A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
@@BRZY-il9tx it doesn’t actually cook it, it’s alters it chemically and the chemical reaction “cooks” the onions/shrimp since chemical reactions can/do give heat
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
Hey bro. I just wanted to say that this sorta video? A longform video where there's no music, and it's just you talking to us? This is what I needed, man. It's more of a personal, one-on-one feel, rather than just presenting a video for the funny memes or whatever. Please do more.
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows. I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive. Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want! Keep it up you sexy beast!
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
I’ve been making something very similar to this for years without realising it was basically Pico do Gallo. Some delicious things are just meant to be and they find their way into your little cooking soul somehow… 😊 I haven’t been adding the habaneros though, husband doesn’t like a lot of spice so I just finely chop in a big red (mild) chilli. I tend to chop the red onion first and add the salt, pepper and lime, as the citrus and salt kind of remove the rawness (is that a word?) of the onion…then I add the tomatoes to kind of stew in the juices too…by the time you’ve chopped your coriander (or parsley if you want a change in flavour) everything has made friends and it’s all cosy in there… 😋 Love your videos. Never lose that fun, cheeky aspect to your cooking though. That’s what makes your channel such a lovely place to be. There’s a million RUclips cooking channels. There’s only one el cook who gives you a big cosy hug of a video along with those delicious cooking ideas and kitchen wisdom…😉
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol Love your vibe and your videos! ❤
Exactly the same recipe is famous in India also, we call it Kachumber Salad. A subtle difference can be created if you roast the tomato on medium flame till the peel turns black, and then remove the peel and crush that tomato by your hand. All other things remain same and you are able to introduce a smoky kick to your pico-de alio (sorry if I am writing it wrong) !! Just try this !
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America" the song, "Pico de Gallo" is on their album Big Trouble, 1991 🎶Pico de gallo you oughta give it a try-o Even if you're from Ohio, it'll get you by-o Don't get it in your eye-o unless you want to cry-o So come on, don't be shy-o. Eat some pico de gallo! It's got jalapenos. I reckon y'all have seen those They're kinda hot for gringos and probably flamingos. Just add some tomatillos, onions and cilantro Lime juice and tomato, you got pico de gallo!🎶
Dude, I love your enthusiasm and passion for your food and us the viewers. It really shines through in your content. I feel like I'm either standing next to you in the kitchen, or sitting at a chair just watching you do your thing. Thank you so much for making me feel so welcomed! Y ese pico se vez fenomeno!
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of RUclipsrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
I like it even more! The shorter reels were fine but it's so cook i didn't realize that they almost give me anxiety Lol now that I've seen this I can definitely say this is better for me😊
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
Hello Jose next time you make pico try it with knorr chicken bouillon instead of salt. Even when you make a roasted salsa. Thank for all your great recipes.
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I've been making this for over 10 years, It's just hard now to get good tomatoes unless you grow them them yourself. Limes are the smell of Mexico..Ti amo
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining. Love your content across the board! Thank you so much! 🙏
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
I love the long format. For most people, I say not too long: anything over about 10 minutes and I start being skeptical about wasting time. But your videos are always SO fun to watch - I love every minute. I am a six cloves of garlic minimum in most of my recipes. So in pico one nice clove through a garlic press is magic - just give it an hour or a few to mellow in the fridge into that nice background. Totally optional. I would love to see something about Guatemalan food - or differences between Guatemalan and Mexican. Or between different varieties of Mexican. Or different varieties of US Mexican: tex-mex, new-mex mex, colorado mex, etc.
This is so fascinating! I'm from India and this is like our most basic side salad with mains or we eat it over papad (kind of like your nacho) as a snack and call it 'masala' papad. We add cucumbers as well and if you add yogurt to this you have 'raita' that pairs excellent with Biryani. I love the cross overs in food cultures. 💞
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
Please no Joshua Weissman b-roll!! Or sexualizing food with jokes (idk why food content creators do this). Keep doing what you're doing!!!! You gained a new sub!!
