A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
@@BRZY-il9tx it doesn’t actually cook it, it’s alters it chemically and the chemical reaction “cooks” the onions/shrimp since chemical reactions can/do give heat
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
Please don't change your video style. There's a distinct difference between you and other food content creators. No unnecessary edits, no annoying music. Just you and your authenticity.
Hey bro. I just wanted to say that this sorta video? A longform video where there's no music, and it's just you talking to us? This is what I needed, man. It's more of a personal, one-on-one feel, rather than just presenting a video for the funny memes or whatever. Please do more.
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows. I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive. Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want! Keep it up you sexy beast!
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of TH-camrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
I've been using sweet onion in my pico for years. I love it, and think it really balances the salty-sour flavor. I let my onion and - yes fresh - minced garlic soak in the lime juice while I dice up the tomato, peppers, and cilantro. Cuts the alium sharpness down a bit. I agree with that final hit of olive oil! It brings eveything together so nicely with a smooth velvety texture. For people (like me) who can't handle the spicy, I prefer to use one green, yellow, or orange bell pepper, or a poblano pepper. The variety of colors contrasting the red tomatoes is so pretty and appetizing.
In the 70s I lived in New Mexico for several years. It was a great adventure for someone from New England. The people and the foods were wonderful! Pork Verde, Mole`, Chili Rellenos & so much more. At a house party we were served cold crunchy salsa and warm spicy queso. Such great flavors and textures. I couldn't wait to make a batch for the folks back home. For 40 years I served my 'authentic' homemade salsa at hundreds of gatherings and friends & family loved it. Only recently did I learn it was probably Pico de Gallo served at that party all those years ago! No wonder store bought salsa is always disappointing... Try making a batch with cumin and caraway. Sooooo good! Subscribed in Vermont.
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America" the song, "Pico de Gallo" is on their album Big Trouble, 1991 🎶Pico de gallo you oughta give it a try-o Even if you're from Ohio, it'll get you by-o Don't get it in your eye-o unless you want to cry-o So come on, don't be shy-o. Eat some pico de gallo! It's got jalapenos. I reckon y'all have seen those They're kinda hot for gringos and probably flamingos. Just add some tomatillos, onions and cilantro Lime juice and tomato, you got pico de gallo!🎶
Dude, I love your enthusiasm and passion for your food and us the viewers. It really shines through in your content. I feel like I'm either standing next to you in the kitchen, or sitting at a chair just watching you do your thing. Thank you so much for making me feel so welcomed! Y ese pico se vez fenomeno!
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
@@beepboop212 cilantro doesn't taste soapy to normal people 🤪😆 lol jokes aside, I think the leaves and stems do taste a little different. To me, the leaves taste less "bright" than the stems, but the leaves have more of a deep peppery flavor profile. "Peppery" like black pepper - warm and almost smoky, but still floral. I think the stems are more fresh/grassy. I like both.
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I love shorts! And I love the full vids! I watch anything and everything you do. So please don't change your style and who you are. You're cute, funny, charming, talented, and great at what you do. 🤗
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining. Love your content across the board! Thank you so much! 🙏
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol Love your vibe and your videos! ❤
I like it even more! The shorter reels were fine but it's so cook i didn't realize that they almost give me anxiety Lol now that I've seen this I can definitely say this is better for me😊
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
Exactly the same recipe is famous in India also, we call it Kachumber Salad. A subtle difference can be created if you roast the tomato on medium flame till the peel turns black, and then remove the peel and crush that tomato by your hand. All other things remain same and you are able to introduce a smoky kick to your pico-de alio (sorry if I am writing it wrong) !! Just try this !
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
That's awesome that you decided to go to the longer videos I really love how your personality comes true. Can you please make a video of fried chicken? Love you! ❤
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
All I’ve seen is your shorts, I loved every one of them, this is the first non shirt I’ve seen, I was even more impressed and it was this video that made me subscribe. Please come out with more videos. I’m bad at cooking but I think if I keep watching your videos and follow your recipes I will become a cook!
