Rick Bayless Essential Salsa: Roasted Tomatillo Salsa

Tomatillo salsa can be made in so many different ways and with different proportions. I’m going to encourage you to play around a little bit. Instead of roasting the tomatillos, you-like many people in Mexico-may like them boiled just until they turn from lime-green to olive. I don’t care for raw garlic, but you may. Or you may want to leave it out all together. Sometimes I like the flavor of raw chile here, instead of roasted. Though cilantro is classic, you may experiment with other herbs-anything from mint to basil or parsley. Trust your own taste.
The reason I gravitate to a roasted tomatillo version when I’m cooking at home is this: Tomatillos are acidic and roasting adds welcome sweetness (think about the difference between boiled carrots and roasted ones). Plus, the bits of charred skin add a rustic gutsiness. Roasted garlic is sweet, too, and roasted chiles are way more mellow than raw ones. So, you can see that I lean toward a salsa verde that’s mellow-rustic, with a sweet-tart balance. If that sounds good to you, follow my lead below.
RECIPE 👉 www.rickbayles...

[@ezragonzalez8936]

Milpero Tomatillos "Wild field Tomatillos" only though Chef! they are half the size twice the flavor once you try them you will never use those giant ones again!

[@erikajuradograham]

My great-grandparents had a fonda near Rosario Durango, about 1 mile from Pancho Villa’s hacienda. When Villa and his men came to eat he would order chiles rellenos de queso chihuahua for all. My family passed down the recipes and my family’s cooking has always been good, but your recipes and southern Mexico style is simply great. Now I got my mom and aunts watching your channel Chef! Mexico’s cuisine is simply the best!

[@Jae-lg6nv]

Thank you for sharing such a good story!

[@Zone_Stomper]

Good to know. Rick, can you respond to this comment so that I can print it out, frame it, and build a shrine around it?

[@GiselleRoebuck]

I recently moved to South Dakota from California. I took a chance, and grew Tomatillos. They are growing like crazy, and everyone who comes to visit wonders what, "those things" are. I can't wait to introduce them to these amazing flavors!

[@NavUpNorth]

I moved from SoCal to north Idaho few years ago. Some stores sell them but the cashiers tell me I’m the only one who every buys them haha

[@yeomamarama]

My ex-mother-in-law, who originally came from Oaxaca, made the best tomatillo salsa) but no one got her recipe before she passed away several decades ago. Thank you for this demo! ❤️

[@GpD79]

Please let us know how this one stacks up against your ex-mother-in-law!

[@PaleHorseShabuShabu]

Time to conduct a seance!

[@lanalook9200]

Um this comment is 8 months old how?

[@GpD79]

@@lanalook9200 I wonder if the video is a repost. You're totally right though, the video is only showing 3 days old, not even close to 8 months.

[@michaelnewman3521]

A staple at our house, especially in the summertime. Our broiler usage shot up exponentially once we started watching Rick on PBS years ago!

[@Earthy-Artist]

I love this recipe, & love the tanginess of tomatillos! This year I grew 6 massive tomatillo plants, producing a bumper crop of fruit. Grew purple tomatillos & green tomatillos.

[@shanek6582]

This was my first year growing them, it’s crazy how many fruit can grow on only two plants. They just kept producing until recently. Definitely growing again

[@Earthy-Artist]

@@shanek6582 Congrats on your 1st year! You do need at a minimum of at least two plants because they need to cross pollinate to produce fruit.

[@carloszenteno]

Have you made salsa with the purple ones?

[@Earthy-Artist]

@@carloszenteno Yes, I made raw uncooked salsa Verde, and also a cooked roasted version of it with both types of tomatillos mixed together. Not many of the 'purple' ones turned purple most stayed a green color, although both types were delicious regardless of color. I have a ton of cooked salsa still stored away in my freezer 😋Yum!

[@DanaAshlie]

Rinsing the onion! What a wonderful and logical Tip!

[@cbartlett]

I love this one, I remember learning it from you years ago and I make it often. Thank you, chef!

[@ocrun6765]

That is perfect! I learned how to make this in Mexico and that is exactly how to make authentic tomatillo salsa.

[@ter8330]

I actually roast a small white onion along with everything else..!

