🔥 We like it spicy. Get the recipe for this fiery, floral Roasted Habanero Salsa and get to work on making one of my all-time favorites. RECIPE: www.rickbayles...
@@sundarpichai940 Who? Gordon Ramsay, hardly authentic. He's a television personality egged on to really let the F words fly for ratings. Not to dismiss his chef skills, but the F bombs are why people watch him.
I'm mexican and it's my favorite chilli sauce ! Try throwing in a bit of mango too for sweetness. Beware: when you roast chilis spicy fumes may fill up your kitchen
I’ve made this salsa, and I’ve also made it with a few roasted tomatoes (on broil until the skin turns black) as well as roasted onion and roasted carrot. It makes the heat level a bit less which is not desirable for my taste, but it does develop some depth of flavor. Basically did a 1:1 ratio of habaneros to tomatoes/onion/carrot. So it was like a few small tomatoes, a half a small-ish onion and a thin carrot. I love roasted salsas like this. They’re the easiest and the best.
I used to watch Rick on PBS. However I have been living someplace where I can't get TV reception so I'm so happy to see his RU-vid channel. I'm now subscribed and looking forward to catching up on his videos. 😃👍🌶🔥
I have one habanero plant in a container that has about 20 small peppers on it and still blooming . Thanks Rick , now I know what I'll do with them . I suppose instead of thinning with water , you could use apple cider vinegar and it would last longer in the fridge . Love the video - been a long time subscriber .
May I ask if there is a specific way you clean your food processor after you make the habanero sauce? I was wondering if the heat/spice of the pepper adheres to the food processor after it’s cleaned?
When you roast the Habaneros they give off a wonderful sweet peppery smell. I add a little mango into mine and it is the best salsa that I have ever had. Just delicious.
I love these videos with recipes that are simple enough to remember, no need to write this down since it’s more of a technique than a firm recipe. Yum.
Wow Rick I never knew you had a RU-vid channel! This video popped up on my feed and what a pleasant surprise! I will make sure to recommend you channel to all of my friends. Please keep up the great work Señor!
Love this recipe! I've found the remedy for the heat making everyone timid. I now also grow habanada chiles in my garden. Taste and look exactly like habanero but they are basically habaneros bred to be mild. So now I use mostly habanadas and add in as many habaneros as I think my dinner pals can handle. It is the exact same taste with a lesser heat...the heat is still that same lovely growing, radiation of warmth.
Rick, That sauce reminds me of a condiment from North of Thailand; Nam Prik Num that I make quite often. It uses garlic, green chilies (prik num kao) shallots, shrimp paste and fish sauce. The chilies, shallots and garlic are first individually charred in a wok (outside kitchen) until about 70% of the skin is blackened and then combined in a blender with the other ingredients. It is almost addictive in it's taste I have it on hot buttered toast or cheese sandwiches as well as it's normal condiment role with Thai food.
Live long and prosper. I am selfish and want many more of your amazing videos. Your recipes and video's have elevated my knowledge and skills. Living in Houston we're blessed with the fantastic Mex markets.. Massive fresh and dried Chili's, epazote and more. Thx
Not even hot, there are so many more to make your day as crazy as it all ready is! (Tai Chili's and Ghost Peppers anyone!? Now we're having fun! (I'm aware of the people who don't even like pepper)
I have 4 habanero plants in my office. I usually dehydrate them and use them in my taco seasonings...will have to try this as a taco sauce!! I might have to look into doing a lacto-fermented version of this that can be canned and preserved!!
I remember watching you on TV YYEEEAARRRSS ago. People are sleeping on your channel. Love it! I grew cayenne but my dad grew habaneros. Made a salsa n it was bangin!
The place I get tortas ahogadas from has an onion in habanero salsa that used to make me sweat. It's just sliced onion in what looks like blended habanero and water (then strained). It's bright orange and has a kick that takes the tortas to another level.
@@gibrancaballero Visit Mazatlán and go to Tacos y Tortas El Mono. They have two locations. Almost as good as what you can get in Guadalajara (Tortas Ahogadas are always better in Guadalajara).
I remember the first time I made habanero salsa like this. The cooking process released so much pepper gas that me and my roommate were crawling out of my apt on hands and knees.
