Bold Red Chile Salsa | Rick Bayless Taco Manual

[@MiguelGonzalez-vz6qi]

Viva Rick Bayless!

[@Divina.28]

Viva 🎉

[@EricM-gm5wz]

🤦🏻‍♂️

[@ron56pvi13]

Rick, what are you doing to me. I'm a trained Chef specializing in French and German cooking but now you're leading me in a direction I didn't expect. The kicker was your mole techniques. I love Chilli con or sans beans and have won competition but using a mole as a base elevates it to a new level. Stop! I'm overwhelmed.

[@heytherebato]

so many youtube chefs out there, and the real chefs like Rick only get a quarter of the views. cmon people

[@3rni3PL]

agreed. I have watched this dude for years and I am in Chi Town.

[@TonLoc408]

Just whipped this recipe up and let out an involuntary grito upon my first bite!! 💯💯💯

[@grindhardt]

recently discovered this page via tiktok and cant stop watching. going to try these recipes ASAP!

[@00Volunteer]

Thank you for taking us a little deeper into Mexican flavors.

[@slayerpianoman]

You are a national treasure, i workout watching “Mexico One Plate at a Time” to remind myself home cooking can be fun and healthy. Thanks for the work to bring us this deliciousness in an accessible format 🙏

[@anthonymarocco955]

Made This Today-100% Outstanding Been Following Rick Since The Mid 90`s Thank You SIR

[@srkzfan]

Every salsa recipe of rick’s I’ve ever tried is truly the best: period. Gonna make this one this weekend, along with the roasted tomatillo recipe which is AMAZING. Thanks so very much for sharing these with us, chef!

[@veronicacalloway2795]

Can’t wait to do this recipe on one of our next Mexican family dinner nights!!! Thank Rick!

[@craigstevens9351]

youre eating an entire mexican family? your family must have a big appetite!

[@Wisdomforthehour]

Thank you Rick. Would you be willing to do a whole video on all the different chilis and how to use them? Or just the main ones. I want to do a deep chili dive for better meals. 😅❤

[@mammamaggi]

+1!

[@sandravaldez-armstrong4054]

I made this today, absolutely delicious, I used the 2Tbls vinegar, I will be making it regularly, shared it with my daughter, she feels the same. We love Rick Bayless..

[@TrevorDuran3390]

Love youuu. From a mexican.

[@post-mastersodium3136]

I'm so glad you posted this! It's so hard finding the red taqueria salsa recipes anywhere. So many tomato based salsa roja ones, which are great, but don't give the right taqueria flavor for tacos

[@shrewdcritic83]

Ricks one hell of a chef frfr

[@MiguelGonzalez-vz6qi]

No cap nig

[@richardwallace6313]

our two best taco shops in Ann Arbor (Tmaz and Chela's) both a make a great "orange salsa," as I have heard it called. I am eager to make my own sometime.

[@jandross786]

Awesome! I have been working on making salsas for the past few months and I'm not good at it at all. I love watching the videos to help me figure it out. Thanks for the awesome vidoes. I am actually getting better at it

[@markusjoseph5256]

Great Salsa Thank You. And Thanks for your TV over the Years , God Speed

[@philipkoehler5583]

I love your salsa’s, Fantastic on my morning eggs!

[@rochellemoreno4646]

Hi Rick, this looks delicious! I can't wait to make it! Thank you so much for sharing this recipe. I hope you have a wonderful day. Thanks, Rick

[@almaduran45]

Thank you for sharing. It looks easy to make. I'll be trying this. 👍🏼

[@johnhanes5021]

I make two two batches, one with arbol and one with guajillo. Blend them to get the heat level for individual taste. An herbal note from marjoram or oregano is nice also, and so is a little fresh garlic.

[@r.serrano9377]

Yes, oregano adds that extra little note of flavor that makes it soooooo good!

[@dougsinthailand7176]

Yes, I noticed he was making both recipes at the same time. ;)

[@johnCollins-mk1bs]

U and ur brother sound so much alike but i love ur advice on food and i hope his advice or new adventures are great like u

[@Elizabeth-simplyGreat]

Excellent job 😊 can’t wait to make it for taco night!

[@emiliogonzales658]

Always such great tutorials! Your passion is infectious

[@jacquelinerodriguez759]

Thank you Rick in how you explain everything so nice 👍🏼. Keep the recipes coming. 🕊🙏🏽

[@chrisandersen5635]

Excellent. I’m gonna have to make this. Thank you Rick.

