Salsa De Tomatillo Con Chipotle Recipes

SALSA DE TOMATILLO CON CHIPOTLE

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.

TOMATILLO AND CHIPOTLE SALSA

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.

CHIPOTLE TOMATILLO SALSA

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.

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES

Steps:

• In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
• Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

SALSA DE TOMATILLOS Y CHIPOTLES

Steps:

• Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
• Blend until pureed, but not liquefied.

TOMATILLO-CHIPOTLE SALSA

Steps:

• Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

CHIPOTLE-TOMATILLO SALSA

Steps:

• Add all ingredients to the work bowl of a food processor.
• Pulse a few times until well mixed.