SALSA DE TOMATILLO CON CHIPOTLE
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Provided by Zarela Martinez
Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan
Number Of Ingredients 6
Steps:
- Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
- Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.
CHIPOTLE-TOMATILLO SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Sauce Blender Onion Pepper Vegetable Side Vegetarian Quick & Easy Hot Pepper Vegan Tomatillo Chile Pepper Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Slit chiles lengthwise, then discard stems, seeds, and veins.
- Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tear into pieces and put in a blender.
- Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil. Add tomatillos and simmer until tender, 5 to 10 minutes. Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
TOMATILLO-CHIPOTLE SALSA
Provided by Bon Appétit Test Kitchen
Categories Sauce Onion Side Fourth of July Low Fat Vegetarian Quick & Easy Low Cal Cinco de Mayo Graduation Backyard BBQ Low Cholesterol Vegan Tomatillo Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.
FAST TOMATO SAUCE WITH ANCHOVIES
Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield enough for 1 pound of pasta, about 4 servings
Number Of Ingredients 5
Steps:
- Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
- Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams
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