Chef, I recommend you dry chipotle 🤤 with peanuts, pumpkin seeds and sesame seed, a bunch of garlic, blend the half of the seeds whit the chiles 😋 this recipe is from Veracruz, you will love it. 🙋♀️
I can't believe this. My favorite Mexican restaurant once gave me this incredible mystery sauce when I requested something spicy. It was so good I coerced them into selling me $5 worth. Well...now I know exactly what it is.
This is so cool to know about! I'm half Chinese, and live part of the year in Italy. This is similar to the various Chinese chili oils/pastes, as well as the ones loved in Abruzzo and Calabria. In those regions you are presented with roasted red and green fresh chilis on a plate and tiny scissors to snip the chili onto your pasta, or a chili oil/paste to add as a condiment to any pasta or secondo course. Abruzzo tends to prefer the pure fiery chili oil (with the dried chili flakes at the bottom of the bottle or bowl) and Calabria likes the compound chili pastes.
What a nice man to share his recipes .it shows you his personality .some of my fondest of memories when i was younger and got my first apartment was watching rick cook .
One of my favourites always at the table of many restaurants growing up. Lately a resurgence and can’t believe the infinite combinations. Thank you for sharing something so special, specially the essential steps.
Thank you chef! This sounds amazing! Being from the southeast, I was instantly drawn to using this for bbq. I will definitely be making some smoked turkey soup topped with your salsa for the extra flavor and heat!
A week before you dropped this video, the NY Times had an article and recipe on salsa macha. I made that recipe, but it was not well explained and the chiles overcooked. Just made your recipe and, of course, it's sensational. Couldn't stop dunking chips in it!
After many years of having my friends that live in Tijuana bring me jars of salsa macha, I am glad I found this video. This is the easiest method that I found on UA-cam. I used guajillos, aji limon, chile de arbol, and garlic from my garden. I added pumpkin seeds and sesame (no peanuts) and it is absolutely perfect. I use it on everything, so I'll be cooking another batch soon with a different blend of peppers.
I Lived in Orezaba Veracruz for a year. Salsa Macha is on every table in every restaurant there. I was hooked on it. It is blended smoother than you did yours. It is good on a plain flour tortilla with pico de gallo and a little salsa macha and a couple slices of avocado! amazing...
As far as the main ingredients this dish is Afro, and Mexican. Most people don't know the sesame was a wild native plant to sub Sahara Africa and then domesticated in India. All Chilies were from Mexico and South America. Peanuts (if you use them also came from Africa and South America where they probably once connected as one continent during pangea.
Yes! I love homemade chili crisp, but gotta have salsa macha on hand regularly. The crispy crunch of the garlic bits, the peanuts, the chiles, amazing. Even just a drizzle of the oil alone is tremendous. I usually toss in a few extra chiles de arbol, and a bit of ACV. Boom! Some of the best stuff ever. 😋
CHEF BAYLESS, you presented such a scrumptious salsa, so saved the video as I am keen on making at some point. Then quite coincidentally, last evening I went to a new restaurant called Sueño by executive chef Jorge Guzmán in Dayton, Ohio. And wouldn't you know it, they offered black bean tacos with Salsa Macha. What a coincidence! And what a marvelous dining experience. So happy to try this wonderful and flavorful salsa the day after discovering it on your UA-cam channel.!!!
Rick, thank you so much for sharing these recipes lesser known to most Americans. You've taught me so much! For Christmas my boyfriend and I made tamales and salsa with your recipes and they were the best we've ever had. My membership has been so worth it already and I look forward to adding more to my repertoire. So grateful for you and wishing you and your team all the best for the holidays and New Year~
How is it that you and skip are brothers? You seem like the nicest man on earth and your brother is, well, let’s just say he’s not. I really respect the fact that you maintain the integrity of traditional Mexican recipes and don’t deviate too much in an attempt to “Americanize” them. This looks authentic and delicious. It is one of my favorites.
In guerrero salsa macha means any salsas that's made only with very spicy chile like arbol chile, piquin chile or even habanero. It could be green or dry chilies the spiciest the better. Also it can be known as chile bruto
There is a restaurant here in the Dallas area called Gloria's. They have fish taco's with this salsa... very good! But I swear the person we asked, said it also had raisins in it. I'm going to try to make it and see if it is good with them in it.
