TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
ROASTED TOMATILLO AND GARLIC SALSA
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Provided by SairajB
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g
TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
AUTHENTIC TOMATILLO SALSA
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
Provided by enigmused
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6
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
FRESH TOMATILLO SALSA
Ever wondered what to do with tomatillos- also known as tomates verdes? I learned this wonderful salsa recipe from a friend from Mexico. It is a tangy, herby salsa that goes great with quesadillas, tacos and burritos of all kinds. I've even used it in scrambled eggs by cooking it a bit to reduce the liquid and tone down some of the green tang. Yum! This recipe does have some heat from the chiles, but this can be modified to taste. If you hate heat, leave them out. If you like very little heat, try using a poblano chile. If you like a slight bite, I would use jalapeno chiles, and cut them open and remove the seeds. If you want more heat, leave in the seeds. If you want to go hotter than that, I would try serrano chiles. If you want hotter than that, I'm sure you know what chiles to use. lol Another note: like all produce, tomatillos can vary in flavor and tang. Taste the salsa..if you think there's too much tang, try adding some more onion and herb. If you like less cilantro, feel free to reduce. This recipe was shown to me in handfuls and bunches, so it is very flexible. To store it, I simply keep it in an old mayonnaise jar in the fridge.
Provided by MinatheBrat
Categories Sauces
Time 15m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Remove the husks from the tomatillos and wash all the stickiness from the outside. Cut into quarters to make blending easier.
- Wash cilantro and green onions well, and rough chop cilantro and cut onions into thirds.
- Prep green chilies by cutting them in half. Remove seeds and white interior veins if you want the chilies to be less hot.
- Blend all in the blender, the idea is to get a nice grind, not a paste, so pulse works well. I'm sure you could use a food processor, but this salsa usually turns out quite liquidy because of the tomatillos. I know my food processor would make a mess.
- If you do find that the salsa is not blending well because of lack of liquid, you can add lime juice or water 1 tablespoon at a time. Tomatillos are tangy by themselves, so keep that in mind when using lime juice. Usually the tomatillos have enough liquid in them to facilitate blending, and putting them first in the blender will help.
- Add salt to taste and enjoy!
Nutrition Facts : Calories 186.2, Fat 4.9, SaturatedFat 0.7, Sodium 24.6, Carbohydrate 35.8, Fiber 11.3, Sugar 21.7, Protein 6.7
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