Cooked Tomatillo Salsa With Arbol Chiles Recipes

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

Toasted Chile de Árbol and Tomatillo Salsa image

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

Steps:

Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Do Ahead
Salsa can be made 3 days ahead. Cover and chill.

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

Ingredients

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

ROASTED TOMATILLO SALSA

Roasted Tomatillo Salsa image

Recipe courtesy of Truly Mexican by Roberto Santibanez with JJ Goode (copyright (c) 2011), as published by Cooking Channel. That simple blueprint - tomatillos, chiles, garlic - that you follow to make the previous salsa will lead you to another super salsa. The difference? You roast the garlic. That seemingly minor change takes barely any extra effort - after all, you're already roasting and toasting the other ingredients - but adds so much complexity and a haunting sweetness that plays off those tangy tomatillos. As for chiles, I love using smoky chipotles, but chiles de arbol add nuttiness and serious heat, while pasillas de Oaxaca, if you can get your hands on them, one-up chipotles with smokiness and a touch of fruitiness. The choice is yours. Keeps in the refrigerator for up to five days. Original recipe:http://www.cookingchanneltv.com/recipes/roasted-tomatillo-salsa-with-chipotle-and-roasted-garlic.html

Provided by Food.com

Categories Sauces

Time 1h5m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb tomatillo, husked and rinsed (5 or 6)
3 chipotle mora chilies, wiped clean and stemmed (purplish-red color)
6 garlic cloves, peeled
1/2 cup water
1/4 teaspoon fine salt or 1/2 teaspoon kosher salt

Steps:

Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you're using the oven broiler, position the rack 8 inches from the heat source.
Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature.
Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes.
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.

Nutrition Facts : Calories 38.4, Fat 0.7, SaturatedFat 0.1, Sodium 149.9, Carbohydrate 8, Fiber 1.7, Sugar 4, Protein 1.5

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

Ingredients

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

ROASTED TOMATILLO-CHILE SALSA

Roasted Tomatillo-Chile Salsa image

This salsa works well with our Pork Tamales.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3/4 cup

Number Of Ingredients 7

Ingredients

10 ounces tomatillos, husks removed, tomatillos rinsed and dried
4 garlic cloves, unpeeled
1 Hatch chile or Hungarian wax chile
3 chipotle chiles (canned in adobo sauce), rinsed and seeded
1 teaspoon coarse salt
Pinch of granulated sugar
1/4 cup fresh cilantro leaves, coarsely chopped

Steps:

Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes.
When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.

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Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2½ cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.

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