Salsa De Tomatillos Y Chipotles Recipes

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TOMATILLO CHIPOTLE SALSA



Tomatillo Chipotle Salsa image

A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good!

Provided by Mexican Please

Time 20m

Number Of Ingredients 3

4-5 tomatillos
1-2 chipotles in adobo
2 garlic cloves

Steps:

  • Husk and rinse the tomatillos, cutting out the stems.
  • Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
  • De-stem and de-seed two chipotles in adobo.
  • Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
  • Take a taste for heat level. If you want more heat add more chipotle.
  • If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.
  • Serve immediately and store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 16 kcal, ServingSize 1 serving

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES



Salsa de Tomate con Chile Chipotle: Tomato Sauce with Chipotles image

Provided by Food Network

Time 35m

Yield 3 cups

Number Of Ingredients 7

2 tablespoons lard, preferably home-rendered or vegetable oil
1 medium-sized white onion, sliced into thin half-moons
2 garlic cloves, minced
1 (28-ounce) can tomatoes, preferably San Marzano
2 to 3 canned chipotle chiles in adobo, with the sauce that clings to them
1 teaspoon dried crumbled Mexican oregano
1/2 teaspoon salt

Steps:

  • In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  • Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
  • Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

SALSA DE TOMATILLO CON CHIPOTLE



Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories     Salsa     Mexico     Tomatillo     Chile Pepper     Condiment/Spread     Vegetarian     Vegan

Number Of Ingredients 6

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

  • Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
  • Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

TOMATILLO-CHIPOTLE SALSA



Tomatillo-Chipotle Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Onion     Side     Fourth of July     Low Fat     Vegetarian     Quick & Easy     Low Cal     Cinco de Mayo     Graduation     Backyard BBQ     Low Cholesterol     Vegan     Tomatillo     Party     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 cups

Number Of Ingredients 7

1 pound tomatillos (about 10 medium), husked, rinsed
1 small onion, sliced into 1/4"-thick rounds
4 garlic cloves, unpeeled
3 canned chipotles in adobo, minced
1/4 cup chopped fresh cilantro
Kosher salt
Ingredient info: Look for tomatillos, the green, tomato-like fruit with a papery husk, and canned chipotles in adobo at better supermarkets and at Latin markets.

Steps:

  • Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

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

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

TOMATILLO AND CHIPOTLE SALSA



Tomatillo and Chipotle Salsa image

Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 1 1⁄2 cups

Number Of Ingredients 5

6 tomatillos, husked, rinsed, and quartered
3 garlic cloves (do not peel)
4 canned chipotle chiles in adobo sauce, coarsely chopped
1/4 teaspoon sugar
Coarse salt

Steps:

  • Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
  • Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.

RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA



Rick's Essential Roasted Tomatillo-Chipotle Salsa image

Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes, and tomatillos together. A blender can also be used.

Provided by Martha Stewart

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

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

3 to 6 (1/4 to 1/2 ounce) dried chiles chipotles colorados (chiles mortias), or 2 to 4 (1/4 to 1/2 ounce) dried chiles chipotles mecos, or 3 to 6 canned chiles chipotles en adobo
3 large garlic cloves, unpeeled
5 to 6 medium (8 ounces) tomatillos, husked and rinsed
1/2 teaspoon salt
1/4 teaspoon sugar, optional

Steps:

  • Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
  • On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
  • Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
  • Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.

CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA



Chipotle, Tomatillo and Pineapple Salsa image

Provided by Molly O'Neill

Categories     easy, condiments

Time 1h

Yield 2 1/4 cups

Number Of Ingredients 5

2 to 4 canned Chipotle chilies in adobo sauce plus 1 tablespoon of the sauce
10 tomatillos, skin removed, washed and chopped
1 medium yellow onion, chopped
1/2 cup finely chopped dried pineapple
1/4 teaspoon salt

Steps:

  • Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams

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

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

CHIPOTLE-TOMATILLO SALSA



Chipotle-Tomatillo Salsa image

This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!

Provided by Robyns Cookin

Categories     Sauces

Time 10m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 6

1 (28 ounce) can tomatillos, drained
1 (15 ounce) can diced tomatoes, drained
1 medium onion, coarsely chopped (my fave is red but any will do)
2 large garlic cloves, crushed
2 canned chipotle peppers with some of the adobo sauce
2 chile tepins, crushed between your fingers (make sure to wash hands immediately after crushing)

Steps:

  • Add all ingredients to the work bowl of a food processor.
  • Pulse a few times until well mixed.

CHIPOTLE TOMATILLO SALSA



Chipotle Tomatillo Salsa image

Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.

Provided by Sharon123

Categories     Sauces

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 9

1 small sweet onion, chopped
2 garlic cloves, peeled
2 dried chipotle chiles
1/2 bunch fresh cilantro, leaves and stems
1/2 cup water
2 teaspoons coarse salt (to taste)
1/2-1 teaspoon sugar (to taste)
1/2 lb tomatillo, husked, washed, and roasted
1 lime, juice of

Steps:

  • To roast tomatillos:.
  • Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
  • Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
  • Transfer to a blender. Add the remaining ingredients and puree until smooth.
  • Store in a container in the fridge 2-3 days.

Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5

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From mexicanplease.com


ROASTED TOMATILLO-CHIPOTLE SALSA - MUY BUENO COOKBOOK
2021-11-29 Instructions. Heat the broiler. Place tomatillos and garlic in a bake safe dish and broil for about 8 minutes, turning once, or until tomatillos are blackened in spots and softened. Let cool. Scrape the tomatillos and any accumulated juices into a blender; add the chiles, roasted garlic (skins removed), and salt.
From muybuenocookbook.com


TOMATILLO-CHIPOTLE SALSA RECIPE | BON APPéTIT
2010-04-11 Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, …
From bonappetit.com


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