Hi Rick, I have always loved watching you on PBS. I’m 40 now and almost all of my recipes come from you. I really enjoy watching the enthusiasm you have for Mexican food.

OMG, you are so right, Rick. Made a batch and put it on EVERYTHING. We love it. Use it on chicken, steaks, pork - you name it. In addition to keeping a full strength one in the fridge, we also keep one that is half green adobo, half Mexican crema. Although we have an incredible Mexican grocery about 15 minutes away, our local grocery store carries crema. Just made a second batch after the first ran out. Don't plan on ever being out of it. Yum. And yes, on shrimp, too. Thank you so much!

I can’t believe that I didn’t know about something like this before! I will definitely be adding this to my list of kitchen staples! Thank you Chef for your generosity, love and enthusiasm for Mexican cooking!

Rick, I have been doing what you call the adobo verde for a couple of years, since I watched you do the Brava steaks. I followed along that recipe and added the olive oil and figured out you can use it on pretty much anything. I do add a bit of lime juice to freshen it up a bit. Thank you for asserting I was doing the right thing! 🙏 🙂

I’ve become obsessed with this sauce and always keep some on hand. Thank you chef!

Bayless is an elegant chef, best wishes!

I cannot believe this is Skip’s brother. He’s so calm compared to Skip, but both share a passion for their craft.

I toss in a avocado and it's the best sauce ever.

Thanks for your time Rick. I appreciate the way you teach.

This adobo verde is really easy, and really good. You can put it on almost anything! Tossed a spoonful on my eggs this morning.

I had a bunch of Serrano peppers and this was exactly the recipe I needed to use up the peppers. Wow! It gave a pop of flavor to all my dishes! Thank you Chef.

Outstanding!!! You spoil us. Can’t wait to try this. Thanks Rick & Crew.

Yes!!

Thank you for the video

I really love your recipes!!

Had all the stuff on hand, so I made this today! It’s an amazing dip. Great with veggies…and even chips!

Looks absolutely amazing! Thanks for another great recipe!❤️

Thank you chef

Been to Baja a couple of times but Baja crema is a new one on me. Thanks Rick!

Wow. I bet that's delicious 😋 Thank you.

I love quick little recipes like these for parties. I'm a parsley fiend so definitely going to try this. Great to see you back Rick!

Thank you for posting this. Simple recipe and fantastic! I will be showing that one off to my friends when they come over.

Chef, love your videos! Instructions are so down to earth and easy to follow. I've learned so many tricks watching not mention making some tasty things! This recipe was a hit - tossed some grilled sweet corn and sour cream with this sauce as a side dish - yum!

OMG! I found this recipe of yours some years back either in a cookbook or online. Definitely a favorite. Sometime I add some dried chopped ghost pepper with oil that I sauteed it in for a few minutes.

I love love love your recipes! I’ve had your cook books for over 15 years now and just cherish what you bring to them and share with people. I love recipes like this because they just last forever and liven up every dish. You mentioned the crema in this dish was mayonnaise and sour cream. I’m not a fan of the store bought and I like using my own ingredients. Could you do a video on making your own crema with recipes to go with it? Thank you so so much!! I wish you all the best to you and your family 🙂

I was waiting for a new video for weeks

Yummy 😋

Hi Rick! This looks so good and I love seeing all of those wonderful vegetables with it too. I also wanted to let you know that I made your Tres leche pastel. It took me forever to make it but......Sabia delicioso! :-) I took it to my sisters house and it was a big hit, in fact she kept half of it. I'm not a big sweets eater but I licked the plate clean! Thank you!

daaaaamn. i'm totally doing this.

That looks and sounds so good! We make tacos and enchiladas often and this sauce and dip will be perfect. I'll double down on the parsley, since 1 of the family has that weird taste receptor that makes cilantro taste like soap... sigh

Looks amazing, Rick. Did you teach Dr. Oz's wife this?

It looks like mixing it with yogurt would make a great dip or dressing also.

Definitely going to be spooning large amounts of this over delicious grilled Orange Roughie with plenty of limes and cilantro garnish. Along with pigeon pea rice, and salsa with tortillas? I mean come on!

You might like using a vacuum blender, the oxidation is minimal and that is very noticeable. Thank you for sharing.

I've made this for years, but I've only ever used it with rice to make Arroz Verde

RRRRoool that RRR! asi se hace!😄

RIIIIIIUUUUCK

❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥

Hi Chef. Can't wait to try this one! Just one question: How come you don't use the herb stems, since they have lots of flavor and are going to be blendered anyway?

You and Skip have similar mannerisms.

Curious if you've ever tried it with spinach in it as well.

In this heat, I’d ask if you could please share a coke recipe. Maybe a raspado or an exotic-flavored ice cream like mamey or leche quemada (burnt milk). 🙏

Can I use EVOO?

Do you know how to make a vegan version of this? It sounds and looks awesome!

Rick, 'Greetings from New Mexico. Could plain yogurt be substituted for the Sour Creme?

I'm. #. 2. good. comida. rick

Let's reinvent the wheel...

So is this kind of like a chimichurri type thing? Because the oil?

How much sour cream and mayo for the dip?

If you grow your out habaneros you can add green habaneros instead of the serranos. Or just add one with the serranos. Some Mexican markets sell green habaneros.

First in line 😆👍🏻

How could it last for months when the cilantro and parsley are fresh?

This adobo is so hot these days

If your one of those people who thinks cilantro tastes like soap is there a substitute?

the green adobo looks incredible. who wouldn't like a serrano spiked chimichurri?

Forgive me if you answered this - adobo Verde almost looks like a chimichurri to me? The only thing I do with my chimichurris that's different is hand chop everything and the garlic/chillies are raw. But I'm totally using it as a dip now - I've never done that and thank you for the idea!!

Do ever make anything else?