[@elenaketzal]

E too

[@ter8330]

@@elenaketzal Well, great minds think alike! What can I say!?

[@erikcurtis6288]

I'll be smoking Pork El Pastor for a party this weekend. I can't think of a better salsa to go with it.

[@r2lk565]

Whats up Rick - Thank you for bringing your expertise to my house via youtube. I really enjoy your episodes. I have made many of your recipes and am more inspired each time I bring one together. Mexican food is my favorite and I really enjoy escaping reality by learning from you. Thank you Sir!

[@terrymaldonado184]

My husband did not like the tomatillio salsa till I made the way i learned from you,actually made it for Enchiladas , added some delicious flavor instead of just the hatch chile..☺👍

[@farmerbob4554]

Thanks for the recipe Chef. Your tomatillo salsa reminds me so much of a dinner many years ago in Torreón. Huge bowls of hot, fresh chiharron, tangy tomatillo salsa and pit-cooked lamb covered with fresh avocado leaves. Everything was incredible but the salsa was the star of the show. I wish I could recreate that dinner but I’m a lot better at eating than chef-ing!

[@cpp8227]

You are a treasure, Chef! Thanks for another wonderful salsa recipe!

[@timkopp2268]

My wife and I had dinner at Frontera last night for our anniversary. Absolutely amazing as we are finding is the norm. Even thought I caught a glimpse of “the man” himself! Can’t wait to try this tomatillo salsa recipe!

[@lanalook9200]

Didn't he sell that place? I'll have to try it out sometime

[@glutimous]

@@lanalook9200 He sold Frontera Foods in 2016, not the Frontera Grill restaurant

[@giuseppelogiurato5718]

Didn't you try it when you were at the restaurant? It's just salsa verde... You've probably tried it before 😉

[@roxy198527]

@@glutimous where is this restaurant?

[@amyhollingsworth16]

@@roxy198527, in Chicago.

[@LearnEnglishWithMatta]

Hands down, best salsa on Earth. 💪🏽🇺🇸🇲🇽 fight me

[@ron56pvi13]

This recipe is fantastic! I roasted the jalapeños, Serranos and Habeneros separately because my wife doesn't tolerate heat very well. She loved her mild and I mixed in a tbs of the heat to make the best Spanish omelet I ever ate. Thanks, Rick.

[@alabunda1]

Why you not roasted the onion with tomatillo and Garlick in oven?

[@Bojoschannel]

You absolutely can, but you'll get a different flavor, i personally like this salsa without the onion and with half of the garlic roasted and half raw. It all depends on what you prefer and what you are doing with the salsa. For example if you are using it in a pork and nopal stew, you would roast everything and then cook it down with the pork

[@702_el_maloso5]

Chard is the reason. The tomatillos chard with the garlic brings so much flasher

[@702_el_maloso5]

Flavor

[@mycharieamor]

Rick says it's because he doesn't want the salsa to be too oniony. He adds rinsed chopped white onion into the salsa afterwards and mixes it in.

[@RAM-ti8qt]

This salsa is excellent for tacos de lengua (beef tongue tacos).

[@nz1229]

Are green tomattilos really safe to eat given that they are part of the night shade family and you are not supposed to eat raw green tomatoes?

[@GpD79]

I always get so hungry looking at your videos! This looks so good. I don't think I've ever had tomatillo salsa, but this looks like something that can be easily made. Can't wait to try it!

[@srkzfan]

I just made this and yes! it is supremely delectable - thank you!

[@NMW320earth]

This is unbelievably wonderful, used on fish, fried eggs, anything…my new ketchup!

[@haraldolsen5724]

Hi, I'd like to try making this one, but in Norway we only get canned Tomatillos. Can they be used to make the roast, or do you have to use fresh ones?

[@rudysaldivar4228]

I’m sure you can drain and roast them

[@bp3723]

I've never used canned tomatillos, but since they would be already cooked I might try frying them in a small amount of oil to try to develop some browning on them. A lot of recipes that call for boiling tomatillos instead of roasting also fry the salsa after they have been cooked and everything blended.

[@manuelalmendarez2232]

Rick is one of the persons thst got me to love cooking through watching his shows when i was younger.he made it fun,educational and did his videos in mexico.i am part latino,and english though but i am not mexican but ww do have some mexican influences foodwise,and so its a treat to watch this master at work.

