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My FAVORITE Salsa Recipes:
Ingredients for Salsa Roja Recipe #1
– 5 Roma Tomatos
– Handful of Chile de Arbol (20)
– 2 Chile Guajillo
– 1/2 Medium White Onion
– 3 Garlic Cloves
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Ingredients for Salsa Roja Recipe #2
– 1/2 c chile piquin
– 3 garlic cloves
– 5 Roma Tomatoes
21 Comments
recipes are great! less of the ear pulling would be nice
Half a cup of chile piquin!? Wow. No me atrevo! Haha! As a gringo, I think I need to build my tolerance with smaller portions first. Thanks for sharing!
Yeah this recipe is LEGIT!! Just tried this out with fresh romas from my garden. SOOO GOOD!
Would adding chicken bouillon powder work like the knorr de pollo. I checked the ingredients on the knorr brand and there are lots of ingredients that just aren’t healthy like dyes and natural flavor (which aren’t natural at all….they are chemicals from “flavor houses”-look it up), and basically lots of unwanted stuff. I always look at the main ingredient that you want and isn’t that chicken bouillon powder?
I like the dance Arnie does so cuty
Love this! I'll add it to my hot sauce recipes. My favorite is with chili tepins!
Thank you Arnie for your great videos.
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!!
What is the chilli ingredient used at 5:27. Chilli picean? googled it but didn't find anything similar.
How long can these salsas last in a mason jars in the fridge ?
God damn this is spicy for a gringo 😂🔥🚒
I eat dried Piquin with everything. That recipe looks killer. Caution to those that have never eaten it before lol. They're little, but mighty!
What an amazing teacher. Thanks for making these videos. Can't wait to try it.
I dried my pequin chili's till they crumbled between my finger and thumb then I blended it to make a powder. Whew… I sprinkle that powder on everything I want to add a little more heat too.
Do chilli pequins have to be dried? I have a shit ton of them but idk how to sundry them
I use a teaspoon of chicken bolluin
If my food isn't spicy, I don't want none😂 I can't wait to make these!!!
Hola amigo felicidades por tu salsas se ven divinas pronto las pondré en práctica
I have found that a food processor can get it liquified enough without having to add water 👍
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
In my youth I couldn't get enough hot and super spicy. Now finally came to the conclusion that I don't believe our maker intended for dining or using the bathroom to be a painful experience. I don't see any animals eating this stuff. But, here Iam watching your videos, making your salsas and buying about 35 lbs. of Hatch green chilis every August. I'm 80. Green chilis have got to be the secret to that.