I made a batch today with Arbol, New Mexico and Guajillo chilis. I was almost done when I realized that I had no peanuts! Two tablespoons of peanut butter worked ok!
Heck yea! There is a commercially available salsa en México called La Comandanta. This reminds me of that. I just looked it up. Sure enough La Comandanta is a Salsa Macha. So I will have to try making this
I will hopefully make this recipe soon as I’m almost out of the two salsa macha I brought back from my recent trip to Mexico…One has chapulines and the other has blueberries in addition to sesame seeds, peanuts, and sunflower seeds and both are Chile Morita based. Quite unique, but amazingly addictive and tasty! I usually slice or smear some avocados on store bought tostadas and top it with salsa macha for a healthy snack.
Wow, you blew my mind when you mentioned this might have been the original source of chili oil in China or vice versa! I knew that al pastor was from Lebanese influence, and that blew my mind as well. It's so fascinating how foods have a life of their own that the people who eat them are often ignorant of!
@@mariabetancourt1497 including the time it blew my mind that you took time out of your day to make a snotty comment on a three month old post, that's three! 🤯😂
Ron, I have been spending a lot of time researching this recently. It is even more interesting, as chiles are such a pillar of chinese cooking. They were introduced into China in the mid to late 1500s and are originally from central/south america. If this is a topic that interests you, I have been reading a book called "The Chile Pepper in China" which... well the name speaks for itself. But certainly this type of salsa was either brought back from China using peppers that originally were brought from the central american region, or the Chinese learned the technique from Mexico. I have not yet finished the book yet, but I highly recommend it, if you find the topic as interesting as I do.
This is why I dislike when people accuse others of appropriating their culture, especially when it comes to food. Humans traveled and explored all over the world, bringing their culture and foods with them, and incorporating them into whatever locale they landed in. Melting Pot is the perfect description.
So as a truly dedicated aficionado of your cooking channel I'm going to weigh in on this recipe as my first attempt was an epic fail. First of all, I must have used too much liquid so that was one problem. The other though is that the chiles weren't reconstituted enough following the length of cooking and cooling off times. I usually simmer the chiles for about 20 minutes in water or broth and then let them rest until cool which makes them much softer. I also must have used too many peanuts as it turned out tasting like a very odd peanut sauce. Anyway, I'm not a big fan of peanuts in my cooking anyway so considering that the other salsas I've made in following you and one fail-no big deal. Thanks for all the great tips.
Once again, thank you for this recipe which looks so yummy! Can this sauce work as a finer blend by using a Vitamix? I was hoping you would just purée the whole thing.
Damn I think I’ve been making my salsa macha wrong because I use about 2-3 bags of chile de árbol on mine. Mine is just chile de árbol, avocado oil, lots of garlic, chicken bouillon, half of a limon and that’s it. Very simple but delicious. Now I have an idea of making a chile crisp using Mexican flavors with Asian ones. Hear me out, chile de árbol, chile piquín, lots of garlic, shallots, fried peanuts, pepitas and sesame seeds, chicken bouillon, fried tortilla,half of a limon for acidity and avocado oil. Now instead of blending it fine I would leave it chunks to make a crisp. What do you guys think?
Thanks for teaching me how to make excellent Mexican dishes! I saw a video you made stating that the Manteca lard is hydrogenated, like Crisco is hydrogenated. You stated it was better to use fat from pork instead. I saw my butcher today and he can provide me with the fat I need. Do you have a video on how to render it to get lard?? I'm new to this so any info would be much appreciated!
My mom makes chicharrones by putting the belly fat in a wok but you can use a dutch oven ,add a bit of water to get the fat cooking and cover, you'll notice the fat will start releasing by itself and that's when you remove the lid and stir, eventually the water evaporates and the chicharrones are cooking in their own fat, once they're cooked add some lime juice and a touch of salt, turn heat off and remove them from the lard with a slotted spoon into a plate with paper towel to absorb excess fat, let the lard cool completely and it will separate by itself, taste and add more salt or lime juice to taste to the chicharrones and make sure you have some corn tortillas and salsa handy and enjoy. It's a long process but so well worth it.
