Holy cow that looks luscious! To top it off I found a major mexican food supplier in London 15 minutes walk from me that sells tomatillos. Without this vid I wouldn't know it existed! Thanks chef! Trip to the store tomorrow to try something I've never tried before! Woo!
People it’s called a “tasting spoon”. Just ❤️❤️❤️❤️ you Chef John!!!! Please don’t ever stop your videos. Oh yes, and over 2M of us love ❤️ your voice.
Try Roasting the Tomatillo and Serrano Chile (you can also throw one roasted garlic clove). It enhances the flavor and it's also for those that don't like all this raw.
I went to the comment section to see if somebody said this. I tried making this with roasted tomatillos and seeded jalapeño (my SO isn’t a fan of too much heat in food) and it was amazing.
This is actually amazing, this is super fatefull at the mexican recipe. I'm mexican and i got the recipe from a friend in Aguascalientes, there they blend everything with a bit of milk and the add a clove of garlic and a chunk of onion. Super tasteful, the milk leave the sauce more creamy and ready for dip or tacos :)
I absolutely love that salsa and have been searching youtube for how to make it. I always go to this mexican restaurant and ask the ladies to give me extra of that salsa because we love it on top of bacon and egg tacos and well basically anything until we run out of it. I'm going to make a lot of this now that I see how easy it is. Except for I'm adding onion and garlic.
My biggest problem I have with foodtubers is that they have very little personality or they have personality but they aren't real trained chefs! You are my favorite.
Yes..please tomatillo tart! I make a tomatillo salsa and I blanch the tomatillos first, never thought of using them uncooked and of course avocado with anything makes it a thousand times better. Thanks for the wonderful recipe!
Traditionally this recipe calls for a small chunk of onion and a garlic clove. It makes it much better tasting. Trust me on that. This really is a yummy recipe that's great for dipping potato or corn chips.
After that, add your ingredients to a blender, along with the ripe avocado, season with salt and pepper, add a splash of water so it can blend propperly, blend until smooth, about 1 minute. Voilá! I love this salsa, creamy, not to spicy.
Mouth is watering and I’m wishing I had these ingredients in my kitchen because if I did, I’d be up and making this right now. Yum, yum, yum! Guacamole and Salsa Verde combined = absolutely 👌🏻😁🙏🏻
When I'm on a sour kick I'll make battered and fried tomatillos. 😋 Just like fried green tomatoes. Pucker-licious. Also, I thought they were in the eggplant family? Anywho, I love a charred roasted taste. So I pan fry and blister all the ingredients before tossing them in the blender. My abuelita used to boil the ingredients sometimes. She would change it up. Made it a less boring way to eat this delicious condiment.
I just made this salsa, and I love it. Even my picky wife thought it wasn't half bad, and she hates Avocado. Thanks Chef John. Anyway you can make some of the dishes from the movie, "Chef". Those dishes in that movie look amazing, and I would like to know how to make any of them. Next up is the Bok Choy rice. Thanks again Chef John.
Let me share one of my fav. salsa recipe. - Canola or any vegetable oil (about 3 tbsp) - 3 green tomatoes (medium size) - 2-3 serrano chile (depends how spciy you want your salsa) - 1/8 of an onion - 1 clove of garlic - 3/4 - 1 whole ripe avocado (the more avocado you add, the more creamy and delicious) Fry all the ingredients except the avocado. Fry them for about 3 minutes per each side. By frying the ingredients the serranos chiles won't be that spicy as if they were added raw
That freakishly small wooden spoon is becoming as famous as you. You'd better watch out, Chef John. Love the way this recipe looks, I have never tried tomatillos but I have a reason to now. Thanks!
You're right- you didn't change the music. I must have been high the other day, not that there's anything wrong with that. ;) Fondant Potato was a big hit with everyone . Thanks again.
Tip for cutting a bunch of small round things in half: Two lids from cottage cheese (or similar) containers, one on bottom with the cherry tomatoes or tomatillos or grapes placed on it....put another lid on top, cut through the middle! Yay.
