TOMATILLO RED SALSA RECIPES

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TOMATILLO RED CHILI SALSA - MARICRUZ AVALOS KITCHEN BLOG



Tomatillo Red Chili Salsa - Maricruz Avalos Kitchen Blog image

Roasted tomatillos, chile de árbol and guajillo peppers are blended together with garlic and salt to yield one of the most delicious salsas to drizzle over your tacos, tostadas or sopes.

Provided by Maricruz

Categories     salsas

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 6

1 ½ lb tomatillos (husks removed and washed)
6 chile de árbol peppers (stem removed)
3 guajillo chili peppers (stem and seeds removed)
1 small onion (cut in half)
3 garlic cloves (skin on)
salt (to taste)

Steps:

  • Place a comal or a cast iron skillet over medium heat and allow to heat up until smoky.
  • Place tomatillos, allow to roast for about 10 minutes or until they soften and charred spots appears, make sure to flip them from time to time to roast evenly.
  • Half way from tomatillos being roasted, add onions and garlic and roast until onions are translucent.
  • Add chilies and roast those for a few seconds too (read notes).
  • Blend

Nutrition Facts : Calories 92 kcal, CarbohydrateContent 17 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, SodiumContent 7 mg, FiberContent 6 g, SugarContent 11 g, UnsaturatedFatContent 2 g, ServingSize 1 serving

RED AND GREEN TOMATILLO SALSA | BETTER HOMES & GARDENS



Red and Green Tomatillo Salsa | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Prep Time 30 minutes

Yield 3 cups

Number Of Ingredients 11

1 11 ounce can tomatillos, drained
¾ cup snipped fresh cilantro
¾ cup finely chopped green sweet pepper (1 medium)
½ cup finely chopped onion (1 medium)
1 clove garlic
¼ teaspoon ground cumin
2 cups finely chopped, seeded roma tomatoes (6 medium)
2 tablespoons lime juice
1 tablespoon vegetable oil
Salt
Ground black pepper

Steps:

  • In a food processor combine tomatillos, 1/2 cup of the cilantro, half of the sweet pepper, 1/4 cup of the onion, the garlic, and cumin. Cover and process until smooth.
  • In a medium bowl combine pureed tomatillo mixture, the remaining 1/4 cup cilantro, the remaining sweet pepper, and the remaining 1/4 cup onion. Stir in tomatoes, lime juice, and oil. Season to taste with salt and black pepper. Cover and chill overnight.
  • Transfer salsa to a freezer container. Seal; freeze for up to 1 month. To serve, thaw at room temperature for 2 hours or in the refrigerator overnight; stir.

Nutrition Facts : Calories 27 calories, CarbohydrateContent 3 g, FatContent 2 g, ProteinContent 1 g, SodiumContent 134 mg, SugarContent 2 g

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