[@ftt9377]

It's one of my go-to salsas. Love it on my Carnitas Street Tacos I make.

[@GrowCookPreserveWithKellyDawn]

I make a big batch of salsa verde to can every year!

[@rvmush3883]

OMG! My favorite salsa verde ever. Saw this recipe decades ago on PBS.

[@lhilare]

I put the onion (little bit only) and the cilantro into the blender at the same time as I grind the roasted tomatillos and also ass fresh squeezed lime juice. It it's too acidic, I add a pinch or two of sugar.

[@nancywhite2014]

OH MY GOODNESS!!! This is delicious 😋. Made some today 🎉. Thanks for the recipe, Rick.

[@jarhead_wife]

Fantastic! My husband and I love tomatillo salsa and we like it spicy, so we doubled the ingredients and went for 2 large jalapenos and 2 large serranos. Outstanding! This will definitely be our go to recipe from now on. Thanks so much!

[@OriginalGabriel]

Tomatillo, and hatch chilie salsa, is my favorite

[@TheSassySpoon]

Excellent! I usually griddle my veg. A staple at our house too! I grow tomatillos, I always give them away when they are in heavy production.

[@rickbayless]

That's great! You have some lucky neighbors.

[@lanalook9200]

8 months yet the video is not 8 months old.....

[@jeffreybrunken556]

FWIW, I sometimes use a couple of alternative roasting/charring methods: One is a trusty cast iron skillet on the stovetop. I employ this when roasting a mix of different vegetables like you are doing here. Because it’s on the stovetop, I can easily adjust the position and roasting time for each individual vegetable with a pair of tongs. If I’m charring individual vegetables - in particular; chilies - I often use a household propane torch. It’s not the fastest method, but it provides very fine control that yields perfectly uniform roasting. Just my < $0.02 worth.

[@MrOnosa]

I've always loved this flavor from Mexican restaurants, but I didn't know what it was. Once I saw this video's thumbnail, I knew I had to make it. This was exactly what I was looking for. It was easy to make and absolutely delicious.

[@reychafamex9450]

Yes! This is indeed, the best salsa ever. Hands down.🤤

[@ChronisOfTheTwilight]

Is it supposed to be a HI Broil or a Low Broil. You didn't specify. Could you please let me know?

[@creamfluffbitz5103]

Just watching him stir it all in...was so satisfying 😢😅

[@ddh2o759]

Frontera's Tomatillo Salsa is available my local grocery store and it is the best salsa on the shelf by far.

[@EvelynMaya1]

Made this yesterday with my garden tomatillos and it was out of this world!

[@pay4fish]

Very good basic salsa base. I never heard of rinsing onions for salsa before. I would probably roast chive onions and add them to the salsa. So many ways to salsa, lol. 💃💃💃

[@yvesklein5414]

I've been adding the onion to the roasting pan. it is heavenly but I realize it might not be authentic. if I don't have a fresh chili, I use Guajillo chili powder.

[@nicoleparent9]

My Great Go 2 , especially with left over enchiladas an eggs 4 Breakfast, my Da Loves it on Sunday Mornings. Sooo YUMMY. Thank you Chef ... Keep Hope Alive.

[@fly1327]

Made a few quart jars yesterday, giving them to neighbors. Excellent! My preference is thicker and more roasted (blackened) but so easily adjusted for. Surprising how long under a broiler flame less than 2 inches away it takes to really fire roast tomatillos. Thanks!

[@cynthiaporcaro9937]

Can't wait to make this, have never cooked or made anything with tomatillio, looks delicious and fresh

[@mariachristoff]

Chef, so enjoable and easy to cook along . I have never not scipped ahead...I stayed along with you. You did not wash the tomatillo after removing the husks. I did. The sticky soapy coating ...would that affect flavour, bitter perhaps? Please illuminate! Time to pull out and turn my tomatillos!

[@jimbrown341]

What about roasting the onions too? I think that's a missed opportunity. All I know is that grilled onions are AMAZING and if you're roasting everything else, why not mellow out the flavor of the onion by cooking it too?

