Love Rick Bayless instructions consise no ego eccentric nonsense. Quick and to the point.I have enjoyed every segment that he has presented and never been disappointed.

@emmgeevideo

Жыл бұрын

And he goes by "Rick Bayless", not "Chef Rick" or some other "chef" nonsense.

@dierandomdie

8 ай бұрын

Egocentric

@panterpanterpanter993

5 ай бұрын

THIS IS NOT MORTAR , IS CALLED MOLCAJETE , AND THE MASHED STONE , IS CALLED TEJOLOTE

@tmo7734

5 ай бұрын

Yes. Nice man, great chef.

@pkarrk6893

5 ай бұрын

brother who are you responding to@@panterpanterpanter993

Thank you so much for the recipe. My family members loved it so much ❤

My hart soared to see your cilantro chopping skills, love it.

I went and bought a Molcajete .Great salsa Rick

Love this Gringos knowledge of MEXICAN CUISINE 🤙❤️

Oh my, I made this tonight to go with my chicken fajitas and charro beans. Delicious, everyone loved it. Thanks Rick for the recipes, videos and entertainment.

Rick, You've became my go-to man for Mexican recipes. I have lived in Mexico for a while loooong time ago, but can't remember anything specific except the taste. Now, trying to bring back memories, I have made some salsa straight from Your YT channel, and they are just awesome. Tacos a la Pastor will be next. Both thumbs up!

I have become pretty good at making salsa, just from watching my mom and my aunt. The 1st salsa Iever made, I made in the molcajete. Looked just like this one. Except I put 4 serranos 4 tomatoes.

Finally bought a molcajete (Masienda) and made salsa last night. So good!!! Im sad that its not the molcajete my mom and gramma had, those are long lost.... But at least i can hand mine down. Essential piece of equipment to a Mexican kitchen.

That kind of salsa is great even with only tortilla chips, simple and delicious, I prefer mine raging hot.

Used to love watching his show

Salsa de molcajete with fresh tortillas ...Nothing better ! My Mexican wife makes this for me with fresh tomatos from my garden. It is very rare there are any left overs, but if there is we have whevos con salsa for breakfast.

@1volante1

3 ай бұрын

*huevos

Seltzer or salsa lol. Love this recipe. I would have loved watching this with my grandma, she would have adopted Rick. Salsa May be just as important as the tortilla

I’ve been watching your cooking shows for years and love the combination of cooking and historical and cultural aspects that complete the story. I made this salsa tonight and it is absolutely delicious. Thank you.

Mmmm que rico saludos desde los Ángeles california 🥰🥰🥰🥰

I appreciate the detail in the instructions. They are always very very precise. Love this channel. Love Rick Bayless!

Fresh made eveytime no refrigerator ~

We made this tonight and we absolutely loved it. Rick is the best! Thank you!

Yup, I'm totally making this. I used to watch your show on PBS in 04 and I'd have to admit most of my Mexican dishes were inspired by your dishes. To be honest you taught me to cook so thanks for that lol

@toolrocks10

Жыл бұрын

He makes it look simple the way he shows you.

@stashmcjammin

Жыл бұрын

@Alex Rojas kept me from setting the house and fire and my mom kickin my ass when I was 17 lol

The burnt skin gives it the best flavor!

Thank you Rick!!! I’ve been making several of your recipes lately. They are all out of this world.

You took the best part of tomatoes off all the charred pieces and blackened burnt is what gives you all the flavor ask my grandma

@leedoss6905

5 ай бұрын

I know you're right.❤

I cured my molcajete today , tomorrow this is the salsa I am breaking it in with..Thanks Rick..

Excellent. Simple, straight forward and delicious!

Thank you for these master classes!!!!!!!

@MajorHavoc214

Жыл бұрын

Master class? This is a basic skill.

My mouth is watering.

Thank-you! Now I want to know what the king of the salsas is.

this dude is the best

@dakotasnow1070

Жыл бұрын

Better than skip bayless

Love all your videos. I love cooking Mexican food too! I need to make my homemade salsa again.

This guy is so cool

Muchas gracias yo siempre quería aprender a hacer esta salsa😋😋muchas bendiciones

Love all the videos !!!!! The setting and just a chill cooking vibe ! 🙌🏽

Rick, you are such a great cook Thanks for the tips when making the molcaje salsa.

Cilantro is not optional. It's a must! 😊

Your home has an intercom. Impressed. 😜

Thumbs up for the Masienda molcajete.

