Fresh Tomatillo Salsa 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

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

FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
Coarse salt

Steps:

  • In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Nutrition Facts : Calories 45 g, Fat 1 g, Fiber 2 g, Protein 1 g

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.

FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Ever wondered what to do with tomatillos- also known as tomates verdes? I learned this wonderful salsa recipe from a friend from Mexico. It is a tangy, herby salsa that goes great with quesadillas, tacos and burritos of all kinds. I've even used it in scrambled eggs by cooking it a bit to reduce the liquid and tone down some of the green tang. Yum! This recipe does have some heat from the chiles, but this can be modified to taste. If you hate heat, leave them out. If you like very little heat, try using a poblano chile. If you like a slight bite, I would use jalapeno chiles, and cut them open and remove the seeds. If you want more heat, leave in the seeds. If you want to go hotter than that, I would try serrano chiles. If you want hotter than that, I'm sure you know what chiles to use. lol Another note: like all produce, tomatillos can vary in flavor and tang. Taste the salsa..if you think there's too much tang, try adding some more onion and herb. If you like less cilantro, feel free to reduce. This recipe was shown to me in handfuls and bunches, so it is very flexible. To store it, I simply keep it in an old mayonnaise jar in the fridge.

Provided by MinatheBrat

Categories     Sauces

Time 15m

Yield 1 pint

Number Of Ingredients 6

1 lb tomatillo
1 cup cilantro (leaves and stems, about 1 small bunch)
1 -3 green chili (to taste)
4 -5 green onions (1 bunch)
1 -2 tablespoon lime juice (optional) or 1 -2 tablespoon water (optional)
salt

Steps:

  • Remove the husks from the tomatillos and wash all the stickiness from the outside. Cut into quarters to make blending easier.
  • Wash cilantro and green onions well, and rough chop cilantro and cut onions into thirds.
  • Prep green chilies by cutting them in half. Remove seeds and white interior veins if you want the chilies to be less hot.
  • Blend all in the blender, the idea is to get a nice grind, not a paste, so pulse works well. I'm sure you could use a food processor, but this salsa usually turns out quite liquidy because of the tomatillos. I know my food processor would make a mess.
  • If you do find that the salsa is not blending well because of lack of liquid, you can add lime juice or water 1 tablespoon at a time. Tomatillos are tangy by themselves, so keep that in mind when using lime juice. Usually the tomatillos have enough liquid in them to facilitate blending, and putting them first in the blender will help.
  • Add salt to taste and enjoy!

Nutrition Facts : Calories 186.2, Fat 4.9, SaturatedFat 0.7, Sodium 24.6, Carbohydrate 35.8, Fiber 11.3, Sugar 21.7, Protein 6.7

EASY TOMATILLO SALSA



Easy Tomatillo Salsa image

Tomatillos should be bright green, with paper-thin husks. This recipe for tomatillo salsa yields an emerald-hued tangy appetizer. Feel free to add cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/4 pound tomatillos, husks removed, diced small
4 tablespoons minced red onion
1 jalapeno, seeded and minced (2 tablespoons)
Coarse salt

Steps:

  • In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.

Nutrition Facts : Calories 8 g, Fiber 1 g

NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA



No-Cook, Large-Batch Fresh Tomatillo Salsa image

I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.

Provided by Georganna Gould Gore

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

Time 9h

Yield 32

Number Of Ingredients 13

10 pounds fresh tomatillos, husks removed
1 pound roasted green chile peppers, stems removed
½ pound celery
½ pound onion
½ cup lime juice
¼ cup dried parsley
3 tablespoons kosher salt
2 tablespoons fresh oregano leaves
2 tablespoons ground black pepper
2 tablespoons minced garlic
2 tablespoons dried sage
2 tablespoons crushed dried rosemary leaves
1 tablespoon ground cumin

Steps:

  • Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
  • Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 11.6 g, Fat 1.6 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 549.9 mg, Sugar 6.8 g

QUICK FRESH TOMATILLO SALSA



Quick Fresh Tomatillo Salsa image

Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they're soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.

Provided by Martha Rose Shulman

Categories     condiments

Time 45m

Yield 2 cups, serving 8

Number Of Ingredients 6

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed

Steps:

  • Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 170 milligrams, Sugar 3 grams

TOMATILLO SALSA FRESCA



Tomatillo Salsa Fresca image

A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.

Provided by COOKGIRl

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1 lb tomatillo (approximately 10-12 medium tomatillos)
1/3 cup white onion, coarsely chopped
1/2 cup cilantro leaf, lightly packed (NOT dried)
1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
2 garlic cloves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

Steps:

  • First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
  • Chops into quarters.
  • Place all the ingredients into a blender or food processor.
  • Blend either coarse or smooth, depending on your preference.
  • Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
  • I always triple the recipe and freeze in 8 ounce containers.

Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8

FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Provided by Shelley Wiseman

Yield Makes about 1 cup

Number Of Ingredients 5

1/2 pound small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water

Steps:

  • Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Provided by Kim Severson

Categories     easy, quick, condiments

Time 10m

Yield About 2 cups

Number Of Ingredients 6

2 or 3 jalapeños, stemmed and halved
1 pound (about 9) tomatillos, husks removed, rinsed and quartered
1 cup lightly packed fresh cilantro stems and leaves
1 clove garlic
1/2 medium onion, roughly chopped
1/2 teaspoon salt

Steps:

  • Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.
  • Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 5 grams

TOMATILLO SALSA



Tomatillo Salsa image

Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/4 cups.

Number Of Ingredients 11

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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2021-10-16 Drain and run under cold water until completely cool. Drain again. Add the tomatillos and the rest of all the ingredients to a food processor or blender and pulse several times until combined but still a bit chunky. Pour salsa into a glass container and cover with lid. Refrigerate for at least 2 hours before serving to let the flavors marry.
From farmersalmanac.com


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