TOMATILLO RELISH
I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 4 pints.
Number Of Ingredients 16
Steps:
- In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.
Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED TOMATILLO RELISH
It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.
Provided by By Cheri Liefeld
Categories Condiment
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
- Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
- In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
- Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
ROASTED TOMATILLO SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
- Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
- Use immediately or pour into freezer bags, label and freeze.
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
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
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