TOMATILLO RED CHILI SALSA
This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.
Provided by Cheryl Malik
Categories Appetizer condiment Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375° Fahrenheit.
- Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
- Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
- Add Tabasco to taste and process again. Season with salt and pepper to taste.
- Serve immediately or chill in refrigerator until ready to eat.
Nutrition Facts : ServingSize 1 serving, Calories 101 kcal, Carbohydrate 18 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 6 g, Sugar 9 g
TOMATILLO RED CHILI SALSA
Roasted tomatillos, chile de árbol and guajillo peppers are blended together with garlic and salt to yield one of the most delicious salsas to drizzle over your tacos, tostadas or sopes.
Provided by Maricruz
Categories salsas
Time 25m
Number Of Ingredients 6
Steps:
- Place a comal or a cast iron skillet over medium heat and allow to heat up until smoky.
- Place tomatillos, allow to roast for about 10 minutes or until they soften and charred spots appears, make sure to flip them from time to time to roast evenly.
- Half way from tomatillos being roasted, add onions and garlic and roast until onions are translucent.
- Add chilies and roast those for a few seconds too (read notes).
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
TOMATILLO RED CHILI SALSA
This fiery Tomatillo Red Chili Salsa is deep and complex made with dried chile de árbol, lots of cilantro, tomatillos and crushed garlic. It's amazing with tortilla chips or as an enchilada sauce. Vegan and gluten-free!
Provided by Kate Ramos
Categories salsa
Time 20m
Number Of Ingredients 8
Steps:
- Brown onions. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt. Cook, stirring frequently, until tender and golden, about 5 minutes. Brown remaining vegetables. Add garlic, arbol chiles, and tomatillos. Season again with salt and cook until chiles have darkened in color and garlic is browned, about 7 minutes more. Blend. Transfer vegetables to a blender. Add water, measured amount of salt, and cilantro and blend on high until very smooth. Taste. Dip a chip into the salsa. It should run off and leave a slick of salsa on the chip. If it is gloppy, add another tablespoon or so of water. Taste the salsa. It should pop with flavor. If it doesn't add a pinch or two more of salt.
Nutrition Facts : Calories 62 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 283 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SALSA ROJA: RED CHILE-TOMATILLO SALSA
Provided by Food Network
Time 20m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Toasting and roasting. Preheat a broiler.
- In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
- In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
- Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
- Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
SALSA ROJA: RED CHILE-TOMATILLO SALSA
Provided by Food Network
Categories condiment
Time 20m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Toasting and roasting. Preheat a broiler.
- In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
- In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
- Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
- Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
RED ROASTED TOMATILLO SALSA WITH CHILES
This will keep a week in the fridge, but is best when made fresh. Recipe adapted from one by Rick Bayless.
Provided by zeldaz51
Categories Mexican
Time 35m
Yield 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 a little and become freagrant), then flip and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and set aside for 30 minutes, stirring regularly to ensure even soaking. Drain the chiles, discarding the liquid.
- On a heavy, dry 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 about 4 inches from heat. When 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 their juices into a food processor or blender, and add the rehydrated chiles and garlic, and puree to the desired consistency. 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 1/4 teaspoon sugar (optional) if you want to soften any tartness.
Nutrition Facts : Calories 93.1, Fat 2.1, SaturatedFat 0.3, Sodium 943.3, Carbohydrate 18.7, Fiber 6, Sugar 10.1, Protein 3
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