Rick Bayless Essential Salsas: Chipotle Salsa
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- RECIPE 👉 www.rickbayles...
What you’ll notice right away is that this is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When we started Frontera Foods a quarter of a century ago, this was one of the 5 icon salsas we started with. And its sales have tied for number one with the roasted tomatillo salsa for all those years. It’s even more complex when you add other dried chiles, but you’ll need to toast and soak those first-a step canned chipotles allows you to skip. It’s tangy, sweet and smoky, an all-around crowd pleaser.
I just made this salsa for carne asada with my friends. I altered it a bit by using 2 roasted tomatoes, 1 roasted serrano, and a handful of cilantro. My first taste, even before salting and getting the consistency right with water, really blew me away. This salsa has everything. I seriously don't think I've ever had a salsa this good even in a restaurant. Even when you thin it out it sticks to a chip like I have never seen. You have to make this salsa, and I recommend adding whatever else you like.
If you can find La Morena brand chipotles they are the best. Chipotles tier list:
1. La Morena.
2. La Costena.
3. Herdez.
4. San Marcos.
5. Embasa.
You’re my spirit animal.
#1 La morena
@@Enmesharra92 La Morena tastes more homemade than all other brands. They make smaller batches so they put more care into it imo...
I agree with your number one and number two choices. La Morena's are great! But a warning to the heat shy; they are often much hotter than other brands. Same with their superb pickled jalapeños.
Rick: I would love to see a video on how the different types of salsas specifically pair with which foods. Any chance?
How chef Bayless has only 157k subscribers is beyond me.
I'm with you. Should be 1.57 million.
Cuz he sukz. You’re welcome, ignorant.
I've just found him and I'm LOVING the content
Because he has been owned by corporations forever so people are weary of him .
I agree 🥺
Have you done a video on how to make the Adobo? That would be a treat to see 🌶
Rick, What is the shelf life of your salsa recipes if I kept them in the refrigerator?
I've been watching your videos for about the past month after developing an interest in mole. I've learned so much, and they've opened up a whole world of cooking for me! Thank you!
Roasting is THE way, for most veggies to shine!!!
THEE* ;)
How convenient Rick! I have my arugula goat cheese and eggplant all ready to go! I bought plum tomatoes but can pick up tomatillos in my travels today! I just needed to check on how the salsa is made the right way!
I made this today and it is good. We make our own chipotles in adobo and it shines in this application. 3 decent sized cloves of garlic seems sufficient. I remove the garlic from the broiler halfway through the second cycle so it does not get overdone. Hopefully some steak tacos are in my near future.
Great to hear, Kevin.
I have made this salsa several times, and it is a favorite. Because tomatillos are very acidic, you might want to lay down some foil on your baking sheet to prevent stains. Also, I prefer to roast everything either on the stove in a non-stick pan or in a pan in the toaster oven set anywhere from 400 degrees to broil (no reason to heat up the whole kitchen).
We use toaster oven Foil in the air fry basket and works great
I grilled them on high in my pellet grill. Use red oak pellets mixed with apple and cherry wood. The guests will be begging for more. Cut in 1/2 and Smoke the tomatillos for about 15 minutes on low about 200°F take them off the grill/smoker. Crank up to 400°F-500°F for about 5-10 just slightly away from the direct heat/ fire. I do this hatch n jalapeños chilis(when in season) or spicy or mild Anaheims year round.
great tip. Will discolor aluminum right away.
@@slapndbass Great tips. I'd love to have a small barrel-style chili roaster that I could use outside with direct wall of flame. Could work for tomatillos, fresh Hatch chiles, bell pepper, onion etc . :)
Even one as big as a coffee can or #10 can would be cool.
Parchment paper is safer as foil has been linked to Alzheimer’s and dementia. But yes…protect your pans!💕Cathy
I have been expirimenting throwing peppers on my smoker lately. Obviously not necessary, but another chance to customize your flavors depending on the wood you use. Im going to try tomatillos too for this recipe.
Make a typical chili recipe then put about 2 tablespoons of this salsa into the chili .
