TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
TOMATILLO RELISH/SALSA
This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.
Provided by David J Rust
Categories Sauces
Time 1h10m
Yield 5 1/2 Cups, 44 serving(s)
Number Of Ingredients 9
Steps:
- Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
- Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
- In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
- Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
- After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
- Place the pot over high heat on your stove and bring to a boil.
- Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
- Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
TOMATILLO SALSA
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Provided by Elena Silcock
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
TOMATILLO SALSA FRESCA
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8
TOMATILLO SALSA
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
AUTHENTIC TOMATILLO SALSA
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
Provided by enigmused
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6
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.
More about "tomatillo relishsalsa recipes"
21 BEST TOMATILLO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (3)Published 2021-08-24Category Recipe Roundup
- Tomatillo Salsa Verde. A good salsa verde is invaluable. The versatile dip goes with everything! Try it stirred into spicy stews, drizzled over meat, served on the side of party platters.
- Oven-Roasted Tomatillos. Once you’ve nailed oven-roasted tomatillos it opens up a whole world of delicious eating. You can use those roasted tomatillos to make salsas, sauces, salad dressings, and more.
- Roasted Tomatillo Chicken Soup. Chicken soup may be good for the soul, but this chicken soup is good for mind, body, and soul. It’s slurp-up-the-last-spoonful good.
- Cucumber Gazpacho with Tomatillos. Chilled gazpacho is a summer-time favorite in our house. This fun recipe is a refreshing blend of tomatillos, cucumber, jalapeno, and cilantro.
- Tomato and Tomatillo Salad. Double down on your fruity goodness with this tomato-laden salad. It’s a healthy mix of fresh vine-ripened tomatoes and tart tomatillos.
- Black-Eyed Pea Chile Verde. This hearty stew would be a great weekend project. There’s a little bit of prep involved, but trust me, it’s so worth it. Smoked ham hocks are simmered until beautifully tender and fall-off-the-bone soft.
- Tomatillo Rice. This 4-ingredient recipe is the perfect mid-week side. There’s very little prep time, minimal cooking, and zero assembly. Just throw everything into the Instant Pot and let it work its magic!
- Tomatillo Pico De Gallo. Pico de Gallo is a type of Mexican salsa, made with tomatoes, onions, and peppers. This recipe adds a new taste to a classic favorite by using raw tomatillos.
- Black Bean & Roasted Tomatillo Soup. Meatless Mondays meet Mexican Mondays with this spicy stew. The tomatillos are roasted first with garlic and onion, making them extra delicious.
- Salsa Verde Shrimp. This easy dinner is perfect for busy nights when you can’t be bothered fussing over a big meal. First, you’ll make a piquant homemade salsa verde, loaded with tomatillos.
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