Easy Tomatillo Arbol Chile Salsa | Rick Bayless Taco Manual
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- Опубликовано: 3 окт 2024
- When your tacos need a little extra buzz, it's time to reach for this invigorating salsa! Three ingredients never tasted so good...
Check out my recipe below 👇🌮
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I made this yesterday. My wife and neighbor about died from the heat and I’m pretty sure it melted a hole in my rectal cavity. Thanks Rick! Keep up the good work.
Lol
Mexican food is #1 best during my 66years of life.
I hope to meet you in person one day Sir , my dad and my self have loved the way you kept it Mexican! God Bless! Viva Mexico!
Viva! 😀
Can you cook anything else other then meals you've stolen from Mexico
Careful what you wish for. I met him at the state fair in Spokane WA back in 1998, and upon forcefully (but lovingly) grabbing his sexy hair....an unfortunate habit I have due to my condition/s....he beat me merciless about the head, neck, back, breast, upper thigh, and clavicle. And to add insult to injury, he spat verde salsa upon me as I lay writhing on the ground, in a puddle of my own excrement. I know I should stop, but I simply can't help myself from latching on to the follicles of any and every celebrity I meet. Don't even ask what George Clooney did to me in north Hollywood back in 2003. I have not had a proper BM since. It was the subject of a segment on TMZ.
My name is Cynthia Rubenstein, and I am a victim!
@@irenesosa8751 mexican food was stolen from somewhere also, people originally migrated to Mexico from other places.
Met Rick twice. Always busy 😅
Once I found Rick's videos and recipes, I have not been back to a restaurant. The recipes taste so much better when you cook them at home. Thank you Rick for all of your great content and tv shows.
I love reading the comments in Rick's videos. He clearly brings a lot of joy to the world and it reverberates in the comments. Imagine the joy in households across the world that come when people share the results of his recipes. He's a treasure.
True Love
the best mexican food cook and teacher alive, muchas gracias chef!
this is how my abuelita from Zacatecas & Durango made it. 🥰 roasted tomatillo, toasted chile de árbol, garlic, salt, water. popular at every party we've hosted & taken it to. such a wonderful, spicy, savory flavor. I'd say it's the best savory chile salsa ever.
Same way in Mexico City. ❤❤❤
Viva Zacatecas!
Sounds delicious! Interesting to see no onion 🧅...which I think is great cause I don't like onions, but live 🧄 garlic 😊
This is my first year growing tomatillos and they're doing great. I think this will be the first thing I make with them. Thanks Rick!
Update: I made this salsa to top some homestyle carnitas tacos. Made a simple guacamole (avocado, lime juice, salt). Salsa went over guac followed by a drizzle of lime juice. Best carnitas tacos I've ever had. I highly recommend this recipe
Congrats on your tomatillos - Im jealous 😊
Rick Bayless for president!! 🙌🏽
the first cookbook my dad ever got me was mexican everyday - i’ve learned so much about cooking through making your recipes, you are an inspiration!
This is one of the best salsas I've ever had
my absolute all-time favorite salsa - and so easy to make
A staple in our home growing up. ❤
Rick is one awesome dude! He's a wonderful teacher and he shares so much knowledge so freely. What a great fellow.
I love the deep red smoky salsa
I Love You Rick !
REALLY appreciate you guys putting all of this information out for all to learn from and enjoy. I’d asked a couple of weeks ago for more info on your arbol based salsas, so was extremely happy to see this video pop up! It felt like you made it just for me and it’s a recipe I hadn’t seen before. I’ll definitely be making this one ASAP. Oh, and I made your salsa de molcajete for a party last Friday and it was a HUGE hit - people were complaining when the molcajete ran dry 😂. Cheers from CA!
How does Rick Bayless only have 285k subscribers???!!!??? The world is nuts.
Omg now I’m craving home made tortilla chips and THIS salsa
Get to work 😅
Too hot for stand alone dipping, reduce the arbol chiles quantity, increase the tomatillos...trust me, 🥵
I love learning how to make more salsas, especially salsas that can pair well with almost everything. Plus it looks really easy to throw together. Thank you!
not all salsa pairs with everything, also it depends who makes it
Just made this with some fresh tomatillos and man…it is good! Has a sweet heat. Thanks for sharing your recipe.👍🏼👍🏼👍🏼
I have made this twice now and I give it a 10 out of 10. My family loves it . I did add a spoon of vinegar to increase shelf life
Amazing again. Your ability to describe the recipe and ingredients through things like emotions colors and taste is what makes you one of the best communicators of authentic Mexican cuisine.
