Toasted Chile De Árbol And Tomatillo Salsa Recipes

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COOKED TOMATILLO SALSA WITH ARBOL CHILES



Cooked Tomatillo Salsa with Arbol Chiles image

When tomatillos are in season they can be easily cooked by peeling off the paper-like covering and then simply boiling the fruits in several inches of water until softened. We also freeze cooked tomatillos for use in the cold months. This salsa has great flavor and a little heat. It can be made with pre-cooked, frozen and defrosted tomatillos, as well as canned or fresh cooked tomatillos.

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield Approximately 2 cups medium-ho

Number Of Ingredients 9

1 tablespoon vegetable oil
3-4 large cloves garlic, minced
1 medium white onion, finely chopped
3-4 Arbol, chiles finely chopped (approximately 1 tablespoon)
1 pound drained cooked or canned tomatillos
1 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup fresh coriander leaves, chopped

Steps:

  • You will need a large skillet or heavy saucepan and either a blender or food processor.
  • Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf.

THREE CHILE DRY ROASTED TOMATILLO SALSA



Three Chile Dry Roasted Tomatillo Salsa image

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Provided by HMAUSER

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

Time 35m

Yield 12

Number Of Ingredients 8

1 pound tomatillos, unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
¼ cup chopped cilantro
salt to taste

Steps:

  • Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  • Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g

ROASTED TOMATILLO-CHILE SALSA



Roasted Tomatillo-Chile Salsa image

This salsa works well with our Pork Tamales.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3/4 cup

Number Of Ingredients 7

10 ounces tomatillos, husks removed, tomatillos rinsed and dried
4 garlic cloves, unpeeled
1 Hatch chile or Hungarian wax chile
3 chipotle chiles (canned in adobo sauce), rinsed and seeded
1 teaspoon coarse salt
Pinch of granulated sugar
1/4 cup fresh cilantro leaves, coarsely chopped

Steps:

  • Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes.
  • When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS



Roasted Red Guajillo Salsa With Tangy Tomatillos image

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.

Provided by Rinshinomori

Categories     Sauces

Time 20m

Yield 2 C

Number Of Ingredients 8

vegetable oil (to 1/4 inch depth)
4 dried guajillo chilies
1 lb tomatillo, husked and rinsed (about 13 medium)
1/2 white onion, sliced 1/4 inch thick
4 garlic cloves, peeled
3/4 cup water (about)
1 1/2 teaspoons salt (to your taste)
1/2 teaspoon sugar (to your taste) (optional)

Steps:

  • In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
  • Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
  • Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
  • Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
  • In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
  • Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
  • Taste and season with salt and bit of sugar. Use within 5 days or freeze.

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