I watched faithfully every episode of One Plate at a Time over the yrs. You are living the dream. I hope you're just as happy as you appear to be. Wishing you the best always.
Yeah they are very good at making cheap cabinets look like expensive ones. I have a dining set that you would swear is dark hard wood but when the chair fell over I learned it was plastic 😱
Just made this but substituted the carrot and sugar with pineapple. Also roasted the habaneros a bit before boiling. I used to watch you on pbs growing up. You’re the man Rick!
I just made this and it is absolutely delicious. I followed the advice from another comment and slowly blended in a bit of olive oil which gave it a very nice silky texture.
those golden Habs are the pinnacle of heat and flavor. it seems that anything hotter is just heat. they are the flavor activator and fun to grow. thanks for this one. when i get a burrito i like to use a different sauce on every bite.
I really like sauces with the fermented scotch bonnets and habaneros! Two weeks in a 3% salt brine with the carrots and an alchemy happens. Something about the fermentation gives it a buttery characteristic that’s like nothing else. Matouks calypso and flambeaux sauce from Trinidad has this flavour.
@@johnroberts2104 It was Tasteless, not cooked properly, not spiced well. Nothing that you would expect from a Top chef like Rick. It's more of a scam. There were four of us and the bill came out to a little over $200.00
It is just his name on the door. Doubt he has much involvement other than menu suggestions. That’s how it is with celebrity restaurants and chains. Sad, and we wish we could get his personal touch on anything with his name, but alas, that is not how it goes. Like, he doesn’t personally make all the salsas at the grocery store under his name either. FYI, Rachel Ray doesn’t make or inspect each of the cookware items with her name on them either.
By far the best habanero sauce recipe, I added one ingredient in the simmer a knob of Ginger and a teaspoon of agave...Thanks Rick family loves chili sauce and this is our house favorite..
I have made a hot sauce very similar to this. I used chicken bullion instead of salt, and a little more heavy with the carrots and onion. I have a friend that is a bar tender. He saves all of the empty 375 ml Patron Tequila bottles for me. I put the hot sauce into them and give as gifts.
This is good as i'm swimming in habaneros, ghost peppers and even Carolina reapers (literally from one plant each!). I'll always grow habaneros, but only my jalapenos get mostly eaten.
I make one similar, but I add a touch of canola oil, and about 3 tablespoons of minced ginger. The canola oil will give it a better mouth feel, more smooth and silky. The ginger is just my addition because I eat a bunch of Asian foods.
After blending, I like to pass the sauce thru a fine mesh strainer to get it super smooth. Also, blending with a small amount of olive oil adds a slight creaminess and helps to emulsify and prevent the sauce from seperating.
Many, many thanks for the recipe. Carrots ! Excellent ! One of my favorite hot sauces is Yucatan Sunshine and carrots are one of the main ingredients. This one appears to be easy enough to make without making a mess.
Chef, you depth of knowledge paired with your soft-spoken, unassuming communication style makes for the most enjoyable content. These videos made in your own kitchen are great. Would love to see you explore simple food preparation by interviewing and cooking with other Mexican home cooks... Like just a bunch of Abuelitas.
I'm an Irish man that loves making Mexican food there's such a diversity and flair flavor I love it. I thought I had an extreme passion as a Caucasian but Rick I think has beat me in that category:-). I would be very happy to be able to work with this guy here and make some beautiful authentic creations. He does a great job. I seen him on the TH-cam some people were cooking with him I was wanting to do that myself😊😊 I'm sure he knows quite a bit you can tell by his diversity in the food that he serves prepares and makes. Good job Rick..
I made this tonight and it didn’t disappoint. I’ve bottled it up and plan to share with a few lucky friends. I also used it on some flank steak tacos and paired really well with them and a hit of lime, and a great kick!
Made it! Great. Thanks. Thanks for the weights and volumes for the ingredients in the recipe. We inexperienced like to learn by making things exactly, then modifying from that base. A pinch of this and that, and 8 of these just isn’t enough for we learners. For instance, my initial 12 habaneros only weighed out to 63 grams, not the 5 oz., 142 grams, I needed. By you giving weight, I added more habies and was successful. Thanks.
by far THE BEST BAYLESS on television 👍🏻🇺🇸-watching PBS on sundays with my father -rick was a half hour staple along with marian esposito-martin yan etc etc etc
Rick, I've had your book for years and had no idea you have a TH-cam channel - I'm so glad I found it. I just made this today with habaneros I grew myself and it is incredible. Going to plant some more habaneros so I can make it more often, thanks for everything you do.