First thing, heirloom tomatoes are the top of the tomato spectrum!!!! I grow them and once you have them you will not F around with all the other varieties. Second thing, recommend habaneros the natural smokiness and fruit like affect. Easy to grow... Give you tons of peppers just one plant 👍 I grow my stuff in containers 15ga 5:50 l + for veggies and most herbs in smaller 3 gallon. Good job man love your channel!!✌️
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
That's awesome that you decided to go to the longer videos I really love how your personality comes true. Can you please make a video of fried chicken? Love you! ❤
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
Love your humor and your recipes! Out of all the types of RUclips channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids! I would love a video(s) on making different types of chips!!! YAY HABANEROS!!
I have enjoyed every video I have seen you do! But this style particularly suits you. I love your confidence and enthusiasm and I also love that it feels like you are sharing your recipe with your friend. And just my two cents worth, but there is no such thing as too much cilantro in Pico de Gallo! Yummmm.
YAAAY for long-form content! I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that! Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno. Anyways, great video! Will definitely get around to trying this out.
OMG, you're so frickin' cute!! 💗 Great personality!! I usually have to watch your videos 2-3 times because the first time around I'm so focused on your personality and humor!! Keep up the good work! Your videos are addicting!! ❤
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
I use red and white onion, mostly for color! I mash a couple of cloves of garlic and let it sit alone before adding it to the Pico. When it's thoroughly pressed or (mashed in the Molcajete) you don't get any garlic surprises, you just get the flavor. Pico is my favorite because I have no problems eating it by the spoonful!
I enjoy the longer content to really see how you do things. I really enjoy the recipe listing in the video too. I love trying your recipes and it makes it so much easier. Thanks and keep up the great work, Buen provecho!
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
In Brazil this salsa is an absolute classic of our barbecues. We call it Vinagrete, and are not used to put jalapeño in it, instead a lot of families puts green bell pepper, or nothing at all, using just tomatoes and onions. Absolute delicious salsa :)
Please don't change your video style. There's a distinct difference between you and other food content creators. No unnecessary edits, no annoying music. Just you and your authenticity.
In Bangladesh we make something similar called "Salat" or "salad" . we use tomato, onion , cilantro (coriander) , green chili , cucumber , salt and mustard oil.
Why not give it a "10"?! I just started watching you and am gonna try this and your flour tortillas tonight! You've gotten me so enthusiastic about food without me tasting anything yet, so you got my vote there! We'll see tonight.....I can't wait!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
Thank you for this❤
@@Foxfang27 from a big mexicana who loves cooking I hadn't thought of that. Good tip!
Thank you for that I'm cooking some pickled shrimp soon.
Cooks it that fast?????
@@BRZY-il9tx it doesn’t actually cook it, it’s alters it chemically and the chemical reaction “cooks” the onions/shrimp since chemical reactions can/do give heat
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
Yes, I agree. No nonsense and I hate background music. His personality and talent stands on its own.
@@dreamabobeama7896 agree!
@@ZirkaZironka agree
that's why I like Joshua's older videos way more.
That’s so well said. Exactly why I love his videos
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
thank you im looking to improve my long from game
Exactly. I agree.🎉
This was my first long form of yours: LOVED IT! I could listen to you cook all day long!
Hey bro. I just wanted to say that this sorta video? A longform video where there's no music, and it's just you talking to us? This is what I needed, man. It's more of a personal, one-on-one feel, rather than just presenting a video for the funny memes or whatever.
Please do more.
I agree! I like the short form, too, but long form is so much more informative 👍
you naturally have great comedic timing. it shows even within the edits. you'll continue to do great in long form. cheers!
feels like im watching a classic food network show
Bam!
True! I am really enjoying these videos
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows.
I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive.
Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want!
Keep it up you sexy beast!
