Chipotletomatillosalsa Recipes

ANA'S SPICY CHIPOTLE TOMATILLO SAUCE

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.

TOMATILLO CHIPOTLE SALSA

Steps:

• Husk and rinse the tomatillos, cutting out the stems.
• Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
• De-stem and de-seed two chipotles in adobo.
• Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
• Take a taste for heat level. If you want more heat add more chipotle.
• If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.
• Serve immediately and store leftovers in an airtight container in the fridge.

CHIPOTLE TOMATO SALSA

Steps:

• Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
• Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

CHIPOTLE TOMATILLO SALSA

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.

CHIPOTLE TOMATILLO SALSA

Steps:

• Start heating oven to 220 C / 425 F.
• Get a large, rimmed baking sheet and line it with tin foil. Don't grease or spray. Set aside.
• Remove and discard the husks from the tomatillos. Wash well.
• Arrange tomatillos on baking sheet stem side down.
• Wash the onion, leave unpeeled. Cut into halves. Place on baking sheet cut side down.
• Leave garlic unpeeled. Add to baking sheet.
• Bake until tomatillos and onion are soft and begin to char -- about 20 minutes.
• Remove from oven, and let cool until onion can be safely handled.
• Put tomatillos in a food processor bowl.
• Peel the onion, discard the peel, add onion to food processor.
• Cut tips off garlic cloves, squeeze garlic out into food processor, discard the garlic peel.
• Add all remaining ingredients to food processor.
• Whiz until smooth; how smooth is down to you but you probably want to leave a bit of texture at least in it.
• Transfer to a pot, bring to a boil on the stove.
• Ladle hot salsa into hot jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 25 minutes; increase time as needed for your altitude.

TOMATILLO-CHIPOTLE SALSA

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.

CHIPOTLE-TOMATILLO SAUCE

Steps:

• Slit chiles lengthwise, then discard stems, seeds, and veins.
• Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tear into pieces and put in a blender.
• Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil. Add tomatillos and simmer until tender, 5 to 10 minutes. Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

CHIPOTLE-TOMATILLO SALSA

Steps:

• Add all ingredients to the work bowl of a food processor.
• Pulse a few times until well mixed.

GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA

Steps:

• Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
• Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
• Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
• Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
• Slice flank steak thinly against the grain and serve with salsa.