Really Really Good Salsa

December 13, 2011

Not much else to say about it, really. This salsa is similar to ones we’ve posted from Senor Bayless, but this may be the best of them. Roasting the tomatillos and garlic brings out their flavors marvelously, matching well with the spicy peppers, crunchy onions, and aromatic cilantro. It’s great for chip dipping, but will compliment roasted chicken, steak, or pork as well. Enjoy!

Rick Bayless’ Roasted Tomatillo Salsa

(makes about 1 1/2 cups)

4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved

2 large garlic cloves, peeled

1 jalapeno, stemmed and roughly chopped

About 1/3 cup (loosely packed) roughly chopped cilantro

½ small white onion, finely chopped


Set a large non-stick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.) Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature. Add the jalapeno, cilantro, and ¼ cup water. Blend to a coarse puree. Pour into a salsa dish; stir the chopped onion into the salsa. Taste and season with salt, usually about ½ teaspoon. Eat!


One comment

  1. […] could), give Sanchez a try – he knows his stuff. But for this recipe, I’d use either Bayless’ tomatillo salsa from scratch, or his Frontera brand bottled salsa. The great thing about tostadas is that like […]

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