Nice to see more exposure for the most underrated chile! I'm in northeast Mexico and not that many people know these even here. Personally I'm so mad about them I'm trying to grow them myself, even though I live in completely the wrong region for them. Unlike most chiles these guys prefer cooler weather and you only see them in markets in October through January, which makes them extra special when you do find them. Try using them in ceviche, salsa cruda and pico!
Hi Rick ☺️ Soo glad I came across you on RU-vid..I watched your show "One plate at a time" on PBS many moons ago Enjoy watching you and learning some new twists on the dishes you make Be well 💜
I think I've had this at a Rice Mill in California. One of the Mexican guys brought in for lunch to put on tacos. They called them apple Chile's. I even had a co worker at a rice dryer had one added to our burritos when we stopped by a near by market. He had tears coming out of his eyes looking at me "good huh?" Picante! Thanks for showing us how to make this, I've been wanting to make this for almost 10 years!
I love those chiles there kind of sweet and still very spicy,glad you mentioned that chef!i never would have thought hardly anyone knows about them.. .they have them only like in Mexican grocery stores in Sanantonio.
LOVE that you used Manzanos. They have so much great flavor!! I wish they were easier to find in the states. I love that you added habaneros to give the dish some heat. What a flavor packed combo!!
Audio tech expert here: I love your videos and have watched you for many years. Maybe it is time to invest a little more into your audio quality. Your levels need tweeking and is probably a simple and inexpensive solution. Your vocal range is not to soft or to strong, so I am only guessing the issue is either a software issue and needs the gains internally boosted, or maybe you need a better microphone. Even a cheap Rode mic would be great. If your videographer is using an external recording device such as a Zoom, then try a different setting. I’m not trying to insult, I’m honestly trying to help you sound better. Your levels are always changing and often distort or are to low. Thank you for your awesome recipes and travels!
Production audio engineer here. The equipment is probably fine. Most likely the person responsible for capturing the audio had the gain up too high on the mic(s). Really hard to fix in post (software). Love your videos Rick!
Thanks for pointing this out. I could tell it was distorted but I’m not smart enough to know what was wrong. Definitely not the best audio quality on this one.
@@jeffshootsstuff nothing to do with your intelligence, if you don’t know or haven’t worked with audio engineering/production you’re just probably not gonna know these things or be able to articulate them. people didn’t wake up one day knowing these things, they learned them. Anyway not trying to sound like a random RU-vid commenter nitpicking everything everyone says, this is just something I see people say a lot and I’m sure it’s mostly in jest but still. Kinda like when someone sees a person talented at x thing and say or think “oh eemm gee I couldn’t never do that I’m too stupid” I mean of course you can’t you haven’t you spent a decade practicing and learning. my only point is that you’re probably not stupid, considering you’re capable of using the internet and communicating with other humans in a coherent manner. I feel people don’t give themselves enough credit sometime so it can be helpful to have a reminder that pure knowledge doesn’t equate to intelligence, despite the fact that we tend to romanticize the notion that knowledge is intelligence. People can be dumb as a stump and still acquire knowledge, they just probably won’t be particularly effective at applying it. Anyway I hope this didn’t come off as aggressive or pedantic lol TLDR: u (probably) r pretty smart
Read my mind. Recently went down the lacto fermented rabbit hole because I couldn't get good spicy taqueria carrots where I live now. Made the quick pickled version before. Tried the fermented version with some carrots, onion, jalapeno & oregano & they came out great. Planned on doing a fermented version of some pickled onions when I came across this video. Awesome timing. Now off to find these chili's.
I ate quite a lot of locoto peppers (that's what they called them there) when I was living in Bolivia over a decade ago. Recently, I've wanted to try my hand at making some of the dishes. As you said, finding them can be challenging here in the US. I think I'm going to get some seeds and grow my own.
You have introduced one of my favorite chilies. I've stuffed them with sardines chopped onion and other ingredients and baked them in the oven. Made all manner of salsa and even fermented them. I get them from my Mexican market just up the road.. The rocotos are red. This particular pepper like cool mountainous regions and most likely won't grow in a hot humid environment. It will not cross pollinate with any other variety of chili. The flavor is out of this world just eaten raw with nothing else and then the heat kicks in.
This looks so good! I felt sure I’d never find these peppers. Sure enough though, my local supermarket had them. Needless to say mine just went in the fridge and I’m looking forward to eating it tomorrow 😁
I'm with you - I love ripe jalapeños, green ones not so much. I guess it depends on the flavor people want - green chilies have a more vegetal, grassy flavor while ripe one get more fruity or floral.
Rick, One of my fav condiments was pickled carrots/jalapeno that came from my favorite taco truck. Can I use this recipie or is that a different dish/recipie?
Manzanos are amazing. We've subsituted them for habaneros when we make one of your salsa recipes. They're very fruity and still give a little heat, so we use them a lot.
my girlfriend is not a fan of large sliced onion but she loves these flavors, would it work still if I did a dice on the onions similar to when you top a taco with onion and cilantro? thanks
