Tomatillo Salsa Verde Recipes

Elise’s Tomatillo Salsa Verde

Growing up we always had a choice of two kinds of salsa - a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand). As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican relative of a tomato, the tomatillo, which looks like a little green tomato covered with a husk. Here's a quick and easy recipe for making Salsa Verde.

1 1/2 pound tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tablespoon fresh lime juice
1/4 teaspoon sugar
2 jalapeño peppers, stemmed, seeded and chopped
salt to taste

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

Source: Elise Bauer’s Simply Recipes

http://www.elise.com/recipes/archives/001109tomatillo_salsa_verde.php

Fresh Tomatillo Salsa

1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 cloves garlic, chopped
1/2 cup water
1/2 cup chopped cilantro
1 Tablespoon fresh lime juice

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.

Makes about 2 cups

-- Gina Marie Miraglia Eriquez

From Gourmet, September 2007

http://www.epicurious.com/recipes/food/views/239969

Tomatillo Salsa

Fresh tomatillos make a delicious, spicy salsa, and it goes so well with chicken, fried or grilled pork, or fish.

1 pound fresh tomatillos

2 tablespoons chopped jalapeno peppers

6 green onions, with 2 to 3 inches of green, chopped

1 cup fresh cilantro leaves

1 teaspoon honey

1 clove garlic, chopped

salt and pepper, to taste

Remove husks and stems from tomatillos; rinse and coarsely chop. Place in food processor with the peppers, onions, cilantro, honey, and garlic. Pulse until coarsely chopped. Drain off excess liquids and add salt and pepper to taste.

From Diana Rattray,
About.COM Guide to Southern U.S. Cuisine.

Source: http://southernfood.about.com/od/salsarecipes

Avocado and Roasted Tomatillo Salsa

1/2 pound fresh tomatillos
1/2 small onion
2 cloves garlic, unpeeled
2 tablespoons cilantro
1 teaspoon salt
1 jalapeno
1 1/2 avocado

Preheat broiler.

Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes.

Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing gloves, discard seeds from jalepeno if desired and coarsely chop. Add jalapeno to tomatillo mixture and puree until mixture is almost smooth. Transfer mixuture to a bowl.

Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.

Makes about 1-1/2 cups.

Source: http://www.cdkitchen.com/recipes/cat/1644/0.shtml

Black Bean and Tomatillo Salsa

1/2 medium avocado, chopped
1/3 cup black beans, rinsed and drained
2 medium tomatillos, chopped
1/4 cup chopped fresh cilantro
1 Anaheim chile, seeded and chopped
1 Tablespoon fresh lime juice
1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss gently to combine.

Serves 4

Source: http://www.cdkitchen.com

Chipotle Salsa

1 large tomato
5 tomatillos
2 chipotle chiles -- or as desired
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon vinegar
oil for frying

Boil the tomatillos and the chilis in a cup of water for 15 minutes.

Liquify the chiles, the tomatoes, the tomatillos, the garlic and add the vinegar. Strain through a fine strainer.

Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly.

Add salt and serve with warm tortillas.

Makes about 6 servings.

Source: http://www.cdkitchen.com

Jalapeno - Tomatillo Salsa

1 pound tomatillos
2 jalapenos, seeded (more to taste, if desired)
1 medium onion
1/3 bunch cilantro
3 Cloves garlic, unpeeled
1 teaspoon salt
1/2 teaspoon Mexican oregano
1 lime, juiced

Cut the tomatillos in half and place cut side down on a cookie sheet. Slice the onion into 4 slices and place on the cookie sheet with the unpeeled garlic cloves.

Broil until the tomatillos start to blacken. Place all ingredients (plus juices in the pan) in a blender or food processor. Process until almost smooth.

Serves 4

Source: http://www.cdkitchen.com