0:36 - a correction here, Chef John. Tomatillos are in fact related to tomatoes, they are both in the nightshade family. They are also related to potatoes, peppers, eggplants, and tobacco. Those are just the edible ones, they'll all related to the deadly nightshade plant or belladona. You then mention they are related to gooseberries. Yes, to the Cape gooseberry (a plant originally from Peru, not South Africa), but not _the_ gooseberry used in desserts in Europe. I always love your vids, Chef, yours was the first channel I ever subscribed to years ago.
I love tomatillo salsa on boiled eggs for breakfast. I buy the one from Trader Joe's, but I'm going to try this one, looks easy and will probably taste 100 percent better. Even though the one from TJ is pretty delicious, it's just not Chef John delicious, you know what I mean? : D
Hi T. Both of your suggestions would work for you if you like them. If you (like me) can't stand cilantro just leave it out. That pretty much goes for any dish. Just put in things you like and it will usually work.
I have always cooked my tomatillos under the broiler before using them in my sauce. They give up their juice when cooked under the broiler so I'm sure to put that in my processor too.
hey chef john ive been watching your shows for quite a while and I gotta say ive done a few of your recipes and they are fantastic every time! bout to be on a diet unfortunately, but do you think that you could make a health section on your youtube page? lemme know!
I agree with you, for the record. English does have many dialects / many accents, so questioning his pronunciation was in itself not douchey at all. Maybe these other people replying feel you expressed yourself a bit too pretentiously or something though, idk.
Check out the recipe: www.allrecipes.com/Recipe/233271/Avocado-Tomatillo-Salsa/
Whaaaaaaaattttt!?? I can't believe you said that! I thank GOD for cilantro--literally! I love it so much I sometimes eat it by itself. No lie.
Holy cow that looks luscious! To top it off I found a major mexican food supplier in London 15 minutes walk from me that sells tomatillos. Without this vid I wouldn't know it existed! Thanks chef! Trip to the store tomorrow to try something I've never tried before! Woo!
People it’s called a “tasting spoon”. Just ❤️❤️❤️❤️ you Chef John!!!! Please don’t ever stop your videos. Oh yes, and over 2M of us love ❤️ your voice.
I love listening to you talk while watching your videos. So homey!
Try Roasting the Tomatillo and Serrano Chile (you can also throw one roasted garlic clove). It enhances the flavor and it's also for those that don't like all this raw.
+Joe Daddy I was wondering if that would probably be better. Brings out more flavors I would thing. Great tip.
I went to the comment section to see if somebody said this. I tried making this with roasted tomatillos and seeded jalapeño (my SO isn’t a fan of too much heat in food) and it was amazing.
💯👍🏽❤❤❤🍷
This is what, I was trying to say.
Or boiling tomatillo and chilies.= Salsa guacamole street taco
This is actually amazing, this is super fatefull at the mexican recipe. I'm mexican and i got the recipe from a friend in Aguascalientes, there they blend everything with a bit of milk and the add a clove of garlic and a chunk of onion. Super tasteful, the milk leave the sauce more creamy and ready for dip or tacos :)
I love his voice
i love this show and yes his voice is dope
This is always a hit. I add some garlic and red onion as well. People love it!
I absolutely love that salsa and have been searching youtube for how to make it. I always go to this mexican restaurant and ask the ladies to give me extra of that salsa because we love it on top of bacon and egg tacos and well basically anything until we run out of it. I'm going to make a lot of this now that I see how easy it is. Except for I'm adding onion and garlic.
Bacon and egg tacos? Tell me more.
My biggest problem I have with foodtubers is that they have very little personality or they have personality but they aren't real trained chefs! You are my favorite.
Yes..please tomatillo tart! I make a tomatillo salsa and I blanch the tomatillos first, never thought of using them uncooked and of course avocado with anything makes it a thousand times better. Thanks for the wonderful recipe!
You, sir, have a wonderful sense of humor and a pleasantly animated voice.
Looks good, the thickness is just right. Excellent.
Just did this, I added a bit of pepper and used two mexican lemons, absolutely delicious, thank you!
His voice is so soothing.