Love your humor and your recipes! Out of all the types of TH-cam channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids! I would love a video(s) on making different types of chips!!! YAY HABANEROS!!
I’ve been making something very similar to this for years without realising it was basically Pico do Gallo. Some delicious things are just meant to be and they find their way into your little cooking soul somehow… 😊 I haven’t been adding the habaneros though, husband doesn’t like a lot of spice so I just finely chop in a big red (mild) chilli. I tend to chop the red onion first and add the salt, pepper and lime, as the citrus and salt kind of remove the rawness (is that a word?) of the onion…then I add the tomatoes to kind of stew in the juices too…by the time you’ve chopped your coriander (or parsley if you want a change in flavour) everything has made friends and it’s all cosy in there… 😋 Love your videos. Never lose that fun, cheeky aspect to your cooking though. That’s what makes your channel such a lovely place to be. There’s a million TH-cam cooking channels. There’s only one el cook who gives you a big cosy hug of a video along with those delicious cooking ideas and kitchen wisdom…😉
@jerrislittlereef4023 my guacamole is mashed avocado mixed with a large portion of a cooked salsa. My salsa has no cilantro. So, similar, but different.
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
Please no Joshua Weissman b-roll!! Or sexualizing food with jokes (idk why food content creators do this). Keep doing what you're doing!!!! You gained a new sub!!
I love the long format. For most people, I say not too long: anything over about 10 minutes and I start being skeptical about wasting time. But your videos are always SO fun to watch - I love every minute. I am a six cloves of garlic minimum in most of my recipes. So in pico one nice clove through a garlic press is magic - just give it an hour or a few to mellow in the fridge into that nice background. Totally optional. I would love to see something about Guatemalan food - or differences between Guatemalan and Mexican. Or between different varieties of Mexican. Or different varieties of US Mexican: tex-mex, new-mex mex, colorado mex, etc.
Hello Jose next time you make pico try it with knorr chicken bouillon instead of salt. Even when you make a roasted salsa. Thank for all your great recipes.
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
I've been making this for over 10 years, It's just hard now to get good tomatoes unless you grow them them yourself. Limes are the smell of Mexico..Ti amo
YAAAY for long-form content! I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that! Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno. Anyways, great video! Will definitely get around to trying this out.
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
I have enjoyed every video I have seen you do! But this style particularly suits you. I love your confidence and enthusiasm and I also love that it feels like you are sharing your recipe with your friend. And just my two cents worth, but there is no such thing as too much cilantro in Pico de Gallo! Yummmm.
During Ramadan, me and my mum used to enjoy this delicious recipe for iftaar with a slight addition, overnight soaked chickpeas. After a long day of fasting, it used to taste like heaven. I have moved across the world but still miss everything she used to cook for us.
A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
Thank you for this❤
@@Foxfang27 from a big mexicana who loves cooking I hadn't thought of that. Good tip!
Thank you for that I'm cooking some pickled shrimp soon.
Cooks it that fast?????
@@BRZY-il9tx it doesn’t actually cook it, it’s alters it chemically and the chemical reaction “cooks” the onions/shrimp since chemical reactions can/do give heat
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
Yes, I agree. No nonsense and I hate background music. His personality and talent stands on its own.
@@dreamabobeama7896 agree!
@@ZirkaZironka agree
that's why I like Joshua's older videos way more.
That’s so well said. Exactly why I love his videos
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
thank you im looking to improve my long from game
Exactly. I agree.🎉
This was my first long form of yours: LOVED IT! I could listen to you cook all day long!
Please don't change your video style. There's a distinct difference between you and other food content creators. No unnecessary edits, no annoying music. Just you and your authenticity.
So true, so true
Hey bro. I just wanted to say that this sorta video? A longform video where there's no music, and it's just you talking to us? This is what I needed, man. It's more of a personal, one-on-one feel, rather than just presenting a video for the funny memes or whatever.
Please do more.
I agree! I like the short form, too, but long form is so much more informative 👍
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
feels like im watching a classic food network show
Bam!
True! I am really enjoying these videos
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows.
I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive.
Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want!
Keep it up you sexy beast!
I like the way you talk it through and explain why you like certain ingredients.
