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
  • 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
  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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