Rick Bayless Essential Salsa: Salsa Mexicana Two Ways
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- Опубліковано 30 тра 2024
- Get the recipe 👉 www.rickbayless.com/recipe/ch...
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Though through the years I’ve written several recipes for this iconic, ubiquitous salsa, I’m doing it again-but with a twist. I want you to ask yourself, What version of this salsa do I like?
You see, the ingredients are basically set in stone, but the proportions are not.
The tomatoes add soft sweetness, the onion offers a fresh crunch, and, of course, the cilantro and green chile add herbiness and spice. This salsa is typically seasoned with a little lime and salt. So, if you’re in the mood for a salsa that’s really spicy, you’ll want to add more chile than your neighbor might. I’m a cilantro freak, so I’ll likely be putting in more than you. If I’m weighing everything, I like 4 parts tomato to 1 part onion, but that might not be to your taste.
I know people who want more and other who want less. You’re getting the idea, I think. I’m encouraging you to chop up the tomatoes, then add the remaining three ingredients a little at a time-tasting as you go-to determine what tastes really good to you. Same goes for lime and salt.
In the Yucatán, they make this salsa (called Xnipec) with red onion and habanero chile (I’ll advise you to start with half a chile and work up from there). There they use sour orange juice, which is about as sour as lemon, but with overtones of orange; to achieve a similar flavor, you can add a splash of orange to the lime. Also, I’ve seen versions made with some finely chopped radish, which adds a unique crunch that’s beautiful.
ME: watches a Rick Bayless video.
ME: keys in hand going to supermarket for said ingredients!
Could not agree with you more!
Yes!!
ME: winter :(
I love that you made the dish with such authenticity and stayed true to the Mexican culture, often I find alot of Chefs take the uniqueness and identity out of the food but you didn't
Whenever my Texas family eats green beans or black-eyed peas, we always top them with a mixture of chopped tomatoes, white onions, banana pepper, salt, and vinegar. I was always confused why we seemed to be the only people on the planet who did this. Turns out, in the 1910s, my great-grandfather, when he was a young man, supervised a crew building the railroad in Mexico. (And had some run-ins with Pancho Villa along the way.) Anyhow, while there, he developed a taste for salsa Mexicana. When he got back to Texas and married, he taught his bride how to make it. There were no limes or lemons in Texas back then, so they substituted vinegar. While it would indeed be sacrilegious to put vinegar in pico de gallo for a Mexican dish, for green beans and black eyed peas cooked in the typical Southern fashion, it’s perfect.
Thanks for standing up for taking your time to get a small dice. People need to learn patience in the kitchen. Things can wait, getting a good salsa pays dividends.
🙌🏽
I use the half onion dicing “trick” with tomatoes. Slice 90% of the way horizontally then longitudinally, then 100% laterally. Quick and efficient. More “slice” motion with tomatoes vs chopping onion.
@@maxgees99 I can dig it.
I had a discussion a few months back with a guy who lamented that marinating food to.infuse flavors just took too long. He wished for a "speed marinator device" of some sort to get invented, all due to his impatience. He refused to accept that there will always be techniques that require us to cultivate patience, focus on other things in the meantime, and then we'll be rewarded with really good food.
@@msr1116 yep. We live in a society where we get what we want at the click of a button. And when something takes time we get pissy.
My Mexican mama is 82 now and it takes her forever to make pico de gallo but it is soooo worth it. It is definitely a labor of love
People rave about my pico de gallo and guacamole. I always make it my hand and YES it is a labor of love. I’m always asked to bring them to pot lucks.
I like lots of cilantro.
Fellow cilantro freak here ✋
There is no such thing as too much cilantro. Love it love it love it!
Wish I could agree, to me, cilantro is the physical manifestation of mankind’s malice and hatred. It’s the worst!
Cilantro is life.
I like this Bayless a lot more than his brother.
It's fascinating to hear Spanish with a Chicago accent. When I was first learning the German language my teacher laughed at me, 'cause I spoke with a Spanish accent.
To me his Chicago accent is virtually nonexistent, considering he lives on the North side and originally hails from Oklahoma.
His accent is Mexican.
rick is the second best chef and teacher in the world imo, only behind jacque pepin
As a native Southern Californian I have always appreciated Rick’s love of Mexican cuisine and showcasing the beauty of the culture. He is the culinary ambassador of Mexican cuisine.
Pati is the ambassador , she's the best
@@joechavez5356 wrong
Rick is a gem...
