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!
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!
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! ❤️
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.
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!
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.
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.
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..☺👍
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.
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
@@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!
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!
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!
I started growing tomatillos last summer and this is my go to salsa verde recipe! I roast half the onion quantity and add the other half brunoised and rinced, I also add a tbsp of lime juice and it’s just perfect! I freeze the tomatillos in 12oz portions so it’s always a breeze to make, thank you Mr. Bayless
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!
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!
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.
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.
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.
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!
I watched you and your daughter's TV shows avidly. So now I'll be following you on YT instead. I regard you as the authority on Mexican dishes. Looking for tomatillo salsa , so happy to see your channel in response to my search.
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.
I grew some tomatillos for the first time this year and I picked some today. I am delighted to find this vid. Your recipe looks perfect. I shall try it!
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. 💃💃💃
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.
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!!!
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!
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.
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!❤️🙏
Oh after months of disappointing tomatillo trials from online recipes, I finally got a raw salsa that was tasty on Saturday. I grew one accidently last year, it was mismarked seedling at a the local nursery, so I had a lovely plant, but no tomatillos. I purposely, grew many (9) this year to 'try' them. I have a couple of gallons of them to process! This gives me more ideas/order of steps, like I think I could can before adding the onion and cilantro and keep the freshness when consumed. I now know I was not roasting nearly long enough. I think I may use confit garlic though, as it is made. Thank you for this!
I know this video was a while back but I found it 🤣, I’m making my fresh enchiladas (some cheese, some chicken & rice& etc) and I just harvested 2 lbs of tomatillos for this verde & I am using serranos & cilantro, roasted garlic I always have on hand, and occasionally a pinch of cumin if I am roasting & canning it. I make roasted enchilada sauce but I also like salsa verde to top them off & on tortilla chips on the side for the meal. This is turning out awesome! 👍
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.
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!)
We're going to try this this as soon as the tomatillos in our garden are ripe. We don't have a broiler or oven, so we'll roast them on the barbecue. Can't wait!
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!
Tomatillos have a mind of their own in my garden, no matter how many little starts I pull out early in the season. I had learned from a Mexican cook about roasting them. And now my salsa will be even better. thanks
Thanks for this! I am intolerant to tomatoes but not to tomatillos and I love tomatillo salsa. We live in the UK so fresh tomatillos are hard to get but we grow them in the greenhouse.
@@johnbaker2138 Not an entirely satisfactory one. Canned tomatillos are available through Mexican grocers or online but they are soft and are OK for addition to tacos during cooking but not in salads. And they are expensive. Tomatillo salsas are also available and are known as green salsa
I made a green tomatillo salsa for a church function in Massachusettes. It took ALL the tomatilllos in Stoughton Mass to make. I literally went to every grocery store and bought them out. The salsa was a huge hit it was gone in a few short minutes. I never got to eat any.
I added a poblano to mine and loved it. Had trouble getting the poblano peeled after roasting, however. I did it on the stove top. I’ll try it in the oven next time.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
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!
Thank you for sharing such a good story!
Hands down, best salsa on Earth. 💪🏽🇺🇸🇲🇽 fight me
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!
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
Rinsing the onion! What a wonderful and logical Tip!
A staple at our house, especially in the summertime. Our broiler usage shot up exponentially once we started watching Rick on PBS years ago!
That is perfect! I learned how to make this in Mexico and that is exactly how to make authentic tomatillo salsa.
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! ❤️
Please let us know how this one stacks up against your ex-mother-in-law!
Time to conduct a seance!
Um this comment is 8 months old how?
@@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.
Yes! This is indeed, the best salsa ever. Hands down.🤤
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.
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!
Didn't he sell that place? I'll have to try it out sometime
@@lanalook9200 He sold Frontera Foods in 2016, not the Frontera Grill restaurant
Didn't you try it when you were at the restaurant? It's just salsa verde... You've probably tried it before 😉
@@glutimous where is this restaurant?
