Rick Bayless' Tomatillo Salsa

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


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

Original recipe yields 5 servings
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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 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 & Variations


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

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