into something delicious. I like this salsa on anything from tacos to my eggs in the morning, and I can't wait to see the ways you fit this classic Mexican salsa into your life!
Happy cooking and enjoy this first of a few surprises in my Taco Manual series ;)
Recipe below 👇
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Viva Rick Bayless!
Viva 🎉
🤦🏻♂️
Rick, what are you doing to me. I'm a trained Chef specializing in French and German cooking but now you're leading me in a direction I didn't expect. The kicker was your mole techniques. I love Chilli con or sans beans and have won competition but using a mole as a base elevates it to a new level. Stop! I'm overwhelmed.
Love youuu. From a mexican.
Thank you Rick. Would you be willing to do a whole video on all the different chilis and how to use them? Or just the main ones. I want to do a deep chili dive for better meals. 😅❤
I'm so glad you posted this! It's so hard finding the red taqueria salsa recipes anywhere. So many tomato based salsa roja ones, which are great, but don't give the right taqueria flavor for tacos
You are a national treasure, i workout watching “Mexico One Plate at a Time” to remind myself home cooking can be fun and healthy. Thanks for the work to bring us this deliciousness in an accessible format 🙏
Can’t wait to do this recipe on one of our next Mexican family dinner nights!!! Thank Rick!
youre eating an entire mexican family? your family must have a big appetite!
Thank you for taking us a little deeper into Mexican flavors.
Just whipped this recipe up and let out an involuntary grito upon my first bite!! 💯💯💯
so many youtube chefs out there, and the real chefs like Rick only get a quarter of the views. cmon people
U and ur brother sound so much alike but i love ur advice on food and i hope his advice or new adventures are great like u
Every salsa recipe of rick’s I’ve ever tried is truly the best: period. Gonna make this one this weekend, along with the roasted tomatillo recipe which is AMAZING. Thanks so very much for sharing these with us, chef!
I made this today, absolutely delicious, I used the 2Tbls vinegar, I will be making it regularly, shared it with my daughter, she feels the same. We love Rick Bayless..
Made This Today-100% Outstanding Been Following Rick Since The Mid 90`s Thank You SIR
Ricks one hell of a chef frfr
No cap nig
I make two two batches, one with arbol and one with guajillo. Blend them to get the heat level for individual taste. An herbal note from marjoram or oregano is nice also, and so is a little fresh garlic.
Yes, oregano adds that extra little note of flavor that makes it soooooo good!
Yes, I noticed he was making both recipes at the same time. ;)
our two best taco shops in Ann Arbor (Tmaz and Chela's) both a make a great "orange salsa," as I have heard it called. I am eager to make my own sometime.
Hi Rick, this looks delicious! I can't wait to make it! Thank you so much for sharing this recipe. I hope you have a wonderful day. Thanks, Rick
I love your salsa’s, Fantastic on my morning eggs!
Awesome! I have been working on making salsas for the past few months and I'm not good at it at all. I love watching the videos to help me figure it out. Thanks for the awesome vidoes. I am actually getting better at it
Excellent job 😊 can’t wait to make it for taco night!
Great Salsa Thank You. And Thanks for your TV over the Years , God Speed
Wow! Never seen a salsa made without tomato or tomatillo! Going to have to try this one soon. Thank you for the authentic recipe, Rick. God bless
Thank you Rick in how you explain everything so nice 👍🏼. Keep the recipes coming. 🕊🙏🏽
Thank You Rick 🦁
God bless you
Always such great tutorials! Your passion is infectious
Great way to make a "Salsa Picante"
Thank you for sharing. It looks easy to make. I'll be trying this. 👍🏼
Excellent. I’m gonna have to make this. Thank you Rick.
I make this every week, I tried recreating my local tacquiria’s salsa rojo. I use Japones Chili’s instead of de Arbol . Not as intense heat I think . The conifer at the end really makes it pop
Damn I miss watching you years ago.. glad I cane back across you Mr. B.. much love from Fl
This reminds me of El Presidente red salsa on Ashland in Chicago!
Made this today and it is awesome! Super easy prep, but be ready for some heat. 🔥🔥🔥
All arbol = good memory 🔥🤣🤣
This is fire!!! Excellent stuff!!!!!
It's Friday!!!!! Going to make this!!!!!!!!!
So delicious and quite spicy. Note to self: when Rick says don't get your face in over the blender, listen to Rick.
Yes!!! Going to make this tonight 😅 for our carne asada tomorrow 😁
Rick knows our Aztec roots
❤️
Thank you for your meals.
Perfect timing, I’ve been wanting to make this!
Pure fire!
chile rojo
Looks like a keeper chef and Thank You for another outstanding video.
Wow, so easy. I am making this one today. If you take the seeds from the Guajillo chiles and plant them, will they grow?
They should, if you don’t roast them first.
