ROASTED APPLE AND TOMATILLO SALSA
Provided by Marcela Valladolid
Categories Sauce Side Roast Cinco de Mayo Apple Healthy Tomatillo Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- 1 Preheat the oven to 375°F.
- 2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
- 3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
- 4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.
STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA
Provided by Marcela Valladolid
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
- Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
- Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
- Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
- Preheat the oven to 350 degrees F.
- Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
- Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
ROASTED TOMATILLO AND APPLE SALSA
Steps:
- Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
- Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.
ROASTED TOMATILLO SALSA
"This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!"
Provided by Bites of Flavor
Yield 4
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
- Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
- Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
- Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
- Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.
TOMATILLO SALSA
This recipe was created to accompany [Cajun Shrimp Tacos with Tomatillo Salsa](/recipes/recipe_views/views/2228). Can be prepared in 45 minutes or less.
Yield Makes about 3 3/4 cups
Number Of Ingredients 4
Steps:
- Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)
ROASTED TOMATILLO SALSA
Recipe courtesy of Truly Mexican by Roberto Santibanez with JJ Goode (copyright (c) 2011), as published by Cooking Channel. That simple blueprint - tomatillos, chiles, garlic - that you follow to make the previous salsa will lead you to another super salsa. The difference? You roast the garlic. That seemingly minor change takes barely any extra effort - after all, you're already roasting and toasting the other ingredients - but adds so much complexity and a haunting sweetness that plays off those tangy tomatillos. As for chiles, I love using smoky chipotles, but chiles de arbol add nuttiness and serious heat, while pasillas de Oaxaca, if you can get your hands on them, one-up chipotles with smokiness and a touch of fruitiness. The choice is yours. Keeps in the refrigerator for up to five days. Original recipe:http://www.cookingchanneltv.com/recipes/roasted-tomatillo-salsa-with-chipotle-and-roasted-garlic.html
Provided by Food.com
Categories Sauces
Time 1h5m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you're using the oven broiler, position the rack 8 inches from the heat source.
- Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature.
- Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes.
- Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.
Nutrition Facts : Calories 38.4, Fat 0.7, SaturatedFat 0.1, Sodium 149.9, Carbohydrate 8, Fiber 1.7, Sugar 4, Protein 1.5
TOMATILLO OR GREEN TOMATO APPLE SALSA
Spicy hot fruity salsa is refreshingly crunchy, tart from the Granny Smiths, lime, and apple cider vinegar. Can't get tomatillos use green tomatoes.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 4-5 pints, 60 serving(s)
Number Of Ingredients 15
Steps:
- Prepare jars for canning.
- In a large pot combine all ingredients except for the granules.
- bring to a boil and simmer uncovered for 15 minutes.
- Place 1/8 teaspoon of the granules in each pint if using.
- Ladle into hot sterlized jars leaving 1/2 inch head space.
- Wipe rims and top with lids.
- Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
- Remove jars a leave in a draft free spot for 24 hours.
- Lable and store in a pantry fo up to 1 year.
ROASTED TOMATILLO SALSA
This Southwest-inspired roasted tomatillo salsa is sure to be a hit with chips or on grilled chicken.
Provided by Redneckgourmet3361
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook tomatillos and onion on the preheated grill until lightly charred, about 15 minutes. Transfer to a plate and let cool, about 10 minutes; roughly chop and place into a medium bowl.
- Add diced tomatoes to the bowl and mix. Stir in chiles, cilantro, garlic, lime juice, chili powder, and cumin; blend well.
Nutrition Facts : Calories 18.5 calories, Carbohydrate 3.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 233.2 mg, Sugar 1.3 g
QUICK ROASTED TOMATILLO SALSA
This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, condiments
Time 45m
Yield 2 cups, serving six to eight
Number Of Ingredients 6
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
- Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams
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- 2. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt and pepper.
- 3. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.
- 4. Transfer the vegetables and peeled roasted garlic to a blender, add the cilantro and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.
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