Tomatillo Free Salsa Verde Food

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

TOMATILLO SALSA VERDE

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.

TOMATILLO FREE SALSA VERDE

Steps:

• Place the jalepeno (s) in a food processor or blender.
• Purée the jalepeno.
• Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification.
• *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl.
• Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly.
• If you are incorporating your oil correctly, it is impossible to add too much.
• ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños.
• This recipe can easily be doubled or tripled or quadroupled, etc.

TOMATILLO SALSA

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.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)

Steps:

• Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
• Process to a coarse puree, then scrape into a serving dish.
• Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

TOMATILLO SALSA

Steps:

• Remove the husks from the tomatillos and rinse them off to remove their sticky outer layer. Slice them half or quarters so they fit into the food processor. Cut the onion into slices or chunks to measure.
• In a food processor add the prepared tomatillos, onion, cilantro, lime juice, salt and pepper. Pulse a few times until a desired chunky consistency is met. For a thicker salsa pulse or blend for less time and for a thinner salsa blend longer.
• Serve with chips or over favorite Mexican dishes and meats.

TOMATILLO SALSA VERDE

Steps:

• Remove husks and stems from tomatillos. Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and chiles in salted water for about 10 - 15 minutes until tender and cooked through.
• Place tomatillos, chiles, onion, garlic, and cilantro in a food processor. Blend until smooth, but retaining a little texture. Not liquified.
• Heat the vegetable oil in a large skillet over medium-high heat. When it's hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 - 5 minutes until the sauce thickens and darkens.
• Add the broth and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.

FRESH TOMATILLO SALSA VERDE

Steps:

• Husk and wash tomatillos.
• Chop the tomatillos into very course chunks. Set aside.
• Depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
• Chop the jalapeno into small chunks and put into blender or food processor.
• Peel the garlic, put into blender.
• Take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
• Put lime juice, salt, sugar and olive oil into the blender.
• Last, put the tomatillos into blender and blend until smooth.
• Serve chilled. Be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

TOMATILLO SALSA VERDE

Steps:

• Remove papery husks from tomatillos and rinse well.
• Cut in half and place cut side down on a foil-lined baking sheet.
• Place under a broiler for about 5-7 minutes to lightly blacken the skin.
• Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a blender (or food processor) and pulse until all ingredients are finely chopped and mixed.
• Season to taste with salt.
• Keep in refrigerator.
• Serve with chips or as a salsa accompaniment to Mexican dishes.

TOMATILLO SALSA VERDE

Steps:

• Purée 1 pound quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chile (seeds removed if desired), and 1/4 cup fresh cilantro leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!

TOMATILLO SALSA VERDE

Steps:

• Place all ingredients in a food processor or blender, and puree.