Rick is my absolute favorite chef & incredibly inspiring to me....I can tell he really loves the culture of Mexico & the culture/history comes through so much!
Your food and voice used to lift up my days when i was young on PBS. It's been years since I've come across any of your work, and I've gotta say: man, is it good to see you again. 👍
I swear that watching your videos gives me the same calm as watching Yuri De Gortari’s videos does. Your love for Mexican cuisine really shows and I really appreciate that.
I love watching your presentation Rick very good in easy to follow recipes. I have been a cook for 42 years and I can say I never tire of your channel. Your recipes remind me of how my mother and Aunts would cook nothing like the smell of homemade tortillas and the sound of them being made.Thank you very much for your years of experience in the kitchen.
Holy cow Rick! Nailed it! Hardly any seafood places here in Chicago have that. Me being from Mexico city, I always tell my mom to bring me some for my cocktails !!! And man what a taste bomb it is, bursting with flavors!!! Thank you so much for showing not only our cuisine but yours as well. Buen provecho!
I am quite surprised to learn Mexico City has such a large seafood market considering it is in the middle of the country! And this looks amazing, can't wait to try it on my next fish dinner.
This is no joke. Back during the plandemic I was on a cross country moroticycle ride and I pulled into this little town in central America. The only restaurant was a Mexican restaurant and it was a SEA FOOD RESTURANT. lol
I cannot wait to try this. When you describe that spicy vinegary flavor and give the ideas of what to put it on, I can almost taste it and I am craving that flavor between the seafood and the crunch of tortilla in a tostada with some grilled yet crunchy veggies on top. Wow, I need to do this tomorrow!
A local Puerto Rican restaurant, Sol Food Cafe, bottles their own "Pique" sauce that's utterly addictive, but make it at home? Yes please! It looks very similar to your Salsa Bruja and has become a secret ingredient. Thank you again Rick :)
I've always heard it called 'verduras en escabeche' or just 'escabeche', every taco shop in San Diego has this, next to the red, green, and spicy avocado salsas. 😃🌶🌶 Now I know a new word!
I accidentally just commented the same thing, pretty much, lol... For sure, if you ask for "escabeche" in Mexico or western US, you will get this kind of pickles (apparently the word means something different in Europe)... I like the carrots the best!
We call it escabeche here in South Texas as well, all good taquerias have a big bowl of it and I have to make an effort not to fill up on the carrots before my food arrives!
I watching your videos with a lot of interest and I trust that whatever I making from your recipes it will turned out awesome. I would like to see you make a chicken tortilla soup and Mexican rice your version. Thanks
Right now the weather in Mexico city is unbearably hot. I'm the mood for a shrimp cocktail and I'm thinking about adding this. What would work better? Use it in the preparation or just to serve this as a a condiment?
Good video i only got caught up wondering two things - what if i would let that mixture simmer till its almost puree like to perhaps flavour some meats? And i think you might want to triple-fix those jars, we use the same over here in bulgaria and all iam saying is i would get yelled at by my grandma for only using two.
Hawaii has a similar condiment, chili pepper water. Apple cider vinegar, water, Hawaiian chili peppers, salt, garlic, and ginger. Can’t wait to try this!
If you keep it in the fridge after it's pickled to your desire, it should keep at least a year as long as the veggies stay submerged. Not refrigerated, at least 3-6 months, maybe longer - if it develops weird, cloudy growths or mold, then you'd have to toss it.
Chiles en vinagre al estilo Xalapeño...receta de donde toma el chile el nombre de "xalapeño"...tal vez difiera por el chile de árbol pero básicamente así se hacían en Xalapa, Veracruz.
That is what I was wondering too? When he started out I assumed it was for the carrots, onions and jalapenos. But at the end he was describing drizzling so he seemed more focused on the vinegar. He also mentioned at the beginning that the vegetables will absorb most of that salt that he added to the diluted vinegar, so I now wonder if the veggies would be overly salty to taste? Looks simple enough, I will just have to try it and see for myself.
I take that you don't eat the contents, but rather use the juice as a condiment. If that is the case, once it is consumed, do you toss and make another batch or can you add more of the vinegar again?
I eat the pickled veggies like I would regular pickles. With sandwiches, burgers, etc. I especially love the jalapenos chopped and added to tuna salad.
@@virginiaf.5764 Thanks Virginia. I thought that would be the case, much like I do with pickled Tobasco peppers. The way Rick talked about it, he never really mentioned eating the veggies.
