Best 4 Roasted Tomatillo Sauce Recipes

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Roasted tomatillo sauce is a versatile and flavorful sauce that can be used in a variety of dishes, from tacos to enchiladas to burritos. It is made with tomatillos, a type of Mexican green tomato, which are roasted until they are slightly charred. The roasted tomatillos are then blended with other ingredients, such as onions, garlic, peppers, and spices, to create a smooth and flavorful sauce. Roasted tomatillo sauce is a great way to add a bright, tangy flavor to your favorite Mexican dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE AND ROASTED RED POTATOES



Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water
8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro
Salt and freshly ground pepper
12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Steps:

  • Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
  • Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.
  • Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.
  • Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
  • Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO



Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

1 Muscovy whole duck breast, approximately 2 pounds
Salt and freshly ground pepper
Clementine and Tomatillo Sauce, recipe follows
Wild Rice Risotto, recipe follows
1 1/2 cups granulated sugar
1 cup rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
1/4 cup water
6 cups chicken stock reduced to 2 cups
2 clementines, quartered and sliced 1/4-inch thick
2 tomatillos, quartered and sliced 1/4-inch thick
2 tablespoons ancho chile powder
1 tablespoon freshly grated horseradish
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
6 to 8 cups chicken stock
1 cup wild rice, cooked
2 tablespoons fresh thyme butter, procedure follows
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
  • Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
  • Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
  • Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
  • Add in the sugar-rice wine vinegar mixture.
  • Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
  • Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
  • *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

ROASTED TOMATILLO SAUCE



Roasted Tomatillo Sauce image

Make and share this Roasted Tomatillo Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 30m

Yield 2 cups

Number Of Ingredients 9

3/4 lb tomatillo, husks removed
2 poblano chiles or 2 other fresh chilies, of choice (or 2 jalapeno peppers)
1 medium onion, unpeeled
3 cloves garlic
1/2 cup cilantro leaf, packed
3 tablespoons lime juice
1/2 teaspoon ground cumin
salt, to taste
unbleached cane sugar, optional

Steps:

  • On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
  • Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
  • The entire process should take around 15 minutes.
  • After 12 minutes of broiling time, add the cloves of garlic.
  • Remove the cookie sheet from the oven and set aside to cool.
  • When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
  • Remove and discard the onion skin, as well.
  • Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
  • Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
  • Add salt to taste and a little unbleached cane sugar, if desired.
  • Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
  • Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.

ROASTED ENCHILADAS WITH TOMATILLO SAUCE



ROASTED ENCHILADAS WITH TOMATILLO SAUCE image

Categories     Vegetable     Bake     Healthy

Number Of Ingredients 19

Tomatillo Sauce
1 1/2 lb. tomatillos, husks removed
3 small Jalapeno chilies, seeded
1 c. chopped cilantro
2/3 c. vegetable broth (chicken ok too)
1/3 c, green onions, chopped
1 tsp. sugar
1/4 tsp. salt
Enchiladas
1 small butternut squash (1 1/2 lb.)peeled, seeded, and diced
2 medium red bell peppers, halved and cut into wedges
1 large red onion, cut into wedges
1 1/2 Tbs. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
3 cloves garlic, minced
12 6-inch corn tortillas
1 1/2 c. shredded Monterey jack cheese

Steps:

  • To make tomatillo sauce: Cook tomatillos in pot of boiling water 3-4 minutes, or until soft (like a ripe plum). Drain. Puree jalapenos in food processor. Add remaining ingredients and process until smooth. Set aside. To make enchiladas: Preheat ovven to 400 degrees. Coat roasting pan with olive oil. Toss together squash, bell peppers, onion, oil, cumin, coriander, and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Stir in garlic. Reduce oven to 350 degrees. Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 tbs. cheese. Roll and set seam-side down in baking dish. Pour 2 cups Tomatillo Sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese; bake 10 minutes. Warm remaining sauce in skillet and serve over enchiladas.

Tips:

  • Select ripe tomatillos: Choose tomatillos that are firm and have a vibrant green color. Avoid any that are bruised or have blemishes.
  • Roast the tomatillos: Roasting the tomatillos enhances their flavor and brings out their natural sweetness. Roast them until they are slightly charred and softened.
  • Use a variety of chiles: Different types of chiles offer varying levels of heat and flavor. Experiment with different combinations to create a sauce that suits your taste preferences.
  • Add aromatics: Aromatics like garlic, onion, and cumin add depth and complexity to the sauce. Sauté them until they are fragrant before adding the roasted tomatillos.
  • Simmer the sauce: Simmering the sauce allows the flavors to meld and develop. Bring it to a simmer and then reduce the heat to low, simmering for at least 30 minutes.
  • Adjust the consistency: The consistency of the sauce can be adjusted by adding water or broth. For a thicker sauce, simmer for a longer period of time or puree the sauce using an immersion blender.
  • Season to taste: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or lime juice to balance the flavors.

Conclusion:

With its vibrant color, tangy flavor, and versatility, roasted tomatillo sauce is a delightful addition to various dishes. Whether you use it as a marinade, a dipping sauce, or a topping for tacos, enchiladas, or burritos, this sauce is sure to impress. Experiment with different ingredients and techniques to create a sauce that perfectly complements your favorite Mexican dishes. So next time you're looking for a flavorful and easy-to-make sauce, give roasted tomatillo sauce a try. You won't be disappointed.

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