TOMATILLO SAUCE
From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, fresh tomatillo sauce! Great on grilled chicken! If you want a really hot salsa, don't seed the jalapenos!
Provided by ChipotleChick
Categories Sauces
Time 20m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh tomatillos, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.
- Place the tomatillos, cilantro, and onion in a blender or processor. Blend until coarsely pureed.
- Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes before using.
ROASTED TOMATILLO SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 2 1/2 quarts
Number Of Ingredients 10
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.
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.
PORK & VEGETABLES IN TOMATILLO-CASCABEL SAUCE
Slow-cooked pork shoulder adds flavor and affordability to this recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.
- Heat oven to 350ºF. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min. or until evenly browned, stirring frequently. Transfer to ovenproof Dutch oven. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.
- Bake 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 39 g
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
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.
TOMATILLO ENCHILADA SAUCE
Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright green sauce on our Cheese Enchilada Casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.
Nutrition Facts : Calories 34 g, Fat 2 g, Fiber 1 g, Protein 1 g
SWEET TOMATILLO SAUCE
Categories Sauce Quick & Easy Vegan Tomatillo Gourmet
Number Of Ingredients 6
Steps:
- Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
- Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
- *Available at Latino markets and some supermarkets.
TOMATILLO SAUCE
Yield Makes about 2 3/4 cups
Number Of Ingredients 5
Steps:
- Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
CREAMY TOMATILLO SAUCE
This sauce gets its creamy texture from buttermilk and avocado. You can even bring even more rich tanginess to the mix by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.
Nutrition Facts : Calories 26 g, Fat 1 g
More about "tomatillo sauce recipes"
TOMATILLO SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 8 hrs 30 minsServings 3.5Published 2014-02-26
- Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and sauté 1 minute. Stir in tomatillos, 1 cup water, and jalapeño; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.
- Process tomatillo mixture, cilantro, lime juice, and salt in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE - ONCE UPON A CHEF
From onceuponachef.com
- Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
- Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
- Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
TOMATILLO SAUCE (SALSA VERDE) RECIPE | EATINGWELL
From eatingwell.com
- Place tomatillos and chiles in a saucepan; add water to cover. Bring to a boil and simmer until tomatillos are very tender, about 15 minutes. Drain.
- Pulse onion and garlic in a food processor until finely chopped. Add the drained tomatillos and chiles and process until smooth. Heat oil in a large saucepan over medium-low heat. Add the tomatillo mixture and oregano. Cook, stirring constantly, until the mixture darkens and thickens, about 10 minutes. Stir in broth and return to a simmer. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Season with salt and let cool to room temperature.
ROASTED TOMATILLO SAUCE RECIPE | CHEFDEHOME.COM
From chefdehome.com
- On a baking sheet spread Tomatillo (husked and rinsed), quartered yellow onion, garlic cloves (unpeeled), and poblano. Broil until skin is charred (about 4-5 minutes). Take out, flip roasted side down, then broil again for another 4-5 minute or until veggies are soft. Once done, take out and leave aside to cool a bit.
- Transfer roasted tomato, onion, cumin, oregano, 1/2 tsp salt, lime juice, chicken stock into a blender along with sheet pan drippings. Squeeze to extract pulp out of garlic. Add pulp to blender (discard skin). Scrap off skin and seeds of poblano. Add pulp to blender (discard seeds and skin).
TOMATILLO CHICKEN RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
- Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
TOMATILLO SALSA VERDE RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
CHICKEN WITH TOMATILLO SAUCE - GLEBE KITCHEN
SALSA VERDE RECIPE | TOMATILLO SAUCE RECIPE | MEXICAN HOT ...
From mexicoinmykitchen.com
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
21 BEST TOMATILLO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Tomatillo Salsa Verde. A good salsa verde is invaluable. The versatile dip goes with everything! Try it stirred into spicy stews, drizzled over meat, served on the side of party platters.
- Oven-Roasted Tomatillos. Once you’ve nailed oven-roasted tomatillos it opens up a whole world of delicious eating. You can use those roasted tomatillos to make salsas, sauces, salad dressings, and more.
- Roasted Tomatillo Chicken Soup. Chicken soup may be good for the soul, but this chicken soup is good for mind, body, and soul. It’s slurp-up-the-last-spoonful good.
AUTHENTIC SALSA VERDE RECIPE - MEXICAN PLEASE
From mexicanplease.com
- Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
TOMATILLO SALSA VERDE (QUICK + EASY RECIPE) - THE SIMPLE ...
From simple-veganista.com
- In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
- Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed.
CANNED TOMATILLOS SAUCE RECIPE - THEFOODXP
From thefoodxp.com
- In a food processor, add tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic. Blend them well and make a paste of them.
- In a large stockpot, add this whole mixture and add lime juice, oregano and seasoned salt and boil it over high heat, and after 20 minutes, lower the heat and keep let it cook.
- Meanwhile, you can check the pint-sized jars for any defect in their rings or cracks, replace the defective ones. Immerse them into simmering water while your mixture is still cooking. Clean the rings and lid properly in soapy and warm water.
TOMATILLO SAUCE - CHILI PEPPER MADNESS
EASY TOMATILLO SAUCE RECIPE - CHOWHOUND
From chowhound.com
- Cook, adjusting the heat so the water remains at a steady simmer, until the tomatillos are tender, about 12 to 15 minutes.
CANNING SALSA VERDE (TOMATILLO SAUCE)
From practicalselfreliance.com
- Combine all ingredients in a large stockpot and bring to a simmer on the stove. Simmer for 40 minutes to an hour to allow the tomatillos to break down and flavors to meld. Taste and adjust salt accordingly.
- Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes. (20 minutes for quarts)
- Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed. Place any unsealed jars in the refrigerator for immediate use.
TOMATILLO SAUCE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
- In a small saucepan of boiling water, cook the tomatillos until just tender, about 3 minutes. Drain and cool. Coarsely chop the tomatillos.
- In a food processor, process the tomatillos for 5 seconds. Add the onion and process to a coarse puree. Transfer the sauce to a bowl and stir in the garlic and cilantro. Just before serving, season with salt.
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