I love the simplicity of your recipes. Have done this recipe at least 3 times. Thanks Chef...
Traditionally this recipe calls for a small chunk of onion and a garlic clove. It makes it much better tasting. Trust me on that. This really is a yummy recipe that's great for dipping potato or corn chips.
"I'm assuming that's perfectly safe" -Marie Curie
your mom did the right thing..tell her thumbs up from an unknown person =) I like your mom..
After that, add your ingredients to a blender, along with the ripe avocado, season with salt and pepper, add a splash of water so it can blend propperly, blend until smooth, about 1 minute. Voilá! I love this salsa, creamy, not to spicy.
Chef John is so good and so entertaining...i feel happier when i hear him🌷 regards from The Gulf
The second cilantro (coriander) touches my tastebuds its over. The meal, my appetite, my happiness. It's all over.
Cilantro is delicious. It enhances every salsa. :)
I can't wait to try this...not had tomatillos. Love cilantro and avocado. I may try making the taro chips too. Thanks for a simple, fast recipe Chef!
Mouth is watering and I’m wishing I had these ingredients in my kitchen because if I did, I’d be up and making this right now. Yum, yum, yum! Guacamole and Salsa Verde combined = absolutely 👌🏻😁🙏🏻
Chef John? More like Chef Juan! Busting out the tomatillos gets the hispanic blood in me feeling good :D
Thank you, Chefs! We love you.
I made this and it came out so good... but I added vinegar to give it a good taste... I put it on everything I could think of... yummy
I didn't get a blender when I ordered my "stick" blender, I'm jealous but this looks DELICIOUS!! Thank Ya!!
"50% of the avocado will contain 100% of the pit."
I had to think about that one for a second.
I'm beginning to fall madly in love with your freakishly small wooden spoon.
When I'm on a sour kick I'll make battered and fried tomatillos. 😋 Just like fried green tomatoes. Pucker-licious. Also, I thought they were in the eggplant family? Anywho, I love a charred roasted taste. So I pan fry and blister all the ingredients before tossing them in the blender. My abuelita used to boil the ingredients sometimes. She would change it up. Made it a less boring way to eat this delicious condiment.
That's 2 recipes in a row now without cayenne...wow. Still, the best cooking channel on RUclips.
Great job Chef! One of our family favorites since we were kids.
Thanks Chef John! I make a variation of this at home; pretty much the same except I throw in some sour cream and a clove of garlic.
I just made this salsa, and I love it. Even my picky wife thought it wasn't half bad, and she hates Avocado. Thanks Chef John. Anyway you can make some of the dishes from the movie, "Chef". Those dishes in that movie look amazing, and I would like to know how to make any of them. Next up is the Bok Choy rice. Thanks again Chef John.
You can boil tomatillo and chile's but this is the quick recipe.
I like it!
I've always seen those tomatillo at the store but never knew how to use them until now..thanks!! :)) will sure fgive this a try!
Let me share one of my fav. salsa recipe.
- Canola or any vegetable oil (about 3 tbsp)
- 3 green tomatoes (medium size)
- 2-3 serrano chile (depends how spciy you want your salsa)
- 1/8 of an onion
- 1 clove of garlic
- 3/4 - 1 whole ripe avocado (the more avocado you add, the more creamy and delicious)
Fry all the ingredients except the avocado. Fry them for about 3 minutes per each side. By frying the ingredients the serranos chiles won't be that spicy as if they were added raw
Great recipe! Thank you! Made barbacoa on the Weber for my fam tonight and served it with that. Big hit!
I love this sauce when it's very well pureed, almost like a ketchup consistency.
That freakishly small wooden spoon is becoming as famous as you. You'd better watch out, Chef John.
Love the way this recipe looks, I have never tried tomatillos but I have a reason to now. Thanks!
You're right- you didn't change the music. I must have been high the other day, not that there's anything wrong with that. ;)
Fondant Potato was a big hit with everyone . Thanks again.
Mmm I love tomatillo sauce, now I know how to make it. I'm so excited.