I made this with 20 red Serranos because that's what I had in excess from the garden - its fantastic!! So easy and a perfect heat level! Rick is the best!!!
Mr Bayless OMG my mouth watered watching your video it looks soooo awesome Thank you so much for sharing. For sure my husband will be making this recipe. Thank you again and God Bless you and your family. 🙏🏼
My amigo Rick the best cocinero out there you are awesome I love to see you cook all those great Mexican recipes and the love you have for the Mexican kitchen 🍻
It takes a lot of peppers to make flakes and powders, by add salt to them is a Natural Preservative, and will last for ever! I have 23 of Orange Habanero plants and are 3 year old. and Made pepper trees out of Cayenne and the Orange Habaneros. Still can't get enough he hee. I dearly love these Flakes and Powders, and last for ever. I will try your hot sauce. 👍👍🔥🔥YUM Yes you can clone pepper plants from the trimmings, Yes you can over winter them. My Dinning room looks like a jungle during the winter! They set by the windows , under my living temperature on Carts. Next month they will be going into my house, Until Spring THEN OUT THEY GO Now i need 10 gallon size pots
Perfect timing for me. I just bought about 20 habaneros yesterday to make my roasted pepper sauce with charred pineapple. Gonna do a batch of Rick's to the T as well, another with 2 Ghost peppers from my plant with pineapple.
Looks delicious and I am salivating just watching you make this! Habaneros are my favorite peppers and I love to use them, a pineapple and /or mangoes to make a sweet hot sauce.
I always make my own hot sauces using very similar techniques. I like to dry roast the onion, peppers then make a quick pickle with the vinegar, salt, sugar. I currently have a ghost pepper hot sauce in my fridge. If I need to make more during the summer, I make it out on my back patio. If I need to make some during the winter, I make it in my wood shop. That way I get all of the flavor, but none of the dirty looks and them running away in a panic from my love ones.
@@k.chriscaldwell4141A quick pickle is when you take a veggie of your choice (cucumbers, onions, carrots, etc.) Bring a solution of water, vinegar, sugar, and salt together to a boil, then pour it over the sliced veggies. In about 20 minutes you'll have pickles!
Excellent recipe and timing! We grew habanero and jalapeno peppers for the first time this year. Will definitely use your tips! Thank you for sharing, Rick!
I make a similar sauce with a few more ingredients. I like the 5 or 8 oz. bottles with the small hole on top of the cap, for better control of pouring. After all, it's hot sauce, and you don't need that much.
This looks so interesting. I'm going to make this though I'll be careful not to make a capsaicin bomb. I've done that before making a jalapeno drink concoction, I blended everything, poured it in a caraft, covered it, shook it up and boom! It exploded everywhere including the ceiling, lol! I had quite a coughing fit. I bet these would make nice Christmas presents though, thanks Rick!
The recipe looks delicious and the instructions very clear. I would include a warning that when handling and cutting very hot chiles that one be extremely careful not to touch face or eyes afterwards. This may seem super obvious to some viewers, but there are many of us who could easily make this mistake. I did! And it was painful.
Just made this recipe. Outstanding!!! Thank you for posting this. I'm now a subscriber. I used Rosé Wine Vinegar because that's what I had on hand. The habanero peppers 🌶 cost me a little over $1.
Thank you Rick! So much flavour! I made this recipe yesterday and we love it! Same recipe only difference for me was I added about 12 Thai green peppers too. I loveee how I didn't have to cut up the peppers first! Just added them whole to the pot!
I'm going to give this a whirl this weekend. My ONE ghost pepper plant has been ridiculously productive, and I've got a mountain of cayennes too. This was a great year for peppers for us.
I made this today! From my own garden habaneros. I followed the recipe and process exactly. It came out AMAZING!! Seriously, one of the best hot sauces I've ever had. Thank You!!! 😋
Love it. But i can only do small dabs, but i did like it on the Chorizo eggs. I grew up in Fresno, Ca. so I've been exposed to hot and spicy for 3 decades but still a wimp. BUT i still make your arbor chilies shrimp tacos for a long time, but less arbors.
After watching this video six months ago, I never don't have this in my fridge and now I put it on everything. Simple and super delicious. Plus, habaneros are so beautiful and I have so many growing in my garden.
