ROASTED TOMATILLO SALSA
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.
ROASTED APPLE AND TOMATILLO SALSA
Provided by Marcela Valladolid
Categories Sauce Side Roast Cinco de Mayo Apple Healthy Tomatillo Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- 1 Preheat the oven to 375°F.
- 2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
- 3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
- 4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.
ROASTED TOMATILLO-POBLANO SALSA
Enjoy the hot and tangy taste in this classic salsa made using tomatillos and poblano - a perfect Mexican condiment to be served with any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
- Roast uncovered 15 minutes or until vegetables are browned and tender.
- Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
Nutrition Facts : Calories 54, Carbohydrate 7 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg
QUICK ROASTED TOMATILLO SALSA
This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, condiments
Time 45m
Yield 2 cups, serving six to eight
Number Of Ingredients 6
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
- Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. 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 186 milligrams, Sugar 3 grams
ROASTED TOMATILLO AND GARLIC SALSA
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
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
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
ROASTED-TOMATILLO AND LIME SALSA
Categories Condiment/Spread Sauce Blender Broil Super Bowl Quick & Easy Cinco de Mayo Lime Mint Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
ROASTED TOMATILLO SALSA
This Southwest-inspired roasted tomatillo salsa is sure to be a hit with chips or on grilled chicken.
Provided by Redneckgourmet3361
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 18.5 calories, Carbohydrate 3.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 233.2 mg, Sugar 1.3 g
ROASTED TOMATILLO-CHILE SALSA
This salsa works well with our Pork Tamales.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes.
- When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.
TOMATILLO OR GREEN TOMATO APPLE SALSA
Spicy hot fruity salsa is refreshingly crunchy, tart from the Granny Smiths, lime, and apple cider vinegar. Can't get tomatillos use green tomatoes.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 4-5 pints, 60 serving(s)
Number Of Ingredients 15
Steps:
- Prepare jars for canning.
- In a large pot combine all ingredients except for the granules.
- bring to a boil and simmer uncovered for 15 minutes.
- Place 1/8 teaspoon of the granules in each pint if using.
- Ladle into hot sterlized jars leaving 1/2 inch head space.
- Wipe rims and top with lids.
- Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
- Remove jars a leave in a draft free spot for 24 hours.
- Lable and store in a pantry fo up to 1 year.
SMOOTH ROASTED TOMATILLO SALSA
Another recipe I got watching Emeril Lagasse on the Food Network Channel. I also make it a hair different for my family's tastes but will submit as written by Emeril.
Provided by podapo
Categories Sauces
Time 50m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Put the tomatillos, garlic and peppers on a baking sheet.
- Drizzle with the olive oil, season with salt and pepper.
- Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
- Remove from oven and place the tomatillos in a food processor.
- Squeeze the garlic cloves in the food processor.
- Peel, seed the peppers and place in the food processor.
- Add onions, juice of lemon and lime to the veggies.
- Pulse until the mixture is fully incorporated but not pureed.
- Season the salsa with salt and pepper.
Nutrition Facts : Calories 70.3, Fat 2.8, SaturatedFat 0.4, Sodium 3.8, Carbohydrate 11.4, Fiber 1.9, Sugar 3.4, Protein 1.7
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