Years back I had a guy at work who thought he was entitled to whatever I brought for lunch. I bought a can of Spanish peanuts and a bag of dried chili piquin, made a mix with a handful of chilies and took it to work, Lit the guy up like a torch. No more problems for a long time, Habanero slices on a sandwich has the same effect, almost got in trouble for that one.
Lol... Can relate. Had a coworker who'd help himself to my juice drinks, kept in the office fridge, after hours. So I mixed a batch of red raspberry scented bath gel "punch" & poured it into an Ocean Spray juice container for him to enjoy. The next day he was fuming furious that someone had done such a thing to HIM! (He was really mostly embarrassed - found out later that he had taken a big swig of the soapy stuff & spit it all over the sink area in front of some mgrs getting coffee. 😂)
Stupid you got into trouble for making your own food that way...not your fault people think they can just go into a fridge and take what's not theirs. My dad did that with some laxatives lol they couldn't figure out who was taking other people's food. Found out real quick who it was after that lol
I use a cube of chicken or beef and place it on a raw onion with some butter and wrap in foil when BBQin'.. then when it's done hit it with a bit of lime.
At 55 I never knew there was a chili piquin. After this video I found a Mexican market and decided to check it out. I am now a regular at the market and am addicted to Chili Piquin and lots of others. This is my favorite TH-cam cooking channel.
When I first moved to Tex-ass! I bought a Bag of Chile Piquín Lay's! Kevin!... It was the most DELICIOUS thing I have EVER tasted! (And of Course!...) They discontinued them a few weeks later! I've been BEGGING Lay's to bring them back! That was in August of '09!
I love your videos, I'm recovering from Cancer of the jaw I haven't eaten food in over 6 months I watch your videos every night. My friend say I,m torturing myself but they help me get thew. I love me some BBQ and Mexican food, FILPITY FLIP!!
If you add 2 tablespoons of plain white vinegar when you blend it will add in the preservation of your salsa to about 1 month in the refrigerator… The vinegar will not change the flavor of the salsa. You won’t even know it’s in there…
My dad used to make an uncooked picante sauce that he called Burnah U Buttoff... He made it 2 gallons at a time, once or twice a month. We lived next door to a VFW Hall. They had chile piquine pepper bushes (chilitepins?) growing along the fence line for about 25 or 30 feet. (bird planted...) My dad's picante sauce recipe was very simple. About half and half peppers & tomatoes. The tomatoes were usually the Porter tomatoes that he grew in his garden, but if needed, he substituted Rotel canned tomatoes. (Porter tomatoes are very similar to Roma tomatoes) Then he added fresh garlic, fresh onion, salt & pepper. That's it. He ran it through the blender until it was smooth & bottled it in 1 gallon apple juice jugs. One jug went with me to work one weekend a month, the other jug went into our fridge. The jug I took to work was for a 22 man shop & was gone in a day, maybe 2 at most. The guys LOVED my dad's picante sauce! You're right about chile piquine peppers being sneaky because the burn doesn't hit you at first, it just builds up to a crescendo, then finally settles down. The sweating? That's called gustatory sweating. It's common among people who enjoy eating chile peppers. Porter tomatoes were bred & developed especially for South Texas by Porter & Son, Seedsmen in Stevensville, Texas. They bred several varieties but the best one was simply called Porter tomato. It is as small as a Roma tomato, with solid flesh & few seeds. It's described as the size & shape of a pullet egg. (about Roma tomato size)
Just made a salsa after watching this video. Used the piquin recipe but only 10 piquin and 4 seeded de arbol. A pinch of knorr and a tiny pinch of Mexican oregano. I gotta say. I think it's one of the best salsas I've ever had outside of a Mexican restaurant! Thanks for the inspiration Arnie.
I definitely upped my salsa game when I started adding the chicken bouillon powder. Now I never make salsa without it. Can't wait to try your piquin salsa. I will eat some in honor of my dad, who was never without a chile piquin bush.
@@lyricbread it deepens the flavor is the best way I can describe it. It increases the umami factor but doesn’t taste like chicken broth or stand out. I do reduce salt and definitely add to taste. The bouillon definitely adds salt.
