You don’t fool me Rick…you’re just as Mex as me..your salsas are like my grandma’s. Thank you for sharing Mex cuisine with the world we Mexs greatly appreciate it.
Hi chef i just found your site today and subscribed... is this the green avacado salsa that you find in resturaunts? I have been looking for a recipe for it for so long. all i know is, it tastes amazing and its made with avacado and you use it to dip chips, if this is that recipe, i cannot wait to try this 😊
Rick I used to watch your shows religiously. No mas telé. I’m so glad you continue to cook with passion and to promote indigenous foods from Mexico and other Regions in Latin America.
I was under the impression you have to cook tomatillos otherwise they can be toxic to us? I have no idea where I heard that, but it must not be true! Thanks for the recipe Chef!
Rick! A blast from my past! I love all of your cooking shows. I have your cookbooks. I dreamed of going to Chicago just to eat at your restaurants. My fav chef of the early 2000's!
His recipe also calls for 2-3 raw garlic cloves roughly chopped and put in the blender with the chopped 4-5 tomatillos, 1-2 chopped serranos, few sprigs of cilantro, and the water. After you blend those things, you add the 1-2 avocados to the blender for thickness, creaminess, and taste, and you add the salt to the blender, and you then blend it a bit more to mix the avocado and salt.
Need that on the tacos de lengua. We had tomatillo planrs on the side of the house and green tomatillo salsa was the signature sauce for any lengua recipe
The avocado acts as a natural and delicious emulsifier, plus the natural fat increases nutrient absorption. This why we really must return to our traditional foods and move away from processed inflammatory seed oils. Choose avocado, EV olive oil, lard, grassfed butter, and tallow.
Uh-uh. Slightly boyle the tomatillos, blend them w/ chiles, cebolla and cilantro. Then fry it a bit. Only a portion to be blended w/ avocado so the rest can be refrigerated or used for another thing. For instance Chilaquiles sauce.
You're close Rick and I respect that. But you have to put those Serrano peppers on a stove and charr them. The tomatilloes can be pan fried with some garlic and half a white onion with a pinch of salt. Then you put it in a blender and add chicken bouillon with some water. Add the avocado and cilantro and blend that bad boy up. That's how you make a fire guacamole salsa.
This short is badly edited. If you let a Vitamix run for a while it actually heats up whatever you put in it, so what i assume hes done here is actually cooked the salsa in the blender.
I'm trying to find a recipe for tomatillo sauce that doesn't have spicy peppers in it that way my dad can have it would anybody happen to have any ideas I would greatly appreciate any help
Tomatillos are usually more acidic than tomatoes, so they can take salt well. Even a regular tomato needs good salt to counter balance the acidic sweetness, otherwise they can taste a bit metallic.
I like to put a little bit of garlic as well.
Your enthusiasm when making your amazing recipes is contagious!
You don’t fool me Rick…you’re just as Mex as me..your salsas are like my grandma’s. Thank you for sharing Mex cuisine with the world we Mexs greatly appreciate it.
The crazy part is that his brother is Skip Bayless... The whitest man in sports media 😂😅
I have this in my fridge right now. I added an extra avocado. It’s so tasty. I’ve even put it on some chicken to dress it up.
This is the first time that I've seen that the tomatillo hasn't been boiled I'm gonna have to try this definitely thanks chef ❤
It's Tomatillo....not tommatio.
@@lunainezdelamancha3368 ops my bad I just noticed I missed spelled it ty for correcting me I appreciate.
@@lunainezdelamancha3368gotta love the grammar police. Grow up
Rick Bayless is awesome 😎
Hi chef i just found your site today and subscribed... is this the green avacado salsa that you find in resturaunts? I have been looking for a recipe for it for so long. all i know is, it tastes amazing and its made with avacado and you use it to dip chips, if this is that recipe, i cannot wait to try this 😊
I roast my tomatillos and peppers until they're slightly charred - that's the only difference. So yum! ❤🌮🌮🌮
Rick always makes it look easy, True Master chef!
Rick I used to watch your shows religiously. No mas telé. I’m so glad you continue to cook with passion and to promote indigenous foods from Mexico and other Regions in Latin America.
I love your channel I was watching you on television. Thank you.
I just made this salsa and everyone loved it. The creamyness from the avocado is incredible. Thanks for turning my kids on to tomatillos
This looks amazing.
I was under the impression you have to cook tomatillos otherwise they can be toxic to us? I have no idea where I heard that, but it must not be true! Thanks for the recipe Chef!
incorrect. but the reason tomatillos (or tomatoes) are roasted, or the salsa is cooked after being made is because it will last longer.
@@CumpasFilmsroasted give it so beautiful flavour to this sauce 🤤
My all time favorite salsa! So good with breakfast tacos IMO but also carnitas.
Rick, you're the best!!❤❤
❤loved it! Super easy! I had smaller tomatillos, came out lovely. Rick, you have brought me back to my roots🙏. You make me proud to be Mexicana!
?
Rick! A blast from my past! I love all of your cooking shows. I have your cookbooks. I dreamed of going to Chicago just to eat at your restaurants. My fav chef of the early 2000's!
My favorite!
So simple and delicious. Thanks for another great one Rick!
I just made a batch of your easy guacamole recipe. Awesome as usual....now I'll have to make this! Thank you!
Hi Rick, love your channel. Would it be good to roast/char the tomatios/chilis before blending?
His recipe also calls for 2-3 raw garlic cloves roughly chopped and put in the blender with the chopped 4-5 tomatillos, 1-2 chopped serranos, few sprigs of cilantro, and the water.