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of TH-camrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
@@cameodamaneo I appreciate that as well
Weissman’s a clown he just wants to be Internet famous I blocked that dude a long time ago
@@weasal97clown dude is a top notch chef
the whole b role thing is 20 sec at the end and is funny af after a while video of knowledge
@@weasal97you blocked him? Hahahahaha
Love the longer form content! Want to learn Mexican cooking.
you naturally have great comedic timing. it shows even within the edits. you'll continue to do great in long form. cheers!
If you replace the jalapeño🌶️ with cucumbers 🥒 it’s called Salad-Shirazi. A staple in Iran 😅
Sounds good! Do you use parsley or cilantro for that?
@ Parsley
Looove the shorts but I ABSOLUTELY looooooove these longer video tutorials.
Yes to long form content…more time to enjoy your recipes coming together! Gonna make this pico soon. I still love your shorts and reels!
Yes, I love the longer format! Watching you make this was so much fun!
I've been using sweet onion in my pico for years. I love it, and think it really balances the salty-sour flavor. I let my onion and - yes fresh - minced garlic soak in the lime juice while I dice up the tomato, peppers, and cilantro. Cuts the alium sharpness down a bit. I agree with that final hit of olive oil! It brings eveything together so nicely with a smooth velvety texture. For people (like me) who can't handle the spicy, I prefer to use one green, yellow, or orange bell pepper, or a poblano pepper. The variety of colors contrasting the red tomatoes is so pretty and appetizing.
I love the hilarious commentary throughout!
I like that you called the onion what it is, purple! Never understood why they are called "red" onions when they are clearly purple 😅😉💜
@@allison471 truth!
They call them red because the skins were used to made a dye and the color that it produced was red.
I make the same way. But I add cubes of avocado.
Love the longer form, no to b roll, yes to you sitting and tasting and chatting with us! 10 mins or less if possible ❤️❤️❤️
This is a great video and recipe. Thank you.
In the 70s I lived in New Mexico for several years. It was a great adventure for someone from New England.
The people and the foods were wonderful! Pork Verde, Mole`, Chili Rellenos & so much more.
At a house party we were served cold crunchy salsa and warm spicy queso. Such great flavors and textures. I couldn't wait to make a batch for the folks back home.
For 40 years I served my 'authentic' homemade salsa at hundreds of gatherings and friends & family loved it. Only recently did I learn it was probably Pico de Gallo served at that party all those years ago! No wonder store bought salsa is always disappointing...
Try making a batch with cumin and caraway. Sooooo good!
Subscribed in Vermont.
I really liked it when you share stories while cooking.
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
Loving the long form content 😌
Same! Keep making both forms. I'll give a thumb every time!
Coming in late here but I love this format for a long-format video. No-nonsense, just wholesome instruction and guidance with a splash of your humour.
Love the authentic style, no fancy edits. Feels like I’m in the kitchen with you.
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America"
the song, "Pico de Gallo" is on their album Big Trouble, 1991
🎶Pico de gallo
you oughta give it a try-o
Even if you're from Ohio,
it'll get you by-o
Don't get it in your eye-o
unless you want to cry-o
So come on, don't be shy-o.
Eat some pico de gallo!
It's got jalapenos.
I reckon y'all have seen those
They're kinda hot for gringos
and probably flamingos.
Just add some tomatillos,
onions and cilantro
Lime juice and tomato,
you got pico de gallo!🎶
Fun read 😂😂
I love it. 😂
@@Jose.elCook fun song too
@Bluebelle51 Kinda goofy, but I like it
@@wolfwoman47 oh it's very goofy, that's where the fun is
I love your YT shorts but I really do enjoy longer videos. Looking forward to watching more long videos from you my guy!
I love how chill your videos are. Love the simplicity of them too. You're killin it man
simplicity is the key in my opinion, so glad you enjoyed it
Dude, I love your enthusiasm and passion for your food and us the viewers. It really shines through in your content. I feel like I'm either standing next to you in the kitchen, or sitting at a chair just watching you do your thing. Thank you so much for making me feel so welcomed! Y ese pico se vez fenomeno!