❤
Yummmmmmmmm❤
Well, ... thanks for sharing.
thanks
daaaaaa g.o.a.t....orale hermano
🌶️🌶️🌶️ Looks like a winner. I buy the peppers just to snack on there skins. Wash your fingers pronto.
Mmm Very delicious.
Love it !
That would be great to replace some of the tomatoes in gazpacho...oh man, I can actually already taste it.
I 100% need to do this soon.
When u need that red hot salsa from those drive thru 24/7 Mexican spots, but a lot of it Instead of 2 little cups.
Would like for you to describe some more of the other chile's , and what they would be good in.
Thank you sir.
Awesome simple recipe! For other salsas, I see that you would "fry" them. Why not this one?
Thank you,
Carbon steel skillet is awesome for things like this if you don't want to be traditional and use comal.
I'm going to Give it a whirl
i ❤️Beyles.
I MISS YOU BUD
How long can I keep this in the refrigerator? Asking for a friend 😊
It's odd- as I've aged, my palate has sissified, and now my favorite Mexican and Asian dishes are just too hot for me. I make up fit it by watching Rick cook, and dreaming.
Let's see your enchiladas.
I’d be curious to see Rick and Skip get into a debate over something food/cooking related 😂.
❤️
I need this
Is there a reason that the vinegar and salt isn't added to the blender?
Are cascabel the ones that are round and look like a baby rattle? It seems like I see other Chiles marked with the name.
Just had some the other day
Does this freeze or is it even needed to keep for a while?
? Would you store this at room temp and let it undergo fermentation? I've seen recipes that call for that as a step, and then it's shelf stable for several months, the heat mellows a bit, flavors come together... allegedly.
How do you avoid dried chilis being extremely bitter? Every time I use them I remove the seeds and veins, toast them, and rehydrate them like very recipe says to ensure they aren't bitter and yet the final dish is always almost inedible due to the bitterness.
Don't use any soaking water. Use fresh water, or some low salt chicken stock. A bit of sugar helps sometimes, too.
Better to start with dry chili's or fresh chili's?
❤
That salsa looks great. I keep trying to copycat at home, Antonios mexican red salsa. I think they just use chili de arbol, water and salt on their sauce. I try the same, but its not the same.????????????? IDK....
Looks great is it normal to not have 🍅
😋😋👍
Made this several times, and I can't figure out where all the seeds from RB's arbol peppers went. Mine comes out chock full of seeds if I don't remove some from the arbol peppers.
I assume this type of salsa is a red sauce meaning to be added to things like tacos, soups, etc, correct? I don’t think it’s a salsa on its own to be dipped with chips since it doesn’t have tomatoes or tomatillos in it, am I correct?
No you can most definitely use it as a dip
is your house a frank lyyod wright house?
Show us flour tortillas if you make from scratch. Please.
Which sauce qualifies as the most complicated, labor intensive sauce you've ever made?
Possibly Mole.
¿Donde esta las tortas, Senor Rick? ¿Donde esta las tortas?
That was delicious but so spicy that my dead grandmother came to me in a vision.
Leave the seeds.
No tap water!
Love chef’s food. But I’m terrified of that many arbols. I’m doing some substitutions he will never know about.
At every attempt that I have made to perfecting this, it always comes out bitter
Your chiles might be bad! Grocery store chiles that have been sitting around for too long will taste bitter. I would try to look for chiles that still have their sheen and can bend.
@@rickbayless thanks Rick, i usually buy them from a Latin supermarket where there’s a lot of turnover. It might be something I’m doing on my end may be adding too many Guajillo chiles. I always remove the seeds , I’m not giving up. I will get it right someday.
I made this and it came out a bit bitter on the front end. Very good otherwise!
This salsa made me poop my pants.
FYI don't toast chili's in your house if you have a crappy fume hood that doesn't vent out.
A hood would be nice, but I don't have one. Roasting dry chilies hasn't been a big problem for me. Sometimes I use the oven. I roast fresh chilies over the coils on my electric stove.
@@virginiaf.5764 I use a portable burner outside.
@@LoebRulesThat's great if you're set up for that. In recent years here in the west, outdoor fires are banned because of drought issues/fire concerns. But when I can and do use my charcoal grill, I use it to roast chilies. Otherwise, the ones I roast indoors get a good roasted flavor.
I can’t add vinegar. I just can’t.
It's too hot! Add more vinegar!
I honestly thought all salsas needed tomatoes and onions... 😣
No they don’t :) check out Salsa Macha
Like his restaurants, Rick adds an 18 percent tip automatically when you click on his videos too.
#paybetter
Man I hope you live in Mexico so you can continue to teach me how to prepare great food on your gas fired stove. 80% of Americans say our country is going the wrong direction, but apparently 51% insist on voting democrat.