[@ryandonnelly3908]

This reminds me of El Presidente red salsa on Ashland in Chicago!

[@David-we3sb]

Wow! Never seen a salsa made without tomato or tomatillo! Going to have to try this one soon. Thank you for the authentic recipe, Rick. God bless

[@r.serrano9377]

This is fire!!! Excellent stuff!!!!!

[@userpedroo]

Thank You Rick 🦁 God bless you

[@richardfellows5041]

Wow, so easy. I am making this one today. If you take the seeds from the Guajillo chiles and plant them, will they grow?

[@dougsinthailand7176]

They should, if you don’t roast them first.

[@georgem6359]

Great way to make a "Salsa Picante"

[@anthonyp.2492]

Damn I miss watching you years ago.. glad I cane back across you Mr. B.. much love from Fl

[@tfFlyer-e9w]

I make this every week, I tried recreating my local tacquiria’s salsa rojo. I use Japones Chili’s instead of de Arbol . Not as intense heat I think . The conifer at the end really makes it pop

[@MarkWilsonNC]

Made this today and it is awesome! Super easy prep, but be ready for some heat. 🔥🔥🔥

[@gd3design63]

All arbol = good memory 🔥🤣🤣

[@billblackbone7152]

Looks like a keeper chef and Thank You for another outstanding video.

[@mmsalazar2011]

Yes!!! Going to make this tonight 😅 for our carne asada tomorrow 😁

[@jomarielopez2229]

It's Friday!!!!! Going to make this!!!!!!!!!

[@dabearcub]

Perfect timing, I’ve been wanting to make this!

[@LMays-cu2hp]

Thank you for your meals.

[@justatitle]

Love it !

[@jacksmith-yq5my]

Pure fire!

[@russellzauner]

That would be great to replace some of the tomatoes in gazpacho...oh man, I can actually already taste it. I 100% need to do this soon.

[@spartyjoe]

daaaaaa g.o.a.t....orale hermano

[@alexzais1935]

Ricardo Bayless!

[@annaparamo2139]

Mmm Very delicious.

[@johnt3381]

So delicious and quite spicy. Note to self: when Rick says don't get your face in over the blender, listen to Rick.

[@mex5340]

Rick knows our Aztec roots

[@dublup]

Awesome simple recipe! For other salsas, I see that you would "fry" them. Why not this one?

[@leonardwhittemore5805]

Would like for you to describe some more of the other chile's , and what they would be good in.

[@robertarguello1115]

Well, ... thanks for sharing.

[@TheDarknessBane]

chile rojo

[@hotwingkilla6134]

How long can I keep this in the refrigerator? Asking for a friend 😊

[@sleeper1855]

Best to weigh both the Guajilos and the Arbols! I made this with 2 Guajilos and 0.5 oz Arbols, but the Guajilos were small and it turned out a little too Arbol-forward

[@marcxdestroyer]

I need this

[@fermincarrasco800]

❤️

[@veronicacalloway2795]

Yummmmmmmmm❤

[@richkretzschmar7170]

🌶️🌶️🌶️ Looks like a winner. I buy the peppers just to snack on there skins. Wash your fingers pronto.

[@tomwaitsfornoone1182]

thanks

[@jaimerodriguez1550]

When u need that red hot salsa from those drive thru 24/7 Mexican spots, but a lot of it Instead of 2 little cups.

[@Divina.28]

❤

[@stevendreith4343]

Is there a reason that the vinegar and salt isn't added to the blender?

[@jefferyt7764]

Are cascabel the ones that are round and look like a baby rattle? It seems like I see other Chiles marked with the name.

[@ziggybender9125]

Better to start with dry chili's or fresh chili's?

[@jmichel70]

Thank you,

[@griffy2000]

Does this freeze or is it even needed to keep for a while?

[@tlc2011jlc]

Thank you sir.

[@morrismonet3554]

Carbon steel skillet is awesome for things like this if you don't want to be traditional and use comal.

[@retiloveyouisraelbo8988]

i ❤️Beyles.

[@brianswitzerbbmw]

It's odd- as I've aged, my palate has sissified, and now my favorite Mexican and Asian dishes are just too hot for me. I make up fit it by watching Rick cook, and dreaming.

