Tomatillo And Yellow Tomato Salsa With Tortilla Chips Recipe Epicuriouscom Food

TOMATILLO SHAKSHUKA

Steps:

• Bring a medium saucepan of water to a boil. Add the tomatillos and jalapeño and cook until softened, about 10 minutes. Transfer to a blender using a slotted spoon; add the cilantro stems, 1 1/2 cups tortilla chips, a big pinch each of salt and pepper and 1/2 cup water. Blend until smooth.
• Meanwhile, heat the olive oil in a large broiler-proof nonstick skillet over medium-high heat. Add the onion, poblano and a pinch each of salt and pepper; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring to wilt before adding more; cook until all the spinach is wilted, then season with salt and pepper. Pour the sauce from the blender into the skillet and stir to combine. Reduce the heat to maintain a gentle simmer.
• Preheat the broiler. One at a time, crack each egg into a small bowl, make a well in the sauce and add the egg to the well. Drag the edge of a rubber spatula through the egg whites (don't break the yolks). Season with salt and pepper and cook until the egg whites are just starting to set, 12 minutes. Transfer the skillet to the broiler and cook until the egg whites are set, 1 to 2 minutes.
• Meanwhile, thin the sour cream with 1 to 2 tablespoons water; season with salt and pepper. Drizzle over the eggs and sprinkle with the cilantro leaves. Serve with the remaining tortilla chips.

TOMATILLO SALSA WITH SERRANOS

Steps:

• Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
• Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
• Do Ahead
• Salsa can be made 5 days ahead. Chill in a resealable container.

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS

Steps:

• Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
• Serve salsa with tortilla chips.
• Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

TOMATILLO SALSA

Steps:

• Stir together all ingredients and let stand, covered, about 1 hour.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

Steps:

• To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
• To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
• For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

YELLOW TOMATO SALSA

Steps:

• Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
• Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
• Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.

TOMATILLO SALSA

Steps:

• Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered.
• Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeño, and remaining onion and serve with chips.