@@roxy198527, in Chicago.
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.
You are a treasure, Chef! Thanks for another wonderful salsa recipe!
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.
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..☺👍
Just watching him stir it all in...was so satisfying 😢😅
I love this one, I remember learning it from you years ago and I make it often. Thank you, chef!
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.
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
@@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.
Have you made salsa with the purple ones?
@@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!
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!
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!
I started growing tomatillos last summer and this is my go to salsa verde recipe! I roast half the onion quantity and add the other half brunoised and rinced, I also add a tbsp of lime juice and it’s just perfect! I freeze the tomatillos in 12oz portions so it’s always a breeze to make, thank you Mr. Bayless
Tomatillo, and hatch chilie salsa, is my favorite
Made this yesterday with my garden tomatillos and it was out of this world!
This is unbelievably wonderful, used on fish, fried eggs, anything…my new ketchup!
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!
Good stuff Rick, it is great that you are still active on youtube!!!
It's one of my go-to salsas. Love it on my Carnitas Street Tacos I make.
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!
I have been following you for years and years. thank you. San Diego Ca.... I learned how I naje barbacoa from you
I'll be smoking Pork El Pastor for a party this weekend. I can't think of a better salsa to go with it.
I have a few of his cooking books. Moved and can't find them at the moment. Take my word. This is the best. Thanks Rick
I just made this and yes! it is supremely delectable - thank you!
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.
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.
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.
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.
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!
Can't wait to make this, have never cooked or made anything with tomatillio, looks delicious and fresh
I watched you and your daughter's TV shows avidly. So now I'll be following you on YT instead. I regard you as the authority on Mexican dishes. Looking for tomatillo salsa , so happy to see your channel in response to my search.
OH MY GOODNESS!!! This is delicious 😋. Made some today 🎉. Thanks for the recipe, Rick.
I roast mine too, but I also roast the onion. Instead of salt, I add powdered chicken bouillon. It is so amazingly delicious!
The absolute best tomatillo salsa recipe I’ve ever had …. Thank you Chef !
I make a big batch of salsa verde to can every year!
Another winner 😊🙏🏻Chef Bayless
I love your videos and recipes. I am in love with all these salsa recipes.
Thank you for sharing.
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.
I grew some tomatillos for the first time this year and I picked some today. I am delighted to find this vid. Your recipe looks perfect. I shall try it!
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.
That's great! You have some lucky neighbors.
8 months yet the video is not 8 months old.....
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. 💃💃💃
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.
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!!!
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!
Great instructions! My first time! Onion method blew my mind! Yes!! Thank you!
Mrda gusto berlo ya tenia barios años sin berlo me gusta mucho como usted cocina 16 febrero 2023 manzanillo col mexico gracias por compartir
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.
I've started roasting garlic using the air fryer and then add it to my salsas.
This tomatillo salsa looks good and I will definitely try it. Thanks!
He's amazing as a former Chef all respect.
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!❤️🙏
I grow yellow tomatillos every summer....love em....
Frontera's Tomatillo Salsa is available my local grocery store and it is the best salsa on the shelf by far.
This is my absolute fave also, I prefer roasted also but in a pinch I'll boil once in a while.
Oh after months of disappointing tomatillo trials from online recipes, I finally got a raw salsa that was tasty on Saturday. I grew one accidently last year, it was mismarked seedling at a the local nursery, so I had a lovely plant, but no tomatillos. I purposely, grew many (9) this year to 'try' them. I have a couple of gallons of them to process! This gives me more ideas/order of steps, like I think I could can before adding the onion and cilantro and keep the freshness when consumed. I now know I was not roasting nearly long enough. I think I may use confit garlic though, as it is made. Thank you for this!
That was dope! Thank you. Love the way you explained everything even while you were away and at the sink. Nicely done.
