TOMATILLO AND CHIPOTLE SALSA
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 1 1â„2 cups
Number Of Ingredients 5
Steps:
- Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
- Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.
ROASTED TOMATILLO SALSA
File this under tailgate food, because our choose-your-heat-level salsa is going to go faster than a wide receiver. Roasting the tomatillos mellows their acidity and adds a subtle sweetness.
Provided by Adam Dolge
Categories Healthy Salsa Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
- Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.
- Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.
Nutrition Facts : Calories 28 calories, Carbohydrate 5 g, Fat 1 g, Fiber 2 g, Protein 1 g, Sodium 131 mg, Sugar 3 g
TOMATILLO CHIPOTLE SALSA
A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good!
Provided by Mexican Please
Time 20m
Number Of Ingredients 3
Steps:
- Husk and rinse the tomatillos, cutting out the stems.
- Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
- De-stem and de-seed two chipotles in adobo.
- Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
- Take a taste for heat level. If you want more heat add more chipotle.
- If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 16 kcal, ServingSize 1 serving
SALSA DE TOMATILLO CON CHIPOTLE
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Provided by Zarela Martinez
Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan
Number Of Ingredients 6
Steps:
- Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
- Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.
CHIPOTLE TOMATILLO SALSA
Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.
Provided by Sharon123
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- To roast tomatillos:.
- Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
- Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
- Transfer to a blender. Add the remaining ingredients and puree until smooth.
- Store in a container in the fridge 2-3 days.
Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5
SALSA DE TOMATILLOS Y CHIPOTLES
Steps:
- Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
- Blend until pureed, but not liquefied.
SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES
Provided by Food Network
Time 35m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
- Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
TOMATILLO-CHIPOTLE SALSA
Provided by Bon Appétit Test Kitchen
Categories Sauce Onion Side Fourth of July Low Fat Vegetarian Quick & Easy Low Cal Cinco de Mayo Graduation Backyard BBQ Low Cholesterol Vegan Tomatillo Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.
SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR
A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
Provided by bignanners
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 2h
Yield 15
Number Of Ingredients 11
Steps:
- Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
- Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
- Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 3.2 g, Fat 3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 120.5 mg, Sugar 1.6 g
CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA
Provided by Molly O'Neill
Categories easy, condiments
Time 1h
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams
ROASTED-TOMATILLO AND CHIPOTLE SALSA
The roasted tomatillos will have the most pronounced flavor the first day you make this salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Heat the broiler. Place a heavy, ungreased, small skillet over medium heat. When skillet becomes hot, add the garlic. Cook, turning occasionally, until the garlic is blackened in spots and soft, about 20 minutes. When the garlic is cool enough to handle, peel, and toughly chop.
- Place tomatillos on a baking sheet, and place baking sheet 4 inches below the heating element. Broil until blistered, blackened, and softened, about 5 minutes per side. Remove the baking sheet from oven, and let tomatillos cool completely.
- Scrape tomatillos and juices into the bowl of a food processor or into the jar of a blender. Add the garlic. Pulse until a coarse puree forms. Stir in the chiles and 3 to 4 tablespoons water, until a spoonable consistency forms. Add the salt and sugar; stir to combine. Store in an airtight container, refrigerated, up to 1 week.
CHIPOTLE-TOMATILLO SALSA
This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!
Provided by Robyns Cookin
Categories Sauces
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to the work bowl of a food processor.
- Pulse a few times until well mixed.
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