TOMATILLO AND CHIPOTLE SALSA
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 1â„2 cups
Number Of Ingredients 5
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.
SMOKY CHIPOTLE SALSA
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 5
Steps:
- Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.
- Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.
TOMATILLO-CHIPOTLE SALSA
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
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.
SMOKY CHIPOTLE SALSA WITH PAN-ROASTED TOMATILLOS
I've been smitten with this smoky chipotle salsa recipe ever since the first time I tasted it on a crusty sandwich (cemita) in a Pueblan market stall 30 years ago. Its three simple ingredients in perfect balance: the smoky spice of chipotle chiles, the lively, sweet-edged tang of roasted tomatillo, and the alluring complexity of roasted garlic.
Provided by Rick Bayless with Deann Groen Bayless
Categories Snacks
Time 15m
Number Of Ingredients 4
Steps:
- Set a large (10-inch) nonstick skillet over medium-high heat; if you don't have a non-stick skillet, lay in a piece of foil. Lay in the garlic and tomatillos, cut side down.
- When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
- Scoop the garlic and tomatillos into a blender jar or food processor along with the chiles and 1/4 cup water. Process to a coarse purée. Pour into a dish and let cool.
- Thin the salsa with a little additional water, if necessary, to give it an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.
Nutrition Facts : ServingSize 2 tablespoons, Calories 8 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CHIPOTLE TOMATILLO GREEN-CHILI SALSA
Chipotle Tomatillo Green Chili Salsa is smoky and spicy, with lemon and lime juice and fresh cilantro, you can make this copycat at home in 30 minutes!
Provided by Sabrina Snyder
Categories Side
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 450 degrees and add the tomatillos, tomato, jalapenõ and red onion to a baking sheet and roast for 25-30 minutes until they all start to char.
- Add the roasted vegetables along with the rest of the ingredients to a large food processor or a blender with a vent (the steam will need an escape) and pulse until slightly chunky, about 10-15 seconds.
Nutrition Facts : Calories 38 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 197 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SALSA DE TOMATILLO CON CHIPOTLE
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
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.
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