Half Roasted Tomato Salad With Salsa Verde Recipes
ROASTED SALSA VERDE
The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!
Provided by The Chunky Chef
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
- Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
- Broil for 10 minutes, rotating the pan halfway through broiling.
- Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
- Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
- Transfer to storage containers and let cool.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED TOMATILLO SALSA VERDE
Homemade Roasted Tomatillo Salsa verde is full of fresh and vibrant flavors. It's a little spicy, tangy and so good you may just want to eat it with spoon.
Provided by Anne
Number Of Ingredients 6
Steps:
- Preheat the oven to 400
- Peel, rinse and slice the tomatillos in half
- Arrange the tomatillos on a parchment lined baking sheet and roast them for 15 to 20 minutes until they begin to soften
- While the tomatillos are roasting, rough chop the onions, garlic and cilantro
- Once the tomatillos have been roasted and cooled off, add them to a food processor or high speed blender along with the lime juice, onions, garlic and cilantro and blend.
Nutrition Facts : Calories 54 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 ounces, Sodium 3 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GREEN TOMATO SALSA VERDE
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 45m
Yield About 1 3/4 cups (more if thinned with water)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
- Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams
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