I found this channel a while ago and remembered it when I was super tired of jar salsa. Made a basic salsa in a blender AND my man you’re doing god’s work. Deff giving this a try too. Please keep up the great work
One of the things I love about your videos is the honest reaction. Seeing your ingredients, it becomes so easy to scale recipes for more or less quantity or heat. Helps me a ton, having little experience with the verities of peppers and how to use them.
Arnie, I just made my first salsa after this video. Great video and I can't believe how easy and amazing homemade salsa is. Can't wait to play around with different recipes. Thanks for putting all the hard work into these videos.
I did the chile de Arbol last night because you made it look so fun and I had a huge pack of them for another thing. Of course it was amazing as you know. The fresh chiles even before you start blending on them smell so great! Just make sure everything is fresh, and this recipe will never let you down. If anything is 'off' a little, it's most likely always going to be salt or acid, not the fresh ingredients.
To make a family friendly (mild) version of the de Arbol salsa, I added 5 chilis and it came out just right. For my personal salsa 15 was perfect for my taste.
Had to comment on this one! Great video, watched it while on 12hr. Shift work! My wife bless her heart loves a good spicy salsa as do I but she always felt that her sister's salsa was 'just better' "somehow"...finally after a night of Carne Asada! with a few drinks!! Her sister told her, she makes her salsa with Chicken Bouillon!🎉 WoW!! that changed the salsa game for us!! As they say "the truth comes out with a few beers"🍻 Orale Arnie👊 Much love fr: The 214 'Big D' See you on the next 1
Dry Chili piquin i like to grind it with a Molcajete then I’ll add a can of tomato sauce or crush tomato little bit of garlic powder, onion powder, and salt. Quick way to make a salsa.
Definitely Mr Arnie!!!!knorr is that secret ingredient in most recipes. When you eat something and just say " wow what's that taste "!!! I use it on mt green salsas I make a diffrent variety. My red haven't tried it yet. I use allot of fresh garlic in the red and a little bit oregano. It's fun to play around with the recipes!! You'll surprise yourself!!!! Keep it comin buddy!! Many blessings from Texas 💗
Thank you Arnie!!! I made a batch today! Very good Very simple used an extra tomato and about 10 Chili De Arbol and still pretty hot !!! Awesome keep the chilis cookin!!
Here is the update. Easily one of the best salsas from my kitchen Half onion About 20 arboles 1 dried chiptole 3 ajos Cook as they said. Add about 1/4 cup tepins towards end. Make as directed. Here is my variance. After the first puree. Add about 1/4 raw onion Add about 1 to 2 tbl white vinegar. I'm not kidding. This helped a hangover. The fresh stinging taste of onion helps the chile. The vinegar brings out all the flavors This salsa I made with arti help is in my rotation por vida. Pinche delicious jefe
I’ve been making salsa Roja and salsa verde as a hobby the last couple weeks and because I can’t find good salsa in the stores. I only add the chicken base to salsa verde . It works I too cannot add it to reds though . I’ve done Gaujillo , Chili California , chili Japones chili New Mexico . In my opinion the flavor of the Guajillo is the best .
Awesome! I just got a bag of Arbol chiles. This will be my next salsa. How about a recipe that uses Cascabel chiles? Never used them before, but they look interesting. Maybe a traditional Mexican Chile Colorado?
The Arbol recipe is nearly my go to recipe. I grew up using Japones vs Arbol, both are good. I also add about 10 stems of cilantro. I’m going to add guajillo’s to my next batch. Thank you for the videos; always enjoy them.
Love it man. My wife is hooked. So much better than anything in a store. Thanks so much for all the recipes. It's been a wonderful change for us cooking at home and you've really inspired us. Thanks bro.
I live in South Texas Arnie so I know chile piquin peppers intimately lol. I make a salsa similar to yours but have always done it in a hurry and just used tomato sauce. I'm going to take a bag of the chile piquin peppers out of the freezer and make your recipe. Thanks
I made your restuarant style red salsa and really like the results. I am going to try these, nut I will go light on the chiles! I like heat but not too hot! Thanks for the great content.
Just made some right now my brutha!!! Had to take a time out from cooking just to let you know! Thanks! Love the way you always include your family by always saying "WE".. Salute 🫡 for that! It tells me what kind of man you are.
