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.
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.
MEXICAN CHARRED TOMATILLO SALSA
This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.
Provided by Sony
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g
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
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHUNKY TOMATILLO SALSA
Categories Sauce No-Cook Bell Pepper Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl. Season salsa with salt and pepper.
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 SALSA
Take a cue from salsa verde and up the smokiness in this bright, chunky salsa by adding chipotle in adobo sauce.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
- See all 50 Game-Day Dips
CHARRED TOMATILLO MARGARITA SALSA
Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
- Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
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
CHUNKY TOMATO SALSA
I thought this was pretty good until I brought it to a family gathering and my brother and sister stood over it and ate it all, they thought it was great. I'm asked to bring it to all family gatherings. My brother grows the most beautiful organic tomatoes, so I use his whenever I can. During the winter I use canned petite diced tomatoes. I leave the skin on my tomatoes and keep the seeds in. I hand chop everything.
Provided by Christi W
Categories Vegetable
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and gently stir well.
- Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
- We eat with tortilla chips, but the possibilities are endless.
Nutrition Facts : Calories 53.6, Fat 0.3, SaturatedFat 0.1, Sodium 707, Carbohydrate 11.5, Fiber 2.5, Sugar 5.9, Protein 3.1
CHUNKY TOMATO SALSA
This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.
Provided by MMers
Categories Sauces
Time 1h30m
Yield 12 500ml (2 cup) canning jars
Number Of Ingredients 10
Steps:
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
Nutrition Facts : Calories 183.4, Fat 0.8, SaturatedFat 0.2, Sodium 787.1, Carbohydrate 40.1, Fiber 5.9, Sugar 29.6, Protein 4.3
BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA
Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner.
Provided by LifeIsGood
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Tomatillo Salsa:.
- For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
- Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
- Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
- Cover and refrigerate while you prepare everything else.
- Tomato Vinaigrette:.
- Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
- Pour in the oil and puree again until emulsified and slightly thickened.
- Refrigerate.
- Shrimp:.
- Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
- Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
- Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
- To Serve:.
- Spoon a mound of the tomatillo salsa on each plate.
- Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
- Garnish with the green onion and cilantro leaves.
Nutrition Facts : Calories 460, Fat 38.9, SaturatedFat 6.3, Cholesterol 71.6, Sodium 731.6, Carbohydrate 21.6, Fiber 9.4, Sugar 6.5, Protein 12.1
RAW TOMATILLO SALSA
Provided by Deborah Schneider
Categories Food Processor Onion Vegetarian Quick & Easy Healthy Vegan Raw Tomatillo Party Cilantro Chile Pepper
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- 1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
- 2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
- 3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
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