Awesome Tomatillo Lime Salsa Recipes

TOMATILLO LIME SALSA

Steps:

• Add all ingredients to food processor.
• Process until you have a consistency you like. Some like it chunkier, some like it less chunky.
• Taste. Adjust salt and honey according to your preference.

TOMATILLO SALSA

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.

QUICK FRESH TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

ROASTED TOMATILLO AND GARLIC SALSA

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.

TOMATILLO SALSA

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
• To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

ROASTED-TOMATILLO AND LIME SALSA

Steps:

• Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

FRESH TOMATILLO SALSA

Steps:

• Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.
• Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.

THE BEST FRESH TOMATILLO SALSA

Steps:

• Peel clean and quarter tomatillos. When buying tomatillos it is a good idea to check to make sure they are all good.
• Peel garlic and cut jalapeno discarding seeds (add some of the seeds if you like your salsa extra hot).
• Place tomatillos, garlic, onion and jalapeno in your food processor. With chopping blade pulse several times until consistency is fine and consistent.
• Pour mixture into a sieve and drain off the liquid.
• In a bowl combine tomatillo mixture with 1/2 to 1tsp salt, about 1/2 tsp black pepper, cilantro and the lime juice. I add as much of the lime pulp as I can because it tastes so great in the salsa.
• Taste can be adjusted by adding more lime, garlic or jalapeno. If your tomatillos are especially sour you may add a little sugar.

EASY TOMATILLO SALSA

Steps:

• Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
• Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.

TOMATILLO SALSA

Steps:

• Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender purée with jalapeño, coriander, and water until very smooth.
• In a bowl stir together tomatillo mixture, onion, and salt. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.)