Salsa De Tomatillo Estilo Odilia De Oaxaca Recipes

SALSA DE TOMATILLO

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

TOMATILLO SALSA

Steps:

• Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
• Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

TOMATILLO-PASILLA DE OAXACA SALSA

Steps:

• 1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
• 2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.
• 3. Add the chiles to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

ROASTED