Awesome, quick and easy. I make a jalapeño hot sauce in similar fashion (minus the carrot) that isn’t as hot - but I will be trying this one. I may cut down the heat w some orange bell pepper. My blender doesn’t pulverize the seeds so I force it through a fine colander to remove them. Love your work
This year I am growing 2 varieties of "heatless" habaneros. One is Roulette and the other is Habanada. They have all the great tropical fruity flavors of habaneros, just no heat...it's been fun making sauces and salsas with them as I can add hot ones to bring the heat level up to exactly where I want it, while really ramping up that beautiful fruity flavor....and, the plants are insanely productive.
Great recipe chef, the guacamole video was great as well. Can we get a Rick Bayless carne asada quesadilla video? Or a Michelada video would be interesting.
Hey Rick, I got this hot sauce, a habanero hot sauce from a hot sauce store in San Diego and it was mixed with carrots and habaneros and it is one of the most sweetest habanero sauce I have ever had and is probably the only habanero hot sauce I will ever buy. Would love to see you make it
I watched faithfully every episode of One Plate at a Time over the yrs. You are living the dream. I hope you're just as happy as you appear to be. Wishing you the best always.
I like his kitchen. Beautiful natural wood cabinets!
Yeah they are very good at making cheap cabinets look like expensive ones. I have a dining set that you would swear is dark hard wood but when the chair fell over I learned it was plastic 😱
Just made this but substituted the carrot and sugar with pineapple. Also roasted the habaneros a bit before boiling.
I used to watch you on pbs growing up. You’re the man Rick!
I just made this and it is absolutely delicious. I followed the advice from another comment and slowly blended in a bit of olive oil which gave it a very nice silky texture.
How do you look EXACTLY the same for the last 20 years?!?!? You are my favorite cooking personality since I was a child
Eating lots of hot sauce🌶️🌶️🌶️
those golden Habs are the pinnacle of heat and flavor. it seems that anything hotter is just heat. they are the flavor activator and fun to grow. thanks for this one. when i get a burrito i like to use a different sauce on every bite.
th-cam.com/video/VZP3-NlxQ-w/w-d-xo.html
I really like sauces with the fermented scotch bonnets and habaneros! Two weeks in a 3% salt brine with the carrots and an alchemy happens. Something about the fermentation gives it a buttery characteristic that’s like nothing else. Matouks calypso and flambeaux sauce from Trinidad has this flavour.
@@TobiasC-mg4zk yes, how do you stop the fermentation? do you just refrigerate?
My absolute favorite non-meal thing to make in the kitchen is hot sauces. Love the color options available when making them as well.
😊
What's this best used on or for?
I've never made a Bayless recipe and been disappointed. Rick's food is always phenomenal.
Try his restaurant in Orlando, it's the worst Mexican food I have ever had in my life.
@@Surfboard927 What was wrong with it?
@@johnroberts2104 It was Tasteless, not cooked properly, not spiced well. Nothing that you would expect from a Top chef like Rick. It's more of a scam. There were four of us and the bill came out to a little over $200.00
100% same experience here
It is just his name on the door. Doubt he has much involvement other than menu suggestions. That’s how it is with celebrity restaurants and chains. Sad, and we wish we could get his personal touch on anything with his name, but alas, that is not how it goes. Like, he doesn’t personally make all the salsas at the grocery store under his name either. FYI, Rachel Ray doesn’t make or inspect each of the cookware items with her name on them either.
By far the best habanero sauce recipe, I added one ingredient in the simmer a knob of Ginger and a teaspoon of agave...Thanks Rick family loves chili sauce and this is our house favorite..
Rick is just about the greatest thing on TH-cam. Thank you for ways teaching me how to do it right!
Thanks. We love to hear that! Make sure to subscribe.
@@rickbaylessa little late to this, but I just subscribed to your channel.
Gracias.
Me too!
I have made a hot sauce very similar to this. I used chicken bullion instead of salt, and a little more heavy with the carrots and onion. I have a friend that is a bar tender. He saves all of the empty 375 ml Patron Tequila bottles for me. I put the hot sauce into them and give as gifts.
That’s a really good idea
Can I be your friend?😊
Chicken bullion does NOT belong in hot sauce!!!
@@wiseguysoutdoors2954 Apparently you have never been to Mexico.....
Skull Vodka bottles are on my target list
I just harvested a couple of habaneros from my garden and I'm gonna try this recipe tomorrow, it looks its gonna be good thanks for sharing!
