YELLOW-TOMATO SALSA VERDE
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat a large skillet over high. Add tomatoes, onion, jalapeno, and garlic; cook, turning occasionally, until vegetables are charred on all sides, 20 to 30 minutes (garlic will be done after 10 minutes).
- Peel garlic. (For less heat, halve and seed jalapeno.) Cut tomatoes, onion, and jalapeno into chunks and place in a blender. Add remaining ingredients and blend until smooth.
Nutrition Facts : Calories 10 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
YELLOW TOMATO SALSA
This recipe originally came from The Mansion on Turtle Creek in Dallas. It's a different salsa recipe. It's good served with lobster or mahi-mahi.
Provided by Julie in TX
Categories Sauces
Time 20m
Yield 3 Cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
- Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
- Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 14.2, Carbohydrate 4.4, Fiber 0.5, Sugar 1.7, Protein 0.7
YELLOW TOMATO SALSA VERDE
This is what you make when your yellow tomatoes are abunbent
Provided by Eddie Jordan
Categories Other Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat a large skillet over high heat. Add tomatoes, onion, jalapeno, and garlic cook turning occasionally until vegetables are charred on all sides 20 to 30 minutes ( garlic will be done after 10 minutes )
- 2. Peel garlic ( for less heat halve and seed jalapeno) Cut tomatoes, 0nion, and jalapeno into chunks and place into a blender. Add remaining ingredients and blend until smooth
- 3. Serve with tortilla chips and jack cheese
MOJITO-STYLE YELLOW TOMATO SALSA
With grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! -Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined., Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well., Refrigerate at least 1 hour. Serve with chips or grilled meats.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MEXINA SALSA VERDE
If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!
Provided by OLESEA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 5.5 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 81.9 mg, Sugar 3.3 g
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- Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
- Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
- Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
- Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
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