TOMATILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Herb Onion Pepper Vegetarian Hot Pepper Tomatillo Cilantro Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.
TOMATILLO SALSA
Categories Condiment/Spread Sauce No-Cook Super Bowl Vegetarian Quick & Easy Hot Pepper Summer Winter Poker/Game Night Vegan Tomatillo Party Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand, covered, about 1 hour.
TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS
Categories Tomato Appetizer Fry Fourth of July Quick & Easy Summer Gourmet
Yield Makes 8 dozen chips and about 6 cups salsa
Number Of Ingredients 11
Steps:
- Make chips:
- In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
- Make salsa:
- In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
- Serve salsa with chips.
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
TOMATILLO SALSA FOR TORTILLA CASSEROLE
Make this for our Tortilla Casserole (Budin Azteca).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid.Let cool slightly.
- Working in batches, puree tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine.
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.
TOMATILLO SALSA
Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
Provided by David Tanis
Categories easy, quick, condiments
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 261 milligrams, Sugar 4 grams
TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
YELLOW TOMATO SALSA
This recipe originally came from The Mansion on Turtle Creek in Dallas. It's a different salsa recipe. It's good served with lobster or mahi-mahi.
Provided by Julie in TX
Categories Sauces
Time 20m
Yield 3 Cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
- Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
- Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 14.2, Carbohydrate 4.4, Fiber 0.5, Sugar 1.7, Protein 0.7
FRESH TOMATILLO SALSA
Provided by Shelley Wiseman
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
TOMATO TOMATILLO SALSA
Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.
Provided by Studentchef
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
- In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.
Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8
ROASTED TOMATILLO SALSA
This Southwest-inspired roasted tomatillo salsa is sure to be a hit with chips or on grilled chicken.
Provided by Redneckgourmet3361
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook tomatillos and onion on the preheated grill until lightly charred, about 15 minutes. Transfer to a plate and let cool, about 10 minutes; roughly chop and place into a medium bowl.
- Add diced tomatoes to the bowl and mix. Stir in chiles, cilantro, garlic, lime juice, chili powder, and cumin; blend well.
Nutrition Facts : Calories 18.5 calories, Carbohydrate 3.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 233.2 mg, Sugar 1.3 g
TOMATILLO SALSA FRESCA
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8
SALSA DE TOMATILLO
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
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
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