@@sundarpichai940 Who? Gordon Ramsay, hardly authentic. He's a television personality egged on to really let the F words fly for ratings. Not to dismiss his chef skills, but the F bombs are why people watch him.
I'm mexican and it's my favorite chilli sauce ! Try throwing in a bit of mango too for sweetness. Beware: when you roast chilis spicy fumes may fill up your kitchen
I’ve made this salsa, and I’ve also made it with a few roasted tomatoes (on broil until the skin turns black) as well as roasted onion and roasted carrot. It makes the heat level a bit less which is not desirable for my taste, but it does develop some depth of flavor. Basically did a 1:1 ratio of habaneros to tomatoes/onion/carrot. So it was like a few small tomatoes, a half a small-ish onion and a thin carrot. I love roasted salsas like this. They’re the easiest and the best.
I used to watch Rick on PBS. However I have been living someplace where I can't get TV reception so I'm so happy to see his UA-cam channel. I'm now subscribed and looking forward to catching up on his videos. 😃👍🌶🔥
When you roast the Habaneros they give off a wonderful sweet peppery smell. I add a little mango into mine and it is the best salsa that I have ever had. Just delicious.
I have one habanero plant in a container that has about 20 small peppers on it and still blooming . Thanks Rick , now I know what I'll do with them . I suppose instead of thinning with water , you could use apple cider vinegar and it would last longer in the fridge . Love the video - been a long time subscriber .
I love these videos with recipes that are simple enough to remember, no need to write this down since it’s more of a technique than a firm recipe. Yum.
May I ask if there is a specific way you clean your food processor after you make the habanero sauce? I was wondering if the heat/spice of the pepper adheres to the food processor after it’s cleaned?
Wow Rick I never knew you had a UA-cam channel! This video popped up on my feed and what a pleasant surprise! I will make sure to recommend you channel to all of my friends. Please keep up the great work Señor!
Waaah. I haven't seen habaneros in local stores in forever. I'm going to plant some next spring. In my opinion, habaneros are the KING of peppers. The smell and flavor are unmatched.
Live long and prosper. I am selfish and want many more of your amazing videos. Your recipes and video's have elevated my knowledge and skills. Living in Houston we're blessed with the fantastic Mex markets.. Massive fresh and dried Chili's, epazote and more. Thx
Love this recipe! I've found the remedy for the heat making everyone timid. I now also grow habanada chiles in my garden. Taste and look exactly like habanero but they are basically habaneros bred to be mild. So now I use mostly habanadas and add in as many habaneros as I think my dinner pals can handle. It is the exact same taste with a lesser heat...the heat is still that same lovely growing, radiation of warmth.
I have just found this ! Perfect timing as my habanero plant is loaded with chiles.They say eating chiles helps keep you awake . So i will make your salsa with mayo and use it on my breakfast roll ups. Win win for me as the warehouse i work in is cold ! Thanks !
I remember watching you on TV YYEEEAARRRSS ago. People are sleeping on your channel. Love it! I grew cayenne but my dad grew habaneros. Made a salsa n it was bangin!
Rick, That sauce reminds me of a condiment from North of Thailand; Nam Prik Num that I make quite often. It uses garlic, green chilies (prik num kao) shallots, shrimp paste and fish sauce. The chilies, shallots and garlic are first individually charred in a wok (outside kitchen) until about 70% of the skin is blackened and then combined in a blender with the other ingredients. It is almost addictive in it's taste I have it on hot buttered toast or cheese sandwiches as well as it's normal condiment role with Thai food.
I have 4 habanero plants in my office. I usually dehydrate them and use them in my taco seasonings...will have to try this as a taco sauce!! I might have to look into doing a lacto-fermented version of this that can be canned and preserved!!
Not even hot, there are so many more to make your day as crazy as it all ready is! (Tai Chili's and Ghost Peppers anyone!? Now we're having fun! (I'm aware of the people who don't even like pepper)
Made this with Scotch Bonnets and that was stellar, just made it again with Habaneros and Tequila in place of some of the water. Truly incredible. On top of a french omelette with cheddar and chorizo is my favorite way to enjoy. Thanks for the recipe!
Names can be confusing. The Scotch bonnet is a habanero. In french it's piment cloche or Antilles. I usually boil them first with garlic. Blend , lime juice and finely chopped spring onions added at the end. Goes terribly well with fish.