Phenomenal! My neighbor and I have nicknamed this salsa - Tom Arbol. "Are you bringing Tom Arbol to the party?? Heck yeah"
Just made the sous vide carnitas and salsa xnipec for dinner. Phenomenal stuff. Can't wait to try this one!
Thanks Rick. Your black mole is the base for my venison chili and now this. What a wonderful accompaniment for my smoked pork shoulder. Bravo!
I've never seen this before, but I have seen arbol chiles before and I know where to get them. It's time. 😎
Chef Rick comes through once again 👏🏼 Thanks for posting
I really enjoy your recipes...Thank you.
Rick please do a video on refried beans!
another nice salsa to make...my tacos are getting really outstanding
Can’t wait to try this one as well
I added this into a new mexican style green chile con queso dip and it was amazing...feel like i found the secret ingredient from my local new mexican restaurant's queso.
Delicious salsa and so easy to make
Love the channel and the recipes. I am sure the heat is too much for my wife and daughter and will no doubt end up substituting ancho or similar...
His arbol chiles seemed awfully large.... the arbol chilies I used were much smaller, set my mouth on fire....and I have a decent heat tolerance level...🥵,
Pretty much my favorite Chile is arbol
Love your recetas
Wow🤤 I know that's delicious! Thank you 😊
That is one of my favorites, I make it all the time
Been watching. Subbed. Gonna try a few. Always did like this type of cooking.
Rick, I lived in San Diego most my life and I have been trying to replicate the taco shop hot sauces. How do they make those sauces so thin and water but flavorful too? Would love to see you do a whole show on San Diego taco shop food - mainly carne asada burritos, rolled tacos, hot carrots and all the different ways they make their hot sauces.
I grew up in San Diego too. You can find most of what you're looking for on his website
@@bobcaldwell5810 Thank you! :D I live in Oregon and thankfully there is a place here that is really close to home style Mexican food. Now if I could only find some place like Rubios when they first started. lol
I live in San Diego and yes, that taco shop red salsa is the best with rolled tacos. Every time I've lived away from San Diego, that's what I miss the most. Other cities don't seem to have what we have down here, (though I admit I haven't traveled California tasting taco shops' food.)
@@L.Spencer I have tried to replicate it so long.. I don't understand how it can be so difficult. lol I've been experimenting with Knorr's tomato soup stock. They use Knorr soup stock a lot in their cooking and Knorr has product made just for the Hispanic market. I think this style recipe with the arbols and tomatillos AND a little but of Guajillo pepper is the closest I have gotten. I also want to experiment with enchilada sauces to see if that might be key.
@MisterFuturtastic
2 large carrots, peeled and sliced
2 large jalapeños, sliced
1/2 a medium white onion, minced
5 cloves garlic, minced
1 1/2 cup white vinegar
1 1/2 cup water
6 bay leaves
10 peppercorns, barely crushed
2 teaspoons Mexican oregano
1 teaspoon coarse kosher salt
Add the last 7 ingredients to a pot, bring to a boil and add the first 3. Lower heat and simmer for 15 min. Cool and store in fridge overnight. I usually add another jalapeño to turn the heat up, or better yet, use serranos.
Making this now my friend thank you so much. Usually make the bold version. Gonna dry rub some carne picada steak for tacos to go with.
I do this but just just boil everything. But this is something i will try next taco night!
Just made my first batch. I like it!
Mexican grocery stores now sell the chile de arbol already toasted. Game changer
Love your recipies!!!!
I love this salsa!!!
I like to put in about a 1/4 of a bundle of cilantro in the blender too.
Look forward to making!
Finally found tomatillos (canned) in a shop here in the Netherlands.
I'm following your channel for quite a while now. Really love the way you do your recipe presentations.
Now, this salsa. Can you keep it in the fridge for a while?
it can last maybe for a couple of weeks, especially as long as you salt it sufficiently. check it for bubbles. once you see some bubbling begin, that's when you know it's no longer good.
I have made this salsa it is great
WOW! I might use this over some ravioli.
Rick your recipes just keep bringing the Amazing!! Keep it up🤙🏼
This stuff is hotter than Eva Mendes, but irresistible with really rewarding depth, fruit, and smoke. I had to use sparingly, but kept coming back for more.
If heat tolerance is an issue, use far fewer árbol chilies and maybe substitute some tomatoes to stay closer to the desired color. (But far be it from me to suggest substitutions to a recipe from one of the masters.)
I grow Arbol and I grow Tomatillos. My Arbols tend to be very hot, I love them. And super fresh Tomatillos are amazing. So this has to be wonderful. I want the fruit to mature now.
What would be the closest Arbol substitute you can think of? Would Bird Eye/Piri-Piri chillies do, or any hot dried chilli? I'm assuming chillli de arbol is more for providing heat rather than flavour or am I wrong?
