Tomatillo Salsa With Serranos Recipes

TOMATILLO SALSA WITH SERRANOS

Steps:

• Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
• Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
• Do Ahead
• Salsa can be made 5 days ahead. Chill in a resealable container.

ROASTED TOMATILLO SERRANO SALSA

Steps:

• Remobe husks from tomatillos and rinse.
• Place them on a baking sheet, on top rack under broiler.
• Broil about 4 minutes on one side, unrit blackened and soft, then turn and roast other side.
• Let cool on sheet.
• Heat a skillet over medium heat, and chiles and garlic.
• Roast chiles 5 to 10 minutes, until blackened and soft, turning occasionally.
• Roast garlic about 15 minutes.
• Remove and let cool, then pull stems from chiles, and peel garlic.
• Put tomatillos, garlic, and chiles in a food processor and coarse-blend.
• Transfer to a bowl and add 1/4 cup of water to bring to"salsa consistency.
• "Stir in onion, cilantro, salt and pepper to taste.

TOMATILLO SALSA FRESCA

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.

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.

SPICY ROASTED TOMATILLO SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
• Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
• Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
• Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
• Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

TOMATILLO SALSA

Steps:

• In 3-quart saucepan, place tomatillos; cover with cold water. Cook over medium heat 10 to 15 minutes or until tender. Drain and discard water.
• In blender, mix tomatillos and remaining ingredients except oil and tortilla chips. Cover and blend until desired consistency.
• In 2-quart saucepan, heat oil over medium heat. Add tomatillo mixture. Cook 10 to 15 minutes, stirring constantly, until mixture is thoroughly heated and darker in color. Serve warm or cold with tortilla chips.

TOMATO-SERRANO SALSA

Steps:

• Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).

TOMATILLO SALSA

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.