@@seriouseater7159 alcohol is a conservative, like vinegar or oil. And has a shelf life like 2yrs ? Always keep it in a dark place . As for tequila, I can't say, except that it knocks you down extremely quickly. Gin ? Hey, feel free to experiment as you like. The madder the better
I love these salsa and other recipes RB is so generous sharing with us. I make most of them; friends think I’m a magician in the kitchen. I hope this particular recipe freezes well, my habanero harvest this is is promising to be epic.
Love Habaneros. Have grown my own before. Had one plant that grew them HUGE. I had so many last year I made a Habenero hot sauce. Little onion, garlic, and lime. Very good, still the favorite hot sauce I've ever made. Have you tried Bulgarian Carrot peppers though. As tasty as Habanero but a much meatier pepper. Probably my favorite pepper.
Love it! I’m growing Mustard Habaneros this year. They’re yellow. Sometimes I just chop one up fresh and throw it on a taco. Serious heat and flavor. Great with a cold Mexican beer.
Rick is an awsome chef!always have followed him even have his cook books! He reminds my of my child hood back in El Paso Tx and New Mexico... best cooking is from there 😋
His passion for cooking and his easy and great recipes helped me love cooking to this day.the man is a legend.that habanero sauce looks good but like the man says a little goes a long way.too much n you may blow your head up.maybe not,but its packing some heat.i grew up on that stuff,but my mouth watering
Perfect timing. I already had the griddle hot for making dinner but needed to delay for a half hour. And recently was gifted 8 habanero's from a friends garden. So now my mouth is on fire after two blue corn chips, yum!
Made this today and it was great. I only had a blender so to make things blend easier I had to use more liquid so it was more of a hot sauce but it was amazing. Topped it on my tacos tonight 🥰🥰
@@jafarym77 is it a plant that yields a lot of harvest? I really like the flavor of the habanada but can't buy it in my country so growing is my only option.
I make hot sauce from habeneros all the time. I find the heat becomes pretty muted after about a week in the fridge. The peppers pair so well with garlic and vinegar, as well as roasted scallions. I put it on everything.
Great idea 💡 to add it to mayo, chef! Love the idea about putting some of the salsa on fish, too! Take care, chef, and keep safe. Much love from San Antonio. Will you please make a video of grilled lemon pepper cod? Thanks in advance.
I always add a little carrot into my roasted habanero salsa to bring a little sweetness and temper the heat a little more. I think the carrot complements well without really making its presence overtly known.
I told some friends of mine I like just a little carrot in my habenero salsa and I got some crazy looks, but I think you explained it perfectly. At the time I didn't know how to defend myself. :P
That looks great! I have two questions if anyone can help. Is it possible to freeze the salsa or habaneros? Has anyone tried that when they have a lot? Also, will a regular mortar and pestle work like a molcatete? I don't have room for both in my kitchen. Thanks.
I remember the first time I made habanero salsa like this. The cooking process released so much pepper gas that me and my roommate were crawling out of my apt on hands and knees.
In the winter I add a tsp of Habenero to my Butternut Squash soup, it is sweet like Butternut Squash, but then you swallow and taste and feel the heat of the Habenero as it goes down, talk about keep you warm, but any more then a tsp would be so supper hot I couldn’t tolerate it !
Ate a raw habanero once. Was fine for 30 seconds then went temporarily insane for like 20 minutes. 10/10 would recommend.
How did it feel going poopy?
I bet, and to think some psychos out there eat peppers 10/20 times hotter
😂
@@robertcuff5704 yep that's me
Love habaneros I feel like I get high when I eat em
I love how Rick's passion and enthusiasm come through in every video. When a person gets excited talking about chili peppers, it's infectious.
He’s got a deep understanding of Mexican food.
Yeah, but he needs to say "fuck" a lot more if he wants to get subscribers. People really dig that because it's authentic.
What @alancats said +1
@@sundarpichai940 Who? Gordon Ramsay, hardly authentic. He's a television personality egged on to really let the F words fly for ratings. Not to dismiss his chef skills, but the F bombs are why people watch him.
@@sundarpichai940 he’s more authentic than what you’re explaining. Him doing what you want would actually ruin what makes him great.
I'm mexican and it's my favorite chilli sauce ! Try throwing in a bit of mango too for sweetness. Beware: when you roast chilis spicy fumes may fill up your kitchen
Do you just slice and skin the mangoes and roast them with the other ingredients?
@@siervodedios5952 add the mango raw when you blend everything, you can serve it like that or Cook it a bit in a pan.
Do you have a word in Spanish to describe your kitchen having spicy fumes?
