ROASTED TOMATILLO SAUCE
Make and share this Roasted Tomatillo Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
- Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
- The entire process should take around 15 minutes.
- After 12 minutes of broiling time, add the cloves of garlic.
- Remove the cookie sheet from the oven and set aside to cool.
- When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
- Remove and discard the onion skin, as well.
- Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
- Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
- Add salt to taste and a little unbleached cane sugar, if desired.
- Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
- Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.
PAN-ROASTED TOMATILLO SALSA VERDE
I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!
Provided by Busters friend
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
- Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
- Strain and serve or chill until serving time.
Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6
ROASTED TOMATILLO SALSA
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.
ROASTED TOMATILLO SALSA
Provided by Amy Finley
Categories Food Processor Roast Fourth of July Super Bowl Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Wheat/Gluten-Free Oscars Cinco de Mayo Spring Summer Family Reunion Poker/Game Night Low Cholesterol Vegan Tomatillo Party Potluck Bon Appétit Small Plates
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.
PAN-ROASTED TOMATILLO SAUCE
Number Of Ingredients 7
Steps:
- 1. Heat a large nonstick skillet over medium heat. Add the tomatillos and toast, turning, until charred in spots, about 5 to 6 minutes. In the same skillet, put the onion slice on a small piece of aluminum foil and pan roast at the same time. Drizzle the oil over the onion and turn it 2 or 3 times until browned and softened, about 5 minutes. 2. Transfer the tomatillos and onion to a blender. Add the remaining ingredients and purée until nearly smooth. (There should be some texture.) Transfer to a bowl. Adjust seasoning. Serve cold or at room temperature. Salsa will keep refrigerated up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ROASTED TOMATILLO AND GARLIC SALSA
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Provided by SairajB
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g
ROASTED TOMATILLO RELISH
It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.
Provided by By Cheri Liefeld
Categories Condiment
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
- Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
- In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
- Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
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ROASTED TOMATILLO SAUCE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MexicanCategory SauceServings 2Total Time 20 mins
- On a baking sheet spread Tomatillo (husked and rinsed), quartered yellow onion, garlic cloves (unpeeled), and poblano. Broil until skin is charred (about 4-5 minutes). Take out, flip roasted side down, then broil again for another 4-5 minute or until veggies are soft. Once done, take out and leave aside to cool a bit.
- Transfer roasted tomato, onion, cumin, oregano, 1/2 tsp salt, lime juice, chicken stock into a blender along with sheet pan drippings. Squeeze to extract pulp out of garlic. Add pulp to blender (discard skin). Scrap off skin and seeds of poblano. Add pulp to blender (discard seeds and skin).
- Process in blender until sauce is smooth and pureed. I use Vitamix and let it run for 2 minutes on medium, then 1 minute on high for smooth sauce. Taste and adjust salt and black pepper. Transfer to a container and use with your favorite Mexican meal. Enjoy!
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