No Cook Large Batch Fresh Tomatillo Salsa Recipes

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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

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

CHUNKY TOMATILLO SALSA



Chunky Tomatillo Salsa image

Categories     Sauce     No-Cook     Bell Pepper     Summer     Tomatillo     Jalapeño     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

1/2 pound tomatillo, husked, rinsed, cut into 1/4-inch pieces
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 plum tomato, seeded, chopped
2 tablespoons minced seeded jalapeño chilies
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced

Steps:

  • Combine all ingredients in medium bowl. Season salsa with salt and pepper.

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

NO-COOK FRESH TOMATO SALSA (FAT-FREE)



No-Cook Fresh Tomato Salsa (Fat-Free) image

This will put any store-bought salsa to shame lol! This is a must using just-picked garden tomatoes and it is a fat-free recipe! Plan ahead this must be refrigerated a minimum of 8 hours even better 24 hours to blend flavors, don't even think about serving this before the chilling time! The tomatoes must be ripe and red for this and will need to be drained for a couple of hours over a strainer before using for this recipe. If you prefer a milder salsa then omit the jalapeno pepper. This complete recipe may be doubled. Don't omit the cilantro it is what makes the salsa! If desired you may use canned Mexican diced tomatoes drained in place of the fresh tomatoes, but the fresh is much better! Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 8h

Yield 10-12 serving(s)

Number Of Ingredients 15

6 large plum tomatoes (seeded and chopped)
6 green onions, chopped (or use 1 small white onion, chopped)
1 small green bell pepper, seeded and chopped
1 small yellow bell pepper (seeded and chopped) (optional)
1/4 cup chopped fresh cilantro
2 -4 teaspoons fresh minced garlic (or use 1 teaspoon garlic powder, the fresh is better!)
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon black pepper (or to taste)
2 tablespoons fresh lime juice (do not use bottled)
1/2-1 teaspoon white salt (or to taste)
Tabasco sauce (to taste, or use hot sauce to taste)
1 pinch sugar (optional)
1 tablespoon canned green chili (drained and chopped or to taste)
drained corn niblets (to taste)
drained black beans (to taste)

Steps:

  • Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours).
  • Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
  • Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
  • If desired you may add in the variations of you choice.
  • Refrigerate for a minimum of 8-24 hours before serving.

Nutrition Facts : Calories 13.8, Fat 0.1, Sodium 120.3, Carbohydrate 3.1, Fiber 0.9, Sugar 1.5, Protein 0.7

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

COOKED TOMATILLO SALSA



Cooked Tomatillo Salsa image

Provided by Martha Rose Shulman

Categories     condiments

Time 40m

Yield 2 cups

Number Of Ingredients 8

1 pound fresh tomatillos, husked and rinsed, or 2 13-ounce cans, drained
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
1/2 cup chopped cilantro
1 tablespoon grapeseed oil, sunflower oil or canola oil
2 cups chicken stock or vegetable stock
Salt to taste (1/2 to 1 teaspoon)

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. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 7 grams

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.

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

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