Roasted Tomatillo Relish Recipes

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ROASTED TOMATILLO RELISH

It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.

Provided by By Cheri Liefeld

Categories     Condiment

Time 50m

Yield 6

Number Of Ingredients 11



Roasted Tomatillo Relish image

Steps:

  • Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
  • Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
  • In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
  • Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.

Nutrition Facts : ServingSize 1 Serving

1/2 lb tomatillos, husks removed, rinsed
1 small red onion, cut into 1/4-inch slices
1 jalapeño chile, halved, seeded
Canola oil
2 cloves garlic, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon packed brown sugar
1/2 teaspoon salt

TOMATILLO RELISH

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 4 pints.

Number Of Ingredients 16



Tomatillo Relish image

Steps:

  • In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.

Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

1 pound tomatillos, husks removed, quartered
1 pound plum tomatoes, quartered
2 medium green peppers, seeded and quartered
1 medium sweet red pepper, seeded and quartered
4 jalapeno peppers, seeded
1 large onion, quartered
1 whole garlic bulb, separated into cloves
1/4 cup fresh cilantro leaves
1/4 cup packed fresh parsley sprigs
1/2 cup olive oil
1/2 cup cider vinegar
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons canning salt
1-1/2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
4 tablespoons bottled lemon juice

ROASTED TOMATILLO SAUCE

Provided by Ree Drummond : Food Network

Categories     condiment

Time 40m

Yield 2 1/2 quarts

Number Of Ingredients 10



Roasted Tomatillo Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
  • Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
  • Use immediately or pour into freezer bags, label and freeze.

1 pound tomatillos, husked, washed and halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes

ROASTED TOMATILLO AND GARLIC SALSA

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Provided by SairajB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 40m

Yield 20

Number Of Ingredients 6



Roasted Tomatillo and Garlic Salsa image

Steps:

  • Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  • Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

SMOOTH ROASTED TOMATILLO SALSA

Another recipe I got watching Emeril Lagasse on the Food Network Channel. I also make it a hair different for my family's tastes but will submit as written by Emeril.

Provided by podapo

Categories     Sauces

Time 50m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10



Smooth Roasted Tomatillo Salsa image

Steps:

  • Heat oven to 400°.
  • Put the tomatillos, garlic and peppers on a baking sheet.
  • Drizzle with the olive oil, season with salt and pepper.
  • Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
  • Remove from oven and place the tomatillos in a food processor.
  • Squeeze the garlic cloves in the food processor.
  • Peel, seed the peppers and place in the food processor.
  • Add onions, juice of lemon and lime to the veggies.
  • Pulse until the mixture is fully incorporated but not pureed.
  • Season the salsa with salt and pepper.

Nutrition Facts : Calories 70.3, Fat 2.8, SaturatedFat 0.4, Sodium 3.8, Carbohydrate 11.4, Fiber 1.9, Sugar 3.4, Protein 1.7

1/2 lb tomatillo, husked and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead)
1 -2 tablespoon olive oil
salt & pepper
1/2 cup minced onion (I prefer red)
1 lemon, juice of
1 lime, juice of

TOMATO TOMATILLO CHUTNEY - 'TOM TOM'

Sweet and tangy!

Provided by Effie

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h45m

Yield 25

Number Of Ingredients 12



Tomato Tomatillo Chutney - 'Tom Tom' image

Steps:

  • Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g

5 cups chopped green tomatoes
4 cups fresh tomatillos, husked, rinsed, and chopped
1 ½ cups golden raisins
1 ½ cups chopped onion
2 ¼ cups packed brown sugar
½ teaspoon salt
1 ¾ cups apple cider vinegar
1 ½ tablespoons pickling spice
1 ½ teaspoons chili powder
2 tablespoons finely chopped crystallized ginger
1 tablespoon brown mustard seed
5 (1 pint) canning jars with lids and rings

SLOW-ROASTED TOMATILLOS AND TOMATOES

This is a tasty tomato side dish you can cook alongside roast chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Number Of Ingredients 5



Slow-Roasted Tomatillos and Tomatoes image

Steps:

  • Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.

3/4 pound tomatillos, husks removed, washed and halved
3/4 pound plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons ground coriander
Coarse salt and freshly ground pepper

TOMATILLO RELISH/SALSA

This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.

Provided by David J Rust

Categories     Sauces

Time 1h10m

Yield 5 1/2 Cups, 44 serving(s)

Number Of Ingredients 9



Tomatillo Relish/Salsa image

Steps:

  • Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
  • Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
  • In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
  • Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
  • After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
  • Place the pot over high heat on your stove and bring to a boil.
  • Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
  • Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3

10 tomatillos
1 medium red bell pepper
1 medium green bell pepper
2 medium vidalia onions
1/2 tablespoon kosher salt
1 1/2 tablespoons yellow mustard seeds
1 1/2 tablespoons celery seeds
2 1/2 cups granulated sugar
1 cup apple cider vinegar

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