TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK
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
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
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.
SALSA GUILLE (CREAMY SALSA WITH PEANUT BUTTER AND SERRANO CHIL…
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Total Time 50 minutes
Cook Time 25 minutes
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
More about "tomatillo recipes not salsa recipes"
SALSA GUILLE (CREAMY SALSA WITH PEANUT BUTTER AND SERRANO CHIL…
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
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Reviews 4
Total Time 50 minutes
From epicurious.com
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- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
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Roasted Tomatillo Salsa Verde. Our Favorite Tuna Salad. Our Favorite Apple Pie. Ultra-Satisfying Chicken Noodle Soup. Crave-Worthy Swedish Meatballs. ... Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes …
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Weekly Recipes: Healthy Recipes > Healthy Salsa Verde Chicken & Cauliflower Rice Mar 10 2022. ... 2 tbsp. salsa verde (tomatillo salsa) 1 tbsp. chopped fresh cilantro, or more for …
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