Tomatillo And Yellow Tomato Salsa With Tortilla Chips Recipes

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TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS



Tomatillo and Yellow Tomato Salsa with Tortilla Chips image

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

For chips
vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
For salsa
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander
*available at specialty produce markets and many supermarkets

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.

MOJITO-STYLE YELLOW TOMATO SALSA



Mojito-Style Yellow Tomato Salsa image

With grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 9

2 pounds large yellow tomatoes, halved
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon chopped shallot
3/4 teaspoon salt, divided
3 medium limes
2 teaspoons coarse sugar
12 fresh mint leaves
1/4 cup chopped Cubanelle or banana peppers

Steps:

  • Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined., Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well., Refrigerate at least 1 hour. Serve with chips or grilled meats.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO TOMATILLO SALSA



Tomato Tomatillo Salsa image

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

4 tomatoes
4 fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeno peppers, minced
1 garlic clove, minced
2/3 cup fresh coriander, chopped
1/4 cup extra virgin olive oil
3 tablespoons orange juice
1/4 teaspoon salt and pepper, each

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

YELLOW TOMATO SALSA



Yellow Tomato Salsa image

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

1 lb yellow tomatoes
1 shallot, very finely chopped
1 garlic clove, very finely chopped
2 tablespoons cilantro, finely minced
1 tablespoon champagne or 1 tablespoon white wine vinegar
2 serrano chili peppers, seeded and finely chopped
2 tablespoons lime juice, fresh
salt
1 tablespoon maple syrup (use only if tomatoes aren't sweet enough)

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

TOMATILLO SALSA



Tomatillo Salsa image

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

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

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.

SALSA DE TOMATILLO



Salsa De Tomatillo image

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

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

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

TOMATILLO SALSA FOR TORTILLA CASSEROLE



Tomatillo Salsa for Tortilla Casserole image

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

2 tablespoons vegetable oil
1 small onion, finely chopped (about 3/4 cup)
3 garlic cloves, coarsely chopped
2 1/4 pounds tomatillos, husked and washed
1 fresh serrano chile, stemmed and seeded for less heat if desired
2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon coarse salt

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 SALSA



Tomatillo Salsa image

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

1 lb fresh tomatillos, husked, rinsed, and chopped
1 fresh serrano chile, seeded (for less spiciness) and finely chopped
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

  • Stir together all ingredients and let stand, covered, about 1 hour.

TOMATILLO SALSA



Tomatillo Salsa image

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

12 tomatillos, husked and quartered, about 2 cups
2 cups roughly chopped cilantro leaves and tender stems
1 or 2 Serrano chiles, split lengthwise and chopped
1/2 teaspoon salt

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

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