CHARRED TOMATILLO SALSA VERDE
Provided by Alison Roman
Categories Condiment/Spread Side Low Carb Low Fat Vegetarian Low Cal Backyard BBQ Summer Grill Grill/Barbecue Vegan Tomatillo Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
- Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
- DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
CHARRED TOMATILLO MARGARITA SALSA
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
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 SALSA TWO WAYS
Steps:
- Place a grill pan over medium-high heat and heat for 5 minutes.
- Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
- Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
- Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
- To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.
MEXICAN CHARRED TOMATILLO SALSA
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
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
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
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- Place the tomatillos, peppers, jalapeno and cloves in one layer on the prepared baking sheet and drizzle olive oil.
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- Peel and rinse the tomatillos. Cut them in half crosswise. Place a piece of tin foil on a baking sheet or inside a large skillet. Place the tomatillos cut side down on the foil. Set the pan over a medium high heat on the stove. Cook the tomatillos over medium heat until they soften and begin to take on a nice char - turning once or twice during the process, 7-8 minutes. Set aside.
- If you have a gas cooktop or grill, turn the flame onto medium high heat and rest the jalapeño and poblano peppers over the flame until it blisters and blackens, using your tongs to turn and rotate several times until the entire pepper is blackened. (I rest the peppers directly on the iron grate over the flame, so the flames lap at the skin.)
- If you don't have a gas stovetop or grill, preheat the oven to 400 degrees. Place peppers on a baking sheet. Roast for 25-30 minutes until softened and slightly blackened.
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- Prepare a grill for medium-high heat. Toss onion, garlic, jalapeño, tomatillos, and oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5–8 minutes. Transfer to a plate and let cool slightly.
- Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, cilantro, and lime juice until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
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