This man is spot on. I've making fresh salsas for 25 yrs at home, and I know the real deal. The real deal is fresh ingredients and not that many needed. What is needed is fresh and a hit of acid at the end (lime, vinegar, etc.)
You inspired me to make my own salsa, so I got the ingredients for both of these recipes and started with the Salsa Roja Piquin first as I have never had that pepper before. The lady at the little store I got the stuff from (Ironic, it just opened a few days ago and the only one in my town) warned me how hot they are. I only was able to get ¼ cups worth so went with that. I absolutely LOVE the flavor of this salsa. Those Piquin peppers have such a great smoky type of flavor. It had a little heat, but not overwhelming. It is addictive and I am having to exercise some discipline to not eat all of it before it even cools off..lol. Can't wait to make the Salsa Roja Chile de Arbol next. Thanks for the inspiration and presenting these recipes in such a fun, entertaining and informative way.
Shout out from Kerrville Texas!! We made 3 Salsas from your videos today! They are an absolute HIT in the House!!! We love your videos!! Keep doing what you do, God Bless you and your Family. Merry Christmas and Happy New Year 🎄🎉
I think the chile de arbol version is my all time favorite salsa roja recipe. It's so simple yet flavorful and I keep coming back to it. I do only add about 7 chile de arbols though just to make it edible for everyone haha. Can't wait to put this on tacos tomorrow
I’m glad I saw that you don’t need to toast the chiles de arbol cause I’ve never gotten it right. I will try your recipe but I will add Knorr cause it does add fabulous flavor. Great vide!
In south Texas you’ll often find the chiles growing outside many homes because birds after planted the seeds through digestion, there’s some green and some orange but most of them are red they’re are super spicy and super flavorful, I live mine with chips and eggs
The first salsa had become a staple at my home. wife and kids always asking is there anymore salsa? I have to make a batch at least once a week. Thanks Arnie ❤
you are so correct Brother. I work back of the house in a Hotel. Some of these ladies come up with the best tasting salsa that you cannot buy in the store. And the cooking of their dishes is top notch. I asked them how do you do this how do you cook this and the response is always very similar. To your mother making tamales. Every Mexican lady always has their own little twist on making salsa.If you really want to get the same flavor, you have to watch them make it. to learn.
Second time making this one today. One of my new favorites. The first day it's just almost too hot to eat but I still power through it for the flavor. By the third day it's so easy to smash.
Great recipes, once again. Thanks. I I used some of the chili piquin salsa to make chicken wings. I just mixed the salsa, instead of Franks red hot sauce, with butter and coated my crispy air fryer wings with the mixture. I'm totally a fan of this tiny chile that I was entirely unaware of before your video. I'm going to try canning the salsa in appropriate quantities for a bach of chicken wings.
That D’arbol 🥵🥵🥵🥵 Dude I can add 1, that’s it😂😂😂 I started adding a guajillo to my recipe and it added a richness that I have been looking For, Thank you!!!
These salsa's look amazing & I'm definitely going to try them if I can find the pequin pods in Western Nebraska or Southern Colorado. I made a great Salsa Verde with tomatillos, jalapeño, serrano & onion all roasted on my comal & then spiced up in the blender!
very good instructions. it took approximately 5 beers to complete. i probably could have done it with 3, but previous owner loved silicone sealant, and covered the damn thing with it.
Oh man, I love salsas with piquin chiles! My standard salsa is very similar to yours, with added oregano and cilantro. I make my own spice blend with ground piquin chiles, chile de arbol, oregano, garlic powder, onion powder, black pepper, and chef merido steak seasoning. So good! Thanks for sharing your salsas!
I thinking have a 3rd recipe recipe similar to your first all fire roasted even the garlic then once cooled blend w some of the water just because I like sauce thick and add diced yellow onion and cilantro perfectly for one of your Carne asadas love all your videos brotha!!
I won’t make salsa without chicken or tomato bullion. Love the way it comes out. When I saw you put all those piquins I knew it was going to be hot lol.
I like to add knorr chicken bouillon if I’m using the salsa for enchiladas, tamales, etc. If I’m using the salsa as a topping or dipping then I add apple cider vinegar instead.
Haven't tried adding Knorr, I do sometimes add Sazon to my fresh/raw salsa. I'm snacking on that now while I watch you and wait for my lengua to be ready for my tacos.
