Rick Bayless Salsa Essentials: Roasted Habanero Salsa

[Incubansoul]

Ate a raw habanero once. Was fine for 30 seconds then went temporarily insane for like 20 minutes. 10/10 would recommend.

[alancats]

I love how Rick's passion and enthusiasm come through in every video. When a person gets excited talking about chili peppers, it's infectious.

[mjbuisse]

I'm still using your cookbook "Mexico one plate at a time." Your roasted garlic shrimp tacos are legendary.

[michaelogden]

Waaah. I haven't seen habaneros in local stores in forever. I'm going to plant some next spring. In my opinion, habaneros are the KING of peppers. The smell and flavor are unmatched.

[inespenella]

I'm mexican and it's my favorite chilli sauce ! Try throwing in a bit of mango too for sweetness. Beware: when you roast chilis spicy fumes may fill up your kitchen

[sniffles]

When you roast the Habaneros they give off a wonderful sweet peppery smell. I add a little mango into mine and it is the best salsa that I have ever had. Just delicious.

[tauajevitattoo]

Whenever my wife and I are in cancun we always ask for this salsa, so glad you can teach me how to make it! Thanks!

[victorbenner]

I used to watch Rick on PBS. However I have been living someplace where I can't get TV reception so I'm so happy to see his YouTube channel. I'm now subscribed and looking forward to catching up on his videos. 😃👍🌶🔥

[Offthecouch]

You Sir have a GREAT VOCABULARY that matches your skills as a chef!

[vitaly]

I’ve made this salsa, and I’ve also made it with a few roasted tomatoes (on broil until the skin turns black) as well as roasted onion and roasted carrot. It makes the heat level a bit less which is not desirable for my taste, but it does develop some depth of flavor. Basically did a 1:1 ratio of habaneros to tomatoes/onion/carrot. So it was like a few small tomatoes, a half a small-ish onion and a thin carrot.

I love roasted salsas like this. They’re the easiest and the best.

[CaptainReverendo]

I love these videos with recipes that are simple enough to remember, no need to write this down since it’s more of a technique than a firm recipe. Yum.

[svgitana]

Enjoy watching your passion for Mexican culture and it’s wonderful cuisine!! Props to you!! 🙏🏻🇲🇽

[mmallay]

Live long and prosper.
I am selfish and want many more of your amazing videos.
Your recipes and video's have elevated my knowledge and skills.
Living in Houston we're blessed with the fantastic Mex markets.. Massive fresh and dried Chili's, epazote and more.

Thx

[Earthy-Artist]

I made this, delicious! Can't wait to try it in the mayo, dressing & with blue cheese!

[ericwiltz]

What a beautiful explanation on what to do with the salsa to make it palatable to the non-heat lovers.

[pablorjimenezjr]

Wow Rick I never knew you had a YouTube channel! This video popped up on my feed and what a pleasant surprise! I will make sure to recommend you channel to all of my friends. Please keep up the great work Señor!

[rayray]

I been watching this man work his magic for yrs.

[bryanworth]

I have one habanero plant in a container that has about 20 small peppers on it and still blooming . Thanks Rick, now I know what I'll do with them . I suppose instead of thinning with water, you could use apple cider vinegar and it would last longer in the fridge . Love the video - been a long time subscriber .

[celtics]

he really enjoys saying A-banero.... ha ha. Love Rick

[cattigereyes]

Cream cheese dip added done thank you sir! Love spicy!