Not to sound like an ass but as a Texican it kind if annoys me when I see white dudes thinking they're experts on Mexican food or Tex Mex and they cant even pronounce the ingredients or dishes but my guy Rick is the real deal. So passionate and respectful to the culture he's a true connoisseur of the cuisine
Why do you call It SALSA? WHERE ARE YOU LEARNIG ALL OF THIS? PLEASE STOP TEACHING THIS WAY, YOU HAVE TO LEARN THE RIGTH THINGS AND NAMES OF SALADS, SALSAS AND MORE... YOU DONT GET TO NAME OUR MEXICAN FOOD AS YOU PLEASE... BE PROFESSIONAL...
Rick I would watch you everyday on PBS after school!
Greatest classic of American television IMHO! The reason I am in Oaxaca right now and food travel throughout Mexico for months at a time!
Same!!! Didn’t even know I was a foodie but this style of learning about food has always been my preference…
Ayyyee Tone, don't fugget-bout it!!
@@EMAHPE oh, that is my dream!
Rick is my absolute favorite chef & incredibly inspiring to me....I can tell he really loves the culture of Mexico & the culture/history comes through so much!
Your food and voice used to lift up my days when i was young on PBS. It's been years since I've come across any of your work, and I've gotta say: man, is it good to see you again. 👍
I swear that watching your videos gives me the same calm as watching Yuri De Gortari’s videos does. Your love for Mexican cuisine really shows and I really appreciate that.
Very true!
Saludos señor Bayless me encanta sus recetas
I love watching your presentation Rick very good in easy to follow recipes. I have been a cook for 42 years and I can say I never tire of your channel. Your recipes remind me of how my mother and Aunts would cook nothing like the smell of homemade tortillas and the sound of them being made.Thank you very much for your years of experience in the kitchen.
Holy cow Rick! Nailed it! Hardly any seafood places here in Chicago have that. Me being from Mexico city, I always tell my mom to bring me some for my cocktails !!! And man what a taste bomb it is, bursting with flavors!!! Thank you so much for showing not only our cuisine but yours as well. Buen provecho!
I am quite surprised to learn Mexico City has such a large seafood market considering it is in the middle of the country! And this looks amazing, can't wait to try it on my next fish dinner.
This is no joke. Back during the plandemic I was on a cross country moroticycle ride and I pulled into this little town in central America. The only restaurant was a Mexican restaurant and it was a SEA FOOD RESTURANT. lol
This is so delicious 😋 we eat it with everything in México sometimes by itself as a botana.
I cannot wait to try this. When you describe that spicy vinegary flavor and give the ideas of what to put it on, I can almost taste it and I am craving that flavor between the seafood and the crunch of tortilla in a tostada with some grilled yet crunchy veggies on top. Wow, I need to do this tomorrow!
Rick, you always look 👀 the same-so youthful! 🙏❤️ And I love ❤️ the recipe-will give it try!🙏😩👍
I love this chef. He is delightful 😍
Awesome! Can't wait to try this here at home ! Thanks Rick
I love your recipes thank you
ONe of the best salsa from Bayless.......... Frontera roasted habenero
This looks amazing!
A local Puerto Rican restaurant, Sol Food Cafe, bottles their own "Pique" sauce that's utterly addictive, but make it at home? Yes please! It looks very similar to your Salsa Bruja and has become a secret ingredient. Thank you again Rick :)
I've always heard it called 'verduras en escabeche' or just 'escabeche', every taco shop in San Diego has this, next to the red, green, and spicy avocado salsas. 😃🌶🌶 Now I know a new word!
I accidentally just commented the same thing, pretty much, lol... For sure, if you ask for "escabeche" in Mexico or western US, you will get this kind of pickles (apparently the word means something different in Europe)... I like the carrots the best!
We call it escabeche here in South Texas as well, all good taquerias have a big bowl of it and I have to make an effort not to fill up on the carrots before my food arrives!
Delicious recipes 👏🌺🌹
Totally making this. Awesome.
Thanks Rick,sounds delicious!✌🏻
Thank you
Looks delicious!
I watching your videos with a lot of interest and I trust that whatever I making from your recipes it will turned out awesome. I would like to see you make a chicken tortilla soup and Mexican rice your version. Thanks
I love you Rick
This looks yummy!
I’d like to try fermentation instead of vinegar.
Nice video.
May be good pureed for a squeeze bottle. What do you think?
We just call it "escabeche" in Nevada... It is a bit similar to South Italian "giardiniera", no?
Right now the weather in Mexico city is unbearably hot. I'm the mood for a shrimp cocktail and I'm thinking about adding this. What would work better? Use it in the preparation or just to serve this as a a condiment?
