TOMATILLO SALSA
Adapted from Simply Recipes
Provided by Lisa Leake
Categories Salads Sides Snacks & Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Preheat broiler on high.
- Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 - 7 minutes until skin is lightly blackened.
- Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
- Cool in refrigerator until ready to serve.
Nutrition Facts : Calories 260 kcal, Carbohydrate 50 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 15 g, Sugar 31 g, ServingSize 1 serving
TOMATILLO SALSA
Provided by Food Network Kitchen
Time 1h10m
Yield four 8-ounce jars
Number Of Ingredients 11
Steps:
- Sterilize four 8-ounce canning jars and lids (see Disclaimer).
- Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
- Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
- Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
- Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
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
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
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
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.
FRESH TOMATILLO SALSA VERDE RECIPE
If you like your salsa hot and sharp, you will enjoy this recipe for a fresh tomatillo salsa verde (green sauce). It is a very easy to make uncooked salsa. The uncooked tomatillos are quite acidic and when you add 4 serrano chiles, seeds and all, your salsa is gonna pack some punch. The flavor stands up well to grilled beef. We love this salsa with carne asada. It's also a great salsa for grilled chicken.
Provided by Andrés Carnalla
Categories Salsa
Time 10m
Number Of Ingredients 7
Steps:
- Finely chop the onion and cilantro.
- Blend the tomatillos, serrano chiles, garlic, water, and salt until smooth.
- Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir.
- Adjust the salt as needed.
Nutrition Facts : ServingSize 1 /4 cup, Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, Sodium 288 mg, Sugar 3 g
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.
Nutrition Facts : Calories 34 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE TOMATILLO AND TOMATO SALSA
Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa!
Provided by Julie Chiou
Categories Dip
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Put tomatillo halves onto a baking sheet and drizzle with olive oil and season with salt.
- Roast in the oven for 15 minutes, or until tomatillos are softened and blistered. Let cool for 10 minutes.
- Place the roasted tomatillos, diced tomatoes, lime juice, parsley leaves, salt and pepper into the bowl of a food processor and carefully pulse until you get the desired consistency of salsa that you like.
- Dump into a bowl and serve with tortilla chips!
Nutrition Facts : ServingSize 1 serving, Calories 46 kcal, Carbohydrate 9 g, Protein 1 g, Fiber 3 g, Sugar 4 g
TOMATILLO SALSA
Steps:
- Place all ingredients in a medium pot. Bring to a boil and simmer uncovered for 10 minutes.
- Heat 3 half-pint jars by filling them with hot water. Empty the water from the jars and then fill them with the hot salsa.
- If canning, follow safe canning guidelines and process for 15 minutes in a boiling water bath.
- If you're not going through the canning process, refrigerate the salsa until ready to serve.
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 71 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AUTHENTIC TOMATILLO SALSA
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
Provided by enigmused
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6
TOMATILLO SALSA
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Provided by Elena Silcock
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
TOMATILLO SALSA
Steps:
- Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
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.
TOMATILLO SALSA FRESCA
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8
TOMATILLO SALSA
Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love.
Provided by Sydney Mike
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine all ingredients.
- Serve immediately with eggs, quesadillas (or other dish), OR cover & refrigerate up to 3 days.
Nutrition Facts : Calories 40.8, Fat 1.1, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 7.9, Fiber 2.3, Sugar 5, Protein 1.2
ROASTED TOMATILLO SALSA
Provided by Marisa McClellan
Number Of Ingredients 6
Steps:
- Pre-heat your oven to 425 degrees.
- Line a rimmed cookie sheet with foil and lay out the tomatillos and half the garlic and onions on it. Roast for 10 to 15 minutes.
- When it's roasted and cooled down enough to handle, squeeze the garlic out of their skins and pour the whole roasted mess (tomatillos, garlic and onions) into a blender. Add the rest of the raw garlic, the other half of the onion, a handful of cilantro, a pinch of salt, some jalapeno and a bit of lime juice. Blend until it's all combined and taste. It might need a pinch of sugar to balance the tartness.
- Delicious (and it just gets better after it sits for a little while) on burritos or chips.
TOMATILLO SALSA BY MARINA
This salsa is the absolute best....Every time we attend a party, Marina is asked for the recipe. She always hesitates, as she says it is too easy to be a recipe, as all ingredients are to taste. I've tried to measure out ingredients but as Marina stated, add to your own taste.
Provided by trick
Categories Very Low Carbs
Time 20m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
- Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
- Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
- Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.
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