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
I’ve been making something very similar to this for years without realising it was basically Pico do Gallo. Some delicious things are just meant to be and they find their way into your little cooking soul somehow… 😊
I haven’t been adding the habaneros though, husband doesn’t like a lot of spice so I just finely chop in a big red (mild) chilli. I tend to chop the red onion first and add the salt, pepper and lime, as the citrus and salt kind of remove the rawness (is that a word?) of the onion…then I add the tomatoes to kind of stew in the juices too…by the time you’ve chopped your coriander (or parsley if you want a change in flavour) everything has made friends and it’s all cosy in there… 😋
Love your videos. Never lose that fun, cheeky aspect to your cooking though. That’s what makes your channel such a lovely place to be. There’s a million RUclips cooking channels. There’s only one el cook who gives you a big cosy hug of a video along with those delicious cooking ideas and kitchen wisdom…😉
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol
Love your vibe and your videos! ❤
I like that you called the onion what it is, purple! Never understood why they are called "red" onions when they are clearly purple 😅😉💜
@@allison471 truth!
They call them red because the skins were used to made a dye and the color that it produced was red.
I make the same way. But I add cubes of avocado.
Exactly the same recipe is famous in India also, we call it Kachumber Salad.
A subtle difference can be created if you roast the tomato on medium flame till the peel turns black, and then remove the peel and crush that tomato by your hand. All other things remain same and you are able to introduce a smoky kick to your pico-de alio (sorry if I am writing it wrong) !!
Just try this !
In Guatemala that's basically called Chijmol, it's yummylicious😋😋
I’ll have to try that! 🤤
Thanks for showing this Southern girl how it’s done! Learning a lot. My kinda grub!
Looove the shorts but I ABSOLUTELY looooooove these longer video tutorials.
Love the longer form, no to b roll, yes to you sitting and tasting and chatting with us! 10 mins or less if possible ❤️❤️❤️
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America"
the song, "Pico de Gallo" is on their album Big Trouble, 1991
🎶Pico de gallo
you oughta give it a try-o
Even if you're from Ohio,
it'll get you by-o
Don't get it in your eye-o
unless you want to cry-o
So come on, don't be shy-o.
Eat some pico de gallo!
It's got jalapenos.
I reckon y'all have seen those
They're kinda hot for gringos
and probably flamingos.
Just add some tomatillos,
onions and cilantro
Lime juice and tomato,
you got pico de gallo!🎶
Fun read 😂😂
I love it. 😂
@@Jose.elCook fun song too
@Bluebelle51 Kinda goofy, but I like it
@@wolfwoman47 oh it's very goofy, that's where the fun is
I love the hilarious commentary throughout!
Dude, I love your enthusiasm and passion for your food and us the viewers. It really shines through in your content. I feel like I'm either standing next to you in the kitchen, or sitting at a chair just watching you do your thing. Thank you so much for making me feel so welcomed! Y ese pico se vez fenomeno!
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of RUclipsrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
@@cameodamaneo I appreciate that as well
Weissman’s a clown he just wants to be Internet famous I blocked that dude a long time ago
@@weasal97clown dude is a top notch chef
the whole b role thing is 20 sec at the end and is funny af after a while video of knowledge
@@weasal97you blocked him? Hahahahaha
Yes, I love the longer format! Watching you make this was so much fun!
Love the longer form content! Want to learn Mexican cooking.
I really liked it when you share stories while cooking.
Love the authentic style, no fancy edits. Feels like I’m in the kitchen with you.
Gotta use the cilantro stems, they add a lot of flavor and the crunch adds a nice texture as well
as someone who doesn't like cilantro because of a soapy flavor; will the stems taste soapy too?
yeah im sorry ... @@beepboop212
Yes to long form content…more time to enjoy your recipes coming together! Gonna make this pico soon. I still love your shorts and reels!
Loving the long form content 😌
Same! Keep making both forms. I'll give a thumb every time!
I like it even more!
