Here's a great way to use those farmers' market tomatoes: salsa de molcajete! In this video, I'm grilling a beautiful piece of swordfish to accompany the salsa, but it's great with just about anything. Get the recipe: ow.ly/pE1j30m4kXT
Mr Rick, I have been watching you since I was a child, when my mother had to go to work and I had to stay home alone. You taught me everything about cooking and I would always tune in to your show. You gave me a passion for cooking. Now, I am not a chef but I cook really good and white people love my food.. they dont know you were my influence and I run to you for the "secret recipes" lol. Thank you for everything and it's very enlightening and I appreciate being stuck to the tv just to grow up as a man now and be able to use the kitchen and know my ways around it
Ive been missing taco Tuesdays, what i nice surprise! This time of year i start cravinge those crock pot recipes u have shown us on taco Tuesdays etc. Cheers chef! Your awesome!
I always just charr the tomato, onion and chili on a griddle/skillet on my stove and lightly blend for a quick, basic salsa. But now I'm inspired to get a molcajete. Never had one, not even in Mexico.
❤️I've been a fan for so long (Rick and I born same year) some days I feel like you just belong in my house (yea, RU-vid) with your laid back approach and your ultimate respect for the food and people!. Buen Provecho "Namaste 🙏" 8^} ❤️He sido un fanático durante tanto tiempo (Rick y yo nacimos el mismo año) algunos días siento que solo perteneces a mi casa (Viva, RU-vid) con tu enfoque relajado y tu máximo respeto por la comida y la gente. Buen Provecho "Namaste 🙏" 8^}
salsa de molcajete is my favorite, after that, chilli arbol salsa. If you don't have a molcajete, put the ingredients in a plastic bag and with your hands squeeze it to get this rustic mash looking.
Bad idea, if it pops, you'll end up with juice pepper in your eyes. Also, it is not for the rustic look. It's all about the flavor Use a big ceramic bowl and a glass cup, or something alike.
Huge fan of the Chanel chef! I use your recipes all the time! I noticed you don’t make many red salsas!? Is there a reason? I’m sure I’m not the only one that would love to get your take on a classic Roja Salsa ! Thanks for the show 🤘🏼
😊This is the one I use(Love it), If your in Arizona USA, go to Fry's Supermarket, I got this one for $15. Be sure to break it in!!! www.amazon.com/MEXI-2013-Granite-Molcajete-Grinder-6-Inch/dp/B00IA8KO78/ref=sr_1_1?ie=UTF8&qid=1538864670&sr=8-1&keywords=molcahete
🔥The sulfur compounds responsible for that harsh "biting" flavor and onion's powerful aftertaste dissipate into the water from the cut surfaces of the onion, you get a less harsh flavor, more clean onion flavor. 8^} Buen Provecho
Mister Bayless I would like to that you say .JITOMATE.kwnoing that you no jitomate is 1000%%%%mexicano from the aztecs.so please say.JITOMATE NOT TOMATO.you know tomate is green so don't confuse people.nada mas gracias .por que usted es uno de Los mejores chefs mèxicano no nacido en méxico.y loo felicito lol seguido por años.y dios lo vendiga.
Looks delicious but you should only eat previously frozen swordfish medium due to parasites as they would die due to the freezing. Fresh swordfish has plenty of parasites and should be cooked all the way.
I hope I’m not the only one that’s curious but do you have a reasoning to rinse the onion it really annoys me when someone says a stress that you do this and then doesn’t give a reason
R U kidding me? Swordfish? Really? That stuff cost on average $12.95 a pound! On a fixed income as a veteran.. I' m lucky to get a can of tuna ! Ridiculous marketing crap!