I added pineapple and jalepeno and green onion with cilantro. Delicious
I’m Malaysian. I love to eat Mexican food
Mon one asked
I'm still using your cookbook "Mexico one plate at a time." Your roasted garlic shrimp tacos are legendary.
I’ve made this salsa, and I’ve also made it with a few roasted tomatoes (on broil until the skin turns black) as well as roasted onion and roasted carrot. It makes the heat level a bit less which is not desirable for my taste, but it does develop some depth of flavor. Basically did a 1:1 ratio of habaneros to tomatoes/onion/carrot. So it was like a few small tomatoes, a half a small-ish onion and a thin carrot.
I love roasted salsas like this. They’re the easiest and the best.
MMMMM....gonna try
I used to watch Rick on PBS. However I have been living someplace where I can't get TV reception so I'm so happy to see his UA-cam channel. I'm now subscribed and looking forward to catching up on his videos. 😃👍🌶🔥
I used to live on one side of the county and watched every weekend now I live on the other side of the county where the PBS won't play his show
I used to watch him 17years ago every saturday morning.he is one of the reasons i love cooking.
Whenever my wife and I are in cancun we always ask for this salsa, so glad you can teach me how to make it! Thanks!
When you roast the Habaneros they give off a wonderful sweet peppery smell. I add a little mango into mine and it is the best salsa that I have ever had. Just delicious.
Saludos desde Mexico 🇲🇽
I have one habanero plant in a container that has about 20 small peppers on it and still blooming . Thanks Rick , now I know what I'll do with them . I suppose instead of thinning with water , you could use apple cider vinegar and it would last longer in the fridge . Love the video - been a long time subscriber .
I use Kirkland organic chicken stock to thin.
I love these videos with recipes that are simple enough to remember, no need to write this down since it’s more of a technique than a firm recipe. Yum.
I love how authentic Rick makes his salsas!!! That’s exactly how I make my habanero salsa. Love it!!!
May I ask if there is a specific way you clean your food processor after you make the habanero sauce? I was wondering if the heat/spice of the pepper adheres to the food processor after it’s cleaned?
@@Bloquita5soaking it in warm water for a bit will basically get rid of it, and maybe a little bit of dish soap if you desire
Enjoy watching your passion for Mexican culture and it’s wonderful cuisine!! Props to you!! 🙏🏻🇲🇽
Wow Rick I never knew you had a UA-cam channel! This video popped up on my feed and what a pleasant surprise! I will make sure to recommend you channel to all of my friends. Please keep up the great work Señor!
Waaah. I haven't seen habaneros in local stores in forever. I'm going to plant some next spring. In my opinion, habaneros are the KING of peppers. The smell and flavor are unmatched.
What a beautiful explanation on what to do with the salsa to make it palatable to the non-heat lovers. Dressings!!!!!!!!!
You Sir have a GREAT VOCABULARY that matches your skills as a chef!
Live long and prosper.
I am selfish and want many more of your amazing videos.
Your recipes and video's have elevated my knowledge and skills.
Living in Houston we're blessed with the fantastic Mex markets.. Massive fresh and dried Chili's, epazote and more.
Thx
I made this, delicious! Can't wait to try it in the mayo, dressing & with blue cheese!
Love this recipe! I've found the remedy for the heat making everyone timid. I now also grow habanada chiles in my garden. Taste and look exactly like habanero but they are basically habaneros bred to be mild. So now I use mostly habanadas and add in as many habaneros as I think my dinner pals can handle. It is the exact same taste with a lesser heat...the heat is still that same lovely growing, radiation of warmth.
Thanks for the tip! I will try growing some.
Thanks Rick I absolutely love habanero peppers I make habanero relish and use it in chili thanks fer your recipes and God bless
Cream cheese dip added done thank you sir! Love spicy!
I been watching this man work his magic for yrs.
Hey Rick. I’m visiting Chicago. I have a reservation for lunch at Frontera Grill on Wednesday! I can’t wait!
And tell us about the lunch?
Mexican salsa variety is amazing, love it!
I have just found this ! Perfect timing as my habanero plant is loaded with chiles.They say eating chiles helps keep you awake . So i will make your salsa with mayo and use it on my breakfast roll ups. Win win for me as the warehouse i work in is cold ! Thanks !
I remember watching you on TV YYEEEAARRRSS ago. People are sleeping on your channel. Love it! I grew cayenne but my dad grew habaneros. Made a salsa n it was bangin!
