blend · salsa
★ STARRED KITCHENPrep 10 minCedarpoint Roasted Tomatillo
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Cedarpoint Roasted Tomatillo, from the published recipe.
Ingredients
- Tomatillo — 3 medium (~7 oz) (200 g)
- Serrano — 1 large or 1 small jalapeño
- Avocado — 3 large ripe
- Onion — about 3 Tbsp chopped white (30 g)
- Cilantro — small handful chopped (12 g)
- Salt — about 1 tsp (6 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cedarpoint 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
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Roasted Tomatillo Guacamole.
More from this kitchenFAQ
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 (published as “Roasted Tomatillo Guacamole”). Full citation lives in Provenance.