Raw Tomatillo Salsa Food

NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA

Steps:

• Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
• Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

SALSA VERDE CRUDA (RAW TOMATILLO SALSA)

Steps:

• 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
• 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
• 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
• 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

RAW TOMATILLO SALSA

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.

THREE CHILE DRY ROASTED TOMATILLO SALSA

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

FRESH TOMATILLO SALSA

Steps:

• Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

THE BEST FRESH TOMATILLO SALSA

Steps:

• Peel clean and quarter tomatillos. When buying tomatillos it is a good idea to check to make sure they are all good.
• Peel garlic and cut jalapeno discarding seeds (add some of the seeds if you like your salsa extra hot).
• Place tomatillos, garlic, onion and jalapeno in your food processor. With chopping blade pulse several times until consistency is fine and consistent.
• Pour mixture into a sieve and drain off the liquid.
• In a bowl combine tomatillo mixture with 1/2 to 1tsp salt, about 1/2 tsp black pepper, cilantro and the lime juice. I add as much of the lime pulp as I can because it tastes so great in the salsa.
• Taste can be adjusted by adding more lime, garlic or jalapeno. If your tomatillos are especially sour you may add a little sugar.

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.