GUAJILLO AND TOMATILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Tomato Vegetable Vegetarian Hot Pepper Healthy Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
- Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
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.
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
GUAJILLO SALSA
Provided by Marcela Valladolid
Categories condiment
Time 1h5m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
- In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
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 GUAJILLO SALSA
After returning from Mexico, I played around with lots of dried chile salsa recipes until I created my favorite! It is very versatile, and can be used as salsa with tortilla chips, enchilada sauce, sauce for fajitas, or I even poured it over a roast beef and made deshebrada!
Provided by p00gJr
Categories Sauces
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees.
- On a cookie sheet, roughly chop your onion, tomatoes, and lay out face up. Peel the garlics and place on cookie sheet too. Roast in the oven for about 15 minutes.
- While the veggies are roasted, take your guajillo chiles, and put them in a frying pan on medium heat, to soften. Cook on each side about 45 seconds - 1 minutes, or until they are soft. Do not let them get black and crunchy!
- Pull your guajillo chiles out of the frying pan, and slice them up. If you don't like spicy, remove seeds. I leave the seeds because I like spicy!
- In your blender, combine all ingredients (roasted veggies, chiles, canned tomatoes, and salt). Blend until all ingredients are ground up, and there is a smooth consistency.
- Enjoy with your favorite tortilla chips, as a sauce for enchiladas, a sauce to acompany fajitas, or any sort of Mexican dish you would like!
SPICY ROASTED TOMATILLO SALSA
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
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
TOMATILLO GUAJILLO MILD SALSA FOR CANNING
Salsa verde NOT! ;) Tomatillos are disguised in this salsa. It's not green but red from the Guajillos [gwah-HEE-yoh]. This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos.
Provided by Rita1652
Categories Sauces
Time 1h30m
Yield 11-12 1/2 pint jars, 50 serving(s)
Number Of Ingredients 15
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.
- Preheat oven to 425 degrees.
- On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.
- Roast for 30 minutes.
- In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.
- Place in pot to heat to desired thickness.
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year.
Nutrition Facts : Calories 15.6, Fat 0.6, SaturatedFat 0.1, Sodium 47.4, Carbohydrate 2.7, Fiber 0.7, Sugar 1.5, Protein 0.5
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