PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Olivedock Chipotle-Roasted Tomatillo

Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.

Rick Bayless's Olivedock Chipotle-Roasted Tomatillo, from the published recipe.

Ingredients

  • Tomatillo — 12 oz (4 to 6) (340 g)
  • Garlic — 4 cloves unpeeled
  • Onion — 1/2 medium sliced 1/2-inch (100 g)
  • Chipotle — 2–3 canned + ~1 Tbsp canning liquid
  • Salt — generous 1/2 tsp (3 g)
  • Sugar — pinch optional (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Olivedock Chipotle-Roasted Tomatillo wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 3 national awards

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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 Chipotle-Roasted Tomatillo Salsa.

Adapted from a recipe published by Rick Bayless in Rick Bayless Season 7.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rick Bayless Season 7 (published as “Chipotle-Roasted Tomatillo Salsa”). Full citation lives in Provenance.

Companion jar