First grate the skin of the lime in. This lime 'zest' provides unforgettable aerosols that make the dish a feast for the nose as well.
Love the longer videos
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
And Jose has a fabulous speaking voice!
Bro, I love all of your videos. Thank you for your time and making it feel like we are with you on the prep journey. Amazing work. ❤
You made it look delicious and easy. I love this format!
Gotta use the cilantro stems, they add a lot of flavor and the crunch adds a nice texture as well
as someone who doesn't like cilantro because of a soapy flavor; will the stems taste soapy too?
yeah im sorry ... @@beepboop212
@@beepboop212 cilantro doesn't taste soapy to normal people 🤪😆 lol jokes aside, I think the leaves and stems do taste a little different. To me, the leaves taste less "bright" than the stems, but the leaves have more of a deep peppery flavor profile. "Peppery" like black pepper - warm and almost smoky, but still floral. I think the stems are more fresh/grassy. I like both.
@@danibee ah no worries, i definitely don't consider myself normal, so that's fitting ;) hmm ok, interesting. only one way to find out!
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I love shorts! And I love the full vids! I watch anything and everything you do. So please don't change your style and who you are. You're cute, funny, charming, talented, and great at what you do. 🤗
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining.
Love your content across the board! Thank you so much! 🙏
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol
Love your vibe and your videos! ❤
I like it even more!
The shorter reels were fine but it's so cook i didn't realize that they almost give me anxiety Lol now that I've seen this I can definitely say this is better for me😊
I love this longer video! I enjoy watching you make delicious food. You have a great sense of humor. Keep up the great work! We appreciate all you do.
I'm loving the longer videos! Can you create a video on your version of chile rellenos?
Long form is super cool! Wishing you all the success!
Thank you for this simple not complicated recipe
Thanks for showing this Southern girl how it’s done! Learning a lot. My kinda grub!
You’re fun, funny, make some delicious looking dishes in a seemingly decent amount of time. Keep up the great work! I enjoy watching and learning!
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
I absolutely love the longer versions of your cooking . I’m a fan !
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
Exactly the same recipe is famous in India also, we call it Kachumber Salad.
A subtle difference can be created if you roast the tomato on medium flame till the peel turns black, and then remove the peel and crush that tomato by your hand. All other things remain same and you are able to introduce a smoky kick to your pico-de alio (sorry if I am writing it wrong) !!
Just try this !
In Guatemala that's basically called Chijmol, it's yummylicious😋😋
I’ll have to try that! 🤤
I love pico de gallo and yours looks amazing.
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
@@carlosm.3426 truth!
You forgot tomatoes, they too are native to the Americas.
That's awesome that you decided to go to the longer videos I really love how your personality comes true. Can you please make a video of fried chicken? Love you! ❤
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
haha 230 am love to hear the love at this time!!
@@Jose.elCook That’s what happens when you play “one more” (6 more) Hades runs! Gotta have that elCook playing in the background for good luck 🫡😤
All I’ve seen is your shorts, I loved every one of them, this is the first non shirt I’ve seen, I was even more impressed and it was this video that made me subscribe. Please come out with more videos. I’m bad at cooking but I think if I keep watching your videos and follow your recipes I will become a cook!
I've watched your shorts for a while. I really like this long form.
Love your humor and your recipes! Out of all the types of TH-cam channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids!
I would love a video(s) on making different types of chips!!!
YAY HABANEROS!!
I’ve been making something very similar to this for years without realising it was basically Pico do Gallo. Some delicious things are just meant to be and they find their way into your little cooking soul somehow… 😊
I haven’t been adding the habaneros though, husband doesn’t like a lot of spice so I just finely chop in a big red (mild) chilli. I tend to chop the red onion first and add the salt, pepper and lime, as the citrus and salt kind of remove the rawness (is that a word?) of the onion…then I add the tomatoes to kind of stew in the juices too…by the time you’ve chopped your coriander (or parsley if you want a change in flavour) everything has made friends and it’s all cosy in there… 😋
Love your videos. Never lose that fun, cheeky aspect to your cooking though. That’s what makes your channel such a lovely place to be. There’s a million TH-cam cooking channels. There’s only one el cook who gives you a big cosy hug of a video along with those delicious cooking ideas and kitchen wisdom…😉
I am from Bangladesh, and we use mustard oil instead of olive oil. It absolutely elevates the taste❤
I’ve never heard of mustard oil, but it sounds interesting!
