With tomatillo and sweet onion. All natural. Great for chicken & veggies. 20 minute recipe. For quick sautes and slow simmers. The kitchen fills with the classic aromas of Mexico when you bake the savory goodness of sun-dried chiles and garlic with chicken. Try this sauce sauteed with shrimp or beef. Or be creative and use it in place of marinara in your next lasagna. - Rick Bayless. Chef Rick Bayless of Frontera Grill and Topolobampo and Public Television's Mexico-One Plate at a Time. More recipes at fronterakitchens.com. No preservatives. www.fronterakitchens.com.