Best 8 Papaya Tomatillo Salsa Recipes
Searching for a vibrant and tangy condiment to elevate your culinary creations? Look no further than papaya tomatillo salsa, a harmonious blend of sweet, sour, and slightly spicy flavors that will tantalize your taste buds. With its vibrant hue and refreshing taste profile, this delectable salsa is the perfect accompaniment to a variety of dishes, from tacos and enchiladas to grilled meats and fish. Dive into this culinary adventure and discover how to make the best papaya tomatillo salsa that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
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
Steps:
- In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
- Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams
TOMATO PAPAYA SALSA
Provided by Sheila Lukins
Categories Condiment/Spread Tomato Appetizer Lime Papaya Spring Summer Chill Cilantro Parade Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
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
YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA
I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.
Provided by Gingerbear
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For chicken: Combine chicken and marinade in a zip-lock plastic bag.
- Refrigerate 4 to 6 hours or overnight.
- Prepare your grill or broiler.
- Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
- Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
- Serve with the salsa and Margaritas.
Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9
TOMATO-PAPAYA SALSA
Make and share this Tomato-Papaya Salsa recipe from Food.com.
Provided by Ashley U
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl; stir well.
- Serve at room temperature.
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
TOMATILLO SALSA
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
- Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 8 grams
Tips:
- Choose ripe papayas and tomatillos. This will ensure the best flavor for your salsa.
- Use a variety of chili peppers. This will give your salsa a complex flavor. If you don't like spicy food, you can omit the chili peppers or use a milder variety.
- Roast the tomatillos and chili peppers before adding them to the salsa. This will enhance their flavor.
- Add some fresh herbs to the salsa. This will brighten up the flavor and make it more refreshing.
- Serve the salsa immediately or store it in the refrigerator for later use. Salsa can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Papaya tomatillo salsa is a delicious and easy-to-make salsa that is perfect for any occasion. It is a great way to use up ripe papayas and tomatillos, and it can be enjoyed as a dip, a topping, or a condiment. With its sweet, tangy, and spicy flavor, papaya tomatillo salsa is sure to be a hit with everyone who tries it.
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