Rick Bayless Roasted Tomatillo Salsa

Rick Bayless Roasted Tomatillo Salsa Fete-a-Tete

An all time favorite condiment, sauce, go-to topping. Rick Bayless, the Chicago-based, world renowned American chef known for his Mexican fare can’t do anything wrong. This is one of his simpler sauces that packs a lot of flavor and sophistication with just a couple of simple ingredients.

Add it to eggs, use it to top roasted chicken or sandwiches, or, more obviously, serve with tacos and chips.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 3 – 4 tomatillos, peeled
  • 1 jalapeño
  • 2 cloves of garlic
  • ¼ cup fresh cilantro
  • ¼ cup water
  • 1 lime, juiced
  • ½ medium-sized white onion, chopped into a small dice
  • ½ tsp. salt

Let's go

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  1. Turn the broiler on high. If you don’t have a broiler, turn your oven onto 450° F. Cover a large sheet tray with aluminum foil and place the tomatillos, jalapeño, and garlic cloves on top.
  2. Roast until the tomatillos and jalapeño are blackened, 5-7 minutes. Flip all pieces over and roast on the other side, about 3 minutes.
  3. Take everything out and cool.
  4. Once the jalapeño is cooled, cut off stem and de-seed.
  5. Add everything to a food processor and pulse until a thick puree has been reached (you don’t want it to be overly pulverized), about 30 seconds. Taste and season with salt.
  6. Put into a serving dish and then add in the chopped onions, stir and serve. Or refrigerate, covered, up to 5 days.

 

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