TOMATILLO LIME SALSA
Tomatillo Lime Salsa will quickly become one of your families favorite condiments. I'm hooked on the fresh lime flavor mixed with a mild spicy and sweet salsa!
Provided by Amy
Categories Condiment
Time 15m
Number Of Ingredients 9
Steps:
- Add all ingredients to food processor.
- Process until you have a consistency you like. Some like it chunkier, some like it less chunky.
- Taste. Adjust salt and honey according to your preference.
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.
CHARRED TOMATILLO MARGARITA SALSA
Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
- Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
ROASTED-TOMATILLO AND LIME SALSA
Categories Condiment/Spread Sauce Blender Broil Super Bowl Quick & Easy Cinco de Mayo Lime Mint Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
AVOCADO AND TOMATILLO SALSA
Steps:
- Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
- Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.
TOMATILLO SALSA FRESCA
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8
ROASTED TOMATILLO AND GARLIC SALSA
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Provided by SairajB
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g
FRESH TOMATILLO SALSA
Ever wondered what to do with tomatillos- also known as tomates verdes? I learned this wonderful salsa recipe from a friend from Mexico. It is a tangy, herby salsa that goes great with quesadillas, tacos and burritos of all kinds. I've even used it in scrambled eggs by cooking it a bit to reduce the liquid and tone down some of the green tang. Yum! This recipe does have some heat from the chiles, but this can be modified to taste. If you hate heat, leave them out. If you like very little heat, try using a poblano chile. If you like a slight bite, I would use jalapeno chiles, and cut them open and remove the seeds. If you want more heat, leave in the seeds. If you want to go hotter than that, I would try serrano chiles. If you want hotter than that, I'm sure you know what chiles to use. lol Another note: like all produce, tomatillos can vary in flavor and tang. Taste the salsa..if you think there's too much tang, try adding some more onion and herb. If you like less cilantro, feel free to reduce. This recipe was shown to me in handfuls and bunches, so it is very flexible. To store it, I simply keep it in an old mayonnaise jar in the fridge.
Provided by MinatheBrat
Categories Sauces
Time 15m
Yield 1 pint
Number Of Ingredients 6
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!
Nutrition Facts : Calories 186.2, Fat 4.9, SaturatedFat 0.7, Sodium 24.6, Carbohydrate 35.8, Fiber 11.3, Sugar 21.7, Protein 6.7
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