From Rick Bayless's kitchen · Frontera Grill, Chicago
blend · salsa
★ STARRED KITCHENCopperyard Avocado-Tomatillo Salsa
From a starred kitchen & national award winner
Ratio
WATER 95
Ingredients
- TOMATILLO227 g
- SERRANO10 g
- CILANTRO15 g
- WATER95 ml
- AVOCADO150 g
- ONION10 g
- SALT5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Avocado-Tomatillo Salsa.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rick Bayless (Mexico—One Plate at a Time) (published as “Avocado-Tomatillo Salsa”). Full citation lives in Provenance.