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 [🎵🎵🎵🎵🎵].
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.
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 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 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!
This is what I do Ingredients -5 serrano peppers -5 Roma tomatoes -2 chipotle peppers in adobo sauce -1/2 white onion -1 cilantro bunch -1 12 oz can of fire roasted diced tomatoes -salt -2 or 3 garlic cloves -Lime or lemon juice Instructions -(optional) roast the 5 Roma tomatoes and garlic to desired char -Quarter the Roma tomatoes -chop up serranos and onion (For lower heat de-seed some of the Serranos ) -In blender add in half of the can of fire roasted tomatoes, 1 chipotle pepper, half of the chopped onion and serrano peppers, and half of the quartered tomatoes. About 1 teaspoon of salt then blend until mostly liquefied. -Add the rest of the canned tomatoes, quarter tomatoes, onion, Serranos, one more chipotle, pepper, garlic, lemon, or lime juice, and cilantro. Pulse blend, desired chunkiness. -Taste and add salt if necessary (will most likely need more) -Let chill in fridge.
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.
When I make salsa, I like to put a 7oz can of chipotles and adobo sauce, an onion, and a bulb of garlic in my slow cooker with a drizzle of olive oil, cook that down until the garlic is softened, then puree it in my blender with 56oz of canned tomatoes, cilantro, lime juice, cumin, oregano, salt, and black pepper. Turns out fantastic every time - after the first time I made it, I could never go back to store-bought.
This guy made my cooking so much better, especially regarding awareness of different new ingrediences. Should try getting some Guajillos again, always have to order bc no store around me has them, definitly my favorite chilis. Moritas i mainly use for spicyness so far, i prefer having lots of low or medium hot chilis instead of fewer really hot ones.
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.
The [indistinct] at 4:54 is "mise en place," which is like setting up all your ingredients before you start to cook. 6:31 is "I typically use a molcajete -- a mortar and pestle -- but I don't have that today." 9:25 is probably "blister" since at 9:56 he says "our peppers are blistered." Not sure what the word at 11:08 is.
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.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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
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 ❤
I love Saul
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
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?
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
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 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 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!
Chef Saul!!! I wish I could come to your restaurant. You rock.
This is just the surface of the salsa iceberg. I need more videos just on salsa!
I love not just the recipes but the casual way Chef Saúl tosses of nuggets of valuable information!
I love how different those three salsas are! Thank you!
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?
chef Saúl, teach me more Mexican food! I love this series.
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!
¡Chef Saúl es lo mejor! Necesitamos más recetas para la salsas de México de él.
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!
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?
"!Aye, güey!" 😂
That's gotta become a meme! 10:50
He let out his inner paisa there 🤣
Isn't that a street, Eye Wy?😇
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 enjoy this style of video. The tips about each ingredient and how to determine the best quality are extremely valuable. Truly 101!
More of Saúl please!
More salsa recipes please!!!!! This chef is awesome!
This is what I do
Ingredients
-5 serrano peppers
-5 Roma tomatoes
-2 chipotle peppers in adobo sauce
-1/2 white onion
-1 cilantro bunch
-1 12 oz can of fire roasted diced tomatoes
-salt
-2 or 3 garlic cloves
-Lime or lemon juice
Instructions
-(optional) roast the 5 Roma tomatoes and garlic to desired char
-Quarter the Roma tomatoes
-chop up serranos and onion (For lower heat de-seed some of the Serranos )
-In blender add in half of the can of fire roasted tomatoes, 1 chipotle pepper, half of the chopped onion and serrano peppers, and half of the quartered tomatoes. About 1 teaspoon of salt then blend until mostly liquefied.
-Add the rest of the canned tomatoes, quarter tomatoes, onion, Serranos, one more chipotle, pepper, garlic, lemon, or lime juice, and cilantro. Pulse blend, desired chunkiness.
-Taste and add salt if necessary (will most likely need more)
-Let chill in fridge.
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 mans energy and teaching style
I just found you looking for Salsa ideas!! You are so fun! And this was the most informative video I found!
I love this dude's sense of humor and communication skills.
His lessons are very inspiring!
I just tried the Salsa Fresca recipe for the family, and THANK YOU! What a great recipe, and so expertly explained! I love it!
The addition of avocado looks amazing! Your recipes are amazing!
