Rick Bayless' Tomatillo Salsa
Servings
Prep Time
Cook Time
Ready In
Recipe: #8096
February 18, 2013
Categories: Sauce, Salsas, Vegetables, Onions, Peppers, Mexican, North American, Clone/Copycat Recipes, Make-Ahead, Cinco de Mayo, Blender, Broil, Food Processor, Stove Top, Vegetarian, Make it from scratch, Water more
"From Chicago Chef Rick Bayless, owner of Frontera Grill and Topolabampo; author of numerous cookbooks on Mexican cuisine."
Ingredients
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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