Nachos On The Grill With Tomatillo Poblano Salsa Smoked Tomato Relish And Green Onion Creme Fraiche Recipes

GRILLED TOMATILLO SALSA

Grilled Tomatillo Salsa image

Fire up the grill for a salsa packed with tomatillo, onion and cilantro and a shot of chipotle chile.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

8 ounces tomatillos, husked and well washed (about 3 large tomatillos)
1/2 medium yellow onion, cut lengthwise into 3 wedges
1 large clove garlic, unpeeled
1/4 cup fresh cilantro leaves
1 chipotle chile in adobo sauce
Kosher salt

Steps:

Prepare a grill over medium heat.
Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED TOMATILLO SALSA

Grilled Tomatillo Salsa image

Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

1 pound (about 14) tomatillos
1/2 small jalapeÃ±o
1 small yellow onion, cut in half
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon coarse salt
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, coarsely chopped

Steps:

Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.

TOMATILLO RELISH/SALSA

Tomatillo Relish/Salsa image

This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.

Provided by David J Rust

Categories Sauces

Time 1h10m

Yield 5 1/2 Cups, 44 serving(s)

Number Of Ingredients 9

Ingredients

10 tomatillos
1 medium red bell pepper
1 medium green bell pepper
2 medium vidalia onions
1/2 tablespoon kosher salt
1 1/2 tablespoons yellow mustard seeds
1 1/2 tablespoons celery seeds
2 1/2 cups granulated sugar
1 cup apple cider vinegar

Steps:

Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
Place the pot over high heat on your stove and bring to a boil.
Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3

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