Rick Bayless’ Roasted Tomatillo Salsa

by A.J. Coltrane

The tomatillos have been cranking out fruit. Four and a half pounds of the stuff were dominating the kitchen counters. It was time to make a salsa. It was time for a Rick Bayless recipe.

In short- it’s roasted tomatillos, jalapeno, and garlic, blended with water and cilantro. Minced white onion and salt are added at the end.

There were enough tomatillos for 9 batches of the Bayless recipe. (At 8 ounces of tomatillos, a Jalapeno, and two cloves of garlic per recipe batch.) To keep it manageable it got broiled it in 3 x 24 ounce groups:

090113 salsa batches

I just noticed — everything got scaled properly except the garlic. Each of those batches should have six cloves of garlic, not two. Oh well.

Removed to bowl to cool:

Keep the juice created by the broiling process.
Keep the juice created by the broiling process.

Then the blending. Then the onion and salt. If I had it to do over again I would have used less than the recommended amount of water and added it later if I felt the salsa was too thick. As it was, I felt like the salsa was a vaguely loose.

090113 salsa complete

Overall though, it went over well. This is the new go-to green salsa recipe.

3 thoughts on “Rick Bayless’ Roasted Tomatillo Salsa

  1. The jalapenos weren’t very big. The overall flavor profile was nice, but I wound up adding a little bit of sriracha at the end to give it just a touch of heat. It wasn’t just me eating it, and I didn’t want to blow people away.


  2. It’s salsa making time of year again (within three days of last year’s post(!))

    The recipe link in the post is now broken. Current link and the recipe:


    8 ounces (3 to 4 medium)tomatillos, husked and rinsed
    Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
    2 large garlic cloves, peeled
    6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
    1 small white onion, finely chopped


    Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.


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