The shorter reels were fine but it's so cook i didn't realize that they almost give me anxiety Lol now that I've seen this I can definitely say this is better for me😊
Coming in late here but I love this format for a long-format video. No-nonsense, just wholesome instruction and guidance with a splash of your humour.
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
Love the longer videos
I love how chill your videos are. Love the simplicity of them too. You're killin it man
simplicity is the key in my opinion, so glad you enjoyed it
And Jose has a fabulous speaking voice!
Thank you for this simple not complicated recipe
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
Hello Jose next time you make pico try it with knorr chicken bouillon instead of salt. Even when you make a roasted salsa. Thank for all your great recipes.
Bro, I love all of your videos. Thank you for your time and making it feel like we are with you on the prep journey. Amazing work. ❤
I love your YT shorts but I really do enjoy longer videos. Looking forward to watching more long videos from you my guy!
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
This is a great video and recipe. Thank you.
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I've been making this for over 10 years, It's just hard now to get good tomatoes
unless you grow them them yourself. Limes are the smell of Mexico..Ti amo
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining.
Love your content across the board! Thank you so much! 🙏
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
I love the long format. For most people, I say not too long: anything over about 10 minutes and I start being skeptical about wasting time. But your videos are always SO fun to watch - I love every minute.
I am a six cloves of garlic minimum in most of my recipes. So in pico one nice clove through a garlic press is magic - just give it an hour or a few to mellow in the fridge into that nice background. Totally optional.
I would love to see something about Guatemalan food - or differences between Guatemalan and Mexican. Or between different varieties of Mexican. Or different varieties of US Mexican: tex-mex, new-mex mex, colorado mex, etc.
This is so fascinating! I'm from India and this is like our most basic side salad with mains or we eat it over papad (kind of like your nacho) as a snack and call it 'masala' papad. We add cucumbers as well and if you add yogurt to this you have 'raita' that pairs excellent with Biryani. I love the cross overs in food cultures. 💞
Omg Pico de gallo!!! Have you ever tried it with Mango or pineapple?! If not yall missing out!!!
Yesss omg it’s the best that way
I had some that was made with strawberries a long time ago, it was very good 😋
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
@@carlosm.3426 truth!
You forgot tomatoes, they too are native to the Americas.
Yes cilantro makes everything taste better lol. I made homemade pico before and it was the best!!!
People who get the soap taste from cilantro can use a substitute called Papalo. It’s easy to grow and doesn’t taste like cilantro.
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
Cilantro is amazing!!!!! I will never understand why folks dislike it.
Cilantro tasting like soap is a genetic thing it’s not just a dislike or poor opinion of cilantro. 😅
Long form is super cool! Wishing you all the success!
Please no Joshua Weissman b-roll!! Or sexualizing food with jokes (idk why food content creators do this). Keep doing what you're doing!!!! You gained a new sub!!
Food is sexy. There's no better way to say "I love you" than to cook for someone.
First thing, heirloom tomatoes are the top of the tomato spectrum!!!! I grow them and once you have them you will not F around with all the other varieties. Second thing, recommend habaneros the natural smokiness and fruit like affect. Easy to grow... Give you tons of peppers just one plant 👍 I grow my stuff in containers 15ga 5:50 l + for veggies and most herbs in smaller 3 gallon. Good job man love your channel!!✌️
I love habaneros. 😋
You made it look delicious and easy. I love this format!
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
My pico --
Romas
White onion
Jalapenos
Cilantro
Lime Juice
Salt
Cumin
Nothing else necessary. I could eat it every day forever.
That's awesome that you decided to go to the longer videos I really love how your personality comes true. Can you please make a video of fried chicken? Love you! ❤
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
I absolutely love the longer versions of your cooking . I’m a fan !
I personally put onion and jalapeños first with lime and salt, just to give them that first start to get rid of the raw flavor of the onion.
Love your humor and your recipes! Out of all the types of RUclips channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids!
I would love a video(s) on making different types of chips!!!
YAY HABANEROS!!
