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For our "Bring a Friend" episode, Richard Blais introduced Rach to chef Pyet DeSpain, the first season winner of Fox's "Next Level Chef." Pyet cooks food that is very personal to her, combining her Mexican and Native American heritage to create dishes such as this Rach-approved tomatillo and pepita salsa that is a delicious condiment for her Bison Empanadas. She's dedicated to highlighting Indigenous culture through food and storytelling, whether that be via pop-up restaurants, her upcoming cookbook or guest chef appearances. She's off to a great start, and we can't wait to see what she does next! 

For more of our favorite salsa recipes, check out Camila McConaughey's Easiest Salsa Ever and Pan-Roasted Salsa


  • 10 tomatillos
  • 8 serrano peppers
  • 3 cloves garlic
  • 1 bunch cilantro
  • 1 cup pepitas, toasted (be careful not to burn them)
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ cup water


Serves: Makes about 2 cups


Using a comal or a skillet, char the tomatillos, serranos and garlic. Transfer to a blender, then add the cilantro, pepitas, cumin, salt and water. Blend until the sauce reaches the consistency you want. Store, covered, in a glass jar or plastic container in the refrigerator.