Rick Bayless Essential Salsas: Avocado-Tomatillo Salsa

I’m not sure if it’s just because avocados are expensive, but some version of this salsa is typically the preparation that fills the guacamole role in many taquerías in Mexico. It’s smoother and saucier than what any of us would think of as the ubiquitous chip dip, and it’s zestier. In the tradition of Mexican salsas, its easy spoonability and bright flavor make it a perfect condiment.
I know cooks who make the raw tomatillo part of this salsa and never add the avocado. Its flavor is incredibly compelling, but the dazzle ages quickly and, even at its best, liquid quickly leaks out from the slushy-looking mixture. The avocado helps solve the textural problem, but this salsa is still best eaten within a few hours of making it.
I’m always on the fence about allium relatives in this salsa. Onion and/or garlic, whizzed in a blender or food processor like lots of cooks do, have a tendency to take over. One solution is to hand-chop the onion, rinse it to eliminate the stronger flavors, and add it to the finished salsa. Or roast or blanch the garlic to mellow it, then blend it along with everything. Another approach is to make the roasted tomatillo salsa (linked below) and blend in avocado. It’s delicious, but not nearly as bright tasting.
RECIPE 👉 www.rickbayles...
Roasted Tomatillo Salsa recipe: www.rickbayles...

[@Xuevium]

This style of salsa is WAY better when you roast the tomatillos, onions and jalapenos first.

[@sheydoll]

@Chef Ziolkowski I was just about to ask that?

[@LisaFenix]

I like both! I like the freshness of the raw version :) but your suggestion brings out amazing flavor as well

[@xOGxSE7ENx]

My Father showed me how to pick out the hottest Jalapeños. Look for the ones that have "cicatrices" (scars) along the sides..it means the Jalapeño got the appropriate amount of sunlight, that ignites the membranes. Thank you Rick! You've been thee best Chefs that take time into the research of "Authenticity". You're definitely a Mexican at heart, and you're invited to all the Carne Asada cookouts! Salud y Buen Provecho!! 🙏❤

[@LoebRules]

Yup. I learned that from a little old Mexican lady. They look like whitish stripes.

[@xOGxSE7ENx]

@@LoebRules indeed they do, very good looking out! 👍🏼

[@javierbedolla4248]

My mom taught me the same!!!!!!

[@renegade7493]

didnt know that. thanks

[@KianaG1280]

My neighbor told me to do that as well. Never looked back. Lol

[@mapandcallsheet]

The first time I made this Rick, I thought you said to put 2-4 garlic cloves in it. And when I did that by mistake, it came out so savory. Everybody went crazy over it.

[@CaseyMilford]

Made the salsa tonight for first time. Served with Carnitas Tacos. Whole family loved it. Thank you, Chef!

[@rickbayless]

Oh, man. You're making me think of my stall for carnitas in Mexico City's Medellin market. Thanks for cooking along!

[@jman4817]

Oh man! I am planning on making Rick Bayless Carnitas this week and that salsa sounds great with it! Fantastic idea

[@annabelles1622]

My mouth is watering!

[@mysterymanproduction]

I wonder how this would be as a base for chilaquiles

[@ShesInLosAngeles]

As my Grandfather Manuel used to say "scrumptious"! :)

[@bigofishbone]

Thank you Rick for your recipes…I like how you “enunciate “ the Mexican words…Your a true amigo!!!…I am getting ready to do your “avocado/tomatillo” salsa…I have all of the ingredients and can’t wait to try it…Thanks again…

[@mistyriennett5902]

I am growing tomatillo's for the first time this year and I can't wait to make this year.

[@Fkreisler]

I love this so much, I'm addicted to this salsas 😁!

[@dgax65]

I've been making this salsa since I got one of your cookbooks almost 20 years ago. It really is one of my favorite salsas.

[@itsabby5482]

Hi Mr. Bayless can you please make mexican breakfast tortas again I forgot how to make them. I love everything you make Thanks.

[@kc2sc776]

Instead of water try iceberg lettuce. It adds flavor along with the moisture your looking for.

[@MilletteKish]

Thank you so much Mr. Bayless & your entire team. I have learned so much and really looking forward to recreating the recipe on repeat all the time!

[@minniek4679]

Rick, I love your kitchen, it's very manly!

[@jswede1]

Feels weird with no lime or garlic.

[@favidh1934]

on your previous salsa verde Y.T. video, you preferred the roasting of the tomatillos over the other school of poaching method. Here you went raw. please describe why, please differentiate the variances? Can you just add avo to the roasted or poached iterations?

[@copasetic216]

I followed this exactly and it’s perfect. So delicious. Thank you Rick.

[@r8derman]

I make this on the regular… comes out amazing every time but I’m pretty much going by exactly what he says. I keep a container of it in the fridge every week.🤙🏼

[@stevemill8959]

Man I miss Mexico City already. The food was out of this world.