Arnie I just happened to watch your video due to me loving hot chile. Well you have a new subscriber now. Can you tell me how long will these salsas last in the fridge? Can I freeze some for later use? Thank you so, so much. God Bless you.
You said your mom lived in Pecos, Texas at one time, do you or her remember Ben's Spanish Inn? It was a huge buffet back in the 60's and 70's and had some of the best Mexican food I have ever eaten.
Arnie, I was wondering if I could make a request. I grew some mirasol peppers this year and I am trying to figure out what to do with them. They are fresh off the plant and I am getting more. I've tried using them for cooking (other dishes). That works great. I've also tried making some hot sauce with some slightly mixed results.
@@ArnieTex Mirasol peppers are the same pepper as the one you just used. Guajillo is what they call it after they get dried out. Mirasol is the name when they are fresh. The video on the beans just dropped so I am going to try some of those in my beans when I follow the bean recipe that you just dropped :)
This looks really good! How long does each batch last in the fridge? And if you do store in the fridge should you let it cool to air temp first before storing so it doesn't go sour or is that not something to worry about?
I feel you on the chicken stuff. I love it no doubt. But I can’t bring myself to add to my salsas too! Haha (I want too, i do! Haha) These videos are a hit! Thanks for making me continue to enjoy being in the kitchen!
Years back I had a guy at work who thought he was entitled to whatever I brought for lunch. I bought a can of Spanish peanuts and a bag of dried chili piquin, made a mix with a handful of chilies and took it to work, Lit the guy up like a torch. No more problems for a long time, Habanero slices on a sandwich has the same effect, almost got in trouble for that one.
Lol... Can relate. Had a coworker who'd help himself to my juice drinks, kept in the office fridge, after hours. So I mixed a batch of red raspberry scented bath gel "punch" & poured it into an Ocean Spray juice container for him to enjoy. The next day he was fuming furious that someone had done such a thing to HIM! (He was really mostly embarrassed - found out later that he had taken a big swig of the soapy stuff & spit it all over the sink area in front of some mgrs getting coffee. 😂)
Sometimes Karma needs a little kick in the pants.
Stupid you got into trouble for making your own food that way...not your fault people think they can just go into a fridge and take what's not theirs. My dad did that with some laxatives lol they couldn't figure out who was taking other people's food. Found out real quick who it was after that lol
Crazy thay people have the guts to do so
Why would you get in trouble?
Adding knorr de pollo is the cherry on top of every single salsa. It just adds to the saltiness and a little punch of umami. It’s a must try
Facts he missing out
Home made chicken broth is what we use for most of our salsas
I use a cube of chicken or beef and place it on a raw onion with some butter and wrap in foil when BBQin'.. then when it's done hit it with a bit of lime.
YES! I FIGURED THAT ONE OUT AS WELL!❤😂
Well. Use real msg instead if you need that umami. I try to keep all Salsa ingredients as real as possible. But that's just me
At 55 I never knew there was a chili piquin. After this video I found a Mexican market and decided to check it out. I am now a regular at the market and am addicted to Chili Piquin and lots of others. This is my favorite TH-cam cooking channel.
Thank you
Chile pequin was declared Texas' official state native pepper in 1997 by George W! (And one of the easiest pepper plants to grow.) Love em! 🌶🌶🌶
They are impossible to find fresh in Northern Nevada
Piquins are good in pinto beans so yummy
When I first moved to Tex-ass!
I bought a Bag of Chile Piquín Lay's!
Kevin!...
It was the most DELICIOUS thing I have EVER tasted!
(And of Course!...) They discontinued them a few weeks later!
I've been BEGGING Lay's to bring them back!
That was in August of '09!
I love your videos, I'm recovering from Cancer of the jaw I haven't eaten food in over 6 months I watch your videos every night. My friend say I,m torturing myself but they help me get thew. I love me some BBQ and Mexican food, FILPITY FLIP!!