Rick,
That sauce reminds me of a condiment from North of Thailand; Nam Prik Num that I make quite often. It uses garlic, green chilies (prik num kao) shallots, shrimp paste and fish sauce. The chilies, shallots and garlic are first individually charred in a wok (outside kitchen) until about 70% of the skin is blackened and then combined in a blender with the other ingredients. It is almost addictive in it's taste I have it on hot buttered toast or cheese sandwiches as well as it's normal condiment role with Thai food.
Shrimp paste + fish sauce = umami bomb, ultimate addictiveness. Sounds great to me.
I have 4 habanero plants in my office. I usually dehydrate them and use them in my taco seasonings...will have to try this as a taco sauce!! I might have to look into doing a lacto-fermented version of this that can be canned and preserved!!
my eyes were watering just watching this video! Thanks!
God... habanero salsa looks so good I'm going to put that in my cereal in the morning.
Not even hot, there are so many more to make your day as crazy as it all ready is! (Tai Chili's and Ghost Peppers anyone!? Now we're having fun! (I'm aware of the people who don't even like pepper)
😆
Throw it in my mug instead of my morning coffee.
8:08 I must've listened to the way he said "obliterate" ten times! Awesome :-)
He is one of my most favorite chiefs!!
Just made this. It's the hottest salsa.
Oh, the flavor of the habaneros is amazing.
Made this with Scotch Bonnets and that was stellar, just made it again with Habaneros and Tequila in place of some of the water. Truly incredible. On top of a french omelette with cheddar and chorizo is my favorite way to enjoy. Thanks for the recipe!
Names can be confusing. The Scotch bonnet is a habanero. In french it's piment cloche or Antilles. I usually boil them first with garlic. Blend , lime juice and finely chopped spring onions added at the end. Goes terribly well with fish.
@@coucoubrandy1079 just like the Mme. Jeanette.
If you use tequila or any alcohol instead of water, does it mean that the sauce has a much longer shelf life?
@@seriouseater7159 alcohol is a conservative, like vinegar or oil. And has a shelf life like 2yrs ? Always keep it in a dark place . As for tequila, I can't say, except that it knocks you down extremely quickly. Gin ? Hey, feel free to experiment as you like. The madder the better
@@seriouseater7159 I don't know and I don't care.
Just made this and it’s great!! Never had a roasted salsa before, and the taste is amazing!
Absolutely awesome salsa. Love the heat and flavor of habanero.
I love your habanero hot sauce with carrot, garlic, onion, and vinegar. I’ll have to give this salsa a try too.
And orange juice is much better
I love these salsa and other recipes RB is so generous sharing with us. I make most of them; friends think I’m a magician in the kitchen. I hope this particular recipe freezes well, my habanero harvest this is is promising to be epic.
Amazing sauce so refreshing and delicious. Just made this w some blue corn tortilla chips. Truly healthily spicy and as hot as liquid magma.
Love Habaneros. Have grown my own before. Had one plant that grew them HUGE. I had so many last year I made a Habenero hot sauce. Little onion, garlic, and lime. Very good, still the favorite hot sauce I've ever made. Have you tried Bulgarian Carrot peppers though. As tasty as Habanero but a much meatier pepper. Probably my favorite pepper.
Love it! I’m growing Mustard Habaneros this year. They’re yellow. Sometimes I just chop one up fresh and throw it on a taco. Serious heat and flavor. Great with a cold Mexican beer.
I’ll have to look for those seeds next year. I grew chocolate habaneros this year. I had a great crop of them.
I am beyond happy to have landed on your channel. No idea why it took so long. Love you!
You were my fave contestant on Top Chef masters
I cant wait for my habaneros to ripen up! Red and orange ones growing this year. CHeers!
San Diego-style Mexican food demands this salsa! I ALWAYS have this in my fridge.
Primos Mexican food here in Escondido has an habanero salsa .. I’m obsessed!!
I have had this sauce for a month and it still seems pristine.
Rick is an awsome chef!always have followed him even have his cook books! He reminds my of my child hood back in El Paso Tx and New Mexico... best cooking is from there 😋
he really enjoys saying A-banero.... ha ha. Love Rick
His passion for cooking and his easy and great recipes helped me love cooking to this day.the man is a legend.that habanero sauce looks good but like the man says a little goes a long way.too much n you may blow your head up.maybe not,but its packing some heat.i grew up on that stuff,but my mouth watering
I would eat all of that in one meal. looks amazing.