I think with a recipe like this, food safety is not a big issue, it is going to be perfectly safe for months. The bigger problem is that the flavor will start to disappear and weaken in a warm kitchen cupboard. Storing foods in a chilled, airtight container will keep them tasting fresher longer.
I remember seeing this on your PBS show. In that particular version I seem to remember you adding a bit of Piloncillo sugar... am I wrong? Sort of "agro dolce" with the vinegar....
You can use any dried chili you want! There are many different variations in Mexico and I want to make mines using chilies from northwestern Mexico like chiltepín and árbol with the addition of pine nuts, pumpkin seeds, and pecans instead of peanuts or almonds.
Rick- you mentioned a part of Mexico visited (etc) by the Chinese in the 1800’s- where salsa Macha likely stemmed from... what area are you speaking of specifically?? Thanks! Love the videos.
Also on a side note: Baja California Norte has families of Japanese descent whose ancestors immigrated to that part of Mexico in the early 20th century and introduced tempura fried fish. That’s how we ended up having battered fried fish tacos in the first place. The Chinese set up shop there during the construction of railroads in California.
@@MajorHavoc214 That's not true. Lots of bacteria (like c. botulinum and c tetani) form spores that are heat resistant. And a lot of bacterial/fungal toxins are heat stable too. I always thought you had to completely drive off the water on these types of recipes to prevent botulism spores from activating while its stored, but he added water at the end which is why I was wondering.
250F for three minutes is the standard in jarring to kill botulinum, so it's less of a concern here since you're frying in oil at a temp higher than that. If you add more vinegar, that's another safeguard. But you can just refrigerate it to be safe.
Chef, I know you probably won't see this because its an older video, but I'm just wondering why the written recipe uses only four cloves of garlic. Here it looks like you use an entire bulb. I'd use more than four cloves anyway ... but just curious about the discrepancy.
Almonds. I tend to use them for any recipe that requires peanuts. Only because I seem to always have them around and no peanuts. Haha. Works fine for other dishes I have made too.
There used to be a Mexican restaurant near me that did it that way. I loved that place. The food was amazing. The owner was a nice guy, but he was laughing his ass off at me after I tried his salsa macha.
@@Firevine you should try it only with Chile de árbol, It tastes so good and it's spicy too. Or you can try this combination, chile de árbol, chiltepín 🌶️ and Thai 🌶️.
Chef, I recommend you dry chipotle 🤤 with peanuts, pumpkin seeds and sesame seed, a bunch of garlic, blend the half of the seeds whit the chiles 😋 this recipe is from Veracruz, you will love it. 🙋♀️
You meant try, right??
@@soupnfresh
Right 😅
No mas chipotle? Me encantaria hacer Esta receta.
@@mayg8816 si, solo es chile, aunque te recomiendo que utilices el morita ya que el chipotle está mucho más seco y cuesta que se licué
@@damaris2963 muchas Gracias lo voy a hacer.
I can't believe this. My favorite Mexican restaurant once gave me this incredible mystery sauce when I requested something spicy. It was so good I coerced them into selling me $5 worth.
Well...now I know exactly what it is.
Thank You so much for all you do and especially the vids.
Love the history and context you include in your videos.
I make mine with arbol and morita chiles. I love it in just about anything, but specially in soups.
Making this tonight, thanks Rick !
You definitely know how to cook. Whenever I'm looking for a flavor packed authentic Mexican recipe, I watch your videos.
I'll be making this this weekend. Thanks Chef.
Thanks Rick, I am going to make it this weekend
Gotta make this one. Thanks, Rick!
Thank you so much for posting this recipe. I love Macha and now I can enjoy it all the time.
This is so cool to know about! I'm half Chinese, and live part of the year in Italy. This is similar to the various Chinese chili oils/pastes, as well as the ones loved in Abruzzo and Calabria. In those regions you are presented with roasted red and green fresh chilis on a plate and tiny scissors to snip the chili onto your pasta, or a chili oil/paste to add as a condiment to any pasta or secondo course. Abruzzo tends to prefer the pure fiery chili oil (with the dried chili flakes at the bottom of the bottle or bowl) and Calabria likes the compound chili pastes.
