Tomatillo Red Chili Salsa Recipes

TOMATILLO RED CHILI SALSA

Steps:

• Preheat oven to 375° Fahrenheit.
• Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
• Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
• Add Tabasco to taste and process again. Season with salt and pepper to taste.
• Serve immediately or chill in refrigerator until ready to eat.

TOMATILLO RED CHILI SALSA

Steps:

• Place a comal or a cast iron skillet over medium heat and allow to heat up until smoky.
• Place tomatillos, allow to roast for about 10 minutes or until they soften and charred spots appears, make sure to flip them from time to time to roast evenly.
• Half way from tomatillos being roasted, add onions and garlic and roast until onions are translucent.
• Add chilies and roast those for a few seconds too (read notes).

TOMATILLO RED CHILI SALSA

Steps:

• Brown onions. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt. Cook, stirring frequently, until tender and golden, about 5 minutes. Brown remaining vegetables. Add garlic, arbol chiles, and tomatillos. Season again with salt and cook until chiles have darkened in color and garlic is browned, about 7 minutes more. Blend. Transfer vegetables to a blender. Add water, measured amount of salt, and cilantro and blend on high until very smooth. Taste. Dip a chip into the salsa. It should run off and leave a slick of salsa on the chip. If it is gloppy, add another tablespoon or so of water. Taste the salsa. It should pop with flavor. If it doesn't add a pinch or two more of salt.

SALSA ROJA: RED CHILE-TOMATILLO SALSA

Steps:

• Toasting and roasting. Preheat a broiler.
• In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
• In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
• Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
• Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS

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.

THREE CHILE DRY ROASTED TOMATILLO SALSA

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.