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

2 жыл бұрын

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

@xOGxSE7ENx

2 жыл бұрын

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

@javierbedolla4248

2 жыл бұрын

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

@renegade7493

2 жыл бұрын

didnt know that. thanks

@KianaG1280

2 жыл бұрын

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

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

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.

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

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

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

@sheydoll

Жыл бұрын

@Chef Ziolkowski I was just about to ask that?

@LisaFenix

Жыл бұрын

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

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

@rickbayless

3 жыл бұрын

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

@jman4817

2 жыл бұрын

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

@annabelles1622

2 жыл бұрын

My mouth is watering!

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

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.🤙🏼

Some of the best cooking content on KZread!

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…

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.

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

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

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!

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.

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

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

One of my favorite salsas.....

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

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

Definitely going to make this!

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

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

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

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

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

Enjoyed this easy to do, will try it today.

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

I love your passion!

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

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

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!

Thanks! I'm loving all these salsas!

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

Looks great chef

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

@rickbayless

Жыл бұрын

It's an all-time classic.

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.

This + Carnitas = fantastic tacos = happy wife !!

One of my favorites

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

You are a treasure Chef!

Thank you Rick . 👏👏👏

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.

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

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

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

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

Thank you,

Now I’m hungry

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.

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

@lauraharden9305

2 жыл бұрын

Mortar and pestle

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?

delicious!

El Farlitos is San Francisco makes a great avocodo salsa .

I wonder how this would be as a base for chilaquiles

He washes the onions... ¡Mexicanísima!

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 :)

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

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.

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.

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

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

2 жыл бұрын

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

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?

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.

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

Good timing for the Packer Game

@rickbayless

3 жыл бұрын

No comment. 🐻 ⬇️

@brendapanawash-bielinski3193

3 жыл бұрын

Sorry Chef!! Packers rule😀

Does this brown like normal guacamole

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

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

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

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

Rick Bayless Mexican Cuisine’s Jacque Pepin…..

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

2 жыл бұрын

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

2 жыл бұрын

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

2 жыл бұрын

@@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

2 жыл бұрын

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

2 жыл бұрын

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

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?

Feels weird with no lime or garlic.

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

🐞Why no garlic? Thanks.🐞

@poolerboy

2 жыл бұрын

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

🐺

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

@rickbayless

2 жыл бұрын

No.

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

2 жыл бұрын

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

2 жыл бұрын

@@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

2 жыл бұрын

@@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

2 жыл бұрын

@@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

2 жыл бұрын

@@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.

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."

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

Now recipes no help cant subscribe with out recipes

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

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

You forgot the lime gringo(;

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