I've used your recipe for this sauce for maybe 10 years. We still love it. We grow our own Habaneros just for this!
I use this exact recipe. Rick knows his stuff. And this is spot on.
I use pickled habaneros and onions. But. Still delicious.
Perfect timing! Doing this first thing in the morning! Gracias Sr. Rick!
This is good as i'm swimming in habaneros, ghost peppers and even Carolina reapers (literally from one plant each!). I'll always grow habaneros, but only my jalapenos get mostly eaten.
that's the problem with Habs. what to do with them all? hot sauce or dried pepper powder.
I make one similar, but I add a touch of canola oil, and about 3 tablespoons of minced ginger. The canola oil will give it a better mouth feel, more smooth and silky. The ginger is just my addition because I eat a bunch of Asian foods.
Love me some Habaneros ! Thanks Rick. Can't wait to give this a shot. Cheers !
After blending, I like to pass the sauce thru a fine mesh strainer to get it super smooth. Also, blending with a small amount of olive oil adds a slight creaminess and helps to emulsify and prevent the sauce from seperating.
Awesome tip. Thanks.
like how much olive oil. how small exactly? im gona make this is why i ask
@@rfl4931 Just a drizzle. Maybe a tablespoon or so, depending on the batch size. I just eyeball it.
Rick, thanks for the recipe for habanero hot sauce. All I use is habanero peppers in my cooking. Bon appetit
Many, many thanks for the recipe. Carrots ! Excellent ! One of my favorite hot sauces is Yucatan Sunshine and carrots are one of the main ingredients. This one appears to be easy enough to make without making a mess.
Chef, you depth of knowledge paired with your soft-spoken, unassuming communication style makes for the most enjoyable content. These videos made in your own kitchen are great. Would love to see you explore simple food preparation by interviewing and cooking with other Mexican home cooks... Like just a bunch of Abuelitas.
That’s some good hot sauce. Thanks so much for sharing. I just made a batch of habanero sauce and a poblano jalapeño sauce. Thank you again.
I'm an Irish man that loves making Mexican food there's such a diversity and flair flavor I love it. I thought I had an extreme passion as a Caucasian but Rick I think has beat me in that category:-). I would be very happy to be able to work with this guy here and make some beautiful authentic creations. He does a great job. I seen him on the TH-cam some people were cooking with him I was wanting to do that myself😊😊 I'm sure he knows quite a bit you can tell by his diversity in the food that he serves prepares and makes. Good job Rick..
I made this tonight and it didn’t disappoint. I’ve bottled it up and plan to share with a few lucky friends. I also used it on some flank steak tacos and paired really well with them and a hit of lime, and a great kick!
Habaneros are sooooo fruity!!!!! Love that about them!!!!!!!
Made it! Great. Thanks.
Thanks for the weights and volumes for the ingredients in the recipe. We inexperienced like to learn by making things exactly, then modifying from that base. A pinch of this and that, and 8 of these just isn’t enough for we learners.
For instance, my initial 12 habaneros only weighed out to 63 grams, not the 5 oz., 142 grams, I needed. By you giving weight, I added more habies and was successful. Thanks.
by far THE BEST BAYLESS on television 👍🏻🇺🇸-watching PBS on sundays with my father -rick was a half hour staple along with marian esposito-martin yan etc etc etc
Rick, I've had your book for years and had no idea you have a TH-cam channel - I'm so glad I found it. I just made this today with habaneros I grew myself and it is incredible. Going to plant some more habaneros so I can make it more often, thanks for everything you do.
I made this with 20 red Serranos because that's what I had in excess from the garden - its fantastic!! So easy and a perfect heat level! Rick is the best!!!
Mr Bayless
OMG my mouth watered watching your video it looks soooo awesome
Thank you so much for sharing.
For sure my husband will be making this recipe.
Thank you again and God Bless you and your family. 🙏🏼
So, I followed your recipe step by step and OMGEEZZZZ it is amazing!!! You are number one in my book.
I still make a batch of "Liquid Gold", Garlic Olive oil I learned from Rick's Show on PBS. Gosh. That had to be at least a decade ago. Still the best!
