From Rick Bayless's kitchen · Frontera Grill, Chicago
shake · salsa
★ STARRED KITCHENOlivefield Orange-Tomatillo Salsa
From a starred kitchen & national award winner
Ingredients
- TOMATILLO227 g
- RED ONION50 g
- CHIPOTLE15 g
- ORANGE200 g
- SALT3 g
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Add finishing notes: TOMATILLO, RED ONION, CHIPOTLE, ORANGE, SALT.
- Cap the jar and shake until emulsified.
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 Orange-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 Season 7 (published as “Orange-Tomatillo Salsa”). Full citation lives in Provenance.