Awesome Tomatillo Lime Salsa Recipes

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
• Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
• Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
• Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
• Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

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.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Remove the husks from the tomatillos, and thoroughly rinse.
• 4. Chef's Note: When you remove the husks, the skin of the tomatillo will be very sticky to the touch. Make sure that you wash them until all that stickiness is gone.
• 5. Remove the stem portion of each tomatillo, and then roughly chop.
• 6. Add the tomatillos to a food processor, fitted with an S-blade or the bowl of a blender.
• 7. Chef's Note: Give them a few pulses, until they begin to break up.
• 8. Add the pepper, garlic, and yellow onion, and use 1-second pulses until the ingredients are of an even consistency.
• 9. Add to a small saucepan over medium low heat.
• 10. Add the salt, and bring up to a slow simmer.
• 11. Simmer and stir for 15-20 minutes.
• 12. Remove from heat, and allow the salsa to cool down to room temperature, about 1 or 2 hours.
• 13. Stir in the cilantro, and then add the lime juice.
• 14. Chef's Note: I think that the lime juice, and the salt really make this salsa. I like mine heavy on both those ingredients; however, this is where you can make this salsa your very own. Add the lime juice a bit at a time, and taste. You also might want to add a bit more salt... or not.
• 15. Cover and place in the fridge for several hours, or overnight. This will give the ingredients a chance to get to know one another.
• 16. Chef's Note: Just to let you know, you don't have to cook this salsa at all. You can take it out of the blender, mix in the other ingredient, and serve as it.
• 17. PLATE/PRESENT
• 18. Serving suggestions • Serve with your favorite chips. • Drizzle over chicken or fish. • Use it to top off a good burger. • Spread over a baked pork tenderloin Enjoy.
• 19. Keep the faith, and keep cooking.
• 20. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
• To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

Steps:

• Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.