Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups


4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro


  1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
  2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
  3. Process to a coarse puree.
  4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
  5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
  6. Taste and season with additional salt, if you think necessary.
  7. Serve right away.

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.


1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar


In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback

Tomatillo Salsa


1 tomatillo
lemon juice
black pepper
1/2 small onion, chopped


1. Dehusk tomatillo. Wash well. Rub with oil. Put in oven 425 F for 30 min until brown. Let cool. Peel off skin. Chop.

2. Add chopped onion.

3. Add salt, lemon juice and black pepper to taste.

4. Once complete, let sit a few hours to develop the taste.


Note WOW!!! Quadruple the recipe next time!

New Mexico Red Chile Enchilada Sauce


5 dried red New Mexico Chilies
1 clove garlic
1/2 chopped onion
1/2 tsp salt (more to taste, I ended up using about 1 tsp total)


1. Soak for 30 min in boiling water.

2. Blend. Add cumin and Mexican Oregano to taste. (optional)

3. Cook on stove on medium heat for a minute.

Enchilada sauce is done!

Note: New Mexico red chilies look hot but they are NOT super spicy. I find they have less heat than most jalapenos. YMMV.

First taste: OMG OMG OMG this is so amazing.WOWOWOWOWOWOW! I need to move to NM IMMEDIATELY. Wow.