Best 5 Tomato Tomatillo Salsa Recipes

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When it comes to cooking a delicious and flavorful tomato tomatillo salsa, there are many recipes to choose from. This versatile sauce can be used as a dip, marinade, or topping, making it a perfect addition to any meal. With its combination of sweet, sour, and spicy flavors, tomato tomatillo salsa is sure to please everyone at your table. Whether you prefer a mild or spicy salsa, there is a recipe out there to suit your taste. In this article, we will explore some of the best tomato tomatillo salsa recipes that are sure to make your next meal a hit.

Here are our top 5 tried and tested recipes!

GREEN TOMATO (OR TOMATILLO) SALSA



Green Tomato (Or Tomatillo) Salsa image

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

5 cups tomatillos, chopped (or green tomatoes)
1 1/2 cups green chilies, seeded, chopped
1/2 cup jalapeno, seeded, finely chopped (or other hot peppers)
4 cups onions, chopped
1 cup lemon juice, bottled bottled or 1 cup lime juice, bottled
6 garlic cloves, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons dried oregano leaves (optional)
1 tablespoon salt
1 teaspoon black pepper

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

GRILLED CHICKEN WITH TOMATILLO-TOMATO SALSA



Grilled Chicken with Tomatillo-Tomato Salsa image

Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

Olive oil, for grill
5 tablespoons fresh lime juice
2 garlic cloves, minced
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1/2 small red onion, quartered
1/2 jalapeno pepper, ribs and seeds removed, roughly chopped
8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
1 cup grape tomatoes, halved or quartered if large
1/2 cup whole cilantro leaves

Steps:

  • Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.
  • In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Fold in tomatoes, cilantro, and remaining lime juice; season with salt and pepper.
  • Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa.

TOMATILLO OR GREEN TOMATO APPLE SALSA



Tomatillo or Green Tomato Apple Salsa image

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

6 cups diced tomatillos (2 pounds) or 6 cups diced green tomatoes
2 large granny smith apples, 3 cups diced
1 small onion, diced
1 large red pepper, 1 1/4 cups diced
3/4 cup apple cider vinegar
1 -2 fresh habaneros or 4 -6 fresh jalapenos, minced
1/3 cup cilantro, chopped
1/4 cup sugar
1/2-1 teaspoon cumin
1 teaspoon pickling salt
1 lime, zest, meat chopped, pith discarded
2 -3 garlic cloves, minced
1/2 teaspoon black onion seeds, Nigella Sativa
fresh cracked black pepper, 10 turns
pickling lime (crisp granules 1/8 teaspoon per pint calcium chloride) (optional)

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.

TOMATO TOMATILLO SALSA



Tomato Tomatillo Salsa image

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

4 tomatoes
4 fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeno peppers, minced
1 garlic clove, minced
2/3 cup fresh coriander, chopped
1/4 cup extra virgin olive oil
3 tablespoons orange juice
1/4 teaspoon salt and pepper, each

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

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS



Tomatillo and Yellow Tomato Salsa with Tortilla Chips image

Categories     Tomato     Appetizer     Fry     Fourth of July     Quick & Easy     Summer     Gourmet

Yield Makes 8 dozen chips and about 6 cups salsa

Number Of Ingredients 11

For chips
vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
For salsa
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander
*available at specialty produce markets and many supermarkets

Steps:

  • Make chips:
  • In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
  • Make salsa:
  • In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
  • Serve salsa with chips.

Tips:

  • Choose the right tomatoes and tomatillos: For the best flavor, use ripe, in-season tomatoes and tomatillos. Look for tomatoes that are deep red and firm, and tomatillos that are firm and green.
  • Roast the tomatoes and tomatillos: Roasting the tomatoes and tomatillos intensifies their flavor and gives the salsa a smoky depth of flavor. Be sure to roast them until they are slightly charred.
  • Use fresh herbs and spices: Fresh herbs and spices add a lot of flavor to salsa. Some good options include cilantro, basil, oregano, cumin, and chili powder.
  • Don't over-blend the salsa: Salsa is best when it has a little bit of texture. If you over-blend it, it will become too smooth and lose its flavor.
  • Chill the salsa before serving: Chilling the salsa allows the flavors to meld and develop. It also makes the salsa more refreshing.

Conclusion:

Tomato tomatillo salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or hot, there is a tomato tomatillo salsa recipe out there for you. So next time you are looking for a way to add some flavor to your meal, give tomato tomatillo salsa a try. You won't be disappointed!

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