Those cabinets are beautiful
Rick is the best
Just what I was looking for. Perfect!!!
These videos always have me modifying my grocery list!😊
Habanero blue cheese, “That’s what I’m talking about!” - Gotta try that; Thanks for sharing.
Perfect timing. I already had the griddle hot for making dinner but needed to delay for a half hour. And recently was gifted 8 habanero's from a friends garden. So now my mouth is on fire after two blue corn chips, yum!
Thank you so much for this recipe I didn’t know how to make it but now I know very helpful of you thank you 😊🖤 have a blessing day 🖤
Made this today and it was great. I only had a blender so to make things blend easier I had to use more liquid so it was more of a hot sauce but it was amazing. Topped it on my tacos tonight 🥰🥰
My favorite chef I love him 😍😍
I grow a "habanada" pepper which is a much milder version and look forward to trying this recipe with them!
Habanada are awesome! I grew them last year and I got tons of them.
@@jafarym77 is it a plant that yields a lot of harvest? I really like the flavor of the habanada but can't buy it in my country so growing is my only option.
Does it have the same "fruity" flavour that the habeneros have, compared to other peppers?
@@joelface yes, they do
I make hot sauce from habeneros all the time. I find the heat becomes pretty muted after about a week in the fridge.
The peppers pair so well with garlic and vinegar, as well as roasted scallions.
I put it on everything.
Great video Skip
I watch your shows on cable often. WHY did I not think that you might have a UTube channel? DUH!! I subscribed.
Looks delicious
Great idea 💡 to add it to mayo, chef! Love the idea about putting some of the salsa on fish, too! Take care, chef, and keep safe. Much love from San Antonio.
Will you please make a video of grilled lemon pepper cod? Thanks in advance.
Roasted habanero ranch wing dip! Thanks Rick!
Very enjoyable video sir. Liked and subscribed 👍
Great video, thank you! You have a great way with words.
Excellent ideas!
I always add a little carrot into my roasted habanero salsa to bring a little sweetness and temper the heat a little more. I think the carrot complements well without really making its presence overtly known.
I told some friends of mine I like just a little carrot in my habenero salsa and I got some crazy looks, but I think you explained it perfectly. At the time I didn't know how to defend myself. :P
Love it
Amazing recipe
I learned how to make the tomatillo green salsa from you and now is a family favorite! Thanks 😉
Thank you, looks good.
“Pa los tacos”
Lots of great suggestions , thanks!
habs are my fave i grow them in my home just to make sure i have them!
That "AHEM" was real😂 that heat's not playing around!
My old friend Captain Bob loves making this with Pineapple added. It will get the sweat glands going but it is so tasty.
Mind blown chef!
That looks great! I have two questions if anyone can help. Is it possible to freeze the salsa or habaneros? Has anyone tried that when they have a lot? Also, will a regular mortar and pestle work like a molcatete? I don't have room for both in my kitchen. Thanks.
I used to watch him on PBS. I would pay money to have him cook some goodies for me. He definitely knows his Mexican food.
Damn Rick, I am salivating.
I just made habenero salsa last week! Wish I had this video
Love you rick
Love your videos. I'm thinking habanero mayo on a BLT!
God I just LOVE watching your videos
1:40 That one garlic clove is dancing like: “ooh, hot, hot!” 😆
Haha! 🥵😆
I remember the first time I made habanero salsa like this. The cooking process released so much pepper gas that me and my roommate were crawling out of my apt on hands and knees.
Thanks for the video, Colonel Sanders!
how are you touching those without gloves?
Love from India 🙏
We make it this way in Belize too. My grandmother is from Sarteneja Belize, arguably Yucatan if we ignore borders for a minute.
Chef Bayless ... it looks like you just made El Yucateco's "XXXtra Hot Habañero Sauce" (my favorite!) ... I will have to try that with mayo.
I grew red habaneros this year. Man they are booming I have a whole lot of peppers just on the one plant.
In the winter I add a tsp of Habenero to my Butternut Squash soup, it is sweet like Butternut Squash, but then you swallow and taste and feel the heat of the Habenero as it goes down, talk about keep you warm, but any more then a tsp would be so supper hot I couldn’t tolerate it !
Nice, thanks!
Mi Compa Muy Buen Video, Mis Respetos y mis mejores deseos desde Reynosa Tamauli-paz Mex 🇲🇽....
i adore making this salsa regularly, in my molcajete. 💙
i put a little in with my chicken ramen noodles and it was so good😭