Rick Bayless Salsa Essentials: "Chiltomate" Roasted Tomato-Habanero Salsa

[Music] hi thanks for joining me in my kitchen today i'm going to make a salsa that is a little recognizable as the sort of salsa de molcajete roasted tomato salsa that you would find in central mexico but this is the yucatan version a little different flavor combination and certainly a different way of seasoning it so i'm going to step you through it maybe you've seen some of these things before but i've got an onion that i'm going to slice i need about half of this one and i think i'm going to take a little piece of it off at the end here and lay these pieces out on a baking sheet and i've got the a pound of tomatoes that i'm going to be working with and here's the seasoning that obviously makes this really you could take and this is an abanero chili now before you think oh that's maybe too hot for me or whatever when you get the flavors all roasted and then combined right it'll be nicely balanced i promise you that this is orange habanero in the yucatan they like green habanero as well to roast it in the united states i use my broiler for the most part in mexico they would usually have a griddle here and do all the roasting on that or since they love to cook over live fire in the yucatan peninsula sometimes they would do that all the roasting over a grill so think about that when you're grilling that you might want to make this version of the roasted tomato salsa on your grill but today i'm just going to do it here under the broiler i've got the broiler hot and then i've got the rack at the very highest position so that these things will be about four inches below that hot broiler i'm gonna slide them in here after six minutes or so i'll turn them over and then about six minutes later i will bring them out and show you what those guys look like you can see that the skins have blackened and separated from the tomatoes if you make this with plum tomatoes they will have a pulpier texture into this they will give a pulpier texture to the salsa but i'm going to pull these guys off some people like to leave the charred skins on there so you can make that choice yourself you can see that the habaneros are very well roasted here but everything has been cooled off enough that i can then just chop these guys up i like to chop up the habaneros a little bit before i put them into the food processor you could do this in a blender as well um put it down in here chopping them up helps to get the everything moving individual little pieces through the blades so that you don't have big chunks of habanero and the finished salsa okay so i'm going to put the tomatoes in i don't really have to cut them up at all but i do want after i separate the roasted onion over here to the side i do really want to get this juice off of the baking sheet some of you that are concerned about all of this blackening on your rimmed baking sheet put down a piece of foil if you want to it'll make the cleanup go really really easy now i'm going to put the top of it on and then pulse here until we have a salsa consistency a little chunky but kind of pureed [Music] [Music] okay that looks good for me now because these aren't plum tomatoes it's going to be a juicier salsa so i don't really have to add any water to it it's about the consistency that i'm looking for in it so i'm going to put the this and it smells just so good with that habanero and the sweetness of the roasted tomatoes right there we go now the last things that go into here will be things that are pretty expected in a salsa i'm going to chop up a little bit of cilantro but before i do that i'm going to take these cooled off roasted onions and chop them the easiest way i have found to do this is to cut the pieces the rounds of onion in half and then sort of go around utilizing the structure of the onion so that i just cut across each one of those rings and i got one more piece to go through here now this will add not only texture but beautiful sweetness to the salsa i will work on the cilantro next i think just a little handful of cilantro will be the right amount for this so i'm going to bunch up that cilantro in the typical way of chopping cilantro in mexico bunch up the cilantro and then slice it crosswise stems and all give it a little bit of salt and of course the cilantro and you will have the version of a roasted tomato sauce with great yucatan flavors [Music]

Channel: Rick Bayless

Views: 27,505

Rating: 4.9691596 out of 5

Keywords:

Id: H-BduziRdTY

Length: 6min 23sec (383 seconds)

Published: Thu Jul 29 2021

Reddit Comments

[u/wgfdark]

Did not know he started a youtube presence. His books and series are great, he truly did his research for Mexican food