Thanks for your MULTI-CULTURAL culinary info - like I prefer for my global cuisine.
And RICK, so ♥️ your Mexican expertise.
would you say that sambal is kind of in the same family ?
What a nice man to share his recipes .it shows you his personality .some of my fondest of memories when i was younger and got my first apartment was watching rick cook .
I used this recipe on my brisket tacos. It was a huge hit. Thank you👍🏼
Never knew something like this existed, thanks chef
The best recipe on you tube thanks
One of my favourites always at the table of many restaurants growing up. Lately a resurgence and can’t believe the infinite combinations. Thank you for sharing something so special, specially the essential steps.
Thank you chef! This sounds amazing! Being from the southeast, I was instantly drawn to using this for bbq. I will definitely be making some smoked turkey soup topped with your salsa for the extra flavor and heat!
A week before you dropped this video, the NY Times had an article and recipe on salsa macha. I made that recipe, but it was not well explained and the chiles overcooked. Just made your recipe and, of course, it's sensational. Couldn't stop dunking chips in it!
Perfect!! Thanks for the feedback. I work really hard on the recipes, wanting to guide everyone to great success.
After many years of having my friends that live in Tijuana bring me jars of salsa macha, I am glad I found this video. This is the easiest method that I found on UA-cam. I used guajillos, aji limon, chile de arbol, and garlic from my garden. I added pumpkin seeds and sesame (no peanuts) and it is absolutely perfect. I use it on everything, so I'll be cooking another batch soon with a different blend of peppers.
I love those knotty pine kitchen cabinets!
I Lived in Orezaba Veracruz for a year. Salsa Macha is on every table in every restaurant there. I was hooked on it. It is blended smoother than you did yours. It is good on a plain flour tortilla with pico de gallo and a little salsa macha and a couple slices of avocado! amazing...
As far as the main ingredients this dish is Afro, and Mexican. Most people don't know the sesame was a wild native plant to sub Sahara Africa and then domesticated in India. All Chilies were from Mexico and South America. Peanuts (if you use them also came from Africa and South America where they probably once connected as one continent during pangea.
Thank you so much for this!
We use chili crunch daily and I wished I had a recipe…this will do nicely!
Yes! I love homemade chili crisp, but gotta have salsa macha on hand regularly. The crispy crunch of the garlic bits, the peanuts, the chiles, amazing. Even just a drizzle of the oil alone is tremendous. I usually toss in a few extra chiles de arbol, and a bit of ACV. Boom! Some of the best stuff ever. 😋
Rick, you are the best! 😃
Thanks for watching!
CHEF BAYLESS, you presented such a scrumptious salsa, so saved the video as I am keen on making at some point. Then quite coincidentally, last evening I went to a new restaurant called Sueño by executive chef Jorge Guzmán in Dayton, Ohio. And wouldn't you know it, they offered black bean tacos with Salsa Macha. What a coincidence! And what a marvelous dining experience. So happy to try this wonderful and flavorful salsa the day after discovering it on your UA-cam channel.!!!
Rick, thank you so much for sharing these recipes lesser known to most Americans. You've taught me so much! For Christmas my boyfriend and I made tamales and salsa with your recipes and they were the best we've ever had. My membership has been so worth it already and I look forward to adding more to my repertoire. So grateful for you and wishing you and your team all the best for the holidays and New Year~
That is SO great to hear. Thank you.
like a Mexican lao gan ma, or chili crisp condiment.
That’s wild lol
i’m so excited to try this at home. the first time I ever tasted it was at dove’s luncheonette and I was hooked!
Great spot! You'll love keeping a jar of this handy.
Outstaaaaanding, and I don't mean in the rain!
Thank you for this recipe. I have never made salsa macha but I enjoy adding it to so many dishes. I will be making it this week for sure.
Glad to hear. It's SO addictive!
A tablespoon of the oil over some asparagus, put it under the broiler for 6-8 mins, top it with a fried egg and a drizzle of the solids... YUMMMM!
We also have a salsa macha in oaxaca in the mixteca but is different and a spicy one.
