Papaya Tomatillo Salsa Recipes

TOMATILLO SALSA

Steps:

• Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
• Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

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.

TOMATO PAPAYA SALSA

Steps:

• Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.

SALSA DE TOMATILLO

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Steps:

• For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For chicken: Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa and Margaritas.

TOMATO-PAPAYA SALSA

Steps:

• Combine all ingredients in a medium bowl; stir well.
• Serve at room temperature.

EASY TOMATILLO SALSA

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.

TOMATILLO SALSA

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.