Shorts are great man but I'm digging the long form stuff. I wish I could reach through the screen and taste that pico
Cilantro is amazing!!!!! I will never understand why folks dislike it.
Cilantro tasting like soap is a genetic thing it’s not just a dislike or poor opinion of cilantro. 😅
Yes cilantro makes everything taste better lol. I made homemade pico before and it was the best!!!
Add diced avocado and and i can make a meal with just that. Love pico
That really sounds like Guacamole 😉
@jerrislittlereef4023 my guacamole is mashed avocado mixed with a large portion of a cooked salsa. My salsa has no cilantro. So, similar, but different.
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
Longer videos, YESSSS!!
Please no Joshua Weissman b-roll!! Or sexualizing food with jokes (idk why food content creators do this). Keep doing what you're doing!!!! You gained a new sub!!
Food is sexy. There's no better way to say "I love you" than to cook for someone.
I like the long form content. Thanks Jose.
Pico is my fav. I could taste it through the video.....
Thank you so much for sharing info regarding different peppers. So helpful.
I love the long format. For most people, I say not too long: anything over about 10 minutes and I start being skeptical about wasting time. But your videos are always SO fun to watch - I love every minute.
I am a six cloves of garlic minimum in most of my recipes. So in pico one nice clove through a garlic press is magic - just give it an hour or a few to mellow in the fridge into that nice background. Totally optional.
I would love to see something about Guatemalan food - or differences between Guatemalan and Mexican. Or between different varieties of Mexican. Or different varieties of US Mexican: tex-mex, new-mex mex, colorado mex, etc.
Loved this video. I prefer your longer content! 😊
Jose, I really enjoy your fun and creative spirit. It shines through your food. ❤🎉
Looks really good. I like to make mine the same way.
So glad this video had more detail and wasn’t a short. Us seniors can understand and follow your content SO much better! Thanks!
Hello Jose next time you make pico try it with knorr chicken bouillon instead of salt. Even when you make a roasted salsa. Thank for all your great recipes.
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
Hey José. I absolutely love watching your videos. Thank you for each and every one ❤ Keep up the great work!
I like these longer videos ... they work!
This was great. I stayed tuned to the end. Fresh salsa and casual chat (and no music) are great together. ❤
I agree! I really don't like music running through cooking shows! I do like his chat. He's a good guy and that shines through. A+
I've been making this for over 10 years, It's just hard now to get good tomatoes
unless you grow them them yourself. Limes are the smell of Mexico..Ti amo
My pico --
Romas
White onion
Jalapenos
Cilantro
Lime Juice
Salt
Cumin
Nothing else necessary. I could eat it every day forever.
YAAAY for long-form content!
I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that!
Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno.
Anyways, great video! Will definitely get around to trying this out.
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
You are sweet. Not only do I learn a new recipe, I learn it from a really nice guy. Thanks so much!
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
I have enjoyed every video I have seen you do! But this style particularly suits you. I love your confidence and enthusiasm and I also love that it feels like you are sharing your recipe with your friend. And just my two cents worth, but there is no such thing as too much cilantro in Pico de Gallo! Yummmm.
Love the long form content.
LOVE YOUR SENSE OF HUMOR 🤩🤩🤩🤩🤩🤩
I'm Indian and I make this whenever we cook chicken at home. It's actually crazy how much our cuisines are similar! Good video!
love the laid back vibes here… more easy dessert recipes and I appreciate your authentic dishes /tips
During Ramadan, me and my mum used to enjoy this delicious recipe for iftaar with a slight addition, overnight soaked chickpeas. After a long day of fasting, it used to taste like heaven. I have moved across the world but still miss everything she used to cook for us.
In Brazil, we call it vinagrete. Love it.