TOMATILLO SALSA STORE BOUGHT RECIPES

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TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK



Tomatillo Salsa Recipe | Daisy Martinez | Food Network image

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

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

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 VERDE (TOMATILLO SAUCE) - MARICRUZ AVALOS KITCHEN BLOG



Salsa Verde (tomatillo sauce) - Maricruz Avalos Kitchen Blog image

This tomatillo salsa recipe is a delicious mexican green sauce prepared with tomatillo, green chilies and cilantro, it has a bright green color and a slightly acidic, herb-ish flavor.

Provided by Maricruz

Categories     sauces

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 6

2.2 lb tomatillo (husks removed)
½ lb serrano peppers (or any green hot chilli pepper)
½ cup onions (cut in chunks)
1 bunch of cilantro
2 garlic cloves
salt

Steps:

  • Place tomatoes and chilies in a pot, cover them with water and cook them until they are completely tender (about 10 minutes).
  • Take them out of the water and let everything cool down for about 10 minutes. Reserve the cooking water.
  • Place the garlic, half the cilantro (including the stems), half the chillies and a pinch of salt. Pour one cup of water and blend on high for half a minute.
  • Add the other half of the cilantro, onion, tomatillos and cooked chilies and blend until you get the desired consistency for your sauce.
  • Adjust salt to taste, transfer the sauce to a bowl or jar, depending how you’re going to store.

Nutrition Facts : Calories 74 kcal, CarbohydrateContent 14 g, ProteinContent 3 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 10 mg, FiberContent 5 g, SugarContent 9 g, UnsaturatedFatContent 2 g, ServingSize 1 serving

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