Another great Video
Man Arnie, you’re seriously so good at teaching / presenting! Def got a way with words my dude
If you add 2 tablespoons of plain white vinegar when you blend it will add in the preservation of your salsa to about 1 month in the refrigerator…
The vinegar will not change the flavor of the salsa. You won’t even know it’s in there…
My dad used to make an uncooked picante sauce that he called Burnah U Buttoff... He made it 2 gallons at a time, once or twice a month. We lived next door to a VFW Hall. They had chile piquine pepper bushes (chilitepins?) growing along the fence line for about 25 or 30 feet. (bird planted...) My dad's picante sauce recipe was very simple. About half and half peppers & tomatoes. The tomatoes were usually the Porter tomatoes that he grew in his garden, but if needed, he substituted Rotel canned tomatoes. (Porter tomatoes are very similar to Roma tomatoes) Then he added fresh garlic, fresh onion, salt & pepper. That's it. He ran it through the blender until it was smooth & bottled it in 1 gallon apple juice jugs. One jug went with me to work one weekend a month, the other jug went into our fridge. The jug I took to work was for a 22 man shop & was gone in a day, maybe 2 at most. The guys LOVED my dad's picante sauce!
You're right about chile piquine peppers being sneaky because the burn doesn't hit you at first, it just builds up to a crescendo, then finally settles down. The sweating? That's called gustatory sweating. It's common among people who enjoy eating chile peppers.
Porter tomatoes were bred & developed especially for South Texas by Porter & Son, Seedsmen in Stevensville, Texas. They bred several varieties but the best one was simply called Porter tomato. It is as small as a Roma tomato, with solid flesh & few seeds. It's described as the size & shape of a pullet egg. (about Roma tomato size)
Excellent comment thank you sir
This is exactly what I was looking for; an uncooked sauce with piquin and fresh tomatoes with perfect and minimal seasonings ❤😡🥵👹☠
Just made a salsa after watching this video. Used the piquin recipe but only 10 piquin and 4 seeded de arbol. A pinch of knorr and a tiny pinch of Mexican oregano. I gotta say. I think it's one of the best salsas I've ever had outside of a Mexican restaurant! Thanks for the inspiration Arnie.
I am making this, this weekend lol.
I definitely upped my salsa game when I started adding the chicken bouillon powder. Now I never make salsa without it. Can't wait to try your piquin salsa. I will eat some in honor of my dad, who was never without a chile piquin bush.
@susanbuentello2656 does the bouillon stand out or does it just add to the overall flavor? Do you reduce the salt in lieu of the bouillon?
@@lyricbread it deepens the flavor is the best way I can describe it. It increases the umami factor but doesn’t taste like chicken broth or stand out. I do reduce salt and definitely add to taste. The bouillon definitely adds salt.
It's bc of the MSG in the Knorr. That's what makes it so tasty
@@raulluevano13 4 REPLIES
I found this channel a while ago and remembered it when I was super tired of jar salsa. Made a basic salsa in a blender AND my man you’re doing god’s work. Deff giving this a try too. Please keep up the great work
Adding a little bit of hatch red Chile powder is a game changer. I made one of your recipes but added the red Chile. Definitely worth a try
One of the things I love about your videos is the honest reaction. Seeing your ingredients, it becomes so easy to scale recipes for more or less quantity or heat. Helps me a ton, having little experience with the verities of peppers and how to use them.
Arnie, I just made my first salsa after this video. Great video and I can't believe how easy and amazing homemade salsa is. Can't wait to play around with different recipes. Thanks for putting all the hard work into these videos.
I did the chile de Arbol last night because you made it look so fun and I had a huge pack of them for another thing. Of course it was amazing as you know. The fresh chiles even before you start blending on them smell so great! Just make sure everything is fresh, and this recipe will never let you down. If anything is 'off' a little, it's most likely always going to be salt or acid, not the fresh ingredients.
To make a family friendly (mild) version of the de Arbol salsa, I added 5 chilis and it came out just right. For my personal salsa 15 was perfect for my taste.
Had to comment on this one! Great video, watched it while on 12hr. Shift work! My wife bless her heart loves a good spicy salsa as do I but she always felt that her sister's salsa was 'just better' "somehow"...finally after a night of Carne Asada! with a few drinks!! Her sister told her, she makes her salsa with Chicken Bouillon!🎉
WoW!! that changed the salsa game for us!!
As they say "the truth comes out with a few beers"🍻
Orale Arnie👊
Much love fr: The 214 'Big D'
See you on the next 1
Dry Chili piquin i like to grind it with a Molcajete then I’ll add a can of tomato sauce or crush tomato little bit of garlic powder, onion powder, and salt. Quick way to make a salsa.
