Salsa De Muchos Chiles Recipes

SALSA DE TOMATILLO

Salsa De Tomatillo image

This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

Provided by SABRINATEE

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

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

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.

Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR

Salsa de Tomatillos Como Las Asadas y Big Star image

A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.

Provided by bignanners

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

Time 2h

Yield 15

Number Of Ingredients 11

Ingredients

10 fresh tomatillos, husks removed
3 cloves garlic
1 cup water
4 serrano chiles, stemmed
2 poblano chiles, stemmed
3 tablespoons vegetable oil
1 yellow onion, chopped
1 teaspoon coarse salt
¼ cup chopped fresh cilantro
2 tablespoons minced red onion
1 tablespoon fresh lime juice

Steps:

Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

Nutrition Facts : Calories 39.7 calories, Carbohydrate 3.2 g, Fat 3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 120.5 mg, Sugar 1.6 g

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