NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA
I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.
Provided by Georganna Gould Gore
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 9h
Yield 32
Number Of Ingredients 13
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.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 11.6 g, Fat 1.6 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 549.9 mg, Sugar 6.8 g
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATILLO CELERY SALSA
This recipe can be prepared in 45 minutes or less. We loved this refreshing condiment teamed with lean beef and with grilled shrimp.
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.
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SALSA CALLEJERA - PATI JINICH
From patijinich.com
4.4/5 (13)Category SauceCuisine MexicanTotal Time 20 mins
- Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
- Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
- Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
- Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.
CELERY ROOT STEAKS WITH TOMATILLO SALSA VERDE - BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.
- Meanwhile, preheat oven to 400°. Slice celery root into four 1"-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.
27 TOMATILLO RECIPES FOR SOME SUMMERTIME TANG | BON …
From bonappetit.com
Author Jill BaughmanPublished Jul 23, 2015
- Celery Root Steaks with Tomatillo Salsa Verde. To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
- Avocado-Tomatillo Salsa Verde. Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead.
- Chilaquiles with Blistered Tomatillo Salsa and Eggs. If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire and make perfect eggs on the propane stove.
- Crab Cakes with Roasted Tomatillo Mayo. Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy.
- Fried Whole Fish with Tomatillo Sauce. Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
- Cucumber-Tomatillo Gazpacho. A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. View Recipe.
- Charred Tomatillo Chermoula. A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!). View Recipe.
- Charred Romaine with Tomatillo Dressing. Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.
- Posole Verde with Chicken. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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