Always use arbol for chili flakes. My Mexican grocery store only sells it in large bags so I always have leftover from a recipe to make chili flake with. Love it!
I love those chilles. They have a very good heat. But it dies out very quickly so you can take another bite immediately. Those chillies are my secret to the chili cookoff my neighbor has annually. Ive won 3 years in a row with it. I live in so-cal so it works and is acceptable in the competition.
Ha! I very strongly encourage you to switch to dailies lens! The same thing happened to me and Oh dear Lord !...the pain!!!!!!!!!!!! Lesson learned! Oh! And always wear food safe gloves, always!!
@LemonMeIon I'll also add that if you don't wear gloves while prepping everything, when you're finished, rub some olive oil on your fingertips, rinse well, then thorough soap and water.
Here from a Mexican in central México, CDMX. Chiles de árbol aren't widely used here. We lean on the flavourful fruitiness of pasilla, guajillo and ancho peppers and for spiciness we like green chiles, mainly serranos, seeds never removed.
You need to take a break from Mexico come to Manitou springs or Pueblo Colorado and relax enjoy the atmosphere of Colorado springs or cool you down in the summer between May and July it'll be nice and beautiful and nice come stay a couple of days relax 2 or 3 days then you can come down and take a right to Pueblo go to the mineral Palace Park and relax see what a nice quiet park teaches people how to cook in Pueblo in Colorado springs in the restaurants you going to make chef go go go go go go hurry show Colorado what you have 😢😢😂😂😂😂😂❤❤❤❤❤❤
I love that Rick is making content on TH-cam. It’s so good!
Whoever said “never trust a skinny chef” never met Rick Bayless. He’s the best 👨🏼🍳
He knows things he shouldn't 🤨📸
Never trust a fat chef. They’ll eat anything
You really love the Mexican flavors and it shows in your awesome and fun personality.
Always use arbol for chili flakes. My Mexican grocery store only sells it in large bags so I always have leftover from a recipe to make chili flake with. Love it!
I love those chilles. They have a very good heat. But it dies out very quickly so you can take another bite immediately. Those chillies are my secret to the chili cookoff my neighbor has annually. Ive won 3 years in a row with it. I live in so-cal so it works and is acceptable in the competition.
Rick you're the Hero man.
One of my favorite chili. Been growing and dehydrating them for a couple years now.
Oh yeah Rick you are right about that salsa de chile de arbol being the preferred salsa.
I always learn something from you. Now I will make my own Chile flakes. Thank you chef
Rick you are awesome
❤ Chef Rick Bayless, he's fantastico!
Awesome
Tanks sir...Órale
thank you
Grew up choking on chile smoke lol
Rick, where do you get yours? It's so hard to find good ones.
Sweet deal
👌👍👍👍🙏🇲🇽
Tell me what to do when I cut jalapeños and then take my contact lenses out a couple hours later!!!
Ha! I very strongly encourage you to switch to dailies lens! The same thing happened to me and Oh dear Lord !...the pain!!!!!!!!!!!! Lesson learned! Oh! And always wear food safe gloves, always!!
Or go to the bathroom! If you don’t use gloves, wash your hands thoroughly with some dish soap and it will remove the capsaicin.
@LemonMeIon I'll also add that if you don't wear gloves while prepping everything, when you're finished, rub some olive oil on your fingertips, rinse well, then thorough soap and water.
Wear gloves
before handling any! chile add oil to your fingers/hands
Could you grind them up in a coffee grinder?
Do you seed them before putting in salsa
How do you keep your vitamin blender from stripping out the part that spins the blade, over constant use
Fun fact: you can boil these in water and inject them in a bottle of eye drops for an arrest worthy April Fool’s Day joke. 😄
what's the difference between arbols and japones?
Just coughing all over the food and work surfaces right!!!
Here from a Mexican in central México, CDMX.
Chiles de árbol aren't widely used here. We lean on the flavourful fruitiness of pasilla, guajillo and ancho peppers and for spiciness we like green chiles, mainly serranos, seeds never removed.
No inventes, chilango.
He has forgotten more than other people his age. Been cooking since he stoodj on a box at age 3 or earlier
You need to take a break from Mexico come to Manitou springs or Pueblo Colorado and relax enjoy the atmosphere of Colorado springs or cool you down in the summer between May and July it'll be nice and beautiful and nice come stay a couple of days relax 2 or 3 days then you can come down and take a right to Pueblo go to the mineral Palace Park and relax see what a nice quiet park teaches people how to cook in Pueblo in Colorado springs in the restaurants you going to make chef go go go go go go hurry show Colorado what you have 😢😢😂😂😂😂😂❤❤❤❤❤❤
Thanks. Marry me.
time for rick to retire
Please use the correct pernonciation 😢 .
I love árbol chilies. Toasted in some oil and let them get a bit dark. Oooof so good.
Thanks. Marry me.