@@joannamcdee9061we all have our favorites, mine is Rick and this old 78yr old Mexican fell in love with man years ago. I love how this man loves and appreciates my culture.
@@joemeyer7718 I too am a fan of Mr.Bayless as I am also a fan of your country and people.
Man.... Let me tell you... With most cooking shows on UA-cam just being really good home cooks with non stop jokes and silliness, alot of fancy editing tricks, and funky music or something (which don't get me wrong, that's all well in good in it's up right).... But just seeing a actual highly knowledgeable, professional chef, talk about food and the ingredients, just him and a steady camera. Listen this is sooo refreshing. Thank you Rick
If there is one thing I took away from this video is HOW TO CUT CILANTRO!!! I would always peel the leaves from the cilantro and it was always such a painful time consuming process, and I never felt my cilantro ever had the same taste from the Mexican restaurants or taquerias. I just hade homemade tacos today, and a big pile of roughly chopped cilantro absolutely changed the game for me. Thank you!
It doesn't matter if I go to a fancy restaurant or just a small cart, I'm always impressed by how much care and time is put into prepping each ingredient.
I honestly believe that you can tell if food is prepared by someone who's happy and careful...
I refuse to cook anything other than basic stuff if I'm cranky. It's the end of the garden season and I had a lot of things to can a couple of days ago but I refused to do it because I was in such a bad mood my creativity and love was running for the hills and It just wouldn't come out right.
Here's a tip, which makes your salsa taste amazing. I always get "wow" comments about mine.
Firstly, don't add the tomatoes until the very end, about 30 mins before serving. I'll explain more about this below.
So the idea is to mix the chopped onion with salt and lemon juice (or lime juice). This starts the 'cooking' process. Obviously its not being cooked but the chemical nature of salt and the acidity of the citrus will start to work on the onion and soften it. At the same time add in the cilantro and mix that in. If you are going for the spicy version, add in the chopped chilli peppers at this time too.
Give it all a good mix. Cover the bowl in cling wrap and place it in the refrigerator.
What will happen is that the flavors of the cilantro and chilli peppers will start to infuse into the onions. So the lemon/lime, salt, cilantro and c/peppers will all work into the onions. This creates a unique flavor.
Then approximately 15 - 30 mins before serving, dice your tomatoes and mix them in thoroughly with the onions etc.
Cover and place back in the refrigerator. All the flavors will start to meld.
The reason it's best not to put the chopped tomatoes in at the beginning is because the salt will soften the tomatoes and leech out the liquids. Which leaves you with softish, unpleasant tomatoes and a lot of liquid at the bottom of the bowl.
Something else you can add in, to make your salsa more of a salad, is to finely dice up some cucumber and mix that in just prior to serving.
One last tip. There are varying varieties of cilantro. Some have very little smell and flavor. So make sure you to check the smell of the cilantro prior to purchasing to ensure it is authentic, or rather that is the strong aromatic cilantro variety. :)
I love Pico de Gallo ! 😋
Please do a tour of your home kitchen, backyard, and your home's interior. You seem to have a beautiful home and I'm sure the viewers would love to see. Thank you sir.
I'm up in Milwaukee watching!
Do you get good mexican in Milwaukee?
Honing your knife above your food and cooking surface, no bueno Ricky. Not wiping your blade clean from honing debris, no bueno tampoco. But great honing skills and love your salsa demo! Rinsing the onion was a great tip! Rock and chop!
Cilantro Freaks Unite!
I've been watching you since the 90s on PBS, and you are still an amazing cook, keeping recipees authentic. Keeping our culture alive through food🇲🇽 absolutely love watching your cuisine 👨🍳
I always had a hard time believing his brother is Skip Bayless😆😆
Sabe Mas de cosina que nostros los Mexicanos...
My favorite Mexican restaurant adds peeled and seeded cucumber finely chopped to their Salsa Mexicana. It is really good. It adds an extra crunch and flavor that is unique
Great suggestion, Wade! I also add a finely chopped dragon fruit from time to time! And, especially this time of year, I cannot resist adding fresh strawberries!
That's funny. It's essentially spicy Shirazi salad but with cilantro instead of mint/parsley
🤮
Lmao this might be a cost-saving measure
Delicious I like the way that you explain everything and also the way that you cut the vegetables
Glad you called it Salsa Mexicana. In the US they call it Pico de Gallo. We call it salsa Fresca or salsa casera. I’m from Mexico and for us Pico de Gallo is cucumbers, oranges, and jicama mixture (fruit salad). Sometimes we might add pineapple or mango but we eat that fruit mixture with lemon or lime juice and chili powder and salt to taste.
