Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Raw Tomatillo Salsa

Salsa Cruda de Tomate Verde

Makes 1 1/2 cups

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
Salt

Directions

Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.  Add 1/4 cup water and a generous 1/2 teaspoon salt.  Process to a coarse puree.  If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.  Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.  Taste and season with additional salt, if you think necessary.  Serve right away. 

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