Dylan Tomatilla And Zucchini Salsa Recipes

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TOMATILLO SALSA



Tomatillo Salsa image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Provided by Daisy Martinez

Categories     condiment

Time 40m

Yield about 4 cups

Number Of Ingredients 7

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

  • Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
  • Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

TOMATILLO SALSA WITH SERRANOS



Tomatillo Salsa with Serranos image

This is a spicy yet balanced salsa for green sauce lovers.

Provided by Rhoda Boone

Categories     Cinco de Mayo     Tomatillo     Cilantro     Chile Pepper     Sauce Secrets

Yield Makes 2 Cups

Number Of Ingredients 10

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Steps:

  • Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
  • Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
  • Do Ahead
  • Salsa can be made 5 days ahead. Chill in a resealable container.

CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA



Chilaquiles with Turkey and Roasted Tomatillo Salsa image

Categories     Cheese     turkey     Bake     Tomatillo     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For tortilla strips
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
For chilaquiles:
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1 cup)
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

Steps:

  • Fry tortilla strips:
  • Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
  • Make chilaquiles:
  • Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE



Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce image

A recipe for quick-cooking chicken and zucchini enchiladas.

Provided by Rhoda Boone

Categories     22-Minute Meals     Chicken     Zucchini     Salsa     Tortillas     Dinner     Coriander     Cumin     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 12

2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
  • Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
  • Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
  • Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

TOMATILLO SALSA



Tomatillo Salsa image

Provided by Michael Symon : Food Network

Categories     condiment

Time 20m

Yield 3 cups

Number Of Ingredients 9

12 tomatillos (about 1 pound), husked and rinsed
6 scallions
2 jalapenos
2 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup packed fresh cilantro leaves and stems
1/2 teaspoon ground cumin
2 cloves garlic, peeled
Juice of 2 limes

Steps:

  • Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
  • To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

ZUCCHINI TOMATO SALSA



Zucchini Tomato Salsa image

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI SALSA



Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI SALSA VERDE



Zucchini Salsa Verde image

This is the best green salsa ever; it's bright and sweet with just the right hint of spice. -Donna Kelly, Provo, Utah

Provided by Taste of Home

Time 45m

Yield 3 cups.

Number Of Ingredients 11

1 large sweet onion, cut into wedges
2 poblano peppers, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
4 tomatillos, husks removed and quartered
3 jalapeno peppers, halved and seeded
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon Louisiana-style hot sauce
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
2 teaspoons honey, optional

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.

Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SALSA DE TOMATILLO CON CHIPOTLE



Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories     Salsa     Mexico     Tomatillo     Chile Pepper     Condiment/Spread     Vegetarian     Vegan

Number Of Ingredients 6

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

  • Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
  • Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

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

GRILLED TOMATILLO AND PINEAPPLE SALSA



Grilled Tomatillo and Pineapple Salsa image

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

1 pound tomatillos, husked and halved
2 slices pineapple (each about 6 inches long and 1/2 inch thick)
3 fresh serrano chiles, stemmed
1 garlic clove
1/2 teaspoon coarse salt
1 tablespoon honey
1/2 cup loosely packed fresh cilantro, finely chopped
1 tablespoon finely chopped white onion

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.

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