Terrifictomatillosalsa Recipes

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:

• 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.

Steps:

• Peel the tomatillo's husk and rinse in water.
• Grill or roast the tomatillos and the peppers until the skins appear burned.
• Do not peel the skins.
• In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
• Add the cilantro and salt and process for an additional 8 seconds.

Steps:

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

Steps:

• Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.

Steps:

• On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
• Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
• The entire process should take around 15 minutes.
• After 12 minutes of broiling time, add the cloves of garlic.
• Remove the cookie sheet from the oven and set aside to cool.
• When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
• Remove and discard the onion skin, as well.
• Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
• Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
• Add salt to taste and a little unbleached cane sugar, if desired.
• Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
• Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.