This salsa says love

Chef Bayless cooks Mexican food better than a lot of Mexican chefs Edit

@deansyverson4841

3 ай бұрын

Just NOT as good

Thank you, Chef. Salud 🍻

Chef you are CRUSHING it 😂😂 👍🏻✌🏻🙏🏻🇺🇸

Nothing beats the roasted flavor in a Mexican salsa , kudos for you Sir , thanks for r sharing your expertise with all of us

🥰 también se puede hacer en crudo la salsa

Quiero que este señor sea mi abuelito

@lauraecarrera7322

2 ай бұрын

Yo también!

I learned to make this one using raw green onions at the end... so good!!

Thanks for sharing ❤

Rick! I've recently tried salsa de molcajete and have declared it to be my all time favorite salsa. I only have a regular, smaller mortar and pestle so I guess I can crush everything one at a time. Thank you so much for this recipe, it looks so easy to make. Thank you!

sick house!

Great video!

Riiiiick c’mon now Rick I love salsa

Chef Rick be getting it in

Pretty cool looking molcajete 😀👍🏽

Like # 301 🇲🇽🤙🏻 probando chile 🌶 en las comidas sin albur 🤣🤣🤣ya no hay punto de retorno

I'm not even sure if it counts as a "hack," because I don't know whether or not it would save any time, but my mom would often times just fire roast her tomatoes, chilies, and onions directly on the stovetop. Obviously this would only work with gas burners. And something to watch out for every time you roast chilies, especially anything with any level of heat, is that when you roast them, you're releasing and vaporizing those volatile spicy oils, so make sure your kitchen is well ventilated if you don't want to accidentally tear gas your family.

@Mathew907Andrews

2 ай бұрын

I think he referred to this as the traditional stovetop method lol or at least that’s what I thought we heard said that

@dan7549

Ай бұрын

Yeah the oven method is a "hack" imo, but I like it. I'm from México and live in México, we always do it on the stovetop over what we call a "comal". We also never remove the tomatoes skin, idk why he took it off, part of the taste comes from that burned skin.

This was the winner and of course the tomatio version at the party

If this is the queen of salsas, what is the king? Salsa verde? Mexicana?

@eduardoponce5328

Жыл бұрын

with habanero chile

Perfect.

Sin miedo Ricardo,ponle más chiles.

So true on the heat of jalapeños

Summer is coming and from the garden all my ingredients too for this great salsa, fresh tomatoes, garlic and chiles all roasted sounds so good. No cans for me. It snowed last night in Santa Cruz mountains.

Leave the charred parts in the salsa. It’s what gives it a Smokey flavor.

I make Salsa whenever my son wants this to take to work and have had so many of his workers ask me to make more. Of course, it is very HOT but that's what they like. Very tasty.

I see that Togiharu Gyuto. Good knife. :)

Thank you Rick, my Serrano is a bit spicy but delicious!!!

for the first time i made as per your recipe but made one error. instead broiling, first i placed under baking and later on broiling where some deficiency did occur. however, as the same procedure was followed, it gave a real taste from onion which had sweet taste. thanks.

I actually like more onion in mine, and mixed onion. Favorite is to roast red onion and add raw white onion. Roma has the flavor, and if you want it really thick, add some avocado.

This is the best way to make salsa. Cilantro is a must. Sometimes I like to use 2 tomatoes and 2 tomatillos.

Excellent! Just watched a video of the same salsa made by a chef from Barrio Queen in Phoenix, 2 salsas in the same day, its a sign to get this done! Now the trick to find ripe tomatoes in the dead of winter. Thanks Rick!

@toolrocks10

Жыл бұрын

Food city. Or El super if you're in Phoenix. It's easy to make. Thankfully we have a molcajete.

@daphnepearce9411

Жыл бұрын

@@toolrocks10 Good ol' Food City. Yes they have very ripe produce. I bet I could buy a molcajete there, but I'm afraid of buying a counterfeit one, I've read that some are made of cement....

@kathyjacques2688

Жыл бұрын

That’s why you grow your own

I make this salsa same way but add evoo and a splash of sherry vinegar as a secret ingredient makes em say what’s in this it tastes like a special salsa 😊

❤

😋

You don't need a molcajete, food processor or blender to make this. I make roasted tomato salsas all the time just using a chef's knife like the one Rick uses in this video. After the ingredients are roasted they fall apart easily and dicing them with a knife into a salsa is a breeze. Use a scraper to scrape everything into a bowl, including the juices of course, and mix well. You will get the same consistency as a molcajete and there is less to wash up.

👍👍👍👍❤❤

I do just like you but I also add a large California peper.

