Raw Tomatillo Salsa

Salsa Cruda de Tomate Verde
Recipe from Season 7, Mexico—One Plate at a Time and now featured on YouTube in the Rick Bayless Taco Manual.
Servings: 11/2 cups


  • 4medium (about 8 ounces total)tomatillos, husked, rinsed and quartered
  • 1large avocado, peeled and halved
  • Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
  • 1/2 to 2/3cup (loosely packed) roughly chopped cilantro
  • Salt
  • 1/2medium white onion diced and rinsed under cold water


Combine tomatillos, chile and cilantro in a blender jar or food processor. Add 1/4 cup water and 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. Add avocado and blend again until homogenous. Pour into a salsa dish and mix in rinsed white onion. Thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt. Serve right away.


  1. great recipes I have enjoyed the TV shows for years. The recipes are so very authentic and easy for a beginning cook

  2. Me encanta esta salsa. La primer vez que la probe fue en chihuahua con quesadillas de asadero. All your recipes are great and this salsa is very easy and delicious.

  3. I saw the episode yesterday (on KERA) this recipe comes from and my mouth was watering! This salsa recipe is what brought me here. Thanks to Rick and everyone who brings us this great show.

  4. I’m so excited Red O is coming to Santa Monica – I know it will be a zoo like the one on Melrose (is it still opened) but it’s so out of my zip code in Hollywood. We are looking forward to the SM opening and then we will need to wait awhile longer till the craziness dies down. Don’t like crowds. Best regards
    PS love the tomatillo salsa

  5. This is a delicious, easy salsa that even I can make. I love the texture and taste. It’s great on many dishes, or by itself with chips, as a dip. I even like it after a week or so, when it loses its “fresh” edge and gets a little more integrated.

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