[@francescastjames]

You’re the best Rick! Thank you for all the great salsa recipes and tips!

[@rturney]

Thank you Chef Bayless!!! I made a batch today and was amazed at how good it tasted. Your recipe has the flavors I've been searching for! It tasted so good that I made a second batch. This will be the standard salsa in my family. Thank you for sharing.

[@santiagodraco]

Love your stuff! This recipe was rough to watch with the camera work not showing the blender.

[@Sandylion17]

I thought you were making that one that they call avocado salsa but it has no avocado it has zucchini they put In it Seems like the same do you do that one as well?

[@JohnnyC10071959]

I prefer the "Rick Bayless roasted tomatillo salsa" to start instead of the raw. I also roast the onion & I blend it into the salsa. Does anyone add a touch of cumin?

[@rodneylangstroth4577]

Incredible. How easy it is to make. Thank you for sharing this

[@swd210]

Made this salsa for the first time! Excellent and simple.

[@dvanmartin9842]

One of my favorite salsas.....

[@BoogalooBeet]

Would I ruin it if i add garlic? I love my garlic.

[@javierbedolla4248]

Serrano's are the way to go. DF style 👍👍

[@mapandcallsheet]

I’ve seen you make this one before ,but I thought you added two or four cloves of raw garlic ,which gave it that savoriness. Because I have made it this exact same way but with the garlic ,and the garlic is what makes people go crazy for it.

[@desertfox3860]

Thanks! I'm loving all these salsas!

[@worldofmetal2002]

I've made this salsa a number of times from your books, its so good.

[@brenda8837]

I'd like some ideas on the best way to keep cilantro fresh in the frig if you or someone else will share that. Thanks

[@SpiritOfTheHeretic]

Any experience cooking with yellow or purple tomatillos? I'm growing them next year and all I know is they are supposed to be sweeter varieties.

[@datesterman]

This + Carnitas = fantastic tacos = happy wife !!

[@mogarcia9755]

Rick Bayless Mexican Cuisine’s Jacque Pepin…..

[@DevastationMtrsports]

This reminds me of a local tacoria salsa... I think ill take a trip there this weekend for a refresher

[@janleech7505]

Now recipes no help cant subscribe with out recipes

[@Kevin_747]

I'm always happy when I have everything on hand to follow a Chef Bayless recipe. Going to have Taco Wednesday tomorrow.

[@flightofapaullo72]

Where can i get one is those salt wood containers from? Pretty cool!

[@LisaFenix]

I make this all the time, it's hands down my favorite salsa of yours!!!

[@jasonbink5276]

How long can it be stored in the regenerator?

[@brettmatthias7094]

Does this brown like normal guacamole

[@scottstephenson9597]

Enjoyed this easy to do, will try it today.

[@GpD79]

Looks so tasty and easy. Certainly, one to try!

[@petevance422]

Some of the best cooking content on KZbin!

[@halbertking2683]

El Farlitos is San Francisco makes a great avocodo salsa .

[@TheHugginMonkey625]

I love your passion!

[@TechTails]

Not a fan of this one. Def more like a weird verde guacamole....Best of neither worlds. Not my thing. 😅

[@Taureanfitness]

This is 1 of my favorite tomatillo salsas I can't wait to make this thanks for the recipe

[@giuseppelogiurato5718]

He washes the onions... ¡Mexicanísima!

[@lavenderbee3611]

I made this salsa today and it was wonderful, a perfect accompaniment to tacos.

[@TygerBleuToo]

I made this last week and can't stop eating it!

[@JFP69]

Rick - you are such a positive force. Thank you.

[@cathylynn57]

Definitely going to make this!

[@nenaa.8166]

Hello, I don’t cook very much, in fact Im not good at cooking. It’s very discouraging! After viewing your presentation, I’m going to give it go and do the avocado salsa. Fingers crossed.

[@kazuwilliams5222]

made this last night. I added a roasted habanero pepper from my garden. Interestingly, the one I grabbed wasn't too hot; you never know what you'll get.

[@house9850]

I like to sear the tomatillos, onion, and peppers in a cast iron pan before blending with the rest. Adding some lime juice prevents the avocado from going brown.

[@cpmow831]

Now I’m hungry

[@dougswaim1835]

Rick can you tell me what size of size of vitamix that you have is it a 5200 or is it the 7500 I am thinking about getting the 5200 series and I was wondering your opinion on that particular one

[@lawrencehilaire1763]

I add lime juice and some sugar rather than a lot of salt. I agree, you have to be careful with the onion; it could ruin the dish.

[@dh1realgaming795]

Because avocado is expensive a lot of Mexican food places that make this salsa use zucchini not avocado. I have the full secret recipe no joke, they call it avocado salsa but been ripping people off for so many years lol in America anyway.