Definitely Mr Arnie!!!!knorr is that secret ingredient in most recipes. When you eat something and just say " wow what's that taste "!!! I use it on mt green salsas I make a diffrent variety. My red haven't tried it yet. I use allot of fresh garlic in the red and a little bit oregano. It's fun to play around with the recipes!! You'll surprise yourself!!!! Keep it comin buddy!! Many blessings from Texas 💗
Hey i really appreciate how straight forward and well explained your recipes are. Thank you
Thank you Arnie!!! I made a batch today! Very good Very simple used an extra tomato and about 10 Chili De Arbol and still pretty hot !!! Awesome keep the chilis cookin!!
Here is the update. Easily one of the best salsas from my kitchen
Half onion
About 20 arboles
1 dried chiptole
3 ajos
Cook as they said.
Add about 1/4 cup tepins towards end.
Make as directed.
Here is my variance.
After the first puree.
Add about 1/4 raw onion
Add about 1 to 2 tbl white vinegar.
I'm not kidding. This helped a hangover.
The fresh stinging taste of onion helps the chile. The vinegar brings out all the flavors
This salsa I made with arti help is in my rotation por vida.
Pinche delicious jefe
I’ve been making salsa Roja and salsa verde as a hobby the last couple weeks and because I can’t find good salsa in the stores. I only add the chicken base to salsa verde . It works I too cannot add it to reds though . I’ve done Gaujillo , Chili California , chili Japones chili New Mexico . In my opinion the flavor of the Guajillo is the best .
Awesome! I just got a bag of Arbol chiles. This will be my next salsa.
How about a recipe that uses Cascabel chiles? Never used them before, but they look interesting. Maybe a traditional Mexican Chile Colorado?
The Arbol recipe is nearly my go to recipe. I grew up using Japones vs Arbol, both are good. I also add about 10 stems of cilantro. I’m going to add guajillo’s to my next batch. Thank you for the videos; always enjoy them.
Love it man. My wife is hooked. So much better than anything in a store. Thanks so much for all the recipes. It's been a wonderful change for us cooking at home and you've really inspired us. Thanks bro.
Its so much better because it’s fresh and none of the crappy ingredients that food manufacturers insist on putting in their stuff!
I live in South Texas Arnie so I know chile piquin peppers intimately lol. I make a salsa similar to yours but have always done it in a hurry and just used tomato sauce.
I'm going to take a bag of the chile piquin peppers out of the freezer and make your recipe.
Thanks
I made your restuarant style red salsa and really like the results. I am going to try these, nut I will go light on the chiles! I like heat but not too hot! Thanks for the great content.
Just made some right now my brutha!!! Had to take a time out from cooking just to let you know! Thanks! Love the way you always include your family by always saying "WE".. Salute 🫡 for that! It tells me what kind of man you are.
This man is spot on. I've making fresh salsas for 25 yrs at home, and I know the real deal. The real deal is fresh ingredients and not that many needed. What is needed is fresh and a hit of acid at the end (lime, vinegar, etc.)
All these chile variations are what really keeps the creativity coming! Because it's endless.
my mouth is watering just looking at these salsas
You inspired me to make my own salsa, so I got the ingredients for both of these recipes and started with the Salsa Roja Piquin first as I have never had that pepper before. The lady at the little store I got the stuff from (Ironic, it just opened a few days ago and the only one in my town) warned me how hot they are. I only was able to get ¼ cups worth so went with that. I absolutely LOVE the flavor of this salsa. Those Piquin peppers have such a great smoky type of flavor. It had a little heat, but not overwhelming. It is addictive and I am having to exercise some discipline to not eat all of it before it even cools off..lol. Can't wait to make the Salsa Roja Chile de Arbol next. Thanks for the inspiration and presenting these recipes in such a fun, entertaining and informative way.
Shout out from Kerrville Texas!! We made 3 Salsas from your videos today! They are an absolute HIT in the House!!! We love your videos!! Keep doing what you do, God Bless you and your Family. Merry Christmas and Happy New Year 🎄🎉
Yeah this recipe is LEGIT!! Just tried this out with fresh romas from my garden. SOOO GOOD!
