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.

@rickbayless

2 жыл бұрын

🙌🏽

@maxgees99

2 жыл бұрын

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.

@blonk333

2 жыл бұрын

@@maxgees99 I can dig it.

@msr1116

2 жыл бұрын

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.

@blonk333

2 жыл бұрын

@@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.

ME: watches a Rick Bayless video. ME: keys in hand going to supermarket for said ingredients!

@johnbundner

2 жыл бұрын

Could not agree with you more!

@rickbayless

2 жыл бұрын

Yes!!

@ek-nz

2 жыл бұрын

ME: winter :(

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.

@rickbayless

2 жыл бұрын

I honestly believe that you can tell if food is prepared by someone who's happy and careful...

@lucilletabbutt6703

7 ай бұрын

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.

I like lots of cilantro.

@rickbayless

2 жыл бұрын

Fellow cilantro freak here ✋

@agentcarter8469

2 жыл бұрын

There is no such thing as too much cilantro. Love it love it love it!

@seanbrown6364

Жыл бұрын

Wish I could agree, to me, cilantro is the physical manifestation of mankind’s malice and hatred. It’s the worst!

@joeb4142

Жыл бұрын

Cilantro is life.

@dwaynesbadchemicals

Жыл бұрын

I like this Bayless a lot more than his brother.

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.

@joechavez5356

Жыл бұрын

Pati is the ambassador , she's the best

@cheapdate2334

Жыл бұрын

@@joechavez5356 wrong

@joannamcdee9061

9 ай бұрын

Rick is a gem...

@joemeyer7718

7 ай бұрын

​@@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.

@joannamcdee9061

7 ай бұрын

@@joemeyer7718 I too am a fan of Mr.Bayless as I am also a fan of your country and people.

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

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

@michaelsalmon6436

Жыл бұрын

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!

@Trenz0

Жыл бұрын

That's funny. It's essentially spicy Shirazi salad but with cilantro instead of mint/parsley

@cheapdate2334

Жыл бұрын

🤮

@georgehulsey6679

Жыл бұрын

Lmao this might be a cost-saving measure

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.

As usual Rick nails it…

@Shelsight

2 жыл бұрын

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 could watch these Rick Bayless videos all day long.

I love this guy! He is an awesome teacher! So excited to see him again and to learn his recipes.

I love Pico de Gallo ! 😋

rick is the second best chef and teacher in the world imo, only behind jacque pepin

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.

@sergioluna7669

Жыл бұрын

I call it salsa bandera.

@TonaVilVer

11 ай бұрын

I know, but only if you are from Jalisco is your Pico de Gallo, otherwise is tomatoes, onions, cilantro and hot peppers.

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 👨‍🍳

@loloholmes2793

2 жыл бұрын

I always had a hard time believing his brother is Skip Bayless😆😆

I am always impressed with the level of authenticity that Rick Bayless brings

Man.... Let me tell you... With most cooking shows on KZread 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

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.

@msr1116

2 жыл бұрын

To me his Chicago accent is virtually nonexistent, considering he lives on the North side and originally hails from Oklahoma.

@luluc.5820

2 жыл бұрын

His accent is Mexican.

Dear Rick thank you so much for this recipe. I’m a cilantro fanatic too. 🙌🏼♥️

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.

@alexandrahoch1352

2 жыл бұрын

Do you offer any of your Rangpur limes for sale? I've been looking for a source. Alexandra

@farmerbob4554

2 жыл бұрын

@@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.

@alexandrahoch1352

2 жыл бұрын

@@farmerbob4554 Thank you for your quick response!

@tamminicholson5060

2 жыл бұрын

Give away (not sell) and just charge a shipping and "handling" fee! 😉

@michaelsalmon6436

Жыл бұрын

@@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.

Love the addition of Radish, so very healthy. 💕

The only person I seek for all things Mexican cuisine, you are in a class by yourself, LOVE YOU !!!!

Simple, perfectly cut and explained! Love it!

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.

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 !

Great you’re right, both version are really good, thanks a lot,!

Brilliantly done! Bravooooo Rick!!

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

Thank you for sharing your salsa rescipe. I'm going to try this. Looks delicious!

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 🇲🇽!.

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.

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💞

Always great. Thx Rick.

If you have a “vintage” grapefruit spoon, it is perfect for removing the ribs and seed pods from a chili. YMMV

@msr1116

2 жыл бұрын

Sturdy grapefruit spoons come in handy for lightweight scraping tasks, an idea I got from a PBS vegan cook.

@yellowbird500

2 жыл бұрын

Thanks for the tip!

My favorite appetizer!

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.

Que rico!! Ya se me antojó. Bendiciones

simply beautiful

I love different varieties of salsas👍

It’s official, Rick Bayless is Mexican.

