TOMATILLO AND CHIPOTLE SALSA
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 1 1â„2 cups
Number Of Ingredients 5
Steps:
- Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
- Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.
PINEAPPLE TOMATILLO SALSA
Pineapple brings this tomatillo to a tropical level. Ginger gives it a bite. Roasting is optional but does bring out the sugars bringing this salsa to an other level of goodness. Roasting just one side softens the top parts of the fruit and vegetables so some will puree very soft leaving other parts of the fruit firmer. Take note to taste your peppers for each has is own heat level depending on where they were grown. The lime I use for wonderful flavor in the salsa. I add the bottled lemon juice for flavor and acidity along with the vinegar so to be canned safely for long storage. This makes 24 jars so if you want you can make half mild and half spicy, Just don't add chili's till after jarring the first half add the chili's to the remaining salsa simmering till ready to jar. I keep my hot jars in the dish washer till ready to fill. Yes! This recipe can be cut in half! I made this amount because I wanted to preserve the last of my garden tomatillos.
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 24 1/2 pint jars, 100 serving(s)
Number Of Ingredients 14
Steps:
- Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
- Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
- Ladle hot salsa into hot jars leaving 1/4 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner with boiling water, cover and bring back to a boil.
- Process for 15 minutes in a boiling water canner.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
- Use in 1 year.
- Store opened jars in the refrigerator.
- Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.
CHIPOTLE-TOMATILLO SALSA
This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!
Provided by Robyns Cookin
Categories Sauces
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to the work bowl of a food processor.
- Pulse a few times until well mixed.
SALSA DE TOMATILLO CON CHIPOTLE
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Provided by Zarela Martinez
Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan
Number Of Ingredients 6
Steps:
- Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
- Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.
PINEAPPLE CHIPOTLE SALSA
Make and share this Pineapple Chipotle Salsa recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
- Refrigerate, covered, for a few hours or overnight.
Nutrition Facts : Calories 79.9, Fat 0.3, Sodium 3.1, Carbohydrate 20.7, Fiber 2.7, Sugar 13.7, Protein 1.3
CHIPOTLE TOMATILLO SALSA
Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.
Provided by Sharon123
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- To roast tomatillos:.
- Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
- Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
- Transfer to a blender. Add the remaining ingredients and puree until smooth.
- Store in a container in the fridge 2-3 days.
Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5
PINEAPPLE TOMATILLO SALSA
Make and share this Pineapple Tomatillo Salsa recipe from Food.com.
Provided by TishT
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices.
- Combine tomatillo, chipotle, cilantro and honey in a blender.
- Pulse until chunky.
- Transfer to a bowl.
- Dice pineapple and add to bowl along with onion and salt.
- Mix to combine.
- Chill or serve warm.
Nutrition Facts : Calories 87.1, Fat 0.9, SaturatedFat 0.1, Sodium 196.3, Carbohydrate 20.8, Fiber 2.5, Sugar 16.6, Protein 1.3
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