shake · salsa
★ STARRED KITCHENPrep 5 minOlivefield Orange-Tomatillo Salsa
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Olivefield Orange-Tomatillo Salsa, from the published recipe.
Ingredients
- Tomatillo — 8 oz (~4 medium) half roasted half raw (227 g)
- Red Onion — 1/2 small chopped 1/4-inch rinsed (50 g)
- Chipotle — 1 or 2 seeded finely chopped
- Orange — 2 small seedless, supremed
- Salt — about 1/2 tsp (3 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.
Companion jar
Olivefield Orange-Tomatillo Salsa wants a whisk and a stove — 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
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- 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 Orange-Tomatillo Salsa.
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 Season 7 (published as “Orange-Tomatillo Salsa”). Full citation lives in Provenance.