@@scottjackson458 Bird eye and Piri-piri would both be close in heat. The flavor is a bit different. But any like that will work
@@scottjackson458 Arbol has a flavor along with heat. The heat can be copied by Thai, Piri Piri. But the flavor will not be there.
I wish someone would make a video on how to make Albertos taco sauce.
Add MSG, trust.
Made this recipe this morning following the directions as given. The salsa tasted bitter to me and was not able to balance with addition of sugar. This was the first recipe of Rick's that I have tried and so want to get it right. Any thoughts? Thanks!!
Always love your vid's. Is it necessary to wash the sticky off tomatillos?
If only Skip was as cool as Rick.
Thank you for this recipe! How long will this keep if properly refrigerated?
Thank you for sharing! Is using a blender for salsas common in Mexico? Molecajete?
most people use blenders for salsa and licuados in Mexico, it's a vital kitchen tool
True, molcajete is used for special occasions. They look great on the table also. Blenders are for everyday salsas.
I’m so excited to try this! I’ve been a Mexican who doesn’t eat hot for too long 😂. So I’ve been working on increasing my tolerance and I found that I love Chile de árbol!! I find is has a sort of sweetness that I can taste now. So this sounds great. I’ve made tomatillo salsa with morita chile before and loved it, now let’s give this a try!! 😋😋😍
Should I use dried Chile de arbol? If I do fresh, how do I change the prep?
Ever think of putting the recipe in the description?
Would this be good with avocado mixed in?
What is the reason for “rehydrating” the peppers?
Is this similar to the red salsa from Chipotle Grill?
I had to poke holes in my tomatillos after they burst and spurted all over the first time I broiled them. Does that often happen? They were homegrown, and many were probably picked too green.
Shouldn’t you strain the salsa to take out some of the chili skin?
nope. everything is kept intact except for the stems. you get a fairly smooth salsa if a blender is used, but there will still be some texture, as long as you don't blend too much. texture is always a great thing. it's why i prefer using a molcajete for my salsas.
though i do wonder how the salsa would be if strained.
HI Rick , Do ever use tomatillo milpero ? they are the smaller version and less sour .
I used the smaller variety tomatillos, guess I didn't use enough, arbol chili heat over powered the salsa, use more tomatillos than you think you would need.
I wish I knew how long they Salsas last that you make
Is anybody else concerned about cooking acidic tomatillos on aluminum foil and then using the juice? I’ve stopped doing it because I’m scared. Chef looks much healthier than I do, have to admit.
That's a good observation, for a quick roast I wouldn't be concerned but for a long preparation like covering acidic food for storage or cooking where the aluminum literally dissolves into the food, I wouldn't recommend that.
no pasa nada
I've roasted tomatillos this way dozens of times and never had any issues. They're not on the foil long enough to break it down
@@bobcaldwell5810
Check with me in 20 years. If you forget, that proves I was right. 😊
👀...👍🔥😎🔥👍
Toast the chili's outside
it isn't necessary, as long as you don't over-toast & your windows are open. 😅 that said, cooking outside is indeed fun.
He really is the polar opposite of his brother
I think I did something wrong...
I used Guajillo peppers instead of Arbol. It kinda tastes like a weird tomato sauce. Did I do something wrong? Maybe my ratios?🤷♂️
@@honeybadger4883 I made an enchilada sauce. I made made enchiladas on Tuesday with it. Loved by all🤙
@@caburtnett1980 Congratulations....I have made many wonderful dishes thanks to this site....anytime you deviate from a recipe you may wind up something better or worse or maybe just different....👨🏾🍳
That sauce is burnt....true
Never throw away husks from tomatillos, throw a few in liquid when making broth or soup and you won't need to skim the scum. It will just disappear
🥵🥵Guess my arbol chiles were hotter than the sun or I used too many, my mouth is still on fire .... I'm guessing this salsa is good for tacos, like he said, too pica for stand alone dipping 🥵
Huge problem for me with the roasted garlic step. Did everything as per the video and instructions, but when I tried to remove the roasted garlic on the inside, the papers and stuff got all stuck to it, I couldn't get the roasted clove to exit cleanly and either had tons of waste, or accidental garlic paper added to the blender mix. I do NOT recommend this method, at all
Chili de Arbol is king of chiles... you need to experiment and find the right amount of spice you like.. . Word to the wise just because you like spicy not fair to everyone that isn't use to it.
It works best if you inhale deeply as you toast the chiles...😉😤
Jesus Loves You Rick follow Him ❤️💔
use fresh chiles my dood
Well, that’s one hell of a blender you got there!! Put rocks in it, you get salsa! 😂
Rick what do you think about roasting dried chiles in the microwave?