Think of Chiltomate as the Yucatecan version of the traditional roasted tomato Salsa de Molcajete commonly found in central Mexico, only this one is sparked with the fiery, floral flavors of roasted habanero. Recipe 👉www.rickbayles...
Rick, thank you for being so genuine throughout your entire stellar career, my friend. You have never once let your brand outweigh your desire to transfer practical knowledge about authentic cooking to us all, and that sincerity always comes through. You always specify well-tested recipes instead of "Guessipes" like most other RU-vid video authors do, and you never fake the results. And I'll bet those ethics come naturally to you, to the point where you just don't think any other way. I have made many of your recipes for my family, and they have loved them all. When we feed our loved ones, the nutrition builds new cells -- new life -- into their physical bodies to replace those that continually die off. In essence, we rebuild our loved ones every day, cell by cell, through cooking for them. You help us make the family dinner table a thing of constant contact with loved ones, and the quality of the food you help us create makes it a place they want to be, a place where they want to take the meal a bit slower so they can relax just that much more. What you do for thousands of people you'll never meet in person is nothing less than sacred. I wish you and yours all the very best.
WTTW channel 11 in Chicago. Rick Bayless is by far the best Chef on TV. I personally learned so much from him. His restaurant in Chicago is Amazing except for the $25 parking fee.
"Maybe you've seen some of these things before, but okay I've got an onion" Me: Woohoo! We're on the same page so far. Humor aside, Rick Bayless is simply the best. Really bringing Mexican cuisine to us viewers in a very bite sized, palatable, and easily digestable (pun intended) format.
Thanks Chef. I have missed you cooking lessons. I have Mexico One Plate At A Time and I love it. God bless you for all you do for Mexican Cuisine and for us.
Greetings all the way from Saudi Arabia! I love your recipes, I’m always learning from your videos. Thank you Chef for always being an inspiration to me! You are the best! Hope to meet you and visit your restaurant someday.
Finally a recipe form where im from, i aprove it, if you make some hole black beans whit the broth, white rice, some lime juice, red radish and raw onion, mix everything and have some tortillas, is great, if you ad pork when your boiling the beans with the water and some other stuff then you have Frijol con Puerco!
After months of procrastination i've finaly made it today. It was supposed to last me all week. Now i dont think it's gonna last me all day. Amazing that a simple 5 ingredient, 15 minutes recipe can be that good. Super fresh. Only downside is that my chips intake is going to increase quite a bit.
I made this chilomate salsa three time since I've seen this video... It has definitely become my favorite. It only seems to last about 12 hours in Mr fridge.
Gracias por compartir lo que aprendiste en Oaxaca Mex. Soy de Jalisco Mex. Y siempre veo tus videos y me gustan mucho tus recetetas y tambien tengo un libro de Recetas tuyas
Hola,Rick and Patti Jinich are my 2 favorites as they also have great tv content where they visit the people making authentic mexican food.Have there cookbooks and there easy and spot on just as described.
Growing up in our So Cal Mexican home, this was chile. It wasn’t until I became a young adult that the word took on a whole new meaning. But within the familia, it’s still chile… not salsa. Looks scrumptious 👍🏼
A genius working his alchemy in the kitchen always makes things look easy enough for any neophyte to attempt . I get the same deft deception from Jacques Pepin.
Yup, my wife is from Yucatán and she makes this sometimes, although she completely omits the onion as a personal choice (if it were up to me I'd add it 😅)
Awesome recipe. I followed the same recipe with all the veggies from my garden, but I added a jalapeno, serrano and 3 cloves of garlic and added some salt and cracked black pepper to it. It turned out AMAZING!
Delicious salsa!!!! Can you share what kind of blender you use for puree, mayonnaise, dressings, etc. I need a new blender but I'm looking for efficiency....thank you dear Chef.
I made this today and it was muy bueno! I tend to prefer a bit more acid in my salsas- what it still be a traditional Mexican or Yucatan to add fresh lime juice?
Rick, Love your recipes. I have been really into watching Tangerine Travels on youtube, with Jordan/Maddie living there trying food, but long before I found their channels, I had your cookbooks. Someday I could see living in Mexico, enjoying all the flavors there.
Wonderful but those peppers are so powerful! I always worry that he handles them directly! When I do, I can’t help but touch my eyes for some reason! Ouch!!!!! Be careful Rick and everyone!
If i wanted to make this salsa hotter should i add 1 non-roasted habanero or just roast 2? Also was wondering why there is no garlic, Does it detract from flavors here?
My friend who usually grows habaneros and gives me the extras decided to grow ghost peppers instead so we'll see how some of these recipes taste with ghost peppers instead
I thought the same thing too, but after watching the whole thing, I think he really wanted the flavor of the onion to stand out. The bigger pieces of onion are better for that.
We aren't fans of the heat level from habaneros, so we searched around for something less hot but still fruity as a substitute and ended up using a manzano chile, which is in the same heat range as a serrano. The salsa turned out great.
Is it just me or does this guy look Exactly like Stephen king. I'd eat salsa made most by him most definitely. I just hope I don't start losing weight apidly.
Another superb culinary presentation AKA Rick Bayless, however your parting comments at the end of this video, leaves me wondering about sauces/sides/additions not covered in depth. Your intimate knowledge of Mexican cuisine is quite deep but leaves me confused and intimidate.
As my name implies.... I've grown up with salsa my entire life and if it was too spicy my mother would squeeze fresh limes into the salsas she would stir it and it wasn't as spicy
