90% of salsas here consist of the same things in different proportions: tomatoes and/or tomatillos, onion, garlic, dry and/or fresh chilis, cilantro and salt. Lime, avocado, vinegar and spices are present to a lesser degree, but if you want to create your own salsa or just try new ones just play with the first 7 ingredients around, you'll be surprised at how easy and delicious it is
@@Bojoschannelthat’s true, it is all really similar but there is more to try. First there are more dried chilies, ancho is probably my favorite as it is very fruity and smoky. Next is the chipotle which is dried jalapeños, chipotle is easily the smokiest and most pronounced. Jalapeños are funny as they are very different dried, fresh and pickled, buy a can of Mexican pickled jalapeños and enjoy the sweet heat. Third favorite is the pasilla, this is the sweetest chile and has very little heat, you can use this as backup to add dimension to other chiles or on its own. The other thing is process. Chef here talked about molcajete but didn’t show it. Crushing a salsa slowly not pureeing it adds to the mouthfeel. Also you can strain a pure to make it smoother or emulsify an oil into it to whip it up. Roast the tomatoes on dry heat for much longer, tomatoes are hearty and are hard to ruin, I make a salsa where I roast them for 40 minutes on a dry heat until they almost stew and it’s delicious. Same is true for tomatillos, fry them in oil, blanch them, use them raw, fire roast them, all adds subtle differences.
Some CC issues I noticed 4:53 the [Indistinct] caption is "Mise en Place." 6:32 [Speaks in foreign language] is "Molcajete, a mortar and pestle." He's describing the tools he would normally use in place of the food processor. 7:11 "Brine" should be bright, he's talking about brightening the vegetables by adding acids. There are a couple other times, but at 7:39 the two instances of "crunch" should be crush. 11:06 [Speaks in foreign language] is Sancochar, it means to parboil/cook in Spanish. I love this guy, a couple of little specifics can get lost in CC translation so I hope this helps anyone wondering.
The cc is AI generated by UA-cam. You’ll notice it’s not great with accents either. Crush instead of crunch or [indistinct] when it can’t come up with a word. It’s kind of frustrating. I’ve been noticing it with some of the movie streaming services too. One that drives me nuts is that AI captions screaming as [🎵🎵🎵🎵🎵].
Honestly, I felt like this video was edited more than his previous. But he shines best when his commentary goes uncut! Let us hear everything he has to say!! I didn't hear as many Saul-isms in this episode!!
I always enjoy Chef Montiel’s authentic and creative instructions for cooking. All his videos are informative, even for those that have spent years in a kitchen. I look forward to more instructional videos. Please do molé, birria, nopales, gorditas, and other “comidas tipicas. Gracias, Chef!
Seing him putting not only Chile Serrano but also 2 Chiles de Arbol in the Salsa Morita gives me some (literally) hot memories of the year which I was lucky enough to spend in Mexico. This Salsa is an easy way to tell a true Mexican person, almost every foreigner should show some strong reaction after trying this one. Gracias para sus explicaciones chef Saul!
I really appreciated how Chef broke things down and explained them in a really accessible way. I am really excited to try some of these - I've always been apprehensive, but this was so beautifully done! Thank you, Chef!
Thank you thank you thank you! This demonstration on how to make salsa is great! And I love how exact you are and informative you are in your videos. Thank you again.
Saul was one of the best new chefs after the 'flu'. It sucks to see the Conde Nat/Bon Appetit crew molding him into their typical showpiece. Saul, you're dope.
I use two handfuls of chiles the arbor with about 6 roma tomatoes when making my salsas. Everyone loves it but it's so spicy they can't have too much. it's perfect for me.
made the salsa fresca w/ a traditional chicken potato soup and watched once upon a time in mexico tonight. i could eat that salsa everyday for the rest of my life.
It shouldn’t be legal for one person to be so talented and humble and charming.
thats why he’s illegal 😂😂
And funny!!
You forgot handsome.
@@VernonDanihe is a legal permanent resident and has a wonderful story.
@@VernonDani jealous
You guys need to make a playlist dedicated to chef Saul
Absolutely!
I second this!!!
Yes please
I don't love avocado, so, wich ingredient i can change?
Ong... please tell us you'll kindly ask Chef to do a part two. Here said there are soo many salsas and I kinda only trust Chef Saul.
Get the likes up on this comment. I'm positive Epicurious would want more content. When I see Chef Saul, I click.
Agreed! I'd love to see some specifically using a molcajete too!
