ORANGE-TOMATILLO SALSA
Chef Rick Bayless combines an unusual mix of ingredients for this unforgettable salsa (right, in photo), part of his Cinco de Mayo guacamole bar. Get All the Recipes
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Heat a medium nonstick skillet over medium-high heat. Place tomatillos, cut-side down, in skillet. Cook until cut side is browned, 3 to 4 minutes, then turn and cook opposite side until browned, 3 to 4 minutes more. Remove from pan and let cool.
- Place half of the cooled tomatillos in the bowl of a food processor; process until chopped. Transfer to a medium bowl along with the chiles. Coarsely chop remaining tomatillos and add to bowl.
- Place onion in a fine mesh strainer and rinse under cold running water. Shake off excess water and add to bowl with tomatillo-chile mixture.
- Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith; cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 3 or 4 pieces and stir into tomatillo-chile mixture. Season with about 1/2 teaspoon salt; cover and refrigerate until ready to serve.
HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA
Steps:
- Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
- Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.
GUAJILLO AND TOMATILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Tomato Vegetable Vegetarian Hot Pepper Healthy Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
- Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
TOMATILLO SALSA
Categories Condiment/Spread Sauce No-Cook Super Bowl Vegetarian Quick & Easy Hot Pepper Summer Winter Poker/Game Night Vegan Tomatillo Party Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand, covered, about 1 hour.
TOMATO ORANGE SALSA
A quick easy salsa based on a Moosewood recipe. Will last 2-3 days in the fridge if it isn't polished off sooner
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let sit for 10-15 minues to allow the flavours to blend.
TOMATO TOMATILLO SALSA
Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.
Provided by Studentchef
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
- In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.
Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
TOMATILLO SALSA
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
- Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 8 grams
TOMATILLO SALSA
Steps:
- In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
- Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams
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