I am a big fan of yours!!! Always great recipes!!! Thank you!😊
Can’t wait to try the broiled method. I’ve always done boiled ala DIana Kennedy, same ingredients. My favorite salsa also! Thanks Rick.
I know this video was a while back but I found it 🤣, I’m making my fresh enchiladas (some cheese, some chicken & rice& etc) and I just harvested 2 lbs of tomatillos for this verde & I am using serranos & cilantro, roasted garlic I always have on hand, and occasionally a pinch of cumin if I am roasting & canning it. I make roasted enchilada sauce but I also like salsa verde to top them off & on tortilla chips on the side for the meal. This is turning out awesome! 👍
Watched alot of tomatillo salsa recipes, I have to say, this one got my attention. Thank you chef, will be making this one soon. Thx
Just tried this absolutely love it I did add a roasted poblano along with it
Looks yummy ,,,,, good variation from the boiled salsa verde
We drove 9 hours. To go to Frontera restaurant ... demaciado Rico a mi novio le regale uno de tus libros para nuestro anniversario 💛
This is fantastic! I grew an overabundance of tomatillos this year
Rick you are the man!
Ty, I'm going to make this. I'm glad I watched this, now I know to add the salt onion and cilantro last.
Chicken enchiladas with tomatillo salsa *drool for days*
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.
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!)
We're going to try this this as soon as the tomatillos in our garden are ripe. We don't have a broiler or oven, so we'll roast them on the barbecue. Can't wait!
I make a similar one, but also cut a lime in half and roast it "meat" side up. adds a nice little flavor
Made this salsa for a potluck today at it was big hit! Served with enchiladas.
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!
I dont know why I’ve never thought of using the oven for this 😅 thanks! Looks good
Thanks again Chef🧑🍳
I remember your restaurant Red O at Fashion Island, the salsas there were AMAZING! I hope this is one of those... 🤩
Great recipe, and very simple!
You are correct. I find that roasted is more flavorful than boiled.
i made this for relatives and they loved it. they had (florida) mexican the next day and said my salsa verde was better
My tomatillos are growing...I can hardly wait!
Tomatillos have a mind of their own in my garden, no matter how many little starts I pull out early in the season. I had learned from a Mexican cook about roasting them. And now my salsa will be even better. thanks
Really easy, really good. Placed under scallops. Wonderful…
Rinsing the onion, brilliant!
This seems easy enough to prepare I'm going to try this with tacos carnitas, thanks Mr Bayless!
i make this salsa every time we grill arrachera's and my family loves it
Thank you for recipe and presentation.
Looks GOOD
Thanks for this! I am intolerant to tomatoes but not to tomatillos and I love tomatillo salsa. We live in the UK so fresh tomatillos are hard to get but we grow them in the greenhouse.
Hi Andrew. I am also from the UK, have you found a good tomatillo substitute before you began growing your own?
@@johnbaker2138 Not an entirely satisfactory one. Canned tomatillos are available through Mexican grocers or online but they are soft and are OK for addition to tacos during cooking but not in salads. And they are expensive. Tomatillo salsas are also available and are known as green salsa
That looks delicious! I’ve always roasted my tomatillos on the comal, I can’t wait to roast them under the broiler!
Are you from Warrant??
@@lanalook9200 No, it’s just a coincidence that we have the same name. I am a fan of their music though!
O yeah ! We're going camping next week I'll for sure make the same recipe, TY
Thanks For The Recipe
I made a green tomatillo salsa for a church function in Massachusettes. It took ALL the tomatilllos in Stoughton Mass to make. I literally went to every grocery store and bought them out. The salsa was a huge hit it was gone in a few short minutes. I never got to eat any.
Roasting anything and everything is so much better tasting.
I’m going to try it,,,, looks delicious 😅
I added a poblano to mine and loved it. Had trouble getting the poblano peeled after roasting, however. I did it on the stove top. I’ll try it in the oven next time.
Thro it in a ziplock to steam…..skin will peel right off!