Charred Tomatillo Margarita Salsa Recipes

CHARRED TOMATILLO MARGARITA SALSA

Charred Tomatillo Margarita Salsa image

Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.

Provided by Food Network Kitchen

Time 1h15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

6 tomatillos, husks removed and halved
2 poblano chiles, halved and seeded
1 bunch scallions, trimmed
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips, for serving

Steps:

Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
Copyright 2013 Television Food Network, G.P. All rights reserved
From Food Network Kitchens

CHARRED TOMATILLO SALSA

Charred Tomatillo Salsa image

Categories Condiment/Spread Pepper Tomatillo Cilantro Sponsor

Yield Makes 1 cup

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husks removed
2 cloves garlic
1 serrano chile
1/4 white onion
2 teaspoons extra virgin olive oil
1/2 teaspoon sea salt, to taste
1/3 cup cilantro
1/4 cup vegetable broth
Juice of half a lime

Steps:

Preheat the oven to 425°F. Line a baking sheet with parchment.
Clean the tomatillos and put them on a tray along with the garlic, serrano and onion chunks. Drizzle it all with a little bit of olive oil and toss to coat. Sprinkle on half the salt. Roast for 10-15 minutes to char. Remove and let the vegetables cool. Try to remove the skins of the tomatillos and some of the seeds of the serrano if you prefer a mild salsa (leaving them in will be hot).
Transfer the mixture to a food processor along with the remaining salt, cilantro, vegetable broth and lime juice. Pulse until combined but still a little chunky. Taste for seasoning and serve.
Can be stored covered in the fridge for a week.

MEXICAN CHARRED TOMATILLO SALSA

Mexican Charred Tomatillo Salsa image

This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.

Provided by Sony

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 26m

Yield 8

Number Of Ingredients 4

Ingredients

2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste

Steps:

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g

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