90% of salsas here consist of the same things in different proportions: tomatoes and/or tomatillos, onion, garlic, dry and/or fresh chilis, cilantro and salt. Lime, avocado, vinegar and spices are present to a lesser degree, but if you want to create your own salsa or just try new ones just play with the first 7 ingredients around, you'll be surprised at how easy and delicious it is
@@Bojoschannelthat’s true, it is all really similar but there is more to try. First there are more dried chilies, ancho is probably my favorite as it is very fruity and smoky. Next is the chipotle which is dried jalapeños, chipotle is easily the smokiest and most pronounced. Jalapeños are funny as they are very different dried, fresh and pickled, buy a can of Mexican pickled jalapeños and enjoy the sweet heat. Third favorite is the pasilla, this is the sweetest chile and has very little heat, you can use this as backup to add dimension to other chiles or on its own.
The other thing is process. Chef here talked about molcajete but didn’t show it. Crushing a salsa slowly not pureeing it adds to the mouthfeel. Also you can strain a pure to make it smoother or emulsify an oil into it to whip it up.
Roast the tomatoes on dry heat for much longer, tomatoes are hearty and are hard to ruin, I make a salsa where I roast them for 40 minutes on a dry heat until they almost stew and it’s delicious. Same is true for tomatillos, fry them in oil, blanch them, use them raw, fire roast them, all adds subtle differences.
Chef Rick Bayliss has a lot of salsa videos that are great too!
I adore Chef Saúl! When I see his name or sweet face, I ALWAYS click on the video and watch it (two or three times). He is the best!
Same here. Pretty sure I already know how to make the salsas too but I dont care, Saúl is the best ❤
He's one of the only Chefs that explains his choices rather than assuming you know. Excellent job!
Some CC issues I noticed
4:53 the [Indistinct] caption is "Mise en Place."
6:32 [Speaks in foreign language] is "Molcajete, a mortar and pestle." He's describing the tools he would normally use in place of the food processor.
7:11 "Brine" should be bright, he's talking about brightening the vegetables by adding acids.
There are a couple other times, but at 7:39 the two instances of "crunch" should be crush.
11:06 [Speaks in foreign language] is Sancochar, it means to parboil/cook in Spanish.
I love this guy, a couple of little specifics can get lost in CC translation so I hope this helps anyone wondering.
Thanks!
Ey you did a great thing here homie
I was just going to try to say this but you did it perfectly, thanks!
The cc is AI generated by UA-cam. You’ll notice it’s not great with accents either. Crush instead of crunch or [indistinct] when it can’t come up with a word. It’s kind of frustrating. I’ve been noticing it with some of the movie streaming services too. One that drives me nuts is that AI captions screaming as [🎵🎵🎵🎵🎵].
@@SticksForChicks these captions were written by a human. UA-cam denotes when they're generated and these weren't
I hope Chef Saúl can make a true way of cooking Barbicoa or a Al Pastor in his next video for Epicurious 101. That would be greatly appreciated.
*barbacoa
Are you here to cook or spell?
This guy really needs his own dedicated UA-cam channel
Honestly, I felt like this video was edited more than his previous. But he shines best when his commentary goes uncut! Let us hear everything he has to say!! I didn't hear as many Saul-isms in this episode!!
Yeah, let 'im cook!
I really appreciate that you don't just explain what you are doing. But you also explain your reasoning behind why you are doing each step.
This is just the surface of the salsa iceberg. I need more videos just on salsa!
Chef Saul!!! I wish I could come to your restaurant. You rock.
"!Aye, güey!" 😂
That's gotta become a meme! 10:50
He let out his inner paisa there 🤣
Isn't that a street, Eye Wy?😇
Why tf doesn't Chef Saúl have his own TV show at this point
That’s what I’m saying!!!👏🏽👏🏽👏🏽
He has a UA-cam chanel, but it looks like he’s not active there
Maybe he has a current contract preventing it. He is awesome
I love not just the recipes but the casual way Chef Saúl tosses of nuggets of valuable information!
Ever since trying out his Nachos recipe I know his salsas are going to be fire! Can't wait to try these!!
Where is his nachos recipe?
There's a restaurant in Albuquerque, Los Cuates, that serves a salsa morita and it is my favorite restaurant salsa by far.
I wish yall would post the recipes like MOST cooking channels!!!!!
chef Saúl, teach me more Mexican food! I love this series.
¡Chef Saúl es lo mejor! Necesitamos más recetas para la salsas de México de él.
I love how different those three salsas are! Thank you!
I always enjoy Chef Montiel’s authentic and creative instructions for cooking. All his videos are informative, even for those that have spent years in a kitchen. I look forward to more instructional videos. Please do molé, birria, nopales, gorditas, and other “comidas tipicas.
Gracias, Chef!
More of Saúl please!
I see Saul I go nom nom nom 😍😍😍
Saúl soy tu fan!
I enjoy this style of video. The tips about each ingredient and how to determine the best quality are extremely valuable. Truly 101!
