ROASTED TOMATILLO AND GARLIC SALSA
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
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
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
TOMATILLO SALSA VERDE
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
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
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.
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!
This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into a blender.
- Process till pureed.
GREEN TOMATILLO SALSA
Make and share this Green Tomatillo Salsa recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 45m
Yield 3 cups or so
Number Of Ingredients 6
Steps:
- Husk tomatillos and place on a baking pan.
- Roast them, uncovered in a 400* oven until spotted brown.
- This should take around 40 minutes.
- Remove and cool.
- On a food processor whirl the tomatillos, cilantro and jalapeno until smooth.
- Pulse in broth and lime juice.
- Taste and salt to preference.
- Serve at room temp.
- You can cook this down if you like it a bit thicker.
Nutrition Facts : Calories 78.1, Fat 2.3, SaturatedFat 0.4, Sodium 194.1, Carbohydrate 13.8, Fiber 3.8, Sugar 8.2, Protein 3.2
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