Love these videos with Chef Saul
We love Chef Saul! More videos, please!
Chef Saul has a great sense of humor and an excellent chef. I am so happy I saw this video.
Saúl soy tu fan!
The Mexicans are such chili wizards. Love it!
Thank you Chef Saul!
So thorough! So beautifully explained! Thank you. ❤
I see Saul I go nom nom nom 😍😍😍
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 wish yall would post the recipes like MOST cooking channels!!!!!
I love this guy. He’s amazing.
There's a restaurant in Albuquerque, Los Cuates, that serves a salsa morita and it is my favorite restaurant salsa by far.
When I make salsa, I like to put a 7oz can of chipotles and adobo sauce, an onion, and a bulb of garlic in my slow cooker with a drizzle of olive oil, cook that down until the garlic is softened, then puree it in my blender with 56oz of canned tomatoes, cilantro, lime juice, cumin, oregano, salt, and black pepper. Turns out fantastic every time - after the first time I made it, I could never go back to store-bought.
Chef Saul is a gem! So excited to try his recipes!
Saulsaul needs his own show.
Yes, please ask Chef for more of his salsa recipes!
Saul is awesome!!
MORE PLEASE! Show us the rest of the salsas. Great job, chef!
You never fail to impress and entertain me Saul!
Great lesson, gracias Chef Motiel!
SAÚL!!! Instant like and share.
Requesting a part two, three, etc.
I'm so happy I came across your videos. I learn so much!!
Only clicked on the video because it’s Chef Saul!! lol he is so knowledgeable and funny at the same time 😆
I love your videos, one of my all time favorite cooking channels. I'd eat anything you'd recommend.
I love your food amigo Mexicano 😋😋😋👍🏻👍🏻👍🏻viva la comida Mexicana 👌🏻👍🏻😋
I absolutely love his videos!
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 😂
my MIL brought us some of her salsa morita last week and I LOVE it. I'm excited to get to make it myself!
Saul carries this channel like Andre the sommelier does for bon appetite
Each salsa is perfect! 🤩😋
saul, te quiero ♥️ you’re the best tio :)
He's done the first salsa before and I've tried it, it's phenomenal
4:53, the Captioning says "indistinct". Chef said, 'Our "mise en place" (set up) is ready'.
This guy made my cooking so much better, especially regarding awareness of different new ingrediences. Should try getting some Guajillos again, always have to order bc no store around me has them, definitly my favorite chilis. Moritas i mainly use for spicyness so far, i prefer having lots of low or medium hot chilis instead of fewer really hot ones.
Saul is the best!
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!
Made the salsa morita. Ay guey! Outstanding! Been eating it by the spoonful. Thank you, Chef Saul.
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.
Favorite chef…ever!! ❤
So much love for this chef ❤️
You rock. Great style.
Thank you Chef Saul!
The [indistinct] at 4:54 is "mise en place," which is like setting up all your ingredients before you start to cook.
6:31 is "I typically use a molcajete -- a mortar and pestle -- but I don't have that today."
9:25 is probably "blister" since at 9:56 he says "our peppers are blistered."
Not sure what the word at 11:08 is.
11:08 is sancochar.
This looks so easy! Thank you for sharing!
The best salsa fresca I ever had was at Ciro’s restaurant in East Los Angeles…fresh tomatillo, onion, pepper and chunks of avocado. 😋
6:30 You guys need to always have a molcajete on set for Saul.
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.
I am 100% going to attempt the morita. That looks incredible
I wish I could give this 100 thumbs up.
I just made the first one, it’s so tasty!! Thank you!! 🌶️🥑🍅
We love Chef Saul ❤
Muchos gracias Senor!
This chef is great
Madly appetising 😊
6:36 "just one... two... three.. ok, one more" (cuts to doing it 12 more times) "now here we go, just like this!!"
:P
Yes! Saul again ❤
All 3 of those look amazing
Love this!! Can't wait to try them all!
Thank you comrade, for the best salsas in the world...
Wow can’t wait to try
Saul is awesome he needs to do a long teach series.
Great job! Very informative.
I’ll sit back and enjoy with my salsa de árbol 🔥
i wanna have a beer with this guy
I want to try all of them!
BABE WAKE UP NEW SAUL VIDEO CAME UP
I can find tomatillos everywhere in Toronto Canada. I'm genuinely surprised to hear you say they hard to find....