ROASTED TOMATO AND TOMATILLO SALSA
This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!
Provided by Mexican Please
Time 30m
Number Of Ingredients 8
Steps:
- Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
- Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
- Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
- Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
- Serve immediately or chill in the fridge for a bit before serving.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving
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.
GREEN TOMATO (OR TOMATILLO) SALSA
Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos.
Provided by cando
Categories Vegetable
Time 1h55m
Yield 5 pints
Number Of Ingredients 10
Steps:
- Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
- Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
- Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
- Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
- Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
- To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
- The peppers do not need to be peeled, but seeds are often removed.
- Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
- Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process pints for 15 minutes in a BWB.
- Note: You may use green tomatoes in this recipe or tomatillos.
- Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Nutrition Facts : Calories 135.3, Fat 1.6, SaturatedFat 0.2, Sodium 1405, Carbohydrate 31.1, Fiber 5.6, Sugar 14.5, Protein 3.9
TOMATO TOMATILLO SALSA
Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.
Provided by Studentchef
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
- In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.
Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
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.
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.
TOMATILLO SALSA
Provided by Food Network Kitchen
Time 1h10m
Yield four 8-ounce jars
Number Of Ingredients 11
Steps:
- Sterilize four 8-ounce canning jars and lids (see Disclaimer).
- Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
- Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
- Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
- Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
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.
ROASTED TOMATILLO, TOMATO N CHILE SALSA
Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar. You can also check amount of salsa after blending. Mine came to 10 cups pureed so I had 10 jars and lids ready.
Provided by Rita1652
Categories Sauces
Time 3h
Yield 10 8 ounce jars
Number Of Ingredients 13
Steps:
- Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
- Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
- Allow to cool slightly before blending.
- Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
- Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
- Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- Repeat with the remaining jars.
- Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.
Nutrition Facts : Calories 70.8, Fat 1.2, SaturatedFat 0.2, Sodium 474.1, Carbohydrate 14.5, Fiber 3.5, Sugar 8.3, Protein 2.3
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.
FRESH TOMATILLO SALSA
Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.
Nutrition Facts : Calories 45 g, Fat 1 g, Fiber 2 g, Protein 1 g
TOMATO TOMATILLO CHUTNEY - 'TOM TOM'
Sweet and tangy!
Provided by Effie
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h45m
Yield 25
Number Of Ingredients 12
Steps:
- Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g
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
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
TOMATO AND TOMATILLO GAZPACHO
Provided by Andrea Albin
Categories Onion Tomato Appetizer Dinner Lunch Summer Healthy Tomatillo Cilantro Chile Pepper Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 9
Steps:
- Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
- Force through a medium-mesh sieve into a bowl, discarding solids.
- Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
ROASTED TOMATO OR TOMATILLO SALSA
Steps:
- Heat a skillet over medium-high heat. Put the whole chiles and the garlic cloves, unpeeled in the pan. Core the tomatoes and cut them in half. If cooking tomatillos, remove the husks and cut the tomatillos in half. Add the tomatoes or tomatillos to the pan, and cook the vegetables for 10 minutes or so, until they start to soften and brown. Turn them over to brown on the other side, and cook until tender throughout, then remove from the pan.
- Squeeze the soft garlic cloves out of the skins. Remove the stems from the serranos and slice the chiles. Combine the garlic and chiles in the mortar and grind to a paste. Add the tomatoes, with or without the skins, and mash them to blend thoroughly with the garlic and chiles. Peel and finely dice the onion, put it in a small strainer, and rinse in water to crisp the onion and take away some of the raw bite. Stir the onion into the salsa and season with salt, a squeeze of lime juice, and the chopped cilantro.
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