Best 16 Tomatillo Salsa By Marina Recipes

TOMATILLO SALSA

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.

TOMATILLO SALSA

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.

SALSA DE TOMATILLO

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.

TOMATILLO SALSA

Steps:

• Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

TOMATILLO SALSA

Steps:

• Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.

TOMATILLO SALSA

Steps:

• In 3-quart saucepan, place tomatillos; cover with cold water. Cook over medium heat 10 to 15 minutes or until tender. Drain and discard water.
• In blender, mix tomatillos and remaining ingredients except oil and tortilla chips. Cover and blend until desired consistency.
• In 2-quart saucepan, heat oil over medium heat. Add tomatillo mixture. Cook 10 to 15 minutes, stirring constantly, until mixture is thoroughly heated and darker in color. Serve warm or cold with tortilla chips.

AUTHENTIC TOMATILLO SALSA

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.

TOMATILLO SALSA

Steps:

• Stir together all ingredients and let stand, covered, about 1 hour.

EASY TOMATILLO SALSA

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.

EASY TOMATILLO SALSA

Steps:

• In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.

HOMEMADE TOMATILLO SALSA

Steps:

• Preheat the oven to 500°F. Line a baking sheet with foil and spray with cooking spray. Place the tomatillos, onion, garlic, and peppers on the baking sheet. Roast 15-20 minutes, or until the tomatillos have charred slightly and are starting to release their juices. Remove from oven and let cool slightly.
• After the peppers have cooled, carefully peel off the skin. It's a good idea to wear gloves to prevent getting spicy pepper juice on your hands and then inadvertently rubbing it in your eyes. If you want your salsa spicier, leave the pepper seeds in, or for a milder salsa scrape them out.
• Add the tomatillos, peppers, onions, and garlic to a blender or food processor. Add the cilantro, lime juice, vinegar, salt, cumin, and red pepper flakes, and pulse until it's as chunky or smooth as you would like it. Add water as needed to thin to desired consistency.
• Pour the mixture into a medium saucepan and heat to a boil. If you're planning to refrigerate the salsa, ladle into clean containers, then let cool. Use within one week.
• CANNING DIRECTIONS:
• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• To use this recipe for canning, start by doubling the recipe. After the salsa reaches a boil , ladle into sterilized jars, leaving 1/2 inch headspace. Add sterilized lids and bands. Process in a water bath canner for a minimum of 15 minutes, adding 5 minutes for each 2000 feet of altitude above sea level. Let cool, then store in a cool, dry place. Use within six months.

QUICK FRESH 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. 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.

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.

GRILLED TOMATILLO SALSA

Steps:

• Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
• Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.

TOMATILLO SALSA

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.

TOMATILLO SALSA BY MARINA

Steps:

• Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
• Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
• Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
• Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.