Charred Tomatillo Salsa Recipes

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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

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

CHARRED TOMATILLO SALSA



Charred Tomatillo Salsa image

Provided by Chris Morocco

Categories     Condiment/Spread     Sauce     Onion     Broil     Vegetarian     Low Cal     Low Sodium     Healthy     Low Cholesterol     Vegan     Tomatillo     Chile Pepper     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 5

1/2 pound tomatillos, husked, rinsed, patted dry
1/2 large white onion, cut into 8 wedges
1 jalapeño or serrano chile, halved, seeded
2 tablespoons (or more) fresh lime juice
Kosher salt

Steps:

  • Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
  • Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.

CHARRED TOMATILLO SALAD



Charred Tomatillo Salad image

Provided by Molly Yeh

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons fresh squeezed lime juice (from about 2 limes)
2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
6 mini sweet peppers, mixed colors
1 small white onion
1 1/2 pounds medium tomatillos, husks removed
1 ripe avocado, 3/4-inch dice
1/2 bunch fresh cilantro leaves, roughly chopped
1/4 cup queso fresco, crumbled
1/4 cup toasted pepitas

Steps:

  • Preheat the broiler to high and adjust an oven rack to the top level.
  • Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
  • Dice the peppers and onion into bite-size pieces (about 1/2 inch).
  • Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
  • Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
  • Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.

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

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

Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 4 cups

Number Of Ingredients 7

2 pounds tomatillos, husks removed, rinsed, and patted dry
1/2 large sweet onion, cut into 1-inch pieces (about 1 cup)
1 large jalapeno, coarsely chopped
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse salt

Steps:

  • Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.
  • Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.
  • Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

CHARRED TOMATILLO SALSA



Charred Tomatillo Salsa image

Categories     Condiment/Spread     Pepper     Tomatillo     Cilantro     Sponsor

Yield Makes 1 cup

Number Of Ingredients 9

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.

CHARRED TOMATILLO JAEW



Charred Tomatillo Jaew image

This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy. ''I usually like to make it pretty obnoxious when it comes to the fish sauce,'' Watson told us. So we add it to taste, a tablespoon or so at a time. If you don't have access to a grill, you can use your broiler or even a stovetop flame to char the tomatillos and jalapeños. It is excellent as an accompaniment to barbecued or grilled meats and folds into a taco nicely.

Provided by Sam Sifton

Time 20m

Yield Serves 6-8

Number Of Ingredients 9

2 medium-size onions, peeled and halved
8 tomatillos, husks removed
4 jalapeño peppers
4 dried guajillo chiles
6 cloves garlic, peeled
2 stalks lemongrass, tender part only, peeled, halved and thinly sliced into half-moons
1 tablespoon palm or light-brown sugar
6 to 8 tablespoons fish sauce
6 to 8 tablespoons lime juice

Steps:

  • Set broiler to high or light an outdoor grill. Cook the onions, tomatillos and jalapeños under or over the heat until they are charred, then set aside. Meanwhile, toast the guajillo chiles on a lower rack of the oven or off to the side of the grill, turning occasionally, 5 to 8 minutes.
  • Crumble guajillos into the bowl of a food processor, and pulse a few times to create crumbs. Add the jalapeños, then the garlic, lemongrass and palm sugar, and pulse a few times to combine. Add the onions, then the tomatillos, and run the machine until you have a thick salsa.
  • Add fish sauce and lime juice a few tablespoons at a time, adjusting the taste as you go. Covered, the jaew will keep in the refrigerator for a few days.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1240 milligrams, Sugar 5 grams

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