My amigo Rick the best cocinero out there you are awesome I love to see you cook all those great Mexican recipes and the love you have for the Mexican kitchen 🍻
It takes a lot of peppers to make flakes and powders, by add salt to them is a Natural Preservative, and will last for ever! I have 23 of Orange Habanero plants and are 3 year old. and Made pepper trees out of Cayenne and the Orange Habaneros. Still can't get enough he hee. I dearly love these Flakes and Powders, and last for ever. I will try your hot sauce. 👍👍🔥🔥YUM Yes you can clone pepper plants from the trimmings, Yes you can over winter them. My Dinning room looks like a jungle during the winter! They set by the windows , under my living temperature on Carts. Next month they will be going into my house, Until Spring THEN OUT THEY GO Now i need 10 gallon size pots
Mango Habanero might be the single greatest flavor combination on the planet.
I ferment my habaneros and ghost peppers.
No vinegar I use lime juice and some sugar.
People love it.
Is there a chance to see recipe?
Perfect timing for me. I just bought about 20 habaneros yesterday to make my roasted pepper sauce with charred pineapple. Gonna do a batch of Rick's to the T as well, another with 2 Ghost peppers from my plant with pineapple.
The light pink color Habanero sauce used in Tortas in Monterey Mexico is absolutely perfection.
I grew some mild haberneros ( suave new mexico ) and cannot wait to try this
Looks delicious and I am salivating just watching you make this! Habaneros are my favorite peppers and I love to use them, a pineapple and /or mangoes to make a sweet hot sauce.
Yum!
agreed. bring the heat.
🤯Bring the HEAT!!! Thanks for sharing your recipe!👍
Thank you Rick! Going to try this recipe using ghost peppers.
Made this..added a little ginger and cumin seeds thanks for the recipe , delicious
That is a good looking sauce. No fuss, just letting a few ingredients shine together.
I cook my hot sauce on a camping stove outside. I also use a tiny amount of xanthan gum to keep it from separating.
Rick followed your process and recipe, added few handfuls of fresh pomegranate seeds I had just pulled out of 2 fruit… it came out fantastic!
Yes! Add some fruit. Mango, pineapple, cantaloupe. Cook the fruit with the pepper mix so it won't ferment in the jar!
I always make my own hot sauces using very similar techniques. I like to dry roast the onion, peppers then make a quick pickle with the vinegar, salt, sugar. I currently have a ghost pepper hot sauce in my fridge. If I need to make more during the summer, I make it out on my back patio. If I need to make some during the winter, I make it in my wood shop. That way I get all of the flavor, but none of the dirty looks and them running away in a panic from my love ones.
What “quick pickle?” Please.
@@k.chriscaldwell4141A quick pickle is when you take a veggie of your choice (cucumbers, onions, carrots, etc.) Bring a solution of water, vinegar, sugar, and salt together to a boil, then pour it over the sliced veggies. In about 20 minutes you'll have pickles!
@@jamiesuejeffery Thanks so much for the reply and info. Now I know. Cheers.
Here for it Mr. Bayless!!!
Gracias por tu receta 😊😊😊😊😊
Really enjoy your videos an always learn something new. Thank you!
Thanks! Subscribe for more.
Excellent recipe and timing! We grew habanero and jalapeno peppers for the first time this year. Will definitely use your tips! Thank you for sharing, Rick!
Great to hear. Thanks for watching!
Rick makes me smile.
Coriander/ cilantro, cumin, oregano, lime juice. Next level!
I have habaneros in my garden when you take fresh habaneros from the plant to pot it's indescribable
Amazing recipe!! A favorite! Thank you 🧡🧡🧡
Love Habanero sauce. I cook with it a lot. The background fuitiness of the Habanero pepper is delicious unlike the Jalapeno and Serrano peppers..
I make a similar sauce with a few more ingredients. I like the 5 or 8 oz. bottles with the small hole on top of the cap, for better control of pouring. After all, it's hot sauce, and you don't need that much.
This looks so interesting. I'm going to make this though I'll be careful not to make a capsaicin bomb. I've done that before making a jalapeno drink concoction, I blended everything, poured it in a caraft, covered it, shook it up and boom! It exploded everywhere including the ceiling, lol! I had quite a coughing fit. I bet these would make nice Christmas presents though, thanks Rick!
The recipe looks delicious and the instructions very clear. I would include a warning that when handling and cutting very hot chiles that one be extremely careful not to touch face or eyes afterwards. This may seem super obvious to some viewers, but there are many of us who could easily make this mistake. I did! And it was painful.