Seing him putting not only Chile Serrano but also 2 Chiles de Arbol in the Salsa Morita gives me some (literally) hot memories of the year which I was lucky enough to spend in Mexico. This Salsa is an easy way to tell a true Mexican person, almost every foreigner should show some strong reaction after trying this one. Gracias para sus explicaciones chef Saul!
I really appreciated how Chef broke things down and explained them in a really accessible way. I am really excited to try some of these - I've always been apprehensive, but this was so beautifully done! Thank you, Chef!
I just found you looking for Salsa ideas!! You are so fun! And this was the most informative video I found!
Thank you Chef Saul!
Love these videos with Chef Saul
The addition of avocado looks amazing! Your recipes are amazing!
Thank you thank you thank you! This demonstration on how to make salsa is great! And I love how exact you are and informative you are in your videos. Thank you again.
I love this guy. He’s amazing.
Great lesson, gracias Chef Motiel!
Chef Saul has a great sense of humor and an excellent chef. I am so happy I saw this video.
Saul is awesome!!
I just tried the Salsa Fresca recipe for the family, and THANK YOU! What a great recipe, and so expertly explained! I love it!
Saul was one of the best new chefs after the 'flu'. It sucks to see the Conde Nat/Bon Appetit crew molding him into their typical showpiece.
Saul, you're dope.
SAÚL!!! Instant like and share.
So thorough! So beautifully explained! Thank you. ❤
Only clicked on the video because it’s Chef Saul!! lol he is so knowledgeable and funny at the same time 😆
my MIL brought us some of her salsa morita last week and I LOVE it. I'm excited to get to make it myself!
You never fail to impress and entertain me Saul!
Thank you Chef Saul!
Yes, please ask Chef for more of his salsa recipes!
Saul carries this channel like Andre the sommelier does for bon appetite
I love your food amigo Mexicano 😋😋😋👍🏻👍🏻👍🏻viva la comida Mexicana 👌🏻👍🏻😋
Saul is the best!
MORE PLEASE! Show us the rest of the salsas. Great job, chef!
Requesting a part two, three, etc.
We love Chef Saul! More videos, please!
Muchos gracias Senor!
Madly appetising 😊
Favorite chef…ever!! ❤
You rock. Great style.
I use two handfuls of chiles the arbor with about 6 roma tomatoes when making my salsas. Everyone loves it but it's so spicy they can't have too much. it's perfect for me.
We ❤🧡💛 you Chef Saul !
We love Chef Saul ❤
Wow can’t wait to try
I absolutely love his videos!
I love your videos, one of my all time favorite cooking channels. I'd eat anything you'd recommend.
This is the one video I needed
He's done the first salsa before and I've tried it, it's phenomenal
That comment he made about the salsa tasting better and not as spicy the next day is so true! That’s why el recalentado always slaps 😂
The best salsa fresca I ever had was at Ciro’s restaurant in East Los Angeles…fresh tomatillo, onion, pepper and chunks of avocado. 😋
Shot for every time the chef says spicy
I think Chef Saul's blood type Avocado.
interesting choice with the red wine vinegar - why not just use lime for acid?
Lime can ruin a salsa.. it works for his first salsa, but lime can nullify the heat and mane it tastes more watery.
This guy is perfect
I wish I could give this 100 thumbs up.
¡Ay güey! The salsa morita looked great.
to captions person: that's "mise en place", "molcajete", and "sancochar"
I want to try all of them!
Thank you Chef. Wow.
I'm so happy I came across your videos. I learn so much!!
Ay BUEY!!! jajajajaja! That salsa was KICKING!
This chef is great
Thank you!
Thank you comrade, for the best salsas in the world...
So much love for this chef ❤️
I can find tomatillos everywhere in Toronto Canada. I'm genuinely surprised to hear you say they hard to find....
Salsa al-la chingatha is my favorite 😋
Part 2 please!
I just made the first one, it’s so tasty!! Thank you!! 🌶️🥑🍅
Great job! Very informative.
Thank you 😊
made the salsa fresca w/ a traditional chicken potato soup and watched once upon a time in mexico tonight. i could eat that salsa everyday for the rest of my life.
All 3 of those look amazing
This looks so easy! Thank you for sharing!
Love this!! Can't wait to try them all!
Thank you for sharing chef!
ayyy me encantan!!!
Ay weyyy!!!! Hahahahahaha
There's a place near me that does a salsa bar sometimes and it's amazing all the different flavors. I definitely want to try these!
saul, te quiero ♥️ you’re the best tio :)
Does he ha a YY channel? If not please chef make one
I'm salivating!
That salsa morita looks great!
TY Chef.. i didnt know about the type of lime to use