Tomatillo Relishsalsa Recipes

21 BEST WAYS TO COOK WITH TOMATILLOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tomatillo recipe in 30 minutes or less!

ROASTED TOMATILLO AND GARLIC SALSA

Steps:

• Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
• Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

TOMATILLO RELISH

Steps:

• In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.

TOMATILLO RELISH/SALSA

Steps:

• Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
• Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
• In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
• Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
• After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
• Place the pot over high heat on your stove and bring to a boil.
• Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
• Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

ROASTED TOMATILLO SALSA

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.

AUTHENTIC TOMATILLO SALSA

Steps:

• Peel the tomatillo's husk and rinse in water.
• Grill or roast the tomatillos and the peppers until the skins appear burned.
• Do not peel the skins.
• In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
• Add the cilantro and salt and process for an additional 8 seconds.

TOMATILLO SALSA

Steps:

• Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
• Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.

TOMATILLO SALSA

Steps:

• In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
• Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.