Tomatillo Salsa Recipes

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TOMATILLO SALSA



Tomatillo Salsa image

I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.

Provided by Barb G.

Categories     Sauces

Time 1h20m

Yield 6 Pints

Number Of Ingredients 9

6 cups tomatillos, chopped
3 cups onions, chopped
3 jalapeno peppers, chopped
6 garlic cloves, chopped
1/2 cup cilantro, chopped
1/2 cup lemon juice
2 teaspoons cumin
1 tablespoon salt
1 teaspoon black pepper

Steps:

  • Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
  • Reduce heat.
  • Simmer 20 minutes.
  • Ladle into pint jars.
  • Leave 1/2 inch head space.
  • Adjust lids, process in a hot water bath for 20 minutes.
  • Be sure to wear gloves when chopping peppers as they will burn fingers.
  • Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
  • I use a food processor for chopping.
  • If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.

TOMATILLO SALSA



Tomatillo Salsa image

Provided by Michael Symon : Food Network

Categories     condiment

Time 20m

Yield 3 cups

Number Of Ingredients 9

12 tomatillos (about 1 pound), husked and rinsed
6 scallions
2 jalapenos
2 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup packed fresh cilantro leaves and stems
1/2 teaspoon ground cumin
2 cloves garlic, peeled
Juice of 2 limes

Steps:

  • Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
  • To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

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.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

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



Tomatillo Salsa image

Take a cue from salsa verde and up the smokiness in this bright, chunky salsa by adding chipotle in adobo sauce.

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Steps:

  • Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
  • See all 50 Game-Day Dips

ROASTED TOMATILLO SALSA



Roasted Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 40m

Yield 5 cups

Number Of Ingredients 8

2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers
1 medium white onion, quartered
4 tablespoons olive oil
4 cloves garlic, unpeeled
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lime
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
  • Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
  • Serve with chips or as a salsa for tacos and burritos.

TOMATILLO SALSA



Tomatillo salsa image

Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos

Provided by Elena Silcock

Categories     Side dish

Time 10m

Number Of Ingredients 7

400g tomatillos
small pack coriander
1 white onion , chopped
2 green chillies , roughly chopped
1 garlic clove , roughly chopped
1 lime , juiced
1 avocado , cut into small cubes

Steps:

  • Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.

Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein

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.

SPICY ROASTED TOMATILLO SALSA



Spicy Roasted Tomatillo Salsa image

This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!

Provided by Bites of Flavor

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

cooking spray
8 fresh tomatillos, husks removed
1 serrano pepper
1 jalapeno pepper
½ medium yellow onion, quartered
3 cloves garlic, unpeeled
½ cup cilantro leaves
1 lime, juiced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 cup water

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.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 1446.2 mg, Sugar 1.1 g

ROASTED TOMATILLO AND GARLIC SALSA



Roasted Tomatillo and Garlic Salsa image

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Provided by SairajB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 40m

Yield 20

Number Of Ingredients 6

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

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.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g

FRESH TOMATILLO SALSA



Fresh Tomatillo Salsa image

Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
Coarse salt

Steps:

  • In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Nutrition Facts : Calories 45 g, Fat 1 g, Fiber 2 g, Protein 1 g

AUTHENTIC TOMATILLO SALSA



Authentic Tomatillo Salsa image

I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.

Provided by enigmused

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh tomatillo
8 fresh jalapeno peppers
2 garlic cloves
1/4 cup chopped fresh cilantro
salt

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.

Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6

QUICK FRESH TOMATILLO SALSA



Quick Fresh Tomatillo Salsa image

Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they're soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.

Provided by Martha Rose Shulman

Categories     condiments

Time 45m

Yield 2 cups, serving 8

Number Of Ingredients 6

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed

Steps:

  • Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 170 milligrams, Sugar 3 grams

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.

TOMATILLO SALSA FRESCA



Tomatillo Salsa Fresca image

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

1 lb tomatillo (approximately 10-12 medium tomatillos)
1/3 cup white onion, coarsely chopped
1/2 cup cilantro leaf, lightly packed (NOT dried)
1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
2 garlic cloves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

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

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TOMATILLO SALSA RECIPE | MYRECIPES
Ingredient Checklist. 2 cups diced tomatillo ; ½ cup diced onion ; 2 tablespoons chopped fresh cilantro ; 2 tablespoons extra virgin olive oil ; 1 jalapeño pepper, seeded and finely chopped
From myrecipes.com


TOMATILLO SALSA VERDE RECIPE - LOVE AND LEMONS
Preheat the oven to 450°F and line a baking sheet with parchment paper. Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss.
From loveandlemons.com


TOMATILLO SALSA RECIPE - FLAVOR THE MOMENTS
2021-04-20 Tomatillo Salsa Recipe. Servings: 6 servings. Prep Time: 10 mins. Cook Time: 0 mins. 0 mins. Total Time: 10 mins. This Tomatillo Salsa Recipe is fresh, vibrant and beyond easy to make! It's the perfect dip or topping for tacos, fajitas or burrito bowls, and it's ready in 10 minutes! Print Recipe Pin Recipe.
From flavorthemoments.com


TOMATILLO AND POBLANO SALSA - SARA'S RECIPES
2021-05-03 Remove the tray from the oven, and using tongs, carefully transfer the peppers to a bowl, and cover the bowl with plastic wrap. Let the peppers sit and cool for 20 minutes in the bowl. Let the tomatillos sit on the baking sheet while the peppers cool. Once the peppers have cooled, remove the charred peels, and throw them away.
From sarastinykitchen.com


ROASTED TOMATO AND TOMATILLO SALSA | MEXICAN PLEASE
2019-04-03 Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
From mexicanplease.com


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