Raw Tomatillo Salsa

Recipe from Chef Rick Bayless

photo (28)

Makes 1 1/2 cups

Recipe from Season 7 of Mexico – One Plate at a Time


4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro


Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.  Add 1/4 cup water and a generous 1/2 teaspoon salt.  Process to a coarse puree.  If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.  Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.  Taste and season with additional salt, if you think necessary.  Serve right away.


One thought on “Raw Tomatillo Salsa

  1. Pingback: What the Tomatillo ? | Paniers et Recettes

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