Fresh Tomatillo Salsa Verde Recipes

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FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!

Provided by Sylvia Fountaine

Categories     salsa

Time 15m

Number Of Ingredients 10

1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
1-2 jalapeno (or more, for more spicy) or 1-2 serano chilis ( I like 2 seranos)
1 small garlic clove
1/3 cup diced white or yellow onion
3 tablespoons lime juice plus more to taste
½ teaspoon ground coriander
½ teaspoon sugar ( or agave or honey)
1 tsp kosher salt
1 T olive oil (optional)

Steps:

  • Place all ingredients in a food processor and pulse until uniformly combined.
  • Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
  • Refrigerate until serving.

Nutrition Facts : Calories 42 calories, Sugar 3.3 g, Sodium 292.3 mg, Fat 2.5 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.5 g, Protein 0.8 g, Cholesterol 0 mg

FRESH TOMATILLO SALSA VERDE RECIPE



Fresh Tomatillo Salsa Verde Recipe image

If you like your salsa hot and sharp, you will enjoy this recipe for a fresh tomatillo salsa verde (green sauce). It is a very easy to make uncooked salsa. The uncooked tomatillos are quite acidic and when you add 4 serrano chiles, seeds and all, your salsa is gonna pack some punch. The flavor stands up well to grilled beef. We love this salsa with carne asada. It's also a great salsa for grilled chicken.

Provided by Andrés Carnalla

Categories     Salsa

Time 10m

Number Of Ingredients 7

1 lb. tomatillos
4 serrano chiles
2 cloves garlic
1 cup cilantro
1 cup water
1/2 white onion
1 tsp. salt + to taste

Steps:

  • Finely chop the onion and cilantro.
  • Blend the tomatillos, serrano chiles, garlic, water, and salt until smooth.
  • Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir.
  • Adjust the salt as needed.

Nutrition Facts : ServingSize 1 /4 cup, Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, Sodium 288 mg, Sugar 3 g

FRESH TOMATILLO SALSA VERDE



Fresh Tomatillo Salsa Verde image

This is a fresh salsa that only takes 15 minutes to make. All of the ingredients can be adjusted to taste. One of the key factors is the lime juice.

Provided by imercel

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb tomatillo
1 -3 jalapeno
3 garlic cloves
1 cup fresh cilantro
1 tablespoon lime juice
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil

Steps:

  • Husk and wash tomatillos.
  • Chop the tomatillos into very course chunks. Set aside.
  • Depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
  • Chop the jalapeno into small chunks and put into blender or food processor.
  • Peel the garlic, put into blender.
  • Take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
  • Put lime juice, salt, sugar and olive oil into the blender.
  • Last, put the tomatillos into blender and blend until smooth.
  • Serve chilled. Be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Steps:

  • Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
  • For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
  • For the Roasted version:
  • Preheat a broiler.
  • Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

FRESH TOMATILLO SALSA VERDE RECIPE



Fresh Tomatillo Salsa Verde Recipe image

This simple and fresh tomatillo salsa recipe roasts the green fruit with jalapeños, and blends them with spices and other salsa seasonings in just 15 minutes.

Provided by Miriam Hahn,Mashed Staff

Categories     snack, appetizer

Time 15m

Number Of Ingredients 9

14 to 16 tomatillos
1 to 3 jalapeños
½ cup white onion, chopped
½ cup cilantro, chopped
2 cloves garlic, minced
3 tablespoons lime juice
Zest of 1 lime
½ teaspoon cumin
1 teaspoon salt

Steps:

  • Preheat your oven to broil.
  • Remove the husks from the tomatillos and wash the fruit well.
  • Place the whole tomatillos and jalapeños on a baking sheet and broil them for five minutes on each side. They should be blackened in some areas.
  • Transfer the cooked tomatillos, 1 of the jalapeños (seeded or unseeded), the onion, cilantro, garlic, lime juice, lime zest, cumin, and salt to a blender.
  • Blend until smooth or pulse until chunky.
  • Taste and add more jalapeño if desired.
  • Chill for a minimum of 2 hours before serving.

Nutrition Facts : Calories 42 calories, Carbohydrate 9 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 1 g fat, Fiber 2 g fiber, Protein 1 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 289 mg, Sugar 4 g, TransFat 0 g

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

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

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)



Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).

Provided by AmyZoe

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Steps:

  • Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
  • Process to a coarse puree, then scrape into a serving dish.
  • Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

TOMATILLO SALSA VERDE RECIPE



Tomatillo Salsa Verde Recipe image

This easy salsa verde is so easy and delicious!

Provided by Steph Loaiza

Categories     Side Dish

Time 20m

Number Of Ingredients 8

10 tomatillos (husked)
½ cup sweet onion (diced)
2 Serrano chili peppers (diced)
1 clove garlic (minced)
2 Tablespoons cilantro
½ teaspoon cumin
salt (to taste)
1 cup water

Steps:

  • In a saucepan, throw all ingredients into a sauce pan.
  • Bring it to a boil, then let it simmer for about 10 minutes (just until the tomatillos are tender).
  • Slowly, blend ingredients together in a food processor or blender.
  • You can serve it hot or let it cool in the fridge before serving.

Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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