[@onlyychevys]

When its hard to get ripe avocado's that is a terrific idea!

[@Beast9894]

Looks great chef

[@sugarmama8747]

I'm definitely going to make this. Thanks Chef. Have a Happy New Year 🎉

[@gilbertpataky8221]

i fined that i use my food precessor over the blender when making this salsa. i don't need to add any water for the blending and the salsa comes out thicker. i prefer it less watery :)

[@TKGoose]

Since you're already making this in a blender, you also could try to replace the avacado with whipped aquafaba, for structure not taste.

[@lhilare]

What, no fresh squeezed lime juice (just a tad)?

[@tgpomy]

The perfect pairing to a milanesa! Still trying to perfect my Xoco copycat 😅

[@Obsidian9]

My mind, body and shrimp are ready for the follow up video :)

[@annmc3878]

Does it matter if the tomatillos are green, yellow or purple?

[@teridacktaljones4553]

🐺

[@brianteaff792]

What do you call avocado mixed with mayonnaise, onion, cilantro and chili pepper…is this guac? My california friend says yes.

[@rickbayless]

No.

[@maceroee]

Can I ask what is the difference between boiling the tomatillo and the chiles like a salsa and not boiling them? I have always thought we needed to cook the tomatillo. Thank you.

[@lunitedes1]

The color and taste, both taste good, but are a little different, as for the color one is a fresh green, the boiled, a darker military green

[@lunitedes1]

Also, if you don't have avocado, you can use squash, tastes very good too. Don't forget to put some garlic on both type of recipes.

[@maceroee]

@@lunitedes1 Thank you for the reply. I have to make it without boiling the tomatillo. I did realize last week that they have been cheating us out of real avocados and making it with squash!!!

[@lunitedes1]

Yes, here in México, some places make it with squash, avocado has become a luxury do to the high demand, drives the price to steep for the average Mexican worker.

[@maceroee]

@@lunitedes1 Yes. Here in Ca they are sometimes 2 for $5. Crazy prices.

[@ryanridley554]

Watching your videos is awesome and inspiring. I can't help wondering what they did in Mexico before blenders were invented 🤔

[@lauraharden9305]

Mortar and pestle

[@lucianagranstrand7803]

I love your recipes. Today I made this tomatillo sauce for the 3rd time and it was perfect! Thank you

[@rickbayless]

It's an all-time classic.

[@mmancuso1604]

Thank you Rick . 👏👏👏

[@LoebRules]

One of my favorites

[@jerrodthompson6714]

You are a treasure Chef!

[@pearlanderson1913]

🐞Why no garlic? Thanks.🐞

[@poolerboy]

I don’t think I’ve ever seen anyone add lime to salsa. Especially this one since it already is acidic from the tomatillos.

[@jmichel70]

Thank you,

[@sugeira13]

delicious!

[@carmelapelaez2700]

"Tomatillo" it´s a northern Mexico word. In central Mexico you say "tomate" (yes, for the green ones)

[@brendapanawash-bielinski3193]

Good timing for the Packer Game

[@rickbayless]

No comment. 🐻 ⬇️

[@brendapanawash-bielinski3193]

Sorry Chef!! Packers rule😀

[@Matt-fd9hc]

I’ve never seen anyone use tomatillos that weren’t roasted or cooked in water. Aren’t they extremely bitter if you use them raw?

[@jameshaulenbeek5931]

No, not bitter at all. They are tart, which is why you won't need any lime in this salsa, but not overwhelmingly so.

[@Matt-fd9hc]

@@jameshaulenbeek5931 I’ve made salsa verde by both roasting and boiling. It still comes out tart. I want to get rid of the tartness

[@jameshaulenbeek5931]

@@Matt-fd9hc that's the nature of tomatillos. You could try using green tomatoes. I've never tried that, so I can't say how it would turn out, but it won't be as tart as the tomatillos.

[@Matt-fd9hc]

@@jameshaulenbeek5931 I have two places that make salsa Verde and they don't have that bitterness mine has. One guy I asked how they make it and they roast them. His is amazing and mine isn't like his at all.

[@jameshaulenbeek5931]

@@Matt-fd9hc you could try bumping up the salt, maybe a small amount of sugar as well. Maybe ask him if there's something he does differently when he makes it.

[@51rwyatt]

I read a tweet where someone asked their daughter what book they would take on a desert island, and she said "a book on how to survive on a desert island."

[@georgepurvis8502]

y'all just gonna ignore he put the dirty spoon back in the canister?.?.?...

[@hannahfinn1838]

Did you really put the dirty spoon back with the clean utensils,🤣

[@mofamba]

You forgot the lime gringo(;

[@bjones9942]

Many places in Mazatlán just call it salsa aguacate, and I don't think I've been anywhere (other than tourist hangouts) that doesn't have it. As you said it's great on beef like carne asada, and also seafood. Thanks for the video!