I call it salsa bandera.
I know, but only if you are from Jalisco is your Pico de Gallo, otherwise is tomatoes, onions, cilantro and hot peppers.
Mexican salsa is the best 👌 👍
Wao. Este es un gringo bien Bravo. Esas semillas de habanero son cosa sería! Good stuff!!
Hi Chef. I'm from India and was always curious about what Mexican salsa was years before the internet era happened. When I saw it, I laughed so hard cuz turns out we've been having this Mexican salsa since forever. Everything is the same however we also add Yogurt and chopped cucumber into it to give it a rich sour creamy feeling to it and believe me that brings the atoms of aroma and flavor. It also helps lowering the acid and heat level, which means very happy mouth and tummy. Hope you try this with Yogurt and see. Thanks and Much Love🙏🙏👍👍
Which type of yoghurt do you add
@@preciousnyemwereraibadze1833 We usually have Cow Milk's yogurt which we call it Curd here. Little curd is added to a jar of cow milk and kept it overnight for fermentation. That is the process method. I hope it is available in your nearest store, the unsweetened one that is.
Thank you so much for responding, it is available & I'm going to try the recipe with yoghurt
@@preciousnyemwereraibadze1833 oh great. I am eager to know your response. So I will wait for your reply here 🙏🙏👍👍
I am a dipper, I love salsas and make a few. I do make a Pico de Gallo, I prefer a wetter salsa BUT when I make it I treat it like all the others and eat it like crazy. What I do different is I use Romas because my wife wants very little liquid in the pico and I can't add Cilantro to hers. I also do not add salt when I make it, salt will make the tomotos water creating the liquid my wife doesn't want in her pico. We do salt as we use, the flavors still marry without the salt we just pull out what we are going to eat and salt it ahead of time. Great video and good looking Salsa
If I'm using it to eat with tortilla chips I like to add diced avocados and mangoes. Also, I like to add colored bell peppers for taste and color, and a very finely minced habanero (without the seeds and veins!!). The colors and taste are just outlandish!! I really like the way Rick treats our cuisine with a lot of respect.
If you have a “vintage” grapefruit spoon, it is perfect for removing the ribs and seed pods from a chili. YMMV
Sturdy grapefruit spoons come in handy for lightweight scraping tasks, an idea I got from a PBS vegan cook.
Thanks for the tip!
I could watch you all day (and I sometimes do!!)
As usual Rick nails it…
And that’s Rick’s fault? Nothing overrrated about this guy. Most Mexicans respect the heck out of him for respecting and bringing attention to authentic Mexican cuisine. You clearly don’t enjoy decent Mexican food…
I cut all my vegs in big cubes and put everything in my food processor. Pulse it and vola! Less work and it is Excellent!
I could watch these Rick Bayless videos all day long.
Thanks again amigo!! Love your passion and videos. Have all your books. Have you ever found a grasshopper in your cilantro? Never in my 58 years have I found one. After watching this video today I ran to my local Mexican market and grabbed cilantro for my salsa. After washing twice and put in my salad spinner. When I opened. Wow a live grasshopper
That’s good in that it likely means there weren’t pesticides. If it was good enough to attract that grasshopper, it was probably a good batch of cilantro 😆
Dude you know it is farm fresh! The grasshopper just wanted to enjoy the salsa too.🤣
This is a good and informative video.
I just wanted to mention that
I like to chop up cucumbers and put them in, it's very refreshing !
I pretty much follow the pico de gallo recipe, but I add black pepper and garlic. Then again, most everything I cook has garlic and black pepper. Two of my little Granddaughters were putting pepper on their food, and my Daughter said that's a lot of pepper, girls. In unison, they replied, "This is how Papa does it." They make me so proud!
Taste really good. I tried it both methods. Btw, use salt water to watch your hands after cut chilli peppers. It will help calm down the hot burning feeling quickly. We do this in Thailand and it works.
I like the first version
Excellent video!! Professionally done. I love Mexico. I am going to take my family to your restaurant in Fashion Island. Thank you, Hamid from laguna Beach.
We grow a sour mandarin called “Rangpur Lime” that’s very aromatic and has the orange flavor but sour like a regular lime. It’s excellent in salsa Mexicana as well as guacamole and in marinades for Cochonita Pibil, carnitas and al Pastor.
