ROASTED TOMATILLO SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
- Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
- Use immediately or pour into freezer bags, label and freeze.
ROASTED TOMATILLO SAUCE
Make and share this Roasted Tomatillo Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
- Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
- The entire process should take around 15 minutes.
- After 12 minutes of broiling time, add the cloves of garlic.
- Remove the cookie sheet from the oven and set aside to cool.
- When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
- Remove and discard the onion skin, as well.
- Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
- Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
- Add salt to taste and a little unbleached cane sugar, if desired.
- Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
- Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.
MEXICAN SPICY TOMATILLO SAUCE
Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.
Provided by cynthia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 20
Number Of Ingredients 9
Steps:
- Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
- Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g
TOMATILLO ENCHILADA SAUCE
Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright green sauce on our Cheese Enchilada Casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.
Nutrition Facts : Calories 34 g, Fat 2 g, Fiber 1 g, Protein 1 g
CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE
Steps:
- Bring first 4 ingredients to boil in large skillet. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree. Season sauce with salt and pepper. Return sauce to skillet.
- Preheat oven to 350°F. Lightly oil 13x9x2-inch glass baking dish. Dip 1 tortilla into sauce. Place tortilla on plate. Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.
CHEESE ENCHILADAS W/ TOMATILLO/GREEN CHILI SAUCE
Make and share this Cheese Enchiladas w/ Tomatillo/Green Chili Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in large skillet.
- Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes.
- Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree.
- Season sauce with salt and pepper.
- Return sauce to skillet.
- Preheat oven to 450 degrees F.
- Lightly oil 13x9x2-inch glass baking dish.
- Heat about 1/4 inch deep vegetable oil in a second skillet and fry 1 tortilla briefly, remove to a paper towel to drain and then coat with sauce.
- Place coated tortilla on plate.
- Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce.
- Roll up tortilla.
- Place seam side down in prepared dish.
- Repeat with remaining tortillas, sauce, cheese, and onions.
- Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake until cheese melts and the edges of the enchiladas begin to brown, about 15 minutes.
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