I made this yesterday. My wife and neighbor about died from the heat and I’m pretty sure it melted a hole in my rectal cavity. Thanks Rick! Keep up the good work.

@gigislist7866

Жыл бұрын

Lol

Mexican food is #1 best during my 66years of life.

I love reading the comments in Rick's videos. He clearly brings a lot of joy to the world and it reverberates in the comments. Imagine the joy in households across the world that come when people share the results of his recipes. He's a treasure.

@juanvargas9

2 ай бұрын

True Love

Once I found Rick's videos and recipes, I have not been back to a restaurant. The recipes taste so much better when you cook them at home. Thank you Rick for all of your great content and tv shows.

I hope to meet you in person one day Sir , my dad and my self have loved the way you kept it Mexican! God Bless! Viva Mexico!

@lovemy2babies

Жыл бұрын

Viva! 😀

@irenesosa8751

Жыл бұрын

Can you cook anything else other then meals you've stolen from Mexico

@Bhatt_Hole

Жыл бұрын

Careful what you wish for. I met him at the state fair in Spokane WA back in 1998, and upon forcefully (but lovingly) grabbing his sexy hair....an unfortunate habit I have due to my condition/s....he beat me merciless about the head, neck, back, breast, upper thigh, and clavicle. And to add insult to injury, he spat verde salsa upon me as I lay writhing on the ground, in a puddle of my own excrement. I know I should stop, but I simply can't help myself from latching on to the follicles of any and every celebrity I meet. Don't even ask what George Clooney did to me in north Hollywood back in 2003. I have not had a proper BM since. It was the subject of a segment on TMZ. My name is Cynthia Rubenstein, and I am a victim!

@kelgbrown007

Жыл бұрын

@@irenesosa8751 mexican food was stolen from somewhere also, people originally migrated to Mexico from other places.

@TechTails

Жыл бұрын

Met Rick twice. Always busy 😅

this is how my abuelita from Zacatecas & Durango made it. 🥰 roasted tomatillo, toasted chile de árbol, garlic, salt, water. popular at every party we've hosted & taken it to. such a wonderful, spicy, savory flavor. I'd say it's the best savory chile salsa ever.

@angelicareyes4183

Жыл бұрын

Same way in Mexico City. ❤❤❤

@NavUpNorth

Жыл бұрын

Viva Zacatecas!

@btkenobi2

9 ай бұрын

Sounds delicious! Interesting to see no onion 🧅...which I think is great cause I don't like onions, but live 🧄 garlic 😊

the best mexican food cook and teacher alive, muchas gracias chef!

This is my first year growing tomatillos and they're doing great. I think this will be the first thing I make with them. Thanks Rick! Update: I made this salsa to top some homestyle carnitas tacos. Made a simple guacamole (avocado, lime juice, salt). Salsa went over guac followed by a drizzle of lime juice. Best carnitas tacos I've ever had. I highly recommend this recipe

@LessThanHandy

Жыл бұрын

Congrats on your tomatillos - Im jealous 😊

the first cookbook my dad ever got me was mexican everyday - i’ve learned so much about cooking through making your recipes, you are an inspiration!

This is one of the best salsas I've ever had

Just made this with some fresh tomatillos and man…it is good! Has a sweet heat. Thanks for sharing your recipe.👍🏼👍🏼👍🏼

Rick Bayless for president!! 🙌🏽

I love the deep red smoky salsa

my absolute all-time favorite salsa - and so easy to make

I added this into a new mexican style green chile con queso dip and it was amazing...feel like i found the secret ingredient from my local new mexican restaurant's queso.

Rick is one awesome dude! He's a wonderful teacher and he shares so much knowledge so freely. What a great fellow.

A staple in our home growing up. ❤

Omg now I’m craving home made tortilla chips and THIS salsa

@candygram4435

Жыл бұрын

Get to work 😅

@pavelow235

Жыл бұрын

Too hot for stand alone dipping, reduce the arbol chiles quantity, increase the tomatillos...trust me, 🥵

REALLY appreciate you guys putting all of this information out for all to learn from and enjoy. I’d asked a couple of weeks ago for more info on your arbol based salsas, so was extremely happy to see this video pop up! It felt like you made it just for me and it’s a recipe I hadn’t seen before. I’ll definitely be making this one ASAP. Oh, and I made your salsa de molcajete for a party last Friday and it was a HUGE hit - people were complaining when the molcajete ran dry 😂. Cheers from CA!

I love learning how to make more salsas, especially salsas that can pair well with almost everything. Plus it looks really easy to throw together. Thank you!

@beerman9807

Жыл бұрын

not all salsa pairs with everything, also it depends who makes it

I Love You Rick !

Pretty much my favorite Chile is arbol

I’m so excited to try this! I’ve been a Mexican who doesn’t eat hot for too long 😂. So I’ve been working on increasing my tolerance and I found that I love Chile de árbol!! I find is has a sort of sweetness that I can taste now. So this sounds great. I’ve made tomatillo salsa with morita chile before and loved it, now let’s give this a try!! 😋😋😍

Mexican grocery stores now sell the chile de arbol already toasted. Game changer

Amazing again. Your ability to describe the recipe and ingredients through things like emotions colors and taste is what makes you one of the best communicators of authentic Mexican cuisine.

Rick please do a video on refried beans!

Thanks Rick. Your black mole is the base for my venison chili and now this. What a wonderful accompaniment for my smoked pork shoulder. Bravo!

I've never seen this before, but I have seen arbol chiles before and I know where to get them. It's time. 😎

Phenomenal! My neighbor and I have nicknamed this salsa - Tom Arbol. "Are you bringing Tom Arbol to the party?? Heck yeah"

Just made the sous vide carnitas and salsa xnipec for dinner. Phenomenal stuff. Can't wait to try this one!

How does Rick Bayless only have 285k subscribers???!!!??? The world is nuts.

I have made this twice now and I give it a 10 out of 10. My family loves it . I did add a spoon of vinegar to increase shelf life

Chef Rick comes through once again 👏🏼 Thanks for posting

My dad has space on his garden for chile de arbol and talked qbout them a lot to others. Fresh chili de arbols and tomatoes are salsa are hard to beat.

another nice salsa to make...my tacos are getting really outstanding

I really enjoy your recipes...Thank you.

Love the channel and the recipes. I am sure the heat is too much for my wife and daughter and will no doubt end up substituting ancho or similar...

@pavelow235

Жыл бұрын

His arbol chiles seemed awfully large.... the arbol chilies I used were much smaller, set my mouth on fire....and I have a decent heat tolerance level...🥵,

Delicious salsa and so easy to make

Can’t wait to try this one as well

Well, that’s one hell of a blender you got there!! Put rocks in it, you get salsa! 😂

Love your recetas

I like to put in about a 1/4 of a bundle of cilantro in the blender too.

Rick, I lived in San Diego most my life and I have been trying to replicate the taco shop hot sauces. How do they make those sauces so thin and water but flavorful too? Would love to see you do a whole show on San Diego taco shop food - mainly carne asada burritos, rolled tacos, hot carrots and all the different ways they make their hot sauces.

@bobcaldwell5810

Жыл бұрын

I grew up in San Diego too. You can find most of what you're looking for on his website

@MisterFuturtastic

Жыл бұрын

@@bobcaldwell5810 Thank you! :D I live in Oregon and thankfully there is a place here that is really close to home style Mexican food. Now if I could only find some place like Rubios when they first started. lol

@L.Spencer

Жыл бұрын

I live in San Diego and yes, that taco shop red salsa is the best with rolled tacos. Every time I've lived away from San Diego, that's what I miss the most. Other cities don't seem to have what we have down here, (though I admit I haven't traveled California tasting taco shops' food.)

@MisterFuturtastic

Жыл бұрын

@@L.Spencer I have tried to replicate it so long.. I don't understand how it can be so difficult. lol I've been experimenting with Knorr's tomato soup stock. They use Knorr soup stock a lot in their cooking and Knorr has product made just for the Hispanic market. I think this style recipe with the arbols and tomatillos AND a little but of Guajillo pepper is the closest I have gotten. I also want to experiment with enchilada sauces to see if that might be key.

@bobcaldwell5810

Жыл бұрын

@MisterFuturtastic 2 large carrots, peeled and sliced 2 large jalapeños, sliced 1/2 a medium white onion, minced 5 cloves garlic, minced 1 1/2 cup white vinegar 1 1/2 cup water 6 bay leaves 10 peppercorns, barely crushed 2 teaspoons Mexican oregano 1 teaspoon coarse kosher salt Add the last 7 ingredients to a pot, bring to a boil and add the first 3. Lower heat and simmer for 15 min. Cool and store in fridge overnight. I usually add another jalapeño to turn the heat up, or better yet, use serranos.

Been watching. Subbed. Gonna try a few. Always did like this type of cooking.

Making this now my friend thank you so much. Usually make the bold version. Gonna dry rub some carne picada steak for tacos to go with.

I do this but just just boil everything. But this is something i will try next taco night!

I grow Arbol and I grow Tomatillos. My Arbols tend to be very hot, I love them. And super fresh Tomatillos are amazing. So this has to be wonderful. I want the fruit to mature now.

@scottjackson458

Жыл бұрын

What would be the closest Arbol substitute you can think of? Would Bird Eye/Piri-Piri chillies do, or any hot dried chilli? I'm assuming chillli de arbol is more for providing heat rather than flavour or am I wrong?

@californiabrad

Жыл бұрын

@@scottjackson458 Bird eye and Piri-piri would both be close in heat. The flavor is a bit different. But any like that will work

@californiabrad

Жыл бұрын

@@scottjackson458 Arbol has a flavor along with heat. The heat can be copied by Thai, Piri Piri. But the flavor will not be there.

Wow🤤 I know that's delicious! Thank you 😊

That is one of my favorites, I make it all the time

Love your recipies!!!!

Just made my first batch. I like it!

I love this salsa!!!

I have made this salsa it is great

WOW! I might use this over some ravioli.

Look forward to making!

Finally found tomatillos (canned) in a shop here in the Netherlands. I'm following your channel for quite a while now. Really love the way you do your recipe presentations. Now, this salsa. Can you keep it in the fridge for a while?

@azuredivina

Жыл бұрын

it can last maybe for a couple of weeks, especially as long as you salt it sufficiently. check it for bubbles. once you see some bubbling begin, that's when you know it's no longer good.

This stuff is hotter than Eva Mendes, but irresistible with really rewarding depth, fruit, and smoke. I had to use sparingly, but kept coming back for more. If heat tolerance is an issue, use far fewer árbol chilies and maybe substitute some tomatoes to stay closer to the desired color. (But far be it from me to suggest substitutions to a recipe from one of the masters.)

Rick your recipes just keep bringing the Amazing!! Keep it up🤙🏼

Add MSG, trust.

I wish someone would make a video on how to make Albertos taco sauce.

If only Skip was as cool as Rick.

Always love your vid's. Is it necessary to wash the sticky off tomatillos?

Thank you for this recipe! How long will this keep if properly refrigerated?

Thank you for sharing! Is using a blender for salsas common in Mexico? Molecajete?

@L.Spencer

Жыл бұрын

most people use blenders for salsa and licuados in Mexico, it's a vital kitchen tool

@borisstanislav4560

Жыл бұрын

True, molcajete is used for special occasions. They look great on the table also. Blenders are for everyday salsas.

Would this be good with avocado mixed in?

What is the reason for “rehydrating” the peppers?

Made this recipe this morning following the directions as given. The salsa tasted bitter to me and was not able to balance with addition of sugar. This was the first recipe of Rick's that I have tried and so want to get it right. Any thoughts? Thanks!!

Should I use dried Chile de arbol? If I do fresh, how do I change the prep?

Is this similar to the red salsa from Chipotle Grill?

Ever think of putting the recipe in the description?

Shouldn’t you strain the salsa to take out some of the chili skin?

@azuredivina

Жыл бұрын

nope. everything is kept intact except for the stems. you get a fairly smooth salsa if a blender is used, but there will still be some texture, as long as you don't blend too much. texture is always a great thing. it's why i prefer using a molcajete for my salsas. though i do wonder how the salsa would be if strained.

I had to poke holes in my tomatillos after they burst and spurted all over the first time I broiled them. Does that often happen? They were homegrown, and many were probably picked too green.

Is anybody else concerned about cooking acidic tomatillos on aluminum foil and then using the juice? I’ve stopped doing it because I’m scared. Chef looks much healthier than I do, have to admit.

@borisstanislav4560

Жыл бұрын

That's a good observation, for a quick roast I wouldn't be concerned but for a long preparation like covering acidic food for storage or cooking where the aluminum literally dissolves into the food, I wouldn't recommend that.

@beerman9807

Жыл бұрын

no pasa nada

@bobcaldwell5810

Жыл бұрын

I've roasted tomatillos this way dozens of times and never had any issues. They're not on the foil long enough to break it down

@kellypatterson6425

Жыл бұрын

@@bobcaldwell5810 Check with me in 20 years. If you forget, that proves I was right. 😊

HI Rick , Do ever use tomatillo milpero ? they are the smaller version and less sour .

@pavelow235

Жыл бұрын

I used the smaller variety tomatillos, guess I didn't use enough, arbol chili heat over powered the salsa, use more tomatillos than you think you would need.

I wish I knew how long they Salsas last that you make

Toast the chili's outside

@azuredivina

Жыл бұрын

it isn't necessary, as long as you don't over-toast & your windows are open. 😅 that said, cooking outside is indeed fun.

👀...👍🔥😎🔥👍

He really is the polar opposite of his brother

Never throw away husks from tomatillos, throw a few in liquid when making broth or soup and you won't need to skim the scum. It will just disappear

I think I did something wrong... I used Guajillo peppers instead of Arbol. It kinda tastes like a weird tomato sauce. Did I do something wrong? Maybe my ratios?🤷‍♂️

@caburtnett1980

Жыл бұрын

@@honeybadger4883 I made an enchilada sauce. I made made enchiladas on Tuesday with it. Loved by all🤙

@honeybadger4883

Жыл бұрын

@@caburtnett1980 Congratulations....I have made many wonderful dishes thanks to this site....anytime you deviate from a recipe you may wind up something better or worse or maybe just different....👨🏾‍🍳

🥵🥵Guess my arbol chiles were hotter than the sun or I used too many, my mouth is still on fire .... I'm guessing this salsa is good for tacos, like he said, too pica for stand alone dipping 🥵

Jesus Loves You Rick follow Him ❤️💔

Chili de Arbol is king of chiles... you need to experiment and find the right amount of spice you like.. . Word to the wise just because you like spicy not fair to everyone that isn't use to it.

It works best if you inhale deeply as you toast the chiles...😉😤

Huge problem for me with the roasted garlic step. Did everything as per the video and instructions, but when I tried to remove the roasted garlic on the inside, the papers and stuff got all stuck to it, I couldn't get the roasted clove to exit cleanly and either had tons of waste, or accidental garlic paper added to the blender mix. I do NOT recommend this method, at all

use fresh chiles my dood

Rick what do you think about roasting dried chiles in the microwave?