Salsa Mexicana Two Ways
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Get the recipe https://www.rickbayless.com/recipe/chopped-tomato-salsa-aka-pico-de-gallo/ **** Though through the years I’ve written several recipes for this …
I didn’t know about rinsing the onion— thanks! I always put my cut tomatoes in a colander with salt to get some water out of it— I don’t like watery salsa.
Hi Chef!! How can I subscribe and become a member? I don’t see a link.
I’m strange about cilantro. It doesn’t taste soapy to me, just odd. To me, putting it in salsa is like putting peppermint in salsa: not necessarily horrible but a poor choice.
He literally could've made this video in 5mins, vs talking your ear off for 10 useless mins.
I always thought fresh garlic was supposed to be salsa. I temper my garlic and onions in lime juice for a little while first before adding to the rest of the salsa.
I just made version 1 and it is absolutely delicious, thank you ! I’m glad I found your channel, I miss watching you on PBS here in Québec City
Garlic?
I grew habanero this year and in my pico I used green habanero – which I really like but are generally not available commercially around here (northern Colorado). I recommend the green habanero.
Hey Dr. B, when you say "as they say in Mexico" it would be nice if you included how they actually say it (in Spanish). Thanks for yet another great video
11:47… NEVER forget you have Habanero drippings on you fingers…. it transfers easily when you least expect it🙄🙄😬
Call me crazy but I like mixing pico in a metal bowl instead of plastic/glass, etc. I think there is a chemical 🤔 reaction between the metal and the acidity that enhances the flavor which does not occur in non-metal containers. After it sets for a couple hours I store it in plastic but not at first.
Rick, what kind of chef knife was that? I tried to get a screenshot but couldn't make it out.(just a question from one Okie to another)
Lovely making healthy eating recipe for vegan Food lovers.🥦
I enjoy it the nest morning on my eggs
No garlic?
Love 💕 so many things you make!
Why you keep calling pico de gallo to Salsa Bandera?, pico de gallo is chopped fruit with salt, lemon and hot sauce.
I love this recipe, on special occasions I fire roast 1 poblano, and 1 serrano. I'm a bit of a wimp with heat so I remove all but 1 half of the serrano's membrane and seeds. That's perfect for me! This is also an amazing base for Ceviche!!
Great you’re right, both version are really good, thanks a lot,!
I am sorry, but a salsa without ground black pepper is bogus, a fraud.
My favorite Mexican restaurant adds peeled and seeded cucumber finely chopped to their Salsa Mexicana. It is really good. It adds an extra crunch and flavor that is unique
Poor very poor ATTITUD !!!
Why do you tell people to heat up tortillas in the MICROWAVE inside A PLASTIC BAG 👎👎👎🙈🙈🙈🙈😳😳😳😳