I really love this salsa with barbacoa, sometimes with a little bit of pureed fresh pineapple added. It's really has the acidity and bright flavors to punch through that fattiness.
The same company also makes cans of just adobo, which really come in handy for making chipotle aioli. I make that for smoked cod fish tacos.
I eat spoonfuls of the adobo sauce out of those cans every time I use them. It’s so smoky and delicious.
That glow in your eyes when you say "...and it is super delicious" :)
Wonderful thank you so much my friend ☺️😊☺️☺️
Wonderful Chef Thank you.
I use a little of this salsa as a Sofrito type base for it's underlying smokey flavor.
After too many bouts of diverticulitis all those seeds are downright scary.
You are the absolute best teacher of cocinando I've seen! I love MX, especially Oaxaca so I'm totally on board with all the salsas you make now-here's a challenge-make one with hormigas!!
Mmm i think is not “chipotle meco” is “chipotle seco” …actually MECO is a bad word in Spanish 😊
Thanks for posting another great recipe.
How about roasting everything on a grill? Should add a smoky flavor.
Rick, could you recommend a reputable online mexican grocer?? there's so many things i can't buy locally and one mex grocer online is crazy outrageous prices.
I get all my Mexican cooking techniques from Rick. Miss you on Iron Chef America...
Kinda amazing how he and his brother have essentially 0 overlap in their TH-cam channels?
Or did anyone else come here after undisputed
Just a quick question… Why throw in the salt after it’s blended? Why not just throw in the salt at the beginning?
Why do you not make your salsas in your molcajete, doesn't that give better flavor?
Absolutely delicious! It’s going into the salsa rotation and as a sauce on enchiladas. Thank you!
I just learned something about the canned peppers.. but what if I just roast the tomatos and toast the Morita peppers...? I always have those on hand. Store trip tomorrow
Hello Rick✋
Again, whatz in your utensil disinfectant canister on your counter??
--Thankx Mucho
Doing this TONIGHT!
This has become one of my family's favorite salsas! The fundamentals flavors are fantastic. There's enough heat to keep our spicy lovers happy, and the ones who have a more heat sensitive palette even love it with a fresh or cream cheese. 10/10 👩🍳
Great to hear. Thanks for the comment.
Omg this looks delicious! I want to make some barbacoa one of these days to make burrito bowls at home and in definitely using this recipe for a salsa. Thank you so much!
Rick,
I always enjoy your recipes and presentation. My favorite go to channel for authentic Mexican
I have found that if you add your garlic halfway through, you can avoid the burning.
Not a fan of tomatillos. Do you have a substitute? I ❤ Chipotle, maybe that will save it 😊
is it chipotle or chilpotle? I always saw the former, but on that can i see now the latter...
Love all your recipes!!! I love Mexican food so much. Now I can make it myself! Thanks
Just made this. It’s fantastic!
este vato
How does Rick feel about LeBron James?
ok i gotta ask, why is the can of chipotle spelling chipotle as "chiLpotle"?? haha
Great video, can't wait to try this!
DAMN! Now I am headed to Safeway to get some tomatillo's
Thanks Chef, very enjoyable video!
I used a pinch of sugar to reduce the acidity in my salsa verda because it was like I put lime in it. Great recipe for the salsa chipotle
Good idea- I also always put a dash of sugar to balance the flavors it seems like too many salsas are flat either pure vinegar or pure heat
Chipotle and Morita chillies are NOT the same. Please don’t use them as exchangeable words. Sincerely, all people from Mexico.
He never said it was the same, so calm down!!!
Chipotle Meco chiles, a version of dried and smoked jalapenos, are botanically classified as Capsicum annuum. They are also known as Meco chipotle, chili ahumado, chile típico, or chile meco.
There are different types of Chipotle peppers. If you’re shopping for Chipotles in the US, you will most likely encounter the Chipotle Morita. This chile is smoky and medium-level spicy, with sweetness and fruitiness. It can be found dried and is also sold canned in the sauce.
