Rick Bayless Essential Salsa: Salsa Mexicana Two Ways

[@tammyb8742]

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

[@SankofaNYC]

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

[@blonk333]

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]

🙌🏽

[@maxgees99]

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]

@@maxgees99 I can dig it.

[@msr1116]

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]

@@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.

[@awildamercado2120]

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

[@williamb.8059]

Real.

[@agentcarter8469]

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]

Pati is the ambassador , she's the best

[@cheapdate2334]

@@joechavez5356 wrong

[@joannamcdee9061]

Rick is a gem...

[@joemeyer7718]

​@@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]

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

[@salvadordeanda9562]

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.

[@sheliatoledo5898]

I like lots of cilantro.

[@rickbayless]

Fellow cilantro freak here ✋

[@agentcarter8469]

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

[@seanbrown6364]

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

[@joeb4142]

Cilantro is life.

[@dwaynesbadchemicals]

I like this Bayless a lot more than his brother.

[@redbeard36]

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]

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

[@lucilletabbutt6703]

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.

[@dannyho6786]

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 !

[@davebacon6194]

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

[@uhmgawa1435]

AMEN

[@conniep8616]

Same

[@etotheroc43]

I could watch these Rick Bayless videos all day long.

[@Augnos]

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!

[@anamiron3317]

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]

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

[@wademorris1779]

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]

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]

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

[@cheapdate2334]

🤮

[@georgehulsey6679]

Lmao this might be a cost-saving measure

[@bustersmith5569]

Mexican salsa is the best 👌 👍

[@Eliel7230]

I love Pico de Gallo ! 😋

[@mikekallaus5747]

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

[@jasmoni0422]

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]

I call it salsa bandera.

[@TonaVilVer]

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

[@paid22b]

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.

[@nks16]

I enjoy watching your videos so much. This might sound weird but it was very relaxing watching you chop.

[@farmerbob4554]

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]

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

[@farmerbob4554]

@@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]

@@farmerbob4554 Thank you for your quick response!

[@tamminicholson5060]

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

[@michaelsalmon6436]

@@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.

[@SaposJoint]

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]

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

[@luluc.5820]

His accent is Mexican.

[@williamb.8059]

Gringo accent. Not Mexican at all.

[@Robbie_S]

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]

Which type of yoghurt do you add

[@Robbie_S]

@@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]

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

[@Robbie_S]

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

[@alexismedina5262]

Wao. Este es un gringo bien Bravo. Esas semillas de habanero son cosa sería! Good stuff!!

[@uhmgawa1435]

Yea I really cringed when he took the knife to the habs bare handed. I've done the same way back when and there is an unpleasant evening awaiting..

[@fedeliarivera5282]

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

[@Frank305786]

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

[@murrayseratt8589]

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!

[@uhmgawa1435]

From one papa to another, job well done!

[@jengcst]

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!

[@beyourtrueself6769]

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.

[@joeshab123]

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.

[@user-sj3lf1uw9j]

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

[@johnbundner]

Could not agree with you more!

[@rickbayless]

Yes!!

[@ek-nz]

ME: winter :(

[@gettyupup9658]

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

[@GrowCookPreserveWithKellyDawn]

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

[@RGJ770]

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.

[@toddbarker5449]

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

[@Zofer-1920]

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 😆

[@agentcarter8469]

Dude you know it is farm fresh! The grasshopper just wanted to enjoy the salsa too.🤣

[@alanawilson6104]

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

[@ivanmurguiamurguia1230]

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 🇲🇽!.

[@mariaresendiz3159]

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

[@rositagray]

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.

[@HS-yk9he]

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.

[@MsChiku]

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

[@janettemasiello5560]

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 !

[@RyanMartin-wg7gm]

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

[@marcocortes9968]

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

[@behringerm]

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

[@msr1116]

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

[@yellowbird500]

Thanks for the tip!

[@Snake-filledChimp]

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]

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

[@remyespino1257]

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💞

[@heidiw637]

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

[@lpandy21]

I've got zero taco game, but I will certainly try these. Thank you señor!

[@ejahello4223]

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!

[@irisb7205]

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.

[@sofiabarbosa6208]

Simple, perfectly cut and explained! Love it!

[@SantaFeVman]

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!

[@davidslinn5920]

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.

[@wadedoucette1819]

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!

[@davidslinn5920]

@@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.

[@wadedoucette1819]

@@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!..

[@msr1116]

@@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.

[@busker153]

This was the best cooking video I have ever seen. Subscribed!

[@zaria5785]

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

[@Geeksmithing]

I have been waiting for this one! Thanks Rick!!

[@rickbayless]

Your welcome!

[@LL-sd2fc]

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!

