Rick Bayless' Tomatillo Salsa

15m
Prep Time
5m
Cook Time
20m
Ready In

Recipe: #8096

February 18, 2013



"From Chicago Chef Rick Bayless, owner of Frontera Grill and Topolabampo; author of numerous cookbooks on Mexican cuisine."

Original is 5 servings

Nutritional

  • Serving Size: 1 (148.5 g)
  • Calories 369.6
  • Total Fat - 32.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 0 mg
  • Sodium - 4.2 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.2 g
  • Protein - 11 g
  • Calcium - 88.6 mg
  • Iron - 3.9 mg
  • Vitamin C - 77.3 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.

Step 2

Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.

Step 3

Stir together puree with water, onion, cilantro, and salt to taste.

Tips


  • Comal or broiler access.
  • Blender, food processor or molcajete (large mortar and pestle).

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting tomatillos, look for those that are firm and bright green in color, without any soft spots.
  • When choosing serrano peppers, pick ones that are bright green and firm, without any brown or black spots.

  • Substitute jalapeños for the serrano peppers for a milder salsa. The benefit of this substitution is that it will make the salsa less spicy, making it more accessible to a wider range of people.
  • Substitute canned tomatillos for fresh tomatillos for easier preparation. The benefit of this substitution is that it reduces the preparation time significantly, making it a more convenient option.

Spicy Tomatillo Salsa Increase the amount of serrano peppers to 4, and add 1/4 teaspoon of chili powder.


Chipotle Salsa Increase the amount of serrano peppers to 4, and add 1/4 teaspoon of chipotle powder. Replace the tomatillos with 2 cups of diced tomatoes and 1/2 cup of diced onion.


Mexican Street Corn - A classic Mexican side dish featuring grilled sweet corn smothered in a creamy sauce and topped with cotija cheese. The perfect accompaniment to the bold flavors of Rick Bayless' Tomatillo Salsa.


Chile-Lime Shrimp Tacos: These zesty shrimp tacos are a great complement to the Mexican Street Corn. The tart lime and spicy chile flavors will bring out the best in both dishes, making for a delicious and flavorful meal.




FAQ

Q: How do I roast the tomatillos and peppers?

A: Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. The comal is a traditional Mexican griddle that is heated over an open flame. Alternatively, you can use a skillet or place the tomatillos and peppers under the broiler.



Q: How do I store tomatillos?

A: Tomatillos can be stored in a paper bag in the refrigerator for up to two weeks. For longer storage, they can be frozen in an airtight container. Tomatillos can also be canned or dried for long-term storage.

0 Reviews

You'll Also Love

Fun facts:

Rick Bayless is a famous chef and restaurateur from Chicago. He is the owner of two highly acclaimed Mexican restaurants, Frontera Grill and Topolabampo. He has also written several cookbooks about Mexican cuisine.

Tomatillos, which are a key ingredient in the Tomatillo Salsa recipe, are native to Mexico. They have been used in Mexican cuisine for centuries and were an important crop for the Aztecs and other pre-Columbian civilizations.