Best 9 No Cook Large Batch Fresh Tomatillo Salsa Recipes
Tomatillo salsa is a refreshing and flavorful condiment that can be used to add a burst of flavor to tacos, burritos, quesadillas, and other Mexican dishes. It is typically made with fresh tomatillos, onions, cilantro, and jalapeño peppers, but there are many variations on the recipe. No-cook salsas are a great way to enjoy fresh, flavorful salsa without having to heat up the kitchen. They are also a good option for those who are short on time or do not have access to a stove. In this article, we will explore some of the best recipes for no-cook large batch fresh tomatillo salsa, so you can enjoy this delicious condiment all week long.
Check out the recipes below so you can choose the best recipe for yourself!
NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA
I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.
Provided by Georganna Gould Gore
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 9h
Yield 32
Number Of Ingredients 13
Steps:
- Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
- Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 11.6 g, Fat 1.6 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 549.9 mg, Sugar 6.8 g
FRESH TOMATILLO SALSA
Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!
Provided by Sylvia Fountaine
Categories salsa
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients in a food processor and pulse until uniformly combined.
- Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
- Refrigerate until serving.
Nutrition Facts : Calories 42 calories, Sugar 3.3 g, Sodium 292.3 mg, Fat 2.5 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.5 g, Protein 0.8 g, Cholesterol 0 mg
CHUNKY TOMATILLO SALSA
Categories Sauce No-Cook Bell Pepper Summer Tomatillo Jalapeño Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl. Season salsa with salt and pepper.
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
NO-COOK FRESH TOMATO SALSA (FAT-FREE)
This will put any store-bought salsa to shame lol! This is a must using just-picked garden tomatoes and it is a fat-free recipe! Plan ahead this must be refrigerated a minimum of 8 hours even better 24 hours to blend flavors, don't even think about serving this before the chilling time! The tomatoes must be ripe and red for this and will need to be drained for a couple of hours over a strainer before using for this recipe. If you prefer a milder salsa then omit the jalapeno pepper. This complete recipe may be doubled. Don't omit the cilantro it is what makes the salsa! If desired you may use canned Mexican diced tomatoes drained in place of the fresh tomatoes, but the fresh is much better! Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours).
- Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
- Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
- If desired you may add in the variations of you choice.
- Refrigerate for a minimum of 8-24 hours before serving.
Nutrition Facts : Calories 13.8, Fat 0.1, Sodium 120.3, Carbohydrate 3.1, Fiber 0.9, Sugar 1.5, Protein 0.7
QUICK FRESH TOMATILLO SALSA
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they're soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.
Provided by Martha Rose Shulman
Categories condiments
Time 45m
Yield 2 cups, serving 8
Number Of Ingredients 6
Steps:
- Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and 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 170 milligrams, Sugar 3 grams
COOKED TOMATILLO SALSA
Steps:
- Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
- Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 7 grams
FRESH TOMATILLO SALSA
Provided by Shelley Wiseman
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
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
Tips:
- Choose ripe, firm tomatillos: Look for tomatillos that are deep green in color and have tight husks. Avoid any that are bruised or have blemishes.
- Remove the husks before using: To remove the husks, simply peel them off with your fingers. You can also use a knife to cut them off.
- Roast the tomatillos for a smoky flavor: Roasting the tomatillos before blending them will give your salsa a smoky, roasted flavor. To roast the tomatillos, simply place them on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are slightly charred.
- Use fresh ingredients: The fresher the ingredients, the better your salsa will taste. If possible, use fresh tomatoes, onions, cilantro, and jalapeños.
- Adjust the spiciness to your liking: If you like spicy salsa, add more jalapeños. If you prefer a milder salsa, remove the seeds from the jalapeños before adding them to the salsa.
- Chill the salsa before serving: Chilling the salsa before serving will help to meld the flavors and make it more refreshing.
Conclusion:
This no-cook large batch fresh tomatillo salsa is a delicious and easy-to-make recipe that is perfect for any occasion. It is a great way to use up fresh tomatillos and is a healthy and flavorful addition to any meal. Whether you are serving it with chips, tacos, or burritos, this salsa is sure to be a hit. So next time you are looking for a quick and easy recipe, give this no-cook large batch fresh tomatillo salsa a try. You won't be disappointed!
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