Bold Red Chile Salsa | Rick Bayless Taco Manual
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- Опубліковано 2 лют 2023
- Bold, bright, and for me, one of the absolute quintessential flavors of the Mexican Taqueria -- this Red Chile Salsa is an exciting dive into how simple ingredients, with a little technique and attention, can turn into something delicious. I like this salsa on anything from tacos to my eggs in the morning, and I can't wait to see the ways you fit this classic Mexican salsa into your life!
Happy cooking and enjoy this first of a few surprises in my Taco Manual series ;)
Recipe below 👇
www.rickbayless.com/recipe/bo...
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Viva Rick Bayless!
Viva 🎉
🤦🏻♂️
Love youuu. From a mexican.
Rick, what are you doing to me. I'm a trained Chef specializing in French and German cooking but now you're leading me in a direction I didn't expect. The kicker was your mole techniques. I love Chilli con or sans beans and have won competition but using a mole as a base elevates it to a new level. Stop! I'm overwhelmed.
Thank you for taking us a little deeper into Mexican flavors.
Hi Rick, this looks delicious! I can't wait to make it! Thank you so much for sharing this recipe. I hope you have a wonderful day. Thanks, Rick
You are a national treasure, i workout watching “Mexico One Plate at a Time” to remind myself home cooking can be fun and healthy. Thanks for the work to bring us this deliciousness in an accessible format 🙏
Every salsa recipe of rick’s I’ve ever tried is truly the best: period. Gonna make this one this weekend, along with the roasted tomatillo recipe which is AMAZING. Thanks so very much for sharing these with us, chef!
Made This Today-100% Outstanding Been Following Rick Since The Mid 90`s Thank You SIR
Excellent job 😊 can’t wait to make it for taco night!
Can’t wait to do this recipe on one of our next Mexican family dinner nights!!! Thank Rick!
youre eating an entire mexican family? your family must have a big appetite!
Thank you Rick in how you explain everything so nice 👍🏼. Keep the recipes coming. 🕊🙏🏽
I love your salsa’s, Fantastic on my morning eggs!
Always such great tutorials! Your passion is infectious
Excellent. I’m gonna have to make this. Thank you Rick.
Awesome! I have been working on making salsas for the past few months and I'm not good at it at all. I love watching the videos to help me figure it out. Thanks for the awesome vidoes. I am actually getting better at it
Perfect timing, I’ve been wanting to make this!
Great Salsa Thank You. And Thanks for your TV over the Years , God Speed
This is fire!!! Excellent stuff!!!!!
Wow! Never seen a salsa made without tomato or tomatillo! Going to have to try this one soon. Thank you for the authentic recipe, Rick. God bless
Looks like a keeper chef and Thank You for another outstanding video.
so many youtube chefs out there, and the real chefs like Rick only get a quarter of the views. cmon people
Thank you for sharing. It looks easy to make. I'll be trying this. 👍🏼
I made this today, absolutely delicious, I used the 2Tbls vinegar, I will be making it regularly, shared it with my daughter, she feels the same. We love Rick Bayless..
Just whipped this recipe up and let out an involuntary grito upon my first bite!! 💯💯💯
Thank You Rick 🦁
God bless you
I order 4 tortas ahogadas every week and they come with a chili arbol con cebolla salsa. No garlic, and they strain it through a very fine mesh sieve so there's no pulp. In the beginning it was like liquid fire! Now it's just darned tasty :) Thanks for a different approach! I'll give it a shot!
Yes!!! Going to make this tonight 😅 for our carne asada tomorrow 😁
Love it !
It's Friday!!!!! Going to make this!!!!!!!!!
Thank you for your meals.
Pure fire!
I just made this with the hatch chilis and the arbol. I can take a good bit of heat and this hits right in that spot that it could be a daily driver hot sauce. and yes i stuck my face over the blender because I had to try it. lol
I make two two batches, one with arbol and one with guajillo. Blend them to get the heat level for individual taste. An herbal note from marjoram or oregano is nice also, and so is a little fresh garlic.
Yes, oregano adds that extra little note of flavor that makes it soooooo good!
Yes, I noticed he was making both recipes at the same time. ;)
Great way to make a "Salsa Picante"
Damn I miss watching you years ago.. glad I cane back across you Mr. B.. much love from Fl
our two best taco shops in Ann Arbor (Tmaz and Chela's) both a make a great "orange salsa," as I have heard it called. I am eager to make my own sometime.
Mmm Very delicious.
Made this today and it is awesome! Super easy prep, but be ready for some heat. 🔥🔥🔥
Ricks one hell of a chef frfr
No cap nig
daaaaaa g.o.a.t....orale hermano
I make this every week, I tried recreating my local tacquiria’s salsa rojo. I use Japones Chili’s instead of de Arbol . Not as intense heat I think . The conifer at the end really makes it pop
Yummmmmmmmm❤
All arbol = good memory 🔥🤣🤣
This reminds me of El Presidente red salsa on Ashland in Chicago!
Well, ... thanks for sharing.
Thank you sir.