[@Niels1608]

Thank you for sharing this great recipe! I made it several times when I was in the US, but unfortunately I don't have access to fresh tomatillos in Germany (unless I decide to grow some myself). Is there any way to make this recipe with canned tomatillos?

[@pedromacias4075]

I have been following you for years and years. thank you. San Diego Ca.... I learned how I naje barbacoa from you

[@acacia70]

I make a similar one, but also cut a lime in half and roast it "meat" side up. adds a nice little flavor

[@MaxCBear]

This is very similar to the salsa I’ve been making for a long time. Differences: I grill instead of broil. I grill/brown a thick slice of white onion and blend it in. The raw white onion was too sharp for me. The tip to wash the onion slices was good and appreciated. I’ll try it that way.

[@dw.imaging]

I have been supporting and spreading the news of your revelation regarding the rinsing of diced onions for salsa… I thought it was brilliant until some Hispanic friends of mine stated “we have never seen a Mexican rinse an onion, ever”. So I feel kind of embarrassed. But it works. So I guess they are missing out.

[@toddstropicals]

This is my absolute fave also, I prefer roasted also but in a pinch I'll boil once in a while.

[@fattyfat-fat6639]

Howdy...... Where can i purchase your ceramic coated, cast iron cazuela?

[@sethcrowder9453]

Rick don't you wash your tomatillos after you husk them? They have a sticky film on them???

[@shaggaroo]

I buy the Frontera tomatillo salsa in a jar… my god Rick, delicious 🤤

[@donalddluckerii3147]

Right on. It is my cheat code when I'm not in the mood to make it fresh

[@natejansen892]

This is fantastic! I grew an overabundance of tomatillos this year

[@BigBobDookie]

I was recently craving tomatillo salsa. I live in a country that has never seen a tomatillo. 😢 So, what did I do? We have tons of sour green plums here. It didn’t come out quite the same but it still scratched that itch.

[@vj6933]

Made this today using your roasting method for all the ingredients. I added a couple of poblanos that I had in the fridge as well. Oh my gosh, it is amazing. I’ll serve it tomorrow with steak tacos using skirt steak. Will marinade as suggested in the steak taco video. Thanks Rick!! Keep the videos coming!!!

[@B1B904]

Shouldn’t he be rinsing the sticky stuff off the tomatillos? I’m just curious I love green salsa

[@MadnessMotorcycle]

I think I must of seen this on your PBS show because this is exactly how I make salsa verde for years now. Simple and delicious.

[@robertortega385]

Hey can I ask you my friend why didn't you just blend that cilantro and onion with the roasted tomatillo and roasted garlic and blend everything together please don't take offense I just want to know why add the other ingredients after thanks it was a great video and I appreciate you sharing it with me 😊

[@wowomg1980]

I’m surprised there was no oil used on the baking sheet. I’m honestly confused and am afraid my stuff is gonna stick

[@MicheleEllis-pj1dq]

If I don’t have Serrano peppers, can I use Hatch peppers instead? And can you use sweet onions in this salsa?

[@ThatGuy-yf5je]

couldn't you have just put it all in the blender to blend? Makes it simple and pieces small enough so my mother and father can eat it.

[@Cen-Cal_Grizzly]

How do you choose ripe tomatillos? This is a great recipe for tacos de asada 👍🏽

[@briansmith8629]

Can you can this recipe for? I am growing tomatillos and lots of peppers....any thoughts on how the raw onions would hold up once canned?

[@tommyellis8325]

Not bad but I like roasting red onion or shallots and add red tomatoes and 1/2 poblano the squeeze in 1/2 lemon before blending.. really good

[@dmac7403]

There's lots more made of , jalapenos, cayenne peppers, habanero peppers, tomatoes, tomatillos, you name it I personally like to mix a few different types of peppers with garlic boil or roast or a little of both some roasted and some boiled .

[@milenaflores1535]

I am a big fan of yours!!! Always great recipes!!! Thank you!😊

[@cougargold]

I like to roast them on the Weber over charcoal and include the onions in the roast and puree along with adding a Serrano pepper and a dash of roasted cumin powder. Really good.