After you blend those things, you add the 1-2 avocados to the blender for thickness, creaminess, and taste, and you add the salt to the blender, and you then blend it a bit more to mix the avocado and salt.
Go Rick!!!!
You are part of the reason, Mexican food is so popular.
Gracias
Nice and elegant but simple
I've doing this, especially roasting the veg before hand. It's delicious
You are the best! Wonderful taco topping recipe!
This one is one of my staples.
I make this salsa every other week for your “shrimp cocktail “ recipe.
Need that on the tacos de lengua. We had tomatillo planrs on the side of the house and green tomatillo salsa was the signature sauce for any lengua recipe
Will it make a difference if you roast the tomatillos before blending?
Uncooked tomatillos?
Yeah,I was tripping on that too.we always cooked them by roasting or boiling .perhaps I'll try it some time.
Thank you Chef!
Making this salsa as we speak!
Add garlic, sour cream and white pepper. You'll love it.
Better when you grill or broil or even boil in light water the tomatillos and chiles
The avocado acts as a natural and delicious emulsifier, plus the natural fat increases nutrient absorption. This why we really must return to our traditional foods and move away from processed inflammatory seed oils. Choose avocado, EV olive oil, lard, grassfed butter, and tallow.
😍looks so good!
Delicious
Uh-uh. Slightly boyle the tomatillos, blend them w/ chiles, cebolla and cilantro. Then fry it a bit. Only a portion to be blended w/ avocado so the rest can be refrigerated or used for another thing. For instance Chilaquiles sauce.
How do you know which ones to pick? Do you use the tomatillos ripe? What does ripe look like?
why not put the salt in the blender?
When I go to the trouble of making salsa, I roast my ingredients!! So much more flavor than fresh.
Chef Bayless you n your brother are fucking 🐐 's
I add 2 avocados to your roasted green salsa. I also do 2 habenero's instead and it is life changing!
Yummy
No lime to stop the avocado from oxidizing?
No onion?
Why not roast the tomitios first will it change the flavor can I add onions
Do you have a tortilla salad dressing on hand?
Uncle Rick you are my uncle.
No lemon? Thought for certain he was gonna add that! 😂. Can’t wait to try this.
Or lime. I was surprised too.
Why did you put the tomatillos in raw?
I’ve made this a couple times and it just disappears when I put it out
Hi Rick ❤ I want to make a new kind of fish or chicken taco. Any suggestions?
Lime in that and it's perfect
Garlic, lime juice and onion as well!
Omly aging on mr Bayless is his hands 😮
I've never done it with raw tomatillos. I've always boiled them. I'm gonna have to try that..
🔥💯❤️
I’m not a fan of tomatillo, but I am a huge fan of yours, Rick!
Oh great, now I am salivating! [Except for the salt, as I hate the stuff.]
Are the tomatillos raw?
no salt when u blend, Chef?🤔
Hi what brand and model of blender
You don't roast the peppers.???
Why didn’t you toast them first?
You're close Rick and I respect that. But you have to put those Serrano peppers on a stove and charr them. The tomatilloes can be pan fried with some garlic and half a white onion with a pinch of salt. Then you put it in a blender and add chicken bouillon with some water. Add the avocado and cilantro and blend that bad boy up. That's how you make a fire guacamole salsa.
You realize this guy is a world renowned professional chef with decades of experience, right?…
@@whereRbearsTeeth doesn't mean his shit tastes good. You ever seen uncle roger flame chefs for attempting to make international dishes?
No limes?
No acidity?
🔥🔥🔥🔥‼️
❤🎉👌
Why don't you boil your ingredients beforehand? I've seen other people do that.
I don't think you should use raw tomatillo
This short is badly edited. If you let a Vitamix run for a while it actually heats up whatever you put in it, so what i assume hes done here is actually cooked the salsa in the blender.
I just looked it up and you actually can eat raw tomatillos, so it might just be a raw salsa
You are clueless
❤
Now I want tacos😂😂😂
Why not roast the tomatillos
I'm trying to find a recipe for tomatillo sauce that doesn't have spicy peppers in it that way my dad can have it would anybody happen to have any ideas I would greatly appreciate any help
Umm… leave the peppers out Einstein
Didn't know commissioner gordon was a chef 🤔
No roasting the tomatillos? No onion or garlic? Come on mane....ohhh, a whole lotta lime.
So no lime? Cool!
Where is the onion and garlic? Gotta have that.
He forgot to heat it up or cook it afterwards.
WHAT!!! TOMATILLOS DO NOT NEED TO BE COOKED??!!! OMG!!!!
Where's Lanie
Hellll nooo you need to roast them till blistered first don’t blend them raw!
You do realize this guy is a world renowned chef with decades of experience, right?…
WATER?!? No no no, you use vinegar, cluebie!
Rick is easily the less punchable bayless.
Skip, skip, skip, skip, skip
You loose me when you use so much salt
It's coarse Kosher salt not table salt. If you don't know the difference between them, you don't know $hit about cooking.
Tomatillos are usually more acidic than tomatoes, so they can take salt well. Even a regular tomato needs good salt to counter balance the acidic sweetness, otherwise they can taste a bit metallic.
Lol you don't need to roast them. You eat tomatoes 🍅 raw you can eat these raw
You are so much nicer than your brother
Need to roast them tomatillos, jalapenos and garlic before blending them. Learn the right way to make salsa Burr.
LeBron>Jordan
Cultural appropriation, shame shame shame.
Forgot the lime.
Don't forget the lime!