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
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.
CHIPOTLE TOMATO SALSA
Canned chipotles in adobo are a convenient way to add smoky bold flavor to sauces and salsa. Amp up the smokiness of this salsa even more by charring up tomatoes, onions and garlic before blending together.
Provided by Food Network Kitchen
Time 1h10m
Yield about 3 cups
Number Of Ingredients 6
Steps:
- Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
- Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.
COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
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.
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.
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.
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
TOMATILLO SALSA
Provided by Michael Symon : Food Network
Categories condiment
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
- To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.
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.
TOMATILLO SALSA
Take a cue from salsa verde and up the smokiness in this bright, chunky salsa by adding chipotle in adobo sauce.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
- See all 50 Game-Day Dips
CHIPOTLE GRILL INSPIRED TOMATILLO-GREEN CHILI SALSA
From the moment I first tasted this type at Chipotle Grill I was hooked on this tangy salsa. It's not always easy for me to get to the restaurant and to be honest, they don't give you a very generous portion with your chips. I looked all over the internet to find a recipe for this one, but couldn't find it so I made my own. I created this recipe based on the ingredients list on their website, plus a few of my own touches but the result is very very close. Adjust the hot peppers if more or less heat is desired.
Provided by gingerkitten D
Categories Sauces
Time 15m
Yield 1 quart approximately, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the above ingredients into a food processor. Pulse until desired consistency is reached. I gave it about 4 pulses to reach a small sized chunk, perfect for scooping with chips.
RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA
Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes, and tomatillos together. A blender can also be used.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
- On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
- Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
- Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.
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
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.
ANA'S SPICY CHIPOTLE TOMATILLO SAUCE
Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.
Provided by ana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
- Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOS
The 3rd salsa recipe using dried chiles from Rick Bayless. This salsa gets its smokiness from chipotles and nuttiness from cascabels. Not only that, you also get sweetness from roasted tomatoes and garlic and zestiness from tomatillos - what more can you ask? This is a fabulous salsa with its complex best! I bowed down to Rick Bayless after tasting this salsa. You can sub Guajillo, New Mexico, pequin, arbol, onza, costeno, pulla or passila.
Provided by Rinshinomori
Categories Sauces
Time 30m
Yield 2 C
Number Of Ingredients 10
Steps:
- Pull the stems off chiles and place them in a heavy skillet over medium heat. Stir and press down regularly until chiles have darkened a little in spots and they fill the kitchen with spicy aroma, about 2 to 3 minutes.
- Scoop chiles into a bowl and pour very hot water on them and lay a small plate to keep them submerged for no more than 30 minutes.
- Lay tomatillos and tomatoes on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and tomatoes and roast other side for 5-6 more minutes or so until completely softened and darkened on the other side. Set aside to cool.
- Turn oven to 425 F and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
- In a blender or food processor, pulse onion and garlic until finely chopped but not pasty smooth. Scoop into a bowl.
- Peel the skin off the cooled tomatoes and cut out the cores but catch all the juices.
- Place drained chiles, tomatoes with their juices, and tomatillos in a blender or food processor. Pulse a few times and let the machine run until everything is finely pureed about 1-2 minutes. Pour this mixture into a bowl with onion and garlic and stir in fresh thyme and enough water to give it an spoonable consistency.
- Taste, then season with salt and sugar. Use within 5 days or freeze.
Nutrition Facts : Calories 104.7, Fat 1.5, SaturatedFat 0.2, Sodium 1175.2, Carbohydrate 22.3, Fiber 5.1, Sugar 11.1, Protein 3.5
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