I put the whole can in should I be worried?
What is the sticky on them caused from? What is it?
I've grown tomatillos before and learned that the sticky substance is actually a natural deterrent to pests. Insects don't like sticky and hate the taste. So, they leave the tomatillos alone. If you ever decide to grow tomatillos, make sure to plant at least 2. With only one plant, you might only get a few, if any, tomatillos. They are cross-pollinators.
I made this yesterday and it is so delicious ‼️I eat it with red and green nachos I found at Sam’s club. I will never have to buy store bought salsa again. I added the whole can of chipotle so I accidentally made it too spicy 🥵 ‼️
Yikes, that had to be super-spicy.
Yum 🤤
Could you core the tomatillos first?
Rick's Habañero Salsa is really great!
Yummy !
How does the canned (la costeña) tomatillos work when using for salsas? Where I live it's really rare to find fresh tomatillos, and if you find them they will often cost around 20-30usd/kg.
Give them a try. What have you got to lose?
I only make this recipe with the canned tomatillos and it's awesome. One of my all time favorites.
Bet there is sugar in the can peppers
Cmon huero say it right😂
I want a torta Alambre with this salsa ! Does Rick have a recipe for Alambre ? My favorite local Mexican restaurant no longer has torta Alambre ...Help !
That looks amazing. I cannot wait to make it.
I notice that you don't put lime juice or a small amount of vinegar in any of your salsas. For me this added acidity really brightens up the flavor.
I use it just like that for everything,you always add water regardless it's just how you like it .
Omg I’ve been doing this same salsa for years that I though I had invented!!😂
I add lime juice to mine (just one) and a little bit of cilantro and olive oil……us chilangos love limon on everything 😆
In my experience, there is nothing MORE "traditional" in most Mexican kitchens than a blender! 😁
Omg! A got a great idea for my green pozole recipe. I’ll add sugar to it next time to balance it out❤
So happy to know what the salsa is and how to make. My local Mexican restaurant served it but I moved. 😋 Yum!
Love your videos! I wish they would make canned chipotle’s without soy.
Why is it that with some salsas you put the onion in the blender with the rest of the ingredients, and others you chop it and add it after it’s already blended?
I've started roasting veg in an air fryer and it's amazing and doesn't heat the whole house.
I use in my home a comallito to brown and "roast" my garlic and onion. Just a hot, flat skillet on high heat / gas highest.
I typically use chipotle from the can for salsas but when I want to sear or use as a dry seasoning, a dried seca chipotle works well.
I gana make this recipe with some home made corn chips😋 much gracias Chef🧑🍳
How come some folks cook their salsa before serving? Just fried in a bit of oil. Is it a regional variation?
At my local store there are two types of dried jalapeños. The one you showed on the left, they call chipotle. Then there are smaller ones they call moras. The moras are much hotter than the chipotles.
I love the salsa verde that I make. This is definitely different. Well done.
Rick, are you from Aransas Pass, TX?
Rick, do you ever use yellow tomatillos??
Yummy !
Outstanding sir as always my bueno
wait whaaaaaaaaaat? Moritas are actual jalapeños?
Cool, looking forward to the torta vid!!
Tomatillo salsas I don’t mind using the blender. Tomato salsa though ALWAYS has to be made in a molcajete for my taste
👍
How many tomatillos should I use to accommodate my 40z blender jar in order to make this salsa?
Only one
🦍
I LOVE ALL YOUR RECEIPTS,!
Broil on Lo or Broil on Hi?
Broil on high!
He should post on Facebook too
Thanks for the recipe
ITS MY TURN!!!!!!!!!!!!!!!!!!!!
It tastes outstanding!
Can't wait to try this!
Deeelichous!
Muy bien
❤️❤️❤️❤️❤️
Saludos desde Montebello California Amigo.....🍺🍻🍺🍻👍😁😁
This salsa good. Eggplant not so!
The blender, the ubiquitous tool for Mexican cuisine!
Dude, get a tripod. This looks like it was filmed at sea
I barely found out ur skipbayless brother lol