Green Tomatillo Salsa Recipes

QUICK GREEN TOMATILLO SALSA

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.

TOMATILLO SALSA VERDE

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.

GREEN PEPPER AND TOMATILLO SALSA

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.

TOMATILLO SALSA (GREEN SALSA)

Steps:

• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

GREEN TOMATILLO SALSA

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.

GREEN TOMATO (OR TOMATILLO) SALSA

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.