I think the chile de arbol version is my all time favorite salsa roja recipe. It's so simple yet flavorful and I keep coming back to it. I do only add about 7 chile de arbols though just to make it edible for everyone haha. Can't wait to put this on tacos tomorrow
I’m glad I saw that you don’t need to toast the chiles de arbol cause I’ve never gotten it right. I will try your recipe but I will add Knorr cause it does add fabulous flavor. Great vide!
In south Texas you’ll often find the chiles growing outside many homes because birds after planted the seeds through digestion, there’s some green and some orange but most of them are red they’re are super spicy and super flavorful, I live mine with chips and eggs
I used the Knolls chicken in EVERY salsa I make! Even to the recipes I get from you!!!
Sir, how much Knorr do you add to a batch of salsa like Arnie is making here?
I start with 1 tbs.
The first salsa had become a staple at my home. wife and kids always asking is there anymore salsa? I have to make a batch at least once a week. Thanks Arnie ❤
Thank you Ernie. My mother made this, but without heating. Your little doggy is okm he's so cute Buddy
you are so correct Brother. I work back of the house in a Hotel. Some of these ladies come up with the best tasting salsa that you cannot buy in the store. And the cooking of their dishes is top notch. I asked them how do you do this how do you cook this and the response is always very similar. To your mother making tamales. Every Mexican lady always has their own little twist on making salsa.If you really want to get the same flavor, you have to watch them make it. to learn.
Hola amigo felicidades por tu salsas se ven divinas pronto las pondré en práctica
What an amazing teacher. Thanks for making these videos. Can't wait to try it.
Second time making this one today. One of my new favorites. The first day it's just almost too hot to eat but I still power through it for the flavor. By the third day it's so easy to smash.
So that is what I can do with all those chili piquins that I have been harvesting!!!! Thanks!
Great recipes, once again. Thanks.
I I used some of the chili piquin salsa to make chicken wings. I just mixed the salsa, instead of Franks red hot sauce, with butter and coated my crispy air fryer wings with the mixture.
I'm totally a fan of this tiny chile that I was entirely unaware of before your video.
I'm going to try canning the salsa in appropriate quantities for a bach of chicken wings.
That D’arbol 🥵🥵🥵🥵 Dude I can add 1, that’s it😂😂😂
I started adding a guajillo to my recipe and it added a richness that I have been looking
For, Thank you!!!
These salsa's look amazing & I'm definitely going to try them if I can find the pequin pods in Western Nebraska or Southern Colorado. I made a great Salsa Verde with tomatillos, jalapeño, serrano & onion all roasted on my comal & then spiced up in the blender!
very good instructions. it took approximately 5 beers to complete. i probably could have done it with 3, but previous owner loved silicone sealant, and covered the damn thing with it.
Thank you!
Add the Caldo. Es muy bien!!
Thanks Arnie, I just made some w/ a Serrano, quepin, tomato and garlic.
I just ordered some OG, you got me Arnie.
Thank you
This is my favorite cooking channel on youtube. I need to make those recipes.
I love the first salsa. Followed the recipe and it is delicious wow. Thank you 😊
Both of them look amazing!
Oh man, I love salsas with piquin chiles! My standard salsa is very similar to yours, with added oregano and cilantro. I make my own spice blend with ground piquin chiles, chile de arbol, oregano, garlic powder, onion powder, black pepper, and chef merido steak seasoning. So good! Thanks for sharing your salsas!
Absolutely love watching you make stuff. I will definitely make these recipies and keep doing great videos sir you got a new fan.
I havent tried the knorr pollo bedore but i add a spoonfull of MSG
how long does it last in the mason jar and does it need to be refrigerated in the jar?
3-4 weeks in a 36 degree fridge in mason jars,
I've been using a chicken bouillon powder from the Korean market that really kicks up the flavor of my salsas.
Man these are so simple to make, you’ve taught me a lot
I only like it if it makes my head sweat! Wonderful!
You have a great personality my friend. Love the videos, thanks for sharing
I thinking have a 3rd recipe recipe similar to your first all fire roasted even the garlic then once cooled blend w some of the water just because I like sauce thick and add diced yellow onion and cilantro perfectly for one of your Carne asadas love all your videos brotha!!
Bro your recipes are so spot on! I’m in Lubbock so I’m familiar! You’re doin it right!
