Papaya Tomatillo Salsa Recipes

TOMATILLO SALSA

Tomatillo Salsa image

Take a cue from salsa verde and up the smokiness in this bright, chunky salsa by adding chipotle in adobo sauce.

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
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PAPAYA-TOMATILLO SALSA

Papaya-Tomatillo Salsa image

Provided by Food Network

Time 42m

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 large papaya, peeled, seeded and diced
3 tomatillos, husks removed, diced
1/4 cup diced red pepper
1/4 cup diced scallion
1 garlic clove, minced
2 serrano chiles, minced
1/4 cup fresh squeezed lime juice
3 tablespoons olive oil
Salt
3 tablespoons chopped cilantro

Steps:

Combine ingredients in a bowl and toss. Cover and refrigerate 30 minutes before serving for flavors to me;

TOMATILLO SALSA

Tomatillo Salsa image

Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.

Provided by David Tanis

Categories easy, quick, condiments

Time 5m

Yield 2 cups

Number Of Ingredients 4

Ingredients

12 tomatillos, husked and quartered, about 2 cups
2 cups roughly chopped cilantro leaves and tender stems
1 or 2 Serrano chiles, split lengthwise and chopped
1/2 teaspoon salt

Steps:

Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 261 milligrams, Sugar 4 grams

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa image

I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.

Provided by Gingerbear

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

9 boneless skinless chicken thighs
36 wooden skewers, soaked (6-inch)
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1/4 cup chili powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 large papaya, peeled,seeded and coarsely chopped
4 medium tomatillos, husked,rinsed and coarsely chopped
2 tablespoons finely diced red onions
1 tablespoon minced jalapeno
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 teaspoon honey
salt & freshly ground black pepper

Steps:

For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For chicken: Combine chicken and marinade in a zip-lock plastic bag.
Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler.
Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
Serve with the salsa and Margaritas.

Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9

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