blend · salsa
AWARDED KITCHENPrep 10 minGlassrail Salsa
Independent adaptation of a publicly published Tim Byres recipe. Not affiliated with, sponsored by, or endorsed by Tim Byres.
A table salsa for tacos, chips, and grilled meats.
Ratio
Ingredients
- Tomatillo — ½ lb tomatillos, husked and quartered (227 g)
- Onion — ½ small onion, quartered
- Jalapeno — 1 jalapeño, seeded and chopped
- Garlic — 3 garlic cloves
- Water — 1 cup water (reduce to ¼ cup) (60 ml)
- Cilantro — ¼ cup finely chopped cilantro (60 ml)
- Salt — kosher salt (2 g)
- Pepper — black pepper (0.5 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
Glassrail Salsa 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:
3 kitchens · 4 stars · 3 national awards
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- Copperhall Salsa Mexicana★ STARRED KITCHEN
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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Tim Byres. American / live-fire Texas. Cited awards include: Food & Wine Best New Chef 2012.
Originally published as 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 Tim Byres / Food & Wine (shrimp tacos; re-eligible under §1 v2 2026-07-18) (published as “Tomatillo Salsa”). Full citation lives in Provenance.