Made this with Scotch Bonnets and that was stellar, just made it again with Habaneros and Tequila in place of some of the water. Truly incredible. On top of a french omelette with cheddar and chorizo is my favorite way to enjoy. Thanks for the recipe!
Names can be confusing. The Scotch bonnet is a habanero. In french it's piment cloche or Antilles. I usually boil them first with garlic. Blend , lime juice and finely chopped spring onions added at the end. Goes terribly well with fish.
@@seriouseater7159 alcohol is a conservative, like vinegar or oil. And has a shelf life like 2yrs ? Always keep it in a dark place . As for tequila, I can't say, except that it knocks you down extremely quickly. Gin ? Hey, feel free to experiment as you like. The madder the better
I have just found this ! Perfect timing as my habanero plant is loaded with chiles.They say eating chiles helps keep you awake . So i will make your salsa with mayo and use it on my breakfast roll ups. Win win for me as the warehouse i work in is cold ! Thanks !
Rick is an awsome chef!always have followed him even have his cook books! He reminds my of my child hood back in El Paso Tx and New Mexico... best cooking is from there 😋
I love these salsa and other recipes RB is so generous sharing with us. I make most of them; friends think I’m a magician in the kitchen. I hope this particular recipe freezes well, my habanero harvest this is is promising to be epic.
I make hot sauce from habeneros all the time. I find the heat becomes pretty muted after about a week in the fridge. The peppers pair so well with garlic and vinegar, as well as roasted scallions. I put it on everything.
I always add a little carrot into my roasted habanero salsa to bring a little sweetness and temper the heat a little more. I think the carrot complements well without really making its presence overtly known.
I told some friends of mine I like just a little carrot in my habenero salsa and I got some crazy looks, but I think you explained it perfectly. At the time I didn't know how to defend myself. :P
@@jafarym77 is it a plant that yields a lot of harvest? I really like the flavor of the habanada but can't buy it in my country so growing is my only option.
Love it! I’m growing Mustard Habaneros this year. They’re yellow. Sometimes I just chop one up fresh and throw it on a taco. Serious heat and flavor. Great with a cold Mexican beer.
His passion for cooking and his easy and great recipes helped me love cooking to this day.the man is a legend.that habanero sauce looks good but like the man says a little goes a long way.too much n you may blow your head up.maybe not,but its packing some heat.i grew up on that stuff,but my mouth watering
Love the flavor of a good Habanero based salsa/sauce. This would be too much on it's own. One of my favorite was a habanero pineapple salsa that a local burrito place made. It was spicy, but I couldn't get enough of it, and would always order extra so I could slather it on every bite of my burrito. It was just the right blend of hot, sweet and salty with the signature habanero flavor, that tends to go well with fruit.
Perfect timing. I already had the griddle hot for making dinner but needed to delay for a half hour. And recently was gifted 8 habanero's from a friends garden. So now my mouth is on fire after two blue corn chips, yum!
In the winter I add a tsp of Habenero to my Butternut Squash soup, it is sweet like Butternut Squash, but then you swallow and taste and feel the heat of the Habenero as it goes down, talk about keep you warm, but any more then a tsp would be so supper hot I couldn’t tolerate it !
Made this today and it was great. I only had a blender so to make things blend easier I had to use more liquid so it was more of a hot sauce but it was amazing. Topped it on my tacos tonight 🥰🥰
Great idea 💡 to add it to mayo, chef! Love the idea about putting some of the salsa on fish, too! Take care, chef, and keep safe. Much love from San Antonio. Will you please make a video of grilled lemon pepper cod? Thanks in advance.
That looks great! I have two questions if anyone can help. Is it possible to freeze the salsa or habaneros? Has anyone tried that when they have a lot? Also, will a regular mortar and pestle work like a molcatete? I don't have room for both in my kitchen. Thanks.
this would be a good fermented hot sauce too. Half roasted and half fresh habs and same with garlic. Add lime to finish and blend into liquid and strain.
The Orange Habanero, Cayenne, Green Chili, a is the only 1s i grow > I can't get enough of these peppers> I use the hell out of them! > Orange Habanero pepper in chicken, shrimp, fish, and things is? OUT OF THIS WORLD YUMMY only way to adjust the heat is MORE IS HOTTER. LESS IS MORE FLAVOR