[@slippinjimmy6511]

I’d be curious to see Rick and Skip get into a debate over something food/cooking related 😂.

[@luishetzler9429]

Just had some the other day

[@Thomas-cc1lj]

How do you avoid dried chilis being extremely bitter? Every time I use them I remove the seeds and veins, toast them, and rehydrate them like very recipe says to ensure they aren't bitter and yet the final dish is always almost inedible due to the bitterness.

[@morrismonet3554]

Don't use any soaking water. Use fresh water, or some low salt chicken stock. A bit of sugar helps sometimes, too.

[@charlenegarcia5144]

I'm going to Give it a whirl

[@Waxxumus]

I MISS YOU BUD

[@bourleaux624]

Why add the vinegar afterwards? Why not blend it in?

[@jaytreschl256]

Looks great is it normal to not have 🍅

[@junkyjnz]

? Would you store this at room temp and let it undergo fermentation? I've seen recipes that call for that as a step, and then it's shelf stable for several months, the heat mellows a bit, flavors come together... allegedly.

[@christophergrabe6779]

I assume this type of salsa is a red sauce meaning to be added to things like tacos, soups, etc, correct? I don’t think it’s a salsa on its own to be dipped with chips since it doesn’t have tomatoes or tomatillos in it, am I correct?

[@miraclemartinez6782]

No you can most definitely use it as a dip

[@MarkWilsonNC]

Made this several times, and I can't figure out where all the seeds from RB's arbol peppers went. Mine comes out chock full of seeds if I don't remove some from the arbol peppers.

[@nickcagala6455]

That salsa looks great. I keep trying to copycat at home, Antonios mexican red salsa. I think they just use chili de arbol, water and salt on their sauce. I try the same, but its not the same.????????????? IDK....

[@JoeGreen719]

Let's see your enchiladas.

[@patriciacontreras5460]

😋😋👍

[@reginaldmarselus4742]

Which sauce qualifies as the most complicated, labor intensive sauce you've ever made?

[@Pumbakuko]

Possibly Mole.

[@timothyj67]

is your house a frank lyyod wright house?

[@dukeallen432]

Show us flour tortillas if you make from scratch. Please.

[@claydough2k]

That was delicious but so spicy that my dead grandmother came to me in a vision.

[@6cef]

¿Donde esta las tortas, Senor Rick? ¿Donde esta las tortas?

[@UnderwaterShadow]

1:48 man what the hell are you doing? I thought you were a professional

[@sunshine2049]

At every attempt that I have made to perfecting this, it always comes out bitter

[@rickbayless]

Your chiles might be bad! Grocery store chiles that have been sitting around for too long will taste bitter. I would try to look for chiles that still have their sheen and can bend.

[@sunshine2049]

@@rickbayless thanks Rick, i usually buy them from a Latin supermarket where there’s a lot of turnover. It might be something I’m doing on my end may be adding too many Guajillo chiles. I always remove the seeds , I’m not giving up. I will get it right someday.

[@southendsurfer]

I went to frontera grill in Chicago and was not impressed with the salsa. I figured it would be great. The habanero was not that good. I like the canned roasted habanero better.

[@jerryhutchinson3639]

Leave the seeds.

[@LoebRules]

FYI don't toast chili's in your house if you have a crappy fume hood that doesn't vent out.

[@virginiaf.5764]

A hood would be nice, but I don't have one. Roasting dry chilies hasn't been a big problem for me. Sometimes I use the oven. I roast fresh chilies over the coils on my electric stove.

[@LoebRules]

@@virginiaf.5764 I use a portable burner outside.

[@virginiaf.5764]

@@LoebRulesThat's great if you're set up for that. In recent years here in the west, outdoor fires are banned because of drought issues/fire concerns. But when I can and do use my charcoal grill, I use it to roast chilies. Otherwise, the ones I roast indoors get a good roasted flavor.

[@kellypatterson6425]

Love chef’s food. But I’m terrified of that many arbols. I’m doing some substitutions he will never know about.

[@elrosca711]

No tap water!

[@Dayison]

I made this and it came out a bit bitter on the front end. Very good otherwise!

[@KishorTwist]

I honestly thought all salsas needed tomatoes and onions... 😣

[@miraclemartinez6782]

No they don’t :) check out Salsa Macha

[@xthemadplumberx7110]

This salsa made me poop my pants.