Good video i only got caught up wondering two things - what if i would let that mixture simmer till its almost puree like to perhaps flavour some meats? And i think you might want to triple-fix those jars, we use the same over here in bulgaria and all iam saying is i would get yelled at by my grandma for only using two.
Hawaii has a similar condiment, chili pepper water. Apple cider vinegar, water, Hawaiian chili peppers, salt, garlic, and ginger.
Can’t wait to try this!
Yessssssss 👍🏽👍🏽👍🏽👍🏽
Yum
Really want to make this! Can someone help me determine what size Weck jar that is? I'm not good at knowing the ounces from looking.
Those weck jars are the best
I've made this all.my life and never knew it had a special name.
Hi.
Can this be stored at room temperature?
And for how long?
thx
@@onLYbyM
Yeah but I refrigerate it.
Check proper pickling procedures before doing anything that might be unsafe.
After five days on the counter does it need to be refrigerated?
How long can you keep using it before it expires?
If you keep it in the fridge after it's pickled to your desire, it should keep at least a year as long as the veggies stay submerged. Not refrigerated, at least 3-6 months, maybe longer - if it develops weird, cloudy growths or mold, then you'd have to toss it.
Chiles en vinagre al estilo Xalapeño...receta de donde toma el chile el nombre de "xalapeño"...tal vez difiera por el chile de árbol pero básicamente así se hacían en Xalapa, Veracruz.
Did I miss how long la salsa bruja se mantiene en la jarra?
Yummy !
Is this made for just the vinegar or are the vegetable eaten also?
That is what I was wondering too? When he started out I assumed it was for the carrots, onions and jalapenos. But at the end he was describing drizzling so he seemed more focused on the vinegar. He also mentioned at the beginning that the vegetables will absorb most of that salt that he added to the diluted vinegar, so I now wonder if the veggies would be overly salty to taste? Looks simple enough, I will just have to try it and see for myself.
Yes you can eat the vegetables.
they're pickled just like any other pickle.
Been doing it for years.
I take that you don't eat the contents, but rather use the juice as a condiment. If that is the case, once it is consumed, do you toss and make another batch or can you add more of the vinegar again?
I eat the pickled veggies like I would regular pickles. With sandwiches, burgers, etc. I especially love the jalapenos chopped and added to tuna salad.
@@virginiaf.5764 Thanks Virginia. I thought that would be the case, much like I do with pickled Tobasco peppers. The way Rick talked about it, he never really mentioned eating the veggies.
@@buckinjb Yeah, that surprised me a little bit. I'm sure he must use them. If nothing else, the pickled onions on tacos.
Does anyone know where Rick gets his dried chilies from?
Most any major grocery store.
The dried red ones are chile de arbol. They are in the spice baggies in the Mexican section of most grocery stores.
is there a reason it is called "witch sauce"? Is it that it is vinegary/spicy or some other reason?
It is said because it may have originated in Veracruz, where there is an abundance of witches, shamans and healers.
I wonder where the name comes from. Bruja means witch, so do they call it salsa bruja like it's a witches brew?
Rick Bayleaves
In English salsa bruja is Witches Brew
Is your brothers name Skip?
Carrot 🥕
Really?
WOW MIS respects
Rick bayless is skip bayless smarter more likeable brother lol
Named after my ex-mother-in-law.. 😂
Does the bruja in this mean witch?
Chilles en vinagre,, se llaman en mi rancho...
Este se usa mas como un condimento en cocteles o mariscos enrealidad es diferente.
Esto es diferente, no solo son chiles en vinagre...
That's what we call encurtido
Hot salty diluted vinegar: how to describe my ex wife.
If two teaspoons of sugar had been added instead of the salt, then an explanation would have been required. But salt, pour on!
Rick, care to explain some of the pornographic likes on your twitter profile?
🤣
Bruja......Witch Salsa????
Not to sound like an ass but as a Texican it kind if annoys me when I see white dudes thinking they're experts on Mexican food or Tex Mex and they cant even pronounce the ingredients or dishes but my guy Rick is the real deal. So passionate and respectful to the culture he's a true connoisseur of the cuisine
Why do you call It SALSA?
WHERE ARE YOU LEARNIG ALL OF THIS?
PLEASE STOP TEACHING THIS WAY, YOU HAVE TO LEARN THE RIGTH THINGS AND NAMES OF SALADS, SALSAS AND MORE...
YOU DONT GET TO NAME OUR MEXICAN FOOD AS YOU PLEASE... BE PROFESSIONAL...