Spicy Tomatillo Salsa Recipes

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SPICY TOMATILLO SALSA



Spicy Tomatillo Salsa image

This Spicy Tomatillo Salsa is the perfect companion for tortilla Chips. A nice variation of the classic tomato based salsa.

Provided by Chef Rodney

Categories     Salsa

Time 20m

Number Of Ingredients 10

1 Tbsp Olive Oil
28 oz Tomatillos (drained and chopped)
1 Fresh Jalapeño (chopped)
1/2 Cup Red Onion (chopped)
1 Cup Red Bell Pepper (chopped)
2 Garlic Cloves (minced)
1/4 Cup Fresh Cilantro (chopped)
1/3 Cup Green Onions (chopped)
1/2 Tsp Cayenne Pepper
Salt and Pepper (to taste)

Steps:

  • Drain and chop tomatillos. Set aside.
  • In a saucepan, heat olive oil over medium-high heat. Place the tomatillos, jalapeños, onion and red bell pepper in the pan and cook until the mixture softens and becomes fragrant - Approximately 7 to 10 minutes.
  • Place the tomatillos mixture in a food processor (or you can use a blending stick). Add the garlic and process until you reach the desired consistency.
  • Stir in the chopped cilantro, green onions and cayenne. Season to taste with salt and pepper.

Nutrition Facts : Calories 60 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 3 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SPICY TOMATILLO SALSA



Spicy Tomatillo Salsa image

This recipe makes approximately 2-1/2 cups

Provided by Judy DeLorenzo

Categories     condiment

Number Of Ingredients 9

1-1/2 pounds tomatillos, husked and rinsed
1 or 2 medium jalapenos
1 small poblano pepper
1/2 cup diced yellow onion
1 garlic clove, diced
3 Tablespoons freshly squeezed lime juice or lemon juice
1/3 cup fresh cilantro leaves, packed
1/4 - 1/2 teaspoon ground cumin
1/2 teaspoon Himalayan sea salt

Steps:

  • Preheat the broiler.
  • Put the tomatillos, jalapeño pepper(s), and poblano pepper onto a baking sheet. Broil, about 6 inches from the heat for about 5 minutes. Remove the sheet from the oven and turn everything over, then broil for about 4 more minutes. Everything will be blackened in spots, and the tomatillos will have released some of their juices.
  • In the meantime, put the remaining ingredients into a food processor.
  • When ready, remove the sheet from the broiler and let cool.
  • Cut the peppers in half and remove the seeds and stems; also remove most of the charred skin.
  • Put the tomatillos, their juices, and the peppers into the food processor and pulse until the salsa is at the desired consistency (I prefer it a bit chunky).

Nutrition Facts : ServingSize 2 Tablespoons, Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 1 g

MEXICAN SPICY TOMATILLO SAUCE



Mexican Spicy Tomatillo Sauce image

Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.

Provided by cynthia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 20

Number Of Ingredients 9

6 fresh tomatillos, husks removed
2 serrano peppers
½ medium white onion, quartered
½ cup sour cream
¼ cup chopped fresh cilantro
1 small avocado, pitted and peeled
1 clove garlic, peeled
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  • Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g

SPICY TOMATILLO SALSA



Spicy Tomatillo Salsa image

This easy salsa recipe makes the perfect as a dip or a condiment

Provided by Maren Epstein

Categories     Condiment

Time 15m

Number Of Ingredients 9

3/4 LBs Tomatillos ((9 medium))
1 Jalapeno (seeded)
¼ C White Onion or Shallot (minced)
½ C Cilantro Leaves
1 Pinch Pepper
½ Teaspoon Salt
¼ C Lime Juice (two limes)
2 T Water (optional)
2 T Olive Oil (optional)

Steps:

  • Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off of Tomatillos. Place the Tomatillos and Jalapeno on a half sheet tray and broil for 5 min. Or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
  • Transfer Tomatillo to the blender with half of the Jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency.
  • Stir in minced onion and season to your preference with more salt and pepper.

Nutrition Facts : Calories 33 kcal, ServingSize 2 tbsp, Carbohydrate 2 g, Protein 0.3 g, Fat 0.4 g, SaturatedFat 0.4 g, Sodium 117 mg, Fiber 0.6 g, Sugar 0.2 g

TOMATILLO SALSA



Tomatillo Salsa image

Provided by Michael Symon : Food Network

Categories     condiment

Time 20m

Yield 3 cups

Number Of Ingredients 9

12 tomatillos (about 1 pound), husked and rinsed
6 scallions
2 jalapenos
2 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup packed fresh cilantro leaves and stems
1/2 teaspoon ground cumin
2 cloves garlic, peeled
Juice of 2 limes

Steps:

  • Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
  • To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

SPICY ROASTED TOMATILLO SALSA



Spicy Roasted Tomatillo Salsa image

This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!

Provided by Bites of Flavor

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

Time 1h20m

Yield 4

Number Of Ingredients 11

cooking spray
8 fresh tomatillos, husks removed
1 serrano pepper
1 jalapeno pepper
½ medium yellow onion, quartered
3 cloves garlic, unpeeled
½ cup cilantro leaves
1 lime, juiced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 cup water

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
  • Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
  • Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
  • Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
  • Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 1446.2 mg, Sugar 1.1 g

SPICY TOMATO SALSA



Spicy Tomato Salsa image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

4 medium tomatoes, halved
1/2 cup fresh cilantro leaves
1 garlic clove, crushed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Serving suggestion: tortilla chips

Steps:

  • Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!



Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell! image

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 5 pints

Number Of Ingredients 12

3 lbs tomatillos, cut into quarters
2 habanero peppers, seeds and all
2 onions, diced
3 garlic cloves
2 -4 chipotle chiles in adobo
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin (optional)
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper
1 lime, very fine shredded zest and juice

Steps:

  • Prepare canner, jars and lids.
  • In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
  • In a large stainless saucepan combine all the ingredients.
  • Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  • Cook for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner, cover and bring canner to a boil.
  • Process for 15 minutes.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
  • Remove jars, cool, label and store.

ROASTED-TOMATILLO AND LIME SALSA



Roasted-Tomatillo and Lime Salsa image

Categories     Condiment/Spread     Sauce     Blender     Broil     Super Bowl     Quick & Easy     Cinco de Mayo     Lime     Mint     Summer     Tomatillo     Jalapeño     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

8 ounces small tomatillos (about 8), husked, rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onion

Steps:

  • Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!



Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! image

This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 8

1 lb tomatillo, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 garlic cloves
1 -2 chipotle chile in adobo
1 lime, juice of
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
salt and pepper

Steps:

  • Put all ingredients into a blender.
  • Process till pureed.

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