Chunky Tomatillo Salsa Recipes

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ROASTED TOMATILLO AND GARLIC SALSA



Roasted Tomatillo and Garlic Salsa image

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Provided by SairajB

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

Time 40m

Yield 20

Number Of Ingredients 6

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

Steps:

  • Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  • Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g

TOMATILLO SALSA



Tomatillo Salsa image

Take a cue from salsa verde and up the smokiness in this bright, chunky salsa by adding chipotle in adobo sauce.

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Steps:

  • Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
  • See all 50 Game-Day Dips

CHUNKY TOMATILLO SALSA



Chunky Tomatillo Salsa image

This comes from the July, 2001 issue of Bon Appetit, via Epicurious.com. It's good with chips, and served as a relish.

Provided by Chocolatl

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 11

8 ounces tomatillos, husked, rinsed, and cut into 1/4-inch pieces
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 plum tomato, seeded and chopped
2 tablespoons minced seeded jalapenos
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced
salt
pepper

Steps:

  • Combine all ingredients and mix well.

Nutrition Facts : Calories 58.6, Fat 0.9, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 12.5, Fiber 2.7, Sugar 8.3, Protein 1.5

CHUNKY TOMATILLO SALSA



Chunky Tomatillo Salsa image

Categories     Sauce     No-Cook     Bell Pepper     Summer     Tomatillo     Jalapeño     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

1/2 pound tomatillo, husked, rinsed, cut into 1/4-inch pieces
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 plum tomato, seeded, chopped
2 tablespoons minced seeded jalapeño chilies
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced

Steps:

  • Combine all ingredients in medium bowl. Season salsa with salt and pepper.

THREE CHILE DRY ROASTED TOMATILLO SALSA



Three Chile Dry Roasted Tomatillo Salsa image

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Provided by HMAUSER

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

Time 35m

Yield 12

Number Of Ingredients 8

1 pound tomatillos, unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
¼ cup chopped cilantro
salt to taste

Steps:

  • Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  • Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g

AUTHENTIC TOMATILLO SALSA



Authentic Tomatillo Salsa image

I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.

Provided by enigmused

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh tomatillo
8 fresh jalapeno peppers
2 garlic cloves
1/4 cup chopped fresh cilantro
salt

Steps:

  • Peel the tomatillo's husk and rinse in water.
  • Grill or roast the tomatillos and the peppers until the skins appear burned.
  • Do not peel the skins.
  • In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
  • Add the cilantro and salt and process for an additional 8 seconds.

Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6

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