Tangy Tomatillo Sauce Recipes

TOMATILLO SAUCE RECIPE

Steps:

• Set your oven to broil.
• Slice the tomatillos and peppers in half, then set them onto a roasting pan.
• Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
• Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
• Peel off the skins and discard.
• Squeeze the roasted garlic from the skins.
• Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
• Process until smooth.
• With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
• Serve as desired!

MEXICAN SPICY TOMATILLO SAUCE

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.

TOMATILLO SAUCE

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.

TANGY TOMATILLO SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
• Transfer the tomatillo sauce to your blender, puree, and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

CHICKEN ENCHILADAS WITH TANGY TOMATILLO SAUCE

Steps:

• Heat the tomatillo sauce in a medium saucepan over low heat.
• Warm up the chicken in a separate pan with a little water so it wont dry out.
• When warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover.
• Heat the oil in a medium saucepan over medium high heat.
• When hot quick fry the tortillas to soften them-3 seconds each side.
• Preheat oven to 350 degrees.
• Pour 1 cup of the sauce onto a dinner plate.
• Lay a tortilla in the sauce and flip to cover both sides with sauce.
• Lay 2 T.
• of the filling across the center of the sauced tortilla and roll up.
• Place in a baking dish and repeat until done.
• Pour the remaining sauce over the enchiladas making sure to cover each completly.
• Cover with foil and bake for 10-15 minutes.
• Remove foil and sprinkle on cheese, onion rings and radish slices.
• Serve immediately.

ANA'S SPICY CHIPOTLE TOMATILLO SAUCE

Steps:

• Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
• Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.