Added a clove of garlic before blending. Yummy
Did you buy the taro chips or make them? I recently tried them and they're really good
I've noticed you have quite a few all time favorite warm weather sauces.
roasted garlic added....yum!
Another great salsa and I did not even have to cook
Tip for cutting a bunch of small round things in half: Two lids from cottage cheese (or similar) containers, one on bottom with the cherry tomatoes or tomatillos or grapes placed on it....put another lid on top, cut through the middle! Yay.
a tomatillo tarte would be great! I'd love to see you make that!
Yo quierooooo!!
Love your recipes!!! Bought some tomatillos yesterday and am about to try this!!! I am sure it will be delisioso!!!!
QUIEROOOOO!!!
Great sauce! I would throw some roasted garlic and onion in there.
I made this in school! I LOVE YOU!
Roasted the tomatillos, and added onion, garlic, and white pepper. Yum!
I know how to make this I just like watching you cook
0:36 - a correction here, Chef John. Tomatillos are in fact related to tomatoes, they are both in the nightshade family. They are also related to potatoes, peppers, eggplants, and tobacco. Those are just the edible ones, they'll all related to the deadly nightshade plant or belladona. You then mention they are related to gooseberries. Yes, to the Cape gooseberry (a plant originally from Peru, not South Africa), but not _the_ gooseberry used in desserts in Europe.
I always love your vids, Chef, yours was the first channel I ever subscribed to years ago.
I change all my recipes, add a little this, etc, EXCEPT Chef John's I like almost everything he makes, and how he makes it
I love tomatillo salsa on boiled eggs for breakfast. I buy the one from Trader Joe's, but I'm going to try this one, looks easy and will probably taste 100 percent better. Even though the one from TJ is pretty delicious, it's just not Chef John delicious, you know what I mean? : D
Made this today to put on tacos. Very good!
I really like his voice.
I love the way he talks haha
Good one!
My fave is peach salsa.
My mom always makes this sauce.
She usually adds some garlic, salt, lemon and onion to it.
Because, well, all Mexicans.
This may be some kind of blasphemy, but this is my go-to dip for Doritos. Any flavor. It's so good.
i love you so much chef john
Hi T. Both of your suggestions would work for you if you like them. If you (like me) can't stand cilantro just leave it out. That pretty much goes for any dish. Just put in things you like and it will usually work.
That looks really good!
Great. I'm craving Mexican food now. Again. Lol
This looks good Chef John. Yummy
I have always cooked my tomatillos under the broiler before using them in my sauce. They give up their juice when cooked under the broiler so I'm sure to put that in my processor too.
hey chef john ive been watching your shows for quite a while and I gotta say ive done a few of your recipes and they are fantastic every time! bout to be on a diet unfortunately, but do you think that you could make a health section on your youtube page? lemme know!
Love this video. Thank you!
One of the only times, I've felt the need to chime in..stick the fruits and pepper under the broiler for a little bit first.
Looks great ima try it.
Cooking the tomatillos first would improve the taste. Love your videos Chef.
Tomatillo is not available in India-- can this be substituted with green tomato ?
That looks delicious
Is this one of those dips that needs to be chilled overnight to get the flavors right? Does it matter if it's room temperature or cold?
Tomatillo tart sound interesting chef John!
I grow tomatillos, they grow just like pepper plants. John the variety you had was the purple tommy.
perfect!!
Love these.videos
making some tonight!!! awesome, thanks!
I agree with you, for the record. English does have many dialects / many accents, so questioning his pronunciation was in itself not douchey at all. Maybe these other people replying feel you expressed yourself a bit too pretentiously or something though, idk.
I like to boil the chilies and tomatoes
You're hilarious. I love you and thank you... ❤
Yay for the FSWS!!
I love you man! You are the best.
I always boil the tomatillos and chile before blending everything together
looks vantastic
Very healthy, I like this recibe
Oh, Chef John. You crack me up.
Watching in 2017, my food wish is that tomatillo tart!
Thank you! I agree!
This speaks to me
this recipe is delicious thanks for the video
i like.to boil the tomatillos. they are less bitter that way. :)... btw. in spanish we call tomatos "jitomates" and tomatillos "tomates"