Thank you!
I would love to see Chef Bayless's take on chimichurri sauce, even though it's not a Mexican condiment sauce.
agree!
I would like to try these tostadas with that salsa Macha 👋
How is it that you and skip are brothers? You seem like the nicest man on earth and your brother is, well, let’s just say he’s not. I really respect the fact that you maintain the integrity of traditional Mexican recipes and don’t deviate too much in an attempt to “Americanize” them. This looks authentic and delicious. It is one of my favorites.
You can also add cranberries to make it sweet and spicy
Try just a tiny bit of piloncillo or molasses instead, it's really good 👍
In guerrero salsa macha means any salsas that's made only with very spicy chile like arbol chile, piquin chile or even habanero. It could be green or dry chilies the spiciest the better. Also it can be known as chile bruto
Thx chef
There is a restaurant here in the Dallas area called Gloria's. They have fish taco's with this salsa... very good! But I swear the person we asked, said it also had raisins in it. I'm going to try to make it and see if it is good with them in it.
Wow totally underrated channel
I made a batch today with Arbol, New Mexico and Guajillo chilis. I was almost done when I realized that I had no peanuts! Two tablespoons of peanut butter worked ok!
Delicious
Amazing thank you so much my friend ☺️😊☺️☺️☺️☺️☺️ jocina
My brain is still reeling from finding out Rick is Skip Bayless' brother.
Wut? 😳 Last name aside...I never would've guessed. They are so different, it's not even funny! 😂
Heck yea! There is a commercially available salsa en México called La Comandanta. This reminds me of that. I just looked it up. Sure enough La Comandanta is a Salsa Macha. So I will have to try making this
EZ enough to do. Yummy.
I was introduced to Salsa Macha by Masienda (excellent Masa Harina as well!). What a treat. I can’t wait to try this recipe!
We love Masienda! Learn more about their efforts to highlight heirloom Oaxacan corn.
masienda.com/
I will hopefully make this recipe soon as I’m almost out of the two salsa macha I brought back from my recent trip to Mexico…One has chapulines and the other has blueberries in addition to sesame seeds, peanuts, and sunflower seeds and both are Chile Morita based. Quite unique, but amazingly addictive and tasty! I usually slice or smear some avocados on store bought tostadas and top it with salsa macha for a healthy snack.
Omg I live in Mexico and am addicted to salsa macha but I never tried a tostada with aguacate and salsa macha, what a genius idea!
I love working with the dried chiles and you're cooking show is addictive. Problem is, my grocery list grows longer with every recipe you make!! 😆
Wow, you blew my mind when you mentioned this might have been the original source of chili oil in China or vice versa! I knew that al pastor was from Lebanese influence, and that blew my mind as well. It's so fascinating how foods have a life of their own that the people who eat them are often ignorant of!
How many times you blew your mind ?
@@mariabetancourt1497 including the time it blew my mind that you took time out of your day to make a snotty comment on a three month old post, that's three! 🤯😂
Ron, I have been spending a lot of time researching this recently. It is even more interesting, as chiles are such a pillar of chinese cooking. They were introduced into China in the mid to late 1500s and are originally from central/south america. If this is a topic that interests you, I have been reading a book called "The Chile Pepper in China" which... well the name speaks for itself. But certainly this type of salsa was either brought back from China using peppers that originally were brought from the central american region, or the Chinese learned the technique from Mexico. I have not yet finished the book yet, but I highly recommend it, if you find the topic as interesting as I do.
This is why I dislike when people accuse others of appropriating their culture, especially when it comes to food. Humans traveled and explored all over the world, bringing their culture and foods with them, and incorporating them into whatever locale they landed in. Melting Pot is the perfect description.
chef rick is epic
Thanks Chef... Going to make this for the "Holloween" festivities 🎃👻
Hi Rick great video as always.I'm curious as to what size pot you used,3 or 4 quart.Thanks for any information and keep up the awesome videos.
