Green Tomatillo Salsa Recipes

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QUICK GREEN TOMATILLO SALSA



Quick Green Tomatillo Salsa image

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

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, to taste, coarsely chopped (and seeded, if you would like a milder salsa)
1/4 cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed
1 garlic clove, peeled and halved (optional)
1/2 cup coarsely chopped cilantro
Salt to taste

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

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

GREEN PEPPER AND TOMATILLO SALSA



Green Pepper and Tomatillo Salsa image

This will add zing to any Mexican dish. Pour it on your refried beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 9

2 fresh green jalapeno peppers, or 1 small poblano pepper
1 pound tomatillos husks, removed
2 cloves garlic, minced
1 cup fresh cilantro leaves and stems, plus 12 leaves, for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 fresh green serrano chiles, seeded and deveined
1/2 ripe small avocado

Steps:

  • Roast jalapenos over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch-thick strips. Set aside.
  • Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.
  • Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
  • Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.
  • To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

GREEN TOMATO (OR TOMATILLO) SALSA



Green Tomato (Or Tomatillo) Salsa image

Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos.

Provided by cando

Categories     Vegetable

Time 1h55m

Yield 5 pints

Number Of Ingredients 10

5 cups tomatillos, chopped (or green tomatoes)
1 1/2 cups green chilies, seeded, chopped
1/2 cup jalapeno, seeded, finely chopped (or other hot peppers)
4 cups onions, chopped
1 cup lemon juice, bottled bottled or 1 cup lime juice, bottled
6 garlic cloves, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons dried oregano leaves (optional)
1 tablespoon salt
1 teaspoon black pepper

Steps:

  • Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
  • Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
  • Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
  • Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
  • Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
  • To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
  • The peppers do not need to be peeled, but seeds are often removed.
  • Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
  • Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  • Process pints for 15 minutes in a BWB.
  • Note: You may use green tomatoes in this recipe or tomatillos.
  • Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Nutrition Facts : Calories 135.3, Fat 1.6, SaturatedFat 0.2, Sodium 1405, Carbohydrate 31.1, Fiber 5.6, Sugar 14.5, Protein 3.9

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Top Asked Questions

How to cook tomatillos for salsa?
Remove seeds/inner membrane for a more mild salsa. Combine tomatillos, onion, garlic and chili peppers either in a BBQ grill basket, OR in a glass baking dish or roasting pan. In the oven: Roast on 450F for approximately 30 minutes. Roasted tomatillos turn from bright green to olive green in color while becoming more soft.
What is green tomatillo salsa made of?
Green tomatillo salsa is primarily made of tomatillos combined with other green salsa ingredients, such as onions and jalapenos. Sometimes tomatillo salsa can be roasted, but I kept it simple by making a 5-minute fresh tomatillo salsa recipe instead!
Do you have to Peel tomatillo peppers for green salsa?
Tomatillo Green Salsa. Discard seeds and chop. The jalapeño peppers do not need to be peeled, but seeds are often removed. Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
How to cook salsa verde with tomatoes?
Instructions Place the tomatillos, jalapeños, garlic, onion and coriander leaves (cilantro) into a chopper and chop to a fairly fine paste. Heat the olive oil on medium high heat in a small/medium frying pan and sauté the salsa verde for just 3 minutes, adding the salt in and stirring to mix.

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