TOMATILLO AND CHIPOTLE SALSA
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 1 1â„2 cups
Number Of Ingredients 5
Steps:
- Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
- Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.
CHIPOTLE SALSA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.
TOMATILLO PINEAPPLE SALSA
This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.
Provided by The New York Times
Categories condiments, side dish
Time 20m
Yield About 3 cups
Number Of Ingredients 11
Steps:
- Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
- Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.
- Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
- Stir in onion, cilantro and lime juice. Season with salt to taste.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 201 milligrams, Sugar 10 grams
GRILLED TOMATILLO AND PINEAPPLE SALSA
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
- Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
- Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.
PINEAPPLE TOMATILLO SALSA
A delicious, easy-to-prepare fruit salsa. Serve with whole grain tortilla chips.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Mix tomatillos, pineapple, cilantro, lime juice, and salt together in a bowl.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.8 g, Fat 0.6 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 302.3 mg, Sugar 6.2 g
PINEAPPLE CHIPOTLE SALSA
This beautiful dip will brighten up any holiday appetizer spread with its delicious sweet and spicy twist!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix all ingredients except chips.
- Cover and refrigerate until needed; serve with chips.
Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g
PINEAPPLE TOMATILLO SALSA
Make and share this Pineapple Tomatillo Salsa recipe from Food.com.
Provided by TishT
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices.
- Combine tomatillo, chipotle, cilantro and honey in a blender.
- Pulse until chunky.
- Transfer to a bowl.
- Dice pineapple and add to bowl along with onion and salt.
- Mix to combine.
- Chill or serve warm.
Nutrition Facts : Calories 87.1, Fat 0.9, SaturatedFat 0.1, Sodium 196.3, Carbohydrate 20.8, Fiber 2.5, Sugar 16.6, Protein 1.3
SALSA DE TOMATILLOS Y CHIPOTLES
Steps:
- Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
- Blend until pureed, but not liquefied.
CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA
Provided by Molly O'Neill
Categories easy, condiments
Time 1h
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams
CHIPOTLE TOMATILLO SALSA
Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.
Provided by Sharon123
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- To roast tomatillos:.
- Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
- Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
- Transfer to a blender. Add the remaining ingredients and puree until smooth.
- Store in a container in the fridge 2-3 days.
Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5
TOMATILLO-CHIPOTLE SALSA
Provided by Bon Appétit Test Kitchen
Categories Sauce Onion Side Fourth of July Low Fat Vegetarian Quick & Easy Low Cal Cinco de Mayo Graduation Backyard BBQ Low Cholesterol Vegan Tomatillo Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.
ANA'S SPICY CHIPOTLE TOMATILLO SAUCE
Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.
Provided by ana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
- Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg
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SWEET AND SPICY CHIPOTLE SALSA RECIPE - AVERIE COOKS
From averiecooks.com
4.6/5 (5)Total Time 20 minsCategory Dips & CondimentsCalories 27 per serving
- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup, and add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed very briefly or pulse a few times, until a chunky consistency is achieved.**
- Taste the salsa, add salt to taste, stir to combine, and serve. Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.
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