NEW TO MORTARING

I’m surprised you don’t taste test on a tortilla chip Rick

Salsa time

Great receipt my friend ask me for your receipe

So my grandpa showed us to put the onion and last first salt helps break down the onions followed by garlic and then what ever else your using tomatoes, chilies, the secret to the molcajetes is grind every ingredient inside and not outside, when y’all buy a molcajete remember to season it and never use soap to wash it only rinse with water

Wondering how long this will keep in a jar in the fridge? Is there are non-damaging way to increase longevity?

@imonaroll9502

Жыл бұрын

Fresh salsa will keep for about 1-2 days. Red and green salsas will last about 3-4 days.

Quick question: could we use black garlic? We bought several heads of same online a few months ago, but we’re finding it difficult to find recipes using them. Thanks in advance.

J. Kenji Lopez-Alt explained how the molcajete improved flavor in his guacamole video - in short, the blender or the food processor slices the ingredients, only rupturing a relative handful of cells whereas the molcajete crushes the ingredients instead and ruptures more cells, overall releasing more flavor compounds into the final dish.

@billyeveryteen7328

9 ай бұрын

I don't know how true this is, but I've also heard that because basalt is naturally slightly porous, that the acidity of things like tomatoes and lime juice naturally leach out some of the natural minerals of the volcanic rock. Like I said, I don't know how true that is, especially since one of the first things you're meant to do with a new molcajete is season/cure it by grinding down either raw rice or rock salt to cover up the micropores.

How do you clean your mortar?

I usually use half Serranos per Tomato’s and that leaves a decent heat, if the tomato’s somehow beat the serranos I’ll add 1 raw

I've never thought of adding Lime juice to my salsas, but actually, that doesn't sound bad. I mean, I always end up using lime in salsa but that's when I'm dressing my food... Hey, Rick! Next time add diced Avocado to your Tomatillo Salsa. I won't say Cilantro because it seems you are #TeamCilantro in everything! Also, instead of salt, try adding Knorr Suiza (or small amount of Chicken Bouillon) to add more flavor.

@ceecee8757

Жыл бұрын

Knorr has MSG. Monsodium Glutamate.

@Oudri125

9 ай бұрын

​@@ceecee8757 MSG is fine

That is a beautiful salsa! I hope you are feeling ok. You seem alittle down and not your usual self.

Damn gabacho , didn’t think you’d make it look good, good job.

I want to get a molcajete like yours. Where can I find one? Some of the ones I am finding are made in China, or are too small. Thanks for all your videos.

@sofiajimenez2526

Жыл бұрын

the originals are made of volcanic stone and the Chinese ones are made of cement and the flavor that the originals give does not compare on Amazon I remember seeing seen made of volcanic stone.

@Pumbakuko

Жыл бұрын

MASIENDA online, they even have a video of how they make it.

@mrpiccolo23

10 ай бұрын

I was able to get one at my local mexican grocery store. Check your local listings for your town.

Rick, have you spent any time in San Diego? I am desperately trying to figure out how they make their Mexican fast food there. Mainly their taco sauces but also their carne asada burritos and rolled tacos too. My favorites were always Juanitas in Encinitas, Robertos and Albertos which were both chains in San Diego. Would love it if you could go there and reverse engineer all these items. :)

Would you do the same steps for a tomatillo version?

@virginiaf.5764

Жыл бұрын

Questions don't really get answered here. I do tomatillos the same way. If you Google "roasted tomatillo salsa Bayless" you'll find his recipe for it.

Can recommend a molcajete source?

what to serve it with?

Question, white or yellow or any variety of onion?

@mrpiccolo23

10 ай бұрын

He says white or red or knobs in mexican cuisine.

why do you use only one green chilli??

where can you buy a molcajete?

@mrpiccolo23

10 ай бұрын

Check your town for local mexican grocery stores.

Rick (or anyone else here) - any reason why you wouldn’t grind the cilantro in step 1 with the garlic and the Serrano?

@helpfulnatural

Жыл бұрын

Generally speaking, I think it's because cilantro like parsley & basil is a tender herb and is easily bruised.

Y la sal se pone con el chile sal de grano

Looks delicious. I’m going to make this but without cilantro.

What molcajete is that

What kind of tomatoes are those?

@beerman9807

Жыл бұрын

Looks like Roma tomato’s

@gitgeronimo9375

Жыл бұрын

@@beerman9807 he states a couple times in the video that they are not Romas.

@danielstephenson2748

Жыл бұрын

Yeah I think they’re like the on the vine ones from the store. I’ve used them in this salsa before and they’re great. Romas don’t have quite the water content and usually result in having to add water.

Haven’t we seen this salsa recipe several times before?