CHUNKY TOMATILLO SALSA
This comes from the July, 2001 issue of Bon Appetit, via Epicurious.com. It's good with chips, and served as a relish.
Provided by Chocolatl
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients and mix well.
Nutrition Facts : Calories 58.6, Fat 0.9, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 12.5, Fiber 2.7, Sugar 8.3, Protein 1.5
CHUNKY TOMATILLO SALSA
Categories Sauce No-Cook Bell Pepper Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl. Season salsa with salt and pepper.
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
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
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.
BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA
Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner.
Provided by LifeIsGood
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Tomatillo Salsa:.
- For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
- Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
- Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
- Cover and refrigerate while you prepare everything else.
- Tomato Vinaigrette:.
- Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
- Pour in the oil and puree again until emulsified and slightly thickened.
- Refrigerate.
- Shrimp:.
- Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
- Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
- Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
- To Serve:.
- Spoon a mound of the tomatillo salsa on each plate.
- Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
- Garnish with the green onion and cilantro leaves.
Nutrition Facts : Calories 460, Fat 38.9, SaturatedFat 6.3, Cholesterol 71.6, Sodium 731.6, Carbohydrate 21.6, Fiber 9.4, Sugar 6.5, Protein 12.1
MEXICAN CHARRED TOMATILLO SALSA
This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.
Provided by Sony
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g
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
RAW TOMATILLO SALSA
Provided by Deborah Schneider
Categories Food Processor Onion Vegetarian Quick & Easy Healthy Vegan Raw Tomatillo Party Cilantro Chile Pepper
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- 1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
- 2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
- 3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
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