[@biblebelter9772]

Very informative as always. I was gifted a gadget called a Vidalia onion chopper many years ago. Never really liked it for onions which I could do as well and fast by hand. But one day I thought about using the larger grate for dicing tomatoes. It was perfect and fast, far better and faster than by hand. Depending upon the tomato and time of year I will sometimes use a teaspoon to dig out seed and soft gel of the tomato before chopping which contributes to a texture more to my liking. I generally use red onions as the white onions where I live are not so good as the soft sweet onions have replaced them in the marketplace. Those are too soft and sweet for my liking when making salsa. As Rick emphasized the chop and size of chop is so important.

[@siempreal1007]

Sabe Mas de cosina que nostros los Mexicanos...

[@jeffersonfjeld]

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!!

[@FrancesWeyr]

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

[@joelborden3242]

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.

[@dwaynewladyka577]

I'm originally from a very large farm in Alberta, Canada. Farm fresh tomatoes can't be beat. That salsa looks so good. Cheers, Rick!

[@elund408]

If your growing your own jalapenos let them turn red before eating them, they get sweet along with the pepper taste. Delicious.

[@henryrodriguez1821]

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

[@alexmc3750]

As usual Rick nails it…

[@Shelsight]

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…

[@julianhart2247]

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.

[@gerigoetzinger8539]

Love the addition of Radish, so very healthy. 💕

[@AP-jy2ps]

Great video, nd production.

[@rick_terscale1111]

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. :)

[@selfself8813]

Wha a great idea. Salt will deplete the juiciness of the tomatoes so your idea is a very good one!

[@JE-western-rider]

Thanks for sharing your technique. I'll be giving it a try later in the week.

[@jjburnias7083]

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 👏🏼

[@Curiouscat5980]

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

[@sambiscits6711]

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.

[@cozyvamp]

Take the first bowl of salsa and some rice and butter and stir them together, Add rotisserie chicken and instant delicious dinner. The salsa give sthe rice flavor but also lightens up all that carbieness.But really, I could just eat this by the bowlful. Thanks for the recipes!

[@maryannedeering1663]

SwifterBeejay, I agree with you! I fry up hamburger and diced potatoes together. Put it over the rice and add my salsa or Pico. Sooo good😊

[@Frameshaft]

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

[@misionerita100]

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

[@halohat2286]

Garlic and a bit of white pepper would be added to mine. Salsa is such a tasty and healthy addition to so many foods. Love your channel and long time fan of your cable show. The grocery store near me (the only store within many miles as I'm in a very small town) stopped selling the delicious Fontera frozen meals as they said they just didn't sell well due to the higher cost. Anytime it was on sale they sold out in one or two days max.

[@ArthurDentZaphodBeeb]

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.

[@rosalindadavila7468]

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

[@TheFabFarmer]

Something about the way the people of Yucatan use flavor...makes it my favorite! Maybe it’s the orange and pickled elements.

[@damnjd4061]

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

[@cattledecapp]

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!! 👍😎👏

[@imari2305]

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.

[@Bryan-fb8dh]

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

[@agustinarmandorellovelazqu6995]

Me gustan tus vídeos 😃 Excelente chef

[@billyeveryteen7328]

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.

[@Sooner-im9qf]

Is the Tajin really spicy hot, or just flavor and not extremely hot? Tks.

[@North63Point]

Pollo is chicken, Gallo is Rooster..

[@toddbarker5449]

And BTW. Your frontera ground beef skillet sauce for tacos is tasty!!

[@LisaNix2]

I didn’t know about rinsing the onion- thanks! I always put my cut tomatoes in a colander with salt to get some water out of it- I don’t like watery salsa.

[@lindabarnes5299]

Where's the garlic?! Every salsa Mexicana I had in the Yucatan and Jalisco had garlic. Love your videos!

[@cvan7737]

That's what I was wondering the entire time....

[@cafefay]

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

[@golmaal7951]

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

[@susankern5449]

Lordy that looks good 😋😋🤤💕

[@tttarms1970]

Summertime. I have 11 tomato plants and a ton of other plants. Love making salsas....

[@JohnDoe-xu2vx]

That is one sharp knife

[@rickbayless]

There's no other way.

[@willisratcliff2285]

Wonderful onion tip. Rinse the onion. I like that.

[@laurapulido9123]

Se me antojó mucho las salsas que preparaste.

[@dominiccarvalho5162]

A Big Thank You for a very descriptive way of presentation. Adios ! Amigo.

[@stuff2008]

legit. make it this is fire.

[@ryanryan3945]

Great video. I really love the rinsing the onions pot I will definitely try that....... I had been trying to make pico de gallo for years...... And it always tasted terrible..... Literally like chopped onion tomato cilantro lime and chili........ Not like salsa not like pico de gallo....... I joined a Forum of foodies on FB and put the word around and asked what I was doing wrong my friend who's a restaurant owner told me that his trick was to add some vegetable oil...... Was like night and day...... Adding a little bit of vegetable oil and letting it sit for a while made all the difference difference in mouth feel creaminess and flavor I'm not sure exactly what it was and I'm not saying that this is traditional Mexican style or anything like that but the addition of some vegetable oil made all the difference.....