I need this
Thank you,
chile rojo
Rick knows our Aztec roots
thanks
Would like for you to describe some more of the other chile's , and what they would be good in.
i ❤️Beyles.
Awesome simple recipe! For other salsas, I see that you would "fry" them. Why not this one?
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So delicious and quite spicy. Note to self: when Rick says don't get your face in over the blender, listen to Rick.
That would be great to replace some of the tomatoes in gazpacho...oh man, I can actually already taste it.
I 100% need to do this soon.
Wow, so easy. I am making this one today. If you take the seeds from the Guajillo chiles and plant them, will they grow?
They should, if you don’t roast them first.
🌶️🌶️🌶️ Looks like a winner. I buy the peppers just to snack on there skins. Wash your fingers pronto.
How long can I keep this in the refrigerator? Asking for a friend 😊
Carbon steel skillet is awesome for things like this if you don't want to be traditional and use comal.
Just had some the other day
Are cascabel the ones that are round and look like a baby rattle? It seems like I see other Chiles marked with the name.
Does this freeze or is it even needed to keep for a while?
Better to start with dry chili's or fresh chili's?
I'm going to Give it a whirl
Is there a reason that the vinegar and salt isn't added to the blender?
I’d be curious to see Rick and Skip get into a debate over something food/cooking related 😂.
Made this several times, and I can't figure out where all the seeds from RB's arbol peppers went. Mine comes out chock full of seeds if I don't remove some from the arbol peppers.
When u need that red hot salsa from those drive thru 24/7 Mexican spots, but a lot of it Instead of 2 little cups.
😋😋👍
How do you avoid dried chilis being extremely bitter? Every time I use them I remove the seeds and veins, toast them, and rehydrate them like very recipe says to ensure they aren't bitter and yet the final dish is always almost inedible due to the bitterness.
Don't use any soaking water. Use fresh water, or some low salt chicken stock. A bit of sugar helps sometimes, too.
It's odd- as I've aged, my palate has sissified, and now my favorite Mexican and Asian dishes are just too hot for me. I make up fit it by watching Rick cook, and dreaming.
I MISS YOU BUD
Let's see your enchiladas.
I assume this type of salsa is a red sauce meaning to be added to things like tacos, soups, etc, correct? I don’t think it’s a salsa on its own to be dipped with chips since it doesn’t have tomatoes or tomatillos in it, am I correct?
No you can most definitely use it as a dip
Looks great is it normal to not have 🍅
? Would you store this at room temp and let it undergo fermentation? I've seen recipes that call for that as a step, and then it's shelf stable for several months, the heat mellows a bit, flavors come together... allegedly.
Which sauce qualifies as the most complicated, labor intensive sauce you've ever made?
Possibly Mole.
That salsa looks great. I keep trying to copycat at home, Antonios mexican red salsa. I think they just use chili de arbol, water and salt on their sauce. I try the same, but its not the same.????????????? IDK....
Show us flour tortillas if you make from scratch. Please.
is your house a frank lyyod wright house?
¿Donde esta las tortas, Senor Rick? ¿Donde esta las tortas?
Leave the seeds.
At every attempt that I have made to perfecting this, it always comes out bitter
Your chiles might be bad! Grocery store chiles that have been sitting around for too long will taste bitter. I would try to look for chiles that still have their sheen and can bend.
@@rickbayless thanks Rick, i usually buy them from a Latin supermarket where there’s a lot of turnover. It might be something I’m doing on my end may be adding too many Guajillo chiles. I always remove the seeds , I’m not giving up. I will get it right someday.
I made this and it came out a bit bitter on the front end. Very good otherwise!
No tap water!
FYI don't toast chili's in your house if you have a crappy fume hood that doesn't vent out.
A hood would be nice, but I don't have one. Roasting dry chilies hasn't been a big problem for me. Sometimes I use the oven. I roast fresh chilies over the coils on my electric stove.
@@virginiaf.5764 I use a portable burner outside.
@@LoebRulesThat's great if you're set up for that. In recent years here in the west, outdoor fires are banned because of drought issues/fire concerns. But when I can and do use my charcoal grill, I use it to roast chilies. Otherwise, the ones I roast indoors get a good roasted flavor.
That was delicious but so spicy that my dead grandmother came to me in a vision.
Love chef’s food. But I’m terrified of that many arbols. I’m doing some substitutions he will never know about.
This salsa made me poop my pants.
Like his restaurants, Rick adds an 18 percent tip automatically when you click on his videos too.
#paybetter
I honestly thought all salsas needed tomatoes and onions... 😣
No they don’t :) check out Salsa Macha
I can’t add vinegar. I just can’t.
It's too hot! Add more vinegar!
Man I hope you live in Mexico so you can continue to teach me how to prepare great food on your gas fired stove. 80% of Americans say our country is going the wrong direction, but apparently 51% insist on voting democrat.
@ 6 y/o I had my first painful experience with hot peppers. If you are a guy and touch them, make sure you wash your hands very well. I use vinegar, even tooth paste and then soap. Why because when I was 6 I went to pee and touched my lil winnie and it burned so bad I still remember decades later and got all red too. You are welcome!!!
Oh dang, I forgot you're still alive haha.
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