Quick Purple Tomatillo Sauce Recipes

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TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

QUICK PURPLE TOMATILLO SAUCE



Quick Purple Tomatillo Sauce image

Make this for our Crispy Pork-Stuffed Anaheim Chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

10 small purple or green tomatillos, about 10 ounces total, husked and washed
1/2 small onion, coarsely chopped
2 jalapeno chiles, coarsely chopped
6 sprigs fresh cilantro, leaves only
1 1/2 teaspoons coarse salt

Steps:

  • Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
  • Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.

SALSA VIOLETA / PURPLE TOMATILLO SALSA



Salsa Violeta / Purple Tomatillo Salsa image

This is a raw salsa. Yes a raw Purple salsa. Mexico meets Japan in this recipe. Shiso (also known as perilla), is a member of the mint family with broad jagged edged leaves. A touch of red wine can be used if you can't get the red shisho which adds a cool color to the salsa.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 20 serving(s)

Number Of Ingredients 6

8 ounces purple tomatillos, husked
1 large garlic clove, peeled and minced
1 -2 serrano chili
1/2 cup loosely packed roughly chopped cilantro
1/4 cup red shiso, rough chopped
sea salt

Steps:

  • Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
  • Place all in a food processor and pulse till semi chunky.
  • Enjoy!

Nutrition Facts : Calories 4.1, Fat 0.1, Sodium 0.4, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.1

TOMATILLO SAUCE



Tomatillo Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 9

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
  • Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
  • The tomatillo sauce can be made 1 day ahead, covered and chilled.

SWEET TOMATILLO SAUCE



Sweet Tomatillo Sauce image

Categories     Sauce     Quick & Easy     Vegan     Tomatillo     Gourmet

Number Of Ingredients 6

1/2 vanilla bean, halved lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/4 pound piloncillo* (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
1/4 cup water
2 tablespoons sugar
1 (1-inch) piece cinnamon stick

Steps:

  • Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
  • Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
  • *Available at Latino markets and some supermarkets.

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