Do you offer any of your Rangpur limes for sale? I've been looking for a source. Alexandra
@@alexandrahoch1352 Hi Alexandra. I’m sorry, the tree is in our home orchard and we don’t have the required documentation needed here in California to sell fruit.
@@farmerbob4554 Thank you for your quick response!
Give away (not sell) and just charge a shipping and "handling" fee! 😉
@@tamminicholson5060 I agree with tammi! Send us your Rangpur limes! Don't offer to sell them! Offer them for exchange! I'll trade you 2 Empire apples for 1 of your limes.
I enjoy watching your videos so much. This might sound weird but it was very relaxing watching you chop.
It’s official, Rick Bayless is Mexican.
I love just watching you in the kitchen and listening to you describing on how you’re preparing your meals, it makes my mouth water I’ve been watching you for a while I live in Chicago and I’ve yet to go to your restaurant but hopefully someday I will
Rick was a neighbor of mine a few years back, great guy !! My wife Luvs him and he often gave my labro-doodle hand made treats from his home !
I lived on a dairy farm in meager Oklahoma when I was like 10 years old, and my dad would have a bunch of tomato plants fertilized with cow manure. He would have a saltshaker on the tractor tomatoes to get in the store don't even taste like homegrown.
I am always impressed with the level of authenticity that Rick Bayless brings
Felicidades Sr!!!.... Usted ya es todo un embajador de la comida Mexicana, gracias por dar a conocer nuestra cultura, no es usted el clásico gringo cocinando para Méxicanos, usted cocina para el público estadounidense en general!.. saludos desde Hermosillo Sonora México 🇲🇽!.
legit. make it this is fire.
As much salsa as I've eaten in my life, I had never made it until today. I used this technique and it turned out really really well. Since I had never made it before I was expecting it to be a little "off" flavor profile-wise, thinking my next attempt would be better. But it was great and I can't wait to have to rest of it.
I have been waiting for this one! Thanks Rick!!
Your welcome!
Wow isn't that the coolest thing I have ever got to learn you have no idea how much that means to us up in Alaska thanks Brother have a really nice good life
The only person I seek for all things Mexican cuisine, you are in a class by yourself, LOVE YOU !!!!
Time is good 🤠
This was the best cooking video I have ever seen. Subscribed!
Simple, perfectly cut and explained! Love it!
Great video, nd production.
I just got through watching several videos on how to make salsa. This video is by far the best in my opinion. Like you say Rick, it's a labour of love. Instead of using a blender, you take your time to precisely chop up the ingredients. What you put in is what you get out. I'm sure your salsa tastes heavenly. I'm excited to make this myself. Thank you for sharing this.
Something about the way the people of Yucatan use flavor...makes it my favorite! Maybe it’s the orange and pickled elements.
The most important thing I learned from this video; I really need a larger chopping board.
I've got zero taco game, but I will certainly try these. Thank you señor!
Tried both 👍🏽 Very good… the 2nd one is the Hot my Son loves… the flavors meshed wonderfully. Thanks for sharing!
I love this guy! He is an awesome teacher! So excited to see him again and to learn his recipes.
I watched this video yesterday and then made a bowl of this to go with our skirt steak tacos. My nephew’s Mexican girlfriend was eating it with a spoon, so I guess I must have done something right on my first try. Thanks for the video
Where's the garlic?! Every salsa Mexicana I had in the Yucatan and Jalisco had garlic. Love your videos!
That's what I was wondering the entire time....
Lovr it!! I watch my weight and adore chips and a really good salsa. They taste like more. It's hard to stop eating them!!
So I have been substituting celery or fennel in place of chips. They're both nice and crunchy and are a great partner with salsa.
Thank you for your lesson!
That is one sharp knife
There's no other way.
I live in El Paso for some decades transplanted from the Philippines, plus 5 years in Albuquerque. I would say with lots of confidence that I have become well versed of Mexican culture and cuisine from reading and watching you on TV . I can whip up a mean Salsa Fresca/ Mexicana , enchiladas, quesadillas to name a few, thanks to you.
If your growing your own jalapenos let them turn red before eating them, they get sweet along with the pepper taste. Delicious.
