My Version Of Tomatillo Sauce Recipes

TOMATILLO SAUCE

Tomatillo Sauce image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime

Steps:

Preheat the oven to 350 degrees F.
Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
The tomatillo sauce can be made 1 day ahead, covered and chilled.

MEXICAN SPICY TOMATILLO SAUCE

Mexican Spicy Tomatillo Sauce image

Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.

Provided by cynthia

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 20

Number Of Ingredients 9

Ingredients

6 fresh tomatillos, husks removed
2 serrano peppers
½ medium white onion, quartered
½ cup sour cream
¼ cup chopped fresh cilantro
1 small avocado, pitted and peeled
1 clove garlic, peeled
1 pinch salt
1 pinch ground black pepper

Steps:

Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g

TOMATILLO SAUCE

Tomatillo Sauce image

Yield Makes about 2 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/4 pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced

Steps:

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

QUICK GREEN TOMATILLO SALSA

Quick Green Tomatillo Salsa image

I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.

Provided by Martha Rose Shulman

Categories dips and spreads

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, to taste, coarsely chopped (and seeded, if you would like a milder salsa)
1/4 cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed
1 garlic clove, peeled and halved (optional)
1/2 cup coarsely chopped cilantro
Salt to taste

Steps:

Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams

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