Salsa De Tomatillo Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

Steps:

• Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

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:

• In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.

Steps:

• Preheat the oven to 500°F. Line a baking sheet with foil and spray with cooking spray. Place the tomatillos, onion, garlic, and peppers on the baking sheet. Roast 15-20 minutes, or until the tomatillos have charred slightly and are starting to release their juices. Remove from oven and let cool slightly.
• After the peppers have cooled, carefully peel off the skin. It's a good idea to wear gloves to prevent getting spicy pepper juice on your hands and then inadvertently rubbing it in your eyes. If you want your salsa spicier, leave the pepper seeds in, or for a milder salsa scrape them out.
• Add the tomatillos, peppers, onions, and garlic to a blender or food processor. Add the cilantro, lime juice, vinegar, salt, cumin, and red pepper flakes, and pulse until it's as chunky or smooth as you would like it. Add water as needed to thin to desired consistency.
• Pour the mixture into a medium saucepan and heat to a boil. If you're planning to refrigerate the salsa, ladle into clean containers, then let cool. Use within one week.
• CANNING DIRECTIONS:
• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• To use this recipe for canning, start by doubling the recipe. After the salsa reaches a boil , ladle into sterilized jars, leaving 1/2 inch headspace. Add sterilized lids and bands. Process in a water bath canner for a minimum of 15 minutes, adding 5 minutes for each 2000 feet of altitude above sea level. Let cool, then store in a cool, dry place. Use within six months.

Steps:

• Stir together all ingredients and let stand, covered, about 1 hour.