I won’t make salsa without chicken or tomato bullion. Love the way it comes out. When I saw you put all those piquins I knew it was going to be hot lol.
Love this! I'll add it to my hot sauce recipes. My favorite is with chili tepins!
I like to add knorr chicken bouillon if I’m using the salsa for enchiladas, tamales, etc. If I’m using the salsa as a topping or dipping then I add apple cider vinegar instead.
How long can these keep in the fridge before going bad?
Thank you Arnie for your great videos.
can you make a video on a tasty mild salsa for those of us with tummy problems- love your videos!
Hello Aniw. Thanks for a genuine salas esp, salsa Roja . Will let you know how I made out. thka
As a good mexican i really love salsa roja...thanks for your recipes 🌶️🌶️🌶️😊👍🏻
Dude. I love your videos! You are my go to on all salsa! Merry Christmas
Arnie I usually use the ice crush setting for chunky salsa. 🤟👍
Just curious Arnie what brand of chips were those?
I wil try the knorr next salsa I make. Sounds like a good idea
Haven't tried adding Knorr, I do sometimes add Sazon to my fresh/raw salsa. I'm snacking on that now while I watch you and wait for my lengua to be ready for my tacos.
Arnie I just happened to watch your video due to me loving hot chile. Well you have a new subscriber now. Can you tell me how long will these salsas last in the fridge? Can I freeze some for later use? Thank you so, so much. God Bless you.
Hello! When making these sauces what's the shelf life in a jar refrigerated? Thank you!
Looks awesome
Thanks for sharing your video with us
God bless from west Texas
Everyone be sure to smash that Like button for Arnie!
Thanks Jerry
You said your mom lived in Pecos, Texas at one time, do you or her remember Ben's Spanish Inn? It was a huge buffet back in the 60's and 70's and had some of the best Mexican food I have ever eaten.
I want to make the first salsa. Is it better to wait for the pot to cool down and then blend it? That’s what I’ve seen in other videos.
Love seeing the authentic Mexican cuisine can’t wait to see more
Arnie, I was wondering if I could make a request. I grew some mirasol peppers this year and I am trying to figure out what to do with them. They are fresh off the plant and I am getting more. I've tried using them for cooking (other dishes). That works great. I've also tried making some hot sauce with some slightly mixed results.
Let your imagination go, I have never used those so wish I could help more.
@@ArnieTex Mirasol peppers are the same pepper as the one you just used. Guajillo is what they call it after they get dried out. Mirasol is the name when they are fresh. The video on the beans just dropped so I am going to try some of those in my beans when I follow the bean recipe that you just dropped :)
Absolutely love these videos! The food always looks so good, thank you for posting these!
Those Chile piquin pack a punch! They grew wild on my dad's rancho...😋
Salsa de Arbol is my favorite😊😊😊
Thank you love the chile pequin recipe saludos de Bigspring
What recipes would you use the first salsa rosa with?
Anything, anything anything
I'll be making these this weekend. How long will they keep in the refrigerator?
i usually keep them 3-4 weeks in mason jars and a very cold fridge, 36 degrees
Thanks Arnie!
I see a lot of folks put the peppers on a comal first to toast. Any flavor difference there?
yes they are good that way too, just one more step
@@ArnieTex thanks!
Where did you get that pot primo? I need one of those in my life!
At madeincookware.com/
How long can you keep a salsa in the refrigerator? Love your videos 👍
3-4 weeks in a very cold fridge in mason jars, your milage may vary
Thanks Arnie, keep up the great videos.
@@jdman-ohioI add a table spoon of white Vinegar to my salsa jar to make it last for a month.
These look amazing
Chili guajillo has a ton of flavor
How long will this keep in the mason jar?
I love salsa on my salads and a little dressing.
This looks really good! How long does each batch last in the fridge? And if you do store in the fridge should you let it cool to air temp first before storing so it doesn't go sour or is that not something to worry about?
It lasts 5 to 7 days in an air tight container in the fridge. I put mine in while it was still hot and didn't get any weird flavors.
I feel you on the chicken stuff. I love it no doubt. But I can’t bring myself to add to my salsas too! Haha (I want too, i do! Haha)
These videos are a hit! Thanks for making me continue to enjoy being in the kitchen!