Lordy that looks good 😋😋🤤💕
For the past 2 months, I have been eating almost exclusively mexican dishes - al pastor, carnitas, carne asada, huevos rancheros, cochinita pibil, birria - and using only corn tortillas. I've since come to realise I have a gluten sensitivity that I wasn't aware of only because I haven't been eating any wheat products. I'm also never eating out anymore - only socially with friends. I've lost weight and have never felt better in my life. Rick's videos, and others, have helped immensely. Just wish I could find better selection of fresh chilis and tomatillos here in the Canadian prairies. Tough to find though.
Tomatillos are showing up at most superstores and Safeway. Chillies can be tough but Serrano and jalapeños are always available, and all the dried stuff can be found on Amazon if you aren’t in a bigger city.
We have several great Mexican Groceries in Calgary!
@@wadedoucette1819 for sure. We have a pretty good small Mexican grocer here in Regina now, but they don't carry fresh produce, so tomatillos and fresh peppers are not available. You can always find jalapenos, but as Rick hints at in his videos, they are hit and miss. Some have mild flavour, or no heat, and others can be pretty hot. Serranos can be found sometimes, and poblanos are even tougher.
@@davidslinn5920 bummer.
Just keep asking the produce manager to get this stuff in. I can even reliably find habaneros these days, and poblanos are getting more common at the big chain stores. I hate to say it, but try Walmart? I mean you have the giant distribution centre right there?
Once a local green house sees that the market is there, it’s a much higher value crop. I grow my own poblanos and they do great here!..
@@davidslinn5920 ...the southern portion of Saskatchewan should have enough warm weather to grow these items yourself, which sounds like the only option there is right now. I know that even in the States, low demand makes some perishables very expensive or not stocked at all in certain parts of the country.
Just stumbled on this. Freaking out because I once worked with a rick bayless in Denton Texas who was a nurse. He used to make salsa in the break room during the night shifts.
Lol
I always use cilantro stems... soooo full of flavor and doesn't waste anything.
I love that Rick always tries to do everything “the mexican way”. As a Mexican, it’s refreshing to see a foreigner appreciate so much our techniques and recipes
Love your clear voice and balance audio! I don't need to turn on the caption. I clearly hear and understood everything! Thank-you for sharing💞
My secret ingredient is a splash of good balsamic. Breaks down the tomatoes and provides a hint of sweetness, although it also lowers the bright color of a typical well-made salsa. It makes up for some of the tasteless 'red' tomatoes sold in markets.
Nice to see small-dice - makes a huge difference - nothing worse than biting into a chunk of onion or chile.
And yes, best to let salsa marinate in its juices and allow the salt to break down the tomatoes. Personally, I don't use salt - the lime and balsamic do a great job of breaking down the tomatoes.
I love making pico - taking ample time to carefully cut the produce is therapeutic for me, and the end product just tastes better too. Great recipes, Rick.
My grandmother said watching me make Pico was like seeing me under a spell or deep meditation. She wasn't wrong lol. It's so relaxing to me
Looks great!!
I've always known this salsa as "Salsa Bandera" (Flag Sauce) because the colors are the same as the Mexican flag. I don't know why Americans started calling it "pico de gallo." Pico de gallo in Mexico is a fruit salad, usually stuff like oranges, cucumber, watermelon, and a tuberous root called jicama, which is really starchy and kind of sweet, and sometimes stuff like canteloupe or mango. It's then topped off with a bit lime juice, salt, and chile powder. Tajin is a really common one. Incidentally, if you don't want to go through the hassle of making pico de gallo fruit salad, a nice summer treat in Mexico is just watermelon topped with salt and Tajin powder.
Is the Tajin really spicy hot, or just flavor and not extremely hot? Tks.
Pollo is chicken, Gallo is Rooster..
And BTW. Your frontera ground beef skillet sauce for tacos is tasty!!
New subscriber❤❤
Brilliant stuff
Very tasty Salsa 😋
Yum! Thx for sharing
Excellent video !!! Good salsas !!!!
love how you cut, talk and clean all in one...
Love 💕 so many things you make!
Brilliantly done! Bravooooo Rick!!
Delicious 🤤
Very well demonstrated!
Schneepek. Sounds like something the Lorax would serve to Starbelly Sneeches.
Thank you for this great recipe.
My favorite appetizer!
firstly, your kitchen is so beautiful. Secondly your cooking is exquisite😍😍
Always great.
Thx Rick.
Thank you for sharing your salsa rescipe. I'm going to try this. Looks delicious!
I could live on this! So delicious 😋
Delicious thanks for sharing.
Great stuff as always Rick!
Wow I like your salsa, yummy looking