Tamarillo Sauce Recipes
TOMATILLO SAUCE
Make and share this Tomatillo Sauce recipe from Food.com.
Provided by acid.
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat a cast iron skillet over high heat.
- Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
- ingredients will blacken in places (this is a good thing).
- Remove from skillet and put into a blender, add cilantro and puree until smooth.
- Heat 1 vegetable oil in a deep saucepan over medium heat.
- Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
- Add chicken stock, season with salt and pepper, and lower heat to medium low.
- Cook, stirring occasionally, until sauce thickens, about 30 minutes.
TOMATILLO SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
- Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
- The tomatillo sauce can be made 1 day ahead, covered and chilled.
TAMARILLO SAUCE
This one goes well grilled or roast chicken also good with pork and ham. I leave the five spice out because I don't like it.
Provided by Doreen Randal
Categories New Zealand
Yield 1 batch
Number Of Ingredients 7
Steps:
- Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
- or until tamarillos are soft. Blend or process mixture; strain.
- Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
- Freezes well.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 483, Fat 0.4, SaturatedFat 0.2, Sodium 708.4, Carbohydrate 121.5, Sugar 120.1, Protein 2.2
ECUADORAN TAMARILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Onion Tomato No-Cook Vegetarian Lime Hot Pepper Healthy Raw Cilantro Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and 1/2 teaspoon salt and coarsely purée.
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
ECUADORAN CHILE SAUCE
Steps:
- Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.
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Add tamarillo flesh, sugar and red wine. Bring to the boil then reduce heat and simmer for 20 minutes. 2. Cut potatoes in quarters and place in a saucepan. Cover with cold …
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4.5/5 Total Time 30 minsCategory MainsCalories 430 per serving
From healthyfood.com
4.5/5 Total Time 30 minsCategory MainsCalories 430 per serving
- 1 To make tamarillo sauce, heat oil in a small saucepan. Add onion and gently fry, cover and cook for 5 minutes. Add tamarillo flesh, sugar and red wine. Bring to the boil then reduce heat and simmer for 20 minutes.
- 2 Cut potatoes in quarters and place in a saucepan. Cover with cold water. Bring to the boil and cook for 12 minutes. Drain water then mash with milk.
- 3 Place Brussels sprouts in a shallow microwave-proof bowl with a little water. Cover then cook on high for 2-3 minutes. Or cook in a steamer for 4 minutes.
- 4 Spray a frying pan with a little oil and bring to a high heat. Cook schnitzels for 2 minutes on each side. (If schnitzels are thin, cook for only 1 minute on each side.) Cover with tinfoil and set aside in a warm place. Add Brussels sprouts to pan juices and toss through. Serve mash on warmed plates, top with pork, a large serving of tamarillo sauce and sprouts.
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