I have enjoyed every video I have seen you do! But this style particularly suits you. I love your confidence and enthusiasm and I also love that it feels like you are sharing your recipe with your friend. And just my two cents worth, but there is no such thing as too much cilantro in Pico de Gallo! Yummmm.
YAAAY for long-form content!
I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that!
Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno.
Anyways, great video! Will definitely get around to trying this out.
I'm loving the longer videos! Can you create a video on your version of chile rellenos?
OMG, you're so frickin' cute!! 💗
Great personality!! I usually have to watch your videos 2-3 times because the first time around I'm so focused on your personality and humor!! Keep up the good work!
Your videos are addicting!! ❤
I've watched your shorts for a while. I really like this long form.
This was great. I stayed tuned to the end. Fresh salsa and casual chat (and no music) are great together. ❤
I agree! I really don't like music running through cooking shows! I do like his chat. He's a good guy and that shines through. A+
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
haha 230 am love to hear the love at this time!!
@@Jose.elCook That’s what happens when you play “one more” (6 more) Hades runs! Gotta have that elCook playing in the background for good luck 🫡😤
Shorts are great man but I'm digging the long form stuff. I wish I could reach through the screen and taste that pico
I'm Indian and I make this whenever we cook chicken at home. It's actually crazy how much our cuisines are similar! Good video!
Tip: I like cutting the peppers first, then tomatoes, so the spicy oils start to "wash off" my hands.
Jose, I really enjoy your fun and creative spirit. It shines through your food. ❤🎉
I use red and white onion, mostly for color! I mash a couple of cloves of garlic and let it sit alone before adding it to the Pico. When it's thoroughly pressed or (mashed in the Molcajete) you don't get any garlic surprises, you just get the flavor. Pico is my favorite because I have no problems eating it by the spoonful!
Good idea for the garlic😊
Keep those videos coming. I prefer longer content. There’s more time to explain the way you prepare your recipes. 👍🏽
I enjoy the longer content to really see how you do things. I really enjoy the recipe listing in the video too. I love trying your recipes and it makes it so much easier. Thanks and keep up the great work, Buen provecho!
So glad this video had more detail and wasn’t a short. Us seniors can understand and follow your content SO much better! Thanks!
Pico de Gallo with Wagyu ranchera flank stake aka wagyu asada is one of the most transcending things I have ever tasted.
Doesn't take long to roast raw garlic and add a whole new level of flavor.
Longer videos, YESSSS!!
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
Thanks!
Thank you so much! Glad you enjoyed 🎉🎉🎉🎉
In Brazil this salsa is an absolute classic of our barbecues. We call it Vinagrete, and are not used to put jalapeño in it, instead a lot of families puts green bell pepper, or nothing at all, using just tomatoes and onions. Absolute delicious salsa :)
Please don't change your video style. There's a distinct difference between you and other food content creators. No unnecessary edits, no annoying music. Just you and your authenticity.
Loved this video. I prefer your longer content! 😊
Pico is my fav. I could taste it through the video.....
Thank you so much for sharing info regarding different peppers. So helpful.
LOVE YOUR SENSE OF HUMOR 🤩🤩🤩🤩🤩🤩
You are sweet. Not only do I learn a new recipe, I learn it from a really nice guy. Thanks so much!
That would go bomb with some steak strips!!! I gotta some pico next week
In Bangladesh we make something similar called "Salat" or "salad" . we use tomato, onion , cilantro (coriander) , green chili , cucumber , salt and mustard oil.
Why not give it a "10"?! I just started watching you and am gonna try this and your flour tortillas tonight! You've gotten me so enthusiastic about food without me tasting anything yet, so you got my vote there! We'll see tonight.....I can't wait!
In Bangladesh, we add cucumbers and top it up with mustard oil instead of olive oil. Everything else is exactly the same.
Looks really good. I like to make mine the same way.
Don't put it in your frig put it in mine Jose. I know that's amazing. Can't say thanks enough for every video.
Blessings Always