So as a truly dedicated aficionado of your cooking channel I'm going to weigh in on this recipe as my first attempt was an epic fail. First of all, I must have used too much liquid so that was one problem. The other though is that the chiles weren't reconstituted enough following the length of cooking and cooling off times. I usually simmer the chiles for about 20 minutes in water or broth and then let them rest until cool which makes them much softer. I also must have used too many peanuts as it turned out tasting like a very odd peanut sauce. Anyway, I'm not a big fan of peanuts in my cooking anyway so considering that the other salsas I've made in following you and one fail-no big deal. Thanks for all the great tips.
Reminds me of chili crisp (Lao Gan Ma)
Thank you, Chef. A lot like Chili Crisp, I think. Good on eggs maybe?
Salsa macha is *amazing* on eggs.
Wild! That's almost Japanese Rayu (chili oil). Great on gyoza and ramen!
We have been using this for such a long time. Cheers to diversity in food and culture.
ty rb
Wẹ made salsa macha yesterday with just 17 chiles de arbol
Do a Seafood Salsa Negra or Chintextle next!!
Do I storage in the fridge or in the pantry and how logs will last ? Thanks for such a great recipe
Howdy🤠!! Need to ask again, where i can buy your enameled, cast iron cazuela, & what's the disinfectant in your utensil container? Thankx
❤
Once again, thank you for this recipe which looks so yummy! Can this sauce work as a finer blend by using a Vitamix? I was hoping you would just purée the whole thing.
You could, and it'd be good, but for me it's all about that unique texture.
Would lime juice be a good substitute for the vinegar?
Damn I think I’ve been making my salsa macha wrong because I use about 2-3 bags of chile de árbol on mine. Mine is just chile de árbol, avocado oil, lots of garlic, chicken bouillon, half of a limon and that’s it. Very simple but delicious. Now I have an idea of making a chile crisp using Mexican flavors with Asian ones. Hear me out, chile de árbol, chile piquín, lots of garlic, shallots, fried peanuts, pepitas and sesame seeds, chicken bouillon, fried tortilla,half of a limon for acidity and avocado oil. Now instead of blending it fine I would leave it chunks to make a crisp. What do you guys think?
Thanks for teaching me how to make excellent Mexican dishes! I saw a video you made stating that the Manteca lard is hydrogenated, like Crisco is hydrogenated. You stated it was better to use fat from pork instead. I saw my butcher today and he can provide me with the fat I need. Do you have a video on how to render it to get lard?? I'm new to this so any info would be much appreciated!
My mom makes chicharrones by putting the belly fat in a wok but you can use a dutch oven ,add a bit of water to get the fat cooking and cover, you'll notice the fat will start releasing by itself and that's when you remove the lid and stir, eventually the water evaporates and the chicharrones are cooking in their own fat, once they're cooked add some lime juice and a touch of salt, turn heat off and remove them from the lard with a slotted spoon into a plate with paper towel to absorb excess fat, let the lard cool completely and it will separate by itself, taste and add more salt or lime juice to taste to the chicharrones and make sure you have some corn tortillas and salsa handy and enjoy.
It's a long process but so well worth it.
Salsa marcha for the muy machos!
Hey Rick, I noticed your chef's knife looks like the Messermeister Oliva Elite like the one I have, just wondering?
Hola chef, bo encuentro tu receta de la sopa de poblano corn????
Dònde esta???
This looks awesome! Do you keep it in the fridge or at room temperature? I wonder if it is safe to keep in cupboard.
Keeps a room temperature, basically indefinitely. Just like Chinese chili oil. Oh, and definitely don’t use just arbol chiles when making it.
I think with a recipe like this, food safety is not a big issue, it is going to be perfectly safe for months. The bigger problem is that the flavor will start to disappear and weaken in a warm kitchen cupboard. Storing foods in a chilled, airtight container will keep them tasting fresher longer.
If I had wanted to send this to someone after I made it... what's the best way? Can it be jarred or canned?
What can be used instead of peanuts?
Ellen + Immersion Blender = salsa on the ceiling!
I remember seeing this on your PBS show. In that particular version I seem to remember you adding a bit of Piloncillo sugar... am I wrong? Sort of "agro dolce" with the vinegar....
My jar of chili crisp from David Chang has coconut sugar listed
Making this tonight so I know I may not get an answer in time BUT can I use dried Pasilla and Costeño chilies?? That’s what my grocer had on hand!