[@robertcole5561]

Well done. Thank you! Classic salsa presented straight forward. Sometimes, instead of thinning with water I’ll use a bit of apple cider vinegar, just to add an interesting contrast to the roasted sweetness.

[@UncleMiles805]

Thank you Rick Bayless. I just made this salsa, and it is awesome. What a vibrant flavor. I’ve always enjoyed cooking and by watching you, my skill set is at a new high. Thank you again.

[@gabrielebianchi161]

Good stuff Rick, it is great that you are still active on youtube!!!

[@bss104]

I’m addicted to your channel! I have a ton of green tomatoes that I had to pick before the frost hit. I’m sure the flavor profile will be different, but can they work as a substitute for tomatillos in this recipe?

[@rodolfomendez7202]

Sorry but no, very different flavor.

[@pedroherrera3787]

You should try it. Post it when you've done it, I'd like to know.

[@giuseppelogiurato5718]

This guy is the real thing, even though he's not from Mexico... I always thought he was really good back when TV and PBS was still the thing, and I'm glad he's still around, offering (for free!) the same quality of instuction that he did before. From one "gringo with sandy feet" to another, I give him total respect. Not bad for a white guy. (When it comes to Mexican food, he makes Jaime Oliver and Rachel Ray look hella stupid!)

[@Natalies1111]

I notice the tomatillos were not washed after peeled. Does the sticky substance contribute to the roasting process?

[@davidsmith268]

The same ingredients that I use for my salsa ! Always turn out great. The only difference is that I roast the onion with all the other ingredients. I have always blended mine to a smooth sauce, I will try it with a more course consistency . Thank you for sharing!

[@carlmccoll7583]

we grow too many tomatillos for use fresh so we freeze them whole for use later any suggestions for making this sauce using the frozen whole tomatillos?

[@ctruthtoday]

Viewers tip, go into settings and speed the video up to 1.5. Its so much easier to understand and takes less than half the time.

[@allmysunnydreams]

any ideas how to keep cilantro fresh? the day after I buy it it's already wilted and I have to throw it away 😢

[@felixdiaz2304]

Please wash the tomatillos under cold water to rinse of the residue from the husks

[@jessedelgado1652]

I'm just gana lay it down on the sheet cuz I'm down like that lol 😆

[@ediehunter2699]

Where’s do I find the recipe?

[@NeoPalace107]

Link in the bio

[@Tom-r9b]

Rick, to can this will I have to add vinegar?

[@Mr.56Goldtop]

Is this the same tomatillo sauce that you use on enchiladas suizas?

[@timescales]

Rick, why did you roast the Jalapeno cut side down?

[@JohnnyC10071959]

This is a great salsa. I added habanero & lime. I'm not a fan of raw onion.

[@Josh-pj4ge]

Skips brother??

[@donalddluckerii3147]

Yep

[@sugarmama8747]

Thanks again Chef🧑‍🍳

[@Exiled_Rouge]

Is Rick wearing a JLC Reverso watch? Beautiful piece.

[@orcus332]

Does look like it from far away, but it's a Tiffany and Co his wife got him

[@jerrydixon9343]

That looks delicious! I’ve always roasted my tomatillos on the comal, I can’t wait to roast them under the broiler!

[@lanalook9200]

Are you from Warrant??

[@jerrydixon9343]

@@lanalook9200 No, it’s just a coincidence that we have the same name. I am a fan of their music though!

[@JW-gu9vy]

Skip the fisrt 2 min 50 seconds !!

[@daphnerodriguez9980]

AMAZING YUMMY 😋 SAUCE THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜

[@ouou-db9pw]

Tomatillos are part of the Gooseberry family

[@RichieLokz]

Talk too much... Hahaha.... 👍 More Cooking LESS TALKING.. 👍👍🛎️👽

[@ErinWaageAstrologer]

Thank You! I had a couple tomatillo plants pop up in my garden. Must have been from my compost. This video provided me with the perfect info for what to do with my abundant amount of tomatillos!❤️🙏

[@lorettabrail7806]

Just refrigerate left overs, right? I can make this ahead of time like the day before? I am going to try a batch and add avocado and lime. I don’t have fresh cilantro but I have dried... experimenting is good! Washing stickiness off and enjoying the wonderful smells of tacos just rejuvenates me!!!