Charred Tomatillo Salad Recipes

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CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 22



Charred Corn Salad with Creamy Tomatillo Dressing image

Steps:

  • For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
  • For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
  • Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
  • For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
  • Fold in the cilantro and crumbled cotija and season with salt.
  • Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

3/4 cup coarsely chopped fresh cilantro
6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
6 ears fresh corn, shucked
2 tablespoons canola oil, to coat corn
Kosher salt and freshly cracked black pepper
Juice from 3 limes
1 ripe avocado, diced
1 Fresno chile pepper, seeded and finely diced
1/2 small red onion, finely diced
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
3/4 cup crumbled cotija cheese

MEXICAN CHARRED TOMATILLO SALSA

This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.

Provided by Sony

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

Time 26m

Yield 8

Number Of Ingredients 4



Mexican Charred Tomatillo Salsa image

Steps:

  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
  • Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g

2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste

CHARRED TOMATILLO JAEW

This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy. ''I usually like to make it pretty obnoxious when it comes to the fish sauce,'' Watson told us. So we add it to taste, a tablespoon or so at a time. If you don't have access to a grill, you can use your broiler or even a stovetop flame to char the tomatillos and jalapeños. It is excellent as an accompaniment to barbecued or grilled meats and folds into a taco nicely.

Provided by Sam Sifton

Time 20m

Yield Serves 6-8

Number Of Ingredients 9



Charred Tomatillo Jaew image

Steps:

  • Set broiler to high or light an outdoor grill. Cook the onions, tomatillos and jalapeños under or over the heat until they are charred, then set aside. Meanwhile, toast the guajillo chiles on a lower rack of the oven or off to the side of the grill, turning occasionally, 5 to 8 minutes.
  • Crumble guajillos into the bowl of a food processor, and pulse a few times to create crumbs. Add the jalapeños, then the garlic, lemongrass and palm sugar, and pulse a few times to combine. Add the onions, then the tomatillos, and run the machine until you have a thick salsa.
  • Add fish sauce and lime juice a few tablespoons at a time, adjusting the taste as you go. Covered, the jaew will keep in the refrigerator for a few days.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1240 milligrams, Sugar 5 grams

2 medium-size onions, peeled and halved
8 tomatillos, husks removed
4 jalapeño peppers
4 dried guajillo chiles
6 cloves garlic, peeled
2 stalks lemongrass, tender part only, peeled, halved and thinly sliced into half-moons
1 tablespoon palm or light-brown sugar
6 to 8 tablespoons fish sauce
6 to 8 tablespoons lime juice

CHARRED TOMATILLO MARGARITA SALSA

Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.

Provided by Food Network Kitchen

Time 1h15m

Yield 2 cups

Number Of Ingredients 9



Charred Tomatillo Margarita Salsa image

Steps:

  • Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
  • Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

6 tomatillos, husks removed and halved
2 poblano chiles, halved and seeded
1 bunch scallions, trimmed
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips, for serving

CHARRED ONION & TOMATO SALAD

A perfect side salad to serve alongside fish dishes or a steak, this onion and tomato salad uses chunky salad onions which won't wilt once cooked

Provided by Jane Hornby

Categories     Side dish

Time 20m

Number Of Ingredients 8



Charred onion & tomato salad image

Steps:

  • Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.
  • Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
  • To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

2 bunches salad onions , trimmed
270g pack mixed small tomatoes , halved
50g bag watercress
1 salad onion , steeped in vinegar
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
½ tsp wholegrain or Dijon mustard
good pinch of golden caster sugar

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