Sometimes the best way to learn a lesson is... Learn it! 😂
Thank you! I have habanero plants and let me tell you I run out of stuff to do with them. Will be making this tomorrow.
Just made this recipe. Outstanding!!! Thank you for posting this. I'm now a subscriber. I used Rosé Wine Vinegar because that's what I had on hand. The habanero peppers 🌶 cost me a little over $1.
Thank you Rick! So much flavour! I made this recipe yesterday and we love it! Same recipe only difference for me was I added about 12 Thai green peppers too. I loveee how I didn't have to cut up the peppers first! Just added them whole to the pot!
I'm going to give this a whirl this weekend. My ONE ghost pepper plant has been ridiculously productive, and I've got a mountain of cayennes too. This was a great year for peppers for us.
What’s the difference between ghost and habenero is say scoville Units?
@@IFollowJesusnowbid difference in scoville and flavor. Orange habanero 300-350K scoville. Ghost pepper 950k-1.1 mil scoville
I made this today! From my own garden habaneros. I followed the recipe and process exactly. It came out AMAZING!! Seriously, one of the best hot sauces I've ever had. Thank You!!! 😋
made this and absolutely awesome.
Only question is what would be the best way to make it "thicker"
Someone posted below - only use half the vinegar / water to start and once blended add more if needing to be thinned.
I love fermenting hot peppers for sauce!
Your meals get me a lot of love from my family and friends thanks rick
Top sauce i tried two Times by now
Love it. But i can only do small dabs, but i did like it on the Chorizo eggs. I grew up in Fresno, Ca. so I've been exposed to hot and spicy for 3 decades but still a wimp. BUT i still make your arbor chilies shrimp tacos for a long time, but less arbors.
After watching this video six months ago, I never don't have this in my fridge and now I put it on everything. Simple and super delicious. Plus, habaneros are so beautiful and I have so many growing in my garden.
That looks so good! I might have to give this a try.
Yummm! Gracias, maestro, Rick!
Your more lay back then your brother skip . Keep it up Rick. Great good n show
Awesome, quick and easy.
I make a jalapeño hot sauce in similar fashion (minus the carrot) that isn’t as hot - but I will be trying this one. I may cut down the heat w some orange bell pepper.
My blender doesn’t pulverize the seeds so I force it through a fine colander to remove them.
Love your work
Habanero seeds actually taste like habaneros. I want them whole in my sauce because they just burst with flavor when bitten.
@@yerterber interesting. Will try it that way next time. Thanks
This year I am growing 2 varieties of "heatless" habaneros. One is Roulette and the other is Habanada.
They have all the great tropical fruity flavors of habaneros, just no heat...it's been fun making sauces and salsas with them as I can add hot ones to bring the heat level up to exactly where I want it, while really ramping up that beautiful fruity flavor....and, the plants are insanely productive.
I picked some chiles at a farm a few weeks back. Still have some lemon drops and other yellow peppers.I am going to make this.
Great video Rick, thanks, I will be doing this on a slightly smaller scale...
Wow this stuff is really good!
Calidad papá 👌🏾 Looks delicious.
Thanks, looks great! Do you think that dry arbol will do also?
I bet this recipe would be delicious with ghost peppers 🌶️! Really spicy 🌶️!!! ❤❤
Looks good. I love his salsa and hot sauce recipe
When the counter top next to your stove is a cutting board life is good!
Bravo, Thank You For Sharing.
How unusual)
I'll have to give it a try.
So so good, thanks for this!
Thank you, Rick! Trying now…
Looks delicious, will give it a try, thanks.
Thank you for the recipe, can wait to try it.
Thank you!
Very interesting, thank you.
Great recipe and how-to video. Had to make this and it became fantastic!
Thanks, Rick!
You don't need to strain out the seeds? Absolutely trying this!!!!
made this. It's awesome.
Great recipe chef, the guacamole video was great as well. Can we get a Rick Bayless carne asada quesadilla video? Or a Michelada video would be interesting.
Hey Rick, I got this hot sauce, a habanero hot sauce from a hot sauce store in San Diego and it was mixed with carrots and habaneros and it is one of the most sweetest habanero sauce I have ever had and is probably the only habanero hot sauce I will ever buy. Would love to see you make it
This is the original yellowbird hot sauce which is a company based in Central Texas. I use their recipe all the time except I steam my veggies
Just 2 questions- 1. Should the final product be refrigerated? 2. How long is it good for? Thanks!!