You can use any dried chili you want! There are many different variations in Mexico and I want to make mines using chilies from northwestern Mexico like chiltepín and árbol with the addition of pine nuts, pumpkin seeds, and pecans instead of peanuts or almonds.
would Skip eat this though?
Chef Rick-are you using fresh chiles or dried? I can only find dried in my area.
Those varieties he used were all dried
Rick- you mentioned a part of Mexico visited (etc) by the Chinese in the 1800’s- where salsa Macha likely stemmed from... what area are you speaking of specifically?? Thanks! Love the videos.
The western side of mexico-Sinaloa especially
@@rickbayless I’ll be in Sinaloa in 4-5 months! 🕺awesome
Mexicali has a great reputation for Chinese food, so maybe there, too.
Sonora, Sinaloa, and Baja California Norte (especially in Mexicali, you’ll find a lot of Chinese families that lived there for generations).
Also on a side note: Baja California Norte has families of Japanese descent whose ancestors immigrated to that part of Mexico in the early 20th century and introduced tempura fried fish. That’s how we ended up having battered fried fish tacos in the first place.
The Chinese set up shop there during the construction of railroads in California.
Since this is influenced by Chinese immigrants it would be interesting to use a Chinese black vinegar.
Pro-tip... use your kitchen shears to cut the dried chiles. Much easier than using a knife.
Is it dangerous to put the water in that quickly or is the oil not that hot?
Do you have to worry about botulism because of the submerged garlic?
The cooking in hot oil is going to kill any bacteria and virus.
@@MajorHavoc214 That's not true. Lots of bacteria (like c. botulinum and c tetani) form spores that are heat resistant. And a lot of bacterial/fungal toxins are heat stable too. I always thought you had to completely drive off the water on these types of recipes to prevent botulism spores from activating while its stored, but he added water at the end which is why I was wondering.
250F for three minutes is the standard in jarring to kill botulinum, so it's less of a concern here since you're frying in oil at a temp higher than that. If you add more vinegar, that's another safeguard. But you can just refrigerate it to be safe.
Chef, I know you probably won't see this because its an older video, but I'm just wondering why the written recipe uses only four cloves of garlic. Here it looks like you use an entire bulb. I'd use more than four cloves anyway ... but just curious about the discrepancy.
Rick, how are you sanitizing/preserving your cutting board?
Umm… huh?🙄🤦♂️🤡
For someone with a peanut allergy, is there another nut that could be used in this recipe to yield similar results?
Almonds. I tend to use them for any recipe that requires peanuts. Only because I seem to always have them around and no peanuts. Haha. Works fine for other dishes I have made too.
I have used peanuts, sesame seeds, hazelnuts. Pinenuts are on my list. Anything you think goes with your chiles.
My mom once made it with half Cashews , half peanuts and it turned out delicious, very creamy. My favorite she's made to this day.
@@robertmacpherson9044 yep, I use all of those ingredients.
Someone also mentioned pepitas
O poner escrita tu recetas
Does this recipe have an elevated risk for botulism?
I am making this right now... if not balsamic vinegar can I use apple cider vinegar or tequila perhaps.... ? (JK)
Extra Virgin or regular olive oil?
Hello 🙋♀️ As a mexican, I recommend you corn oil 😉
We don’t even use olive oil (despite the Spaniards influence in Mexico). Vegetable or corn oil works very well! 👍🏽
Careful pouring water into a pot of oil. Too hot and its an explosion.
In México we only use "chile de árbol", no need to use another ones.
Good recipe tho.
There used to be a Mexican restaurant near me that did it that way. I loved that place. The food was amazing. The owner was a nice guy, but he was laughing his ass off at me after I tried his salsa macha.
@@Firevine you should try it only with Chile de árbol, It tastes so good and it's spicy too.
Or you can try this combination, chile de árbol, chiltepín 🌶️ and Thai 🌶️.
Lo siento no podrías traducir en español
This guy is like if Skip Bayless was a cool guy and not a narcissistic dumb dumb! 🙃
"vegetable" oil is toxic, don't use it. Recipe sounds great.
That nice kitchen and not a funnel in sight, disappointing Rick