Making food is divine and close to the nature and you proved it 👌

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

Very yummy 😋 salsa thanks for sharing 👍❤️

I just made version 1 and it is absolutely delicious, thank you ! I’m glad I found your channel, I miss watching you on PBS here in Québec City

Thanks Mr. Bayless. I always make Pico for my tacos and finely dice a Habanero into it instead of green chilies. Never rinsed my onions though, So thanks for the tip! Love your videos.

Love 💕 so many things you make!

Thank you for this great recipe.

Thank you. I just finished making pico d’gallo for our pulled pork tacos. I also use it on hotdogs. I will start rinsing my onions.

Made this chopped Mexican salsa (pico de gallo) over the weekend, and I had to make two batches. The first one I made the night before was gone before the dinner party. Lucky it doesn't have to sit long to develop its delicious flavor. Thanks for a great lesson. Make sure you rinse your onions!! 👍😎👏

Yes!! In my head lol. Top 10 of something you should learn to make well. Thank you sir.

...a sooo healthy!!! Love, just love mexican food. Easy, flavorful and again, healthy.

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!

I've been cooking since i was a kid and been watching you on PBS, I love sports and ive been watching Skip since he was on Cold Pizza. Didn't know you 2 were brothers until recently. You 2 are both blessed with great talent 👏🏼

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.

I could watch you all day (and I sometimes do!!)

Love your channel and all things Mexican cooking! I found your Frontera salsa years ago and still order it online ... It's exceptional 💚

Great video Rick! First time making salsa, grew tomatoes and jalapeños from my garden that I’m gonna use 😃

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.

@msjkramey

2 жыл бұрын

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

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.

Me gustan tus vídeos 😃 Excelente chef

I love this recipe, on special occasions I fire roast 1 poblano, and 1 serrano. I'm a bit of a wimp with heat so I remove all but 1 half of the serrano's membrane and seeds. That's perfect for me! This is also an amazing base for Ceviche!!

Hi Rick 👋, Thank you for sharing this recipe. Hope your surgery went well. God Bless ! 😎👍❤️

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 could hear you keep saying "Salsa Mexicana" all day long!!! Love the way it sounds! Great video!

Thanks .for shearing this two salsa .I like it so much when we go to mexican restaurants but now i know how to make thank you very much

I always use cilantro stems... soooo full of flavor and doesn't waste anything.

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!

I made this tonight its fantastic thumbs up Rick 👍

Very well demonstrated!

Love the explanations

Looks great!!

I have really acquired the taste for Cilantro. Thank you for being a part of good healthy iconic pure Mexican food. The History info of your travels is very interesting.

Se me antojó mucho las salsas que preparaste.

Delicious I like the way that you explain everything and also the way that you cut the vegetables

both gorgeous

Wow your making is so good

U really did well with the recipe of Salsa, which is so healthy ( Mexican type ) n I thank u for ur time n efforts.

Mexican salsa is the best 👌 👍

Absolutely LOVE habanero salsa, I’m definitely trying this out for today’s game… Thank you Chef!

Thanks for the explanation I liked it sir.

Love your way

Tried both 👍🏽 Very good… the 2nd one is the Hot my Son loves… the flavors meshed wonderfully. Thanks for sharing!

Yum! Thx for sharing

your a great teacher , thanks

They both look amazing Rick. Now I wish I had these for my dinner last night since it was Taco Tuesday. Thanks for sharing both recipes with us.

Of course I’ve made tomato salsa many times before and they weren’t that bad. But I had to watch how Mr Bayless does it and I will be making it exactly this way from now on. I mean the two different ways!

Thank you!!!!!! 🤗

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🙏🙏👍👍

@preciousnyemwereraibadze1833

Жыл бұрын

Which type of yoghurt do you add

@Robbie_S

Жыл бұрын

@@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.

@preciousnyemwereraibadze1833

Жыл бұрын

Thank you so much for responding, it is available & I'm going to try the recipe with yoghurt

@Robbie_S

Жыл бұрын

@@preciousnyemwereraibadze1833 oh great. I am eager to know your response. So I will wait for your reply here 🙏🙏👍👍

thanks Rick, never made salsa before and it turned out great with grape tomatoes.

good idea to rinse the chopped onion. excellent tip

Thanks for sharing.

firstly, your kitchen is so beautiful. Secondly your cooking is exquisite😍😍

Thanks again 😊

Great stuff as always Rick!

legit. make it this is fire.

I could live on this! So delicious 😋

Those pico de gallo salsas look delicious. I have never try with the abanero chile thanks shef Rick.

Delicious 🤤

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.

Delicious thanks for sharing.