TOMATILLO SALSA WITH SERRANOS
This is a spicy yet balanced salsa for green sauce lovers.
Provided by Rhoda Boone
Categories Cinco de Mayo Tomatillo Cilantro Chile Pepper Sauce Secrets
Yield Makes 2 Cups
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
- Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
- Do Ahead
- Salsa can be made 5 days ahead. Chill in a resealable container.
TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS
Provided by Lora Zarubin
Categories Appetizer Fourth of July Super Bowl Vegetarian Quick & Easy Low Cal Oscars Cinco de Mayo Avocado Low Cholesterol Tomatillo Party Cilantro Chile Pepper Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups (20 to 24) servings
Number Of Ingredients 8
Steps:
- Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Serve salsa with tortilla chips.
- Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.
THE ONLY SALSA YOU NEED
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Provided by Andy Baraghani
Categories Bon Appétit Summer Appetizer Salsa Dip Tomato Onion Garlic Lime Healthy Quick & Easy Vegetarian Vegan Chile Pepper Hot Pepper Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
- Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
TOMATILLO SALSA
Categories Condiment/Spread Sauce Blender Food Processor Herb Onion Vegetable Vegetarian Quick & Easy Chill Tomatillo Jalapeño Sour Cream Gourmet
Yield Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre
Number Of Ingredients 7
Steps:
- Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered.
- Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeño, and remaining onion and serve with chips.
FRESH TOMATILLO SALSA
Provided by Shelley Wiseman
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS
Categories Tomato Appetizer Fry Fourth of July Quick & Easy Summer Gourmet
Yield Makes 8 dozen chips and about 6 cups salsa
Number Of Ingredients 11
Steps:
- Make chips:
- In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
- Make salsa:
- In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
- Serve salsa with chips.
TOMATILLO SALSA
Categories Condiment/Spread Sauce No-Cook Super Bowl Vegetarian Quick & Easy Hot Pepper Summer Winter Poker/Game Night Vegan Tomatillo Party Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand, covered, about 1 hour.
TOMATILLO-CHIPOTLE SALSA
Provided by Bon Appétit Test Kitchen
Categories Sauce Onion Side Fourth of July Low Fat Vegetarian Quick & Easy Low Cal Cinco de Mayo Graduation Backyard BBQ Low Cholesterol Vegan Tomatillo Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.
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