Authentic Tomatillo Salsa Food

TOMATILLO SALSA

Steps:

• Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
• Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

TOMATILLO SALSA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

ROASTED TOMATILLO AND GARLIC SALSA

Steps:

• Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
• Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

FRESH TOMATILLO SALSA

Steps:

• In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

GRANDMA'S AUTHENTIC TOMATILLO SALSA RECIPE

Steps:

• Steam chilis and tomatillos for 10-15 minutes until they turn olive green.
• Blend tomatillos and jalapeño and lime juice until puréed.
• Add chopped onion and cilantro and pulse 3 times.
• Salt to taste.
• Enjoy!

AUTHENTIC MEXICAN TOMATO AND TOMATILLO SALSA

Steps:

• Briefly soak the tomatillos in room temperature water until the skins peel away easily. Remove all the skins and discard.
• Pan toast, broil, or grill the tomatoes and tomatillos. Place in a bowl to cool.
• Use a butane torch to lightly toast the arbol chilies. Stop as soon as you smell the smokiness. Remove the stems and cut them into 1/4" pieces with a very sharp knife. Save the seeds. If you are sensitive to capsician use only one chili.
• Add the salt, garlic, chilies with seeds, and 1/4 cup of liquid from the tomatoes and tomatillos to the Ninja blender smoothie cup. Pulse until a fine texture is achieved. Add more liquid if needed.
• Add onion and pulse until a small dice is achieved. Add more liquid if needed. Use a spatula to transfer contents to the blender attachment.
• Drain the juice from the tomatoes and tomatillos and set aside. Add the tomatoes and tomatillos to the blender attachment and pulse until desired chunkiness. Add more liquid if needed.
• Taste and correct the salt. If more heat is desired add your favorite hot sauce.
• Serve in a decorative bowl topped with the cilantro. Accompany with chips or vegetables, such as endive lettuce scoops. Or add to your favorite dish. Freshly made salsa amps the flavor of any protein, whether it be cooked Mexican or American style.

AUTHENTIC TOMATILLO SALSA

Steps:

• Peel the tomatillo's husk and rinse in water.
• Grill or roast the tomatillos and the peppers until the skins appear burned.
• Do not peel the skins.
• In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
• Add the cilantro and salt and process for an additional 8 seconds.

FRESH TOMATILLO SALSA

Steps:

• Remove the husks from the tomatillos and wash all the stickiness from the outside. Cut into quarters to make blending easier.
• Wash cilantro and green onions well, and rough chop cilantro and cut onions into thirds.
• Prep green chilies by cutting them in half. Remove seeds and white interior veins if you want the chilies to be less hot.
• Blend all in the blender, the idea is to get a nice grind, not a paste, so pulse works well. I'm sure you could use a food processor, but this salsa usually turns out quite liquidy because of the tomatillos. I know my food processor would make a mess.
• If you do find that the salsa is not blending well because of lack of liquid, you can add lime juice or water 1 tablespoon at a time. Tomatillos are tangy by themselves, so keep that in mind when using lime juice. Usually the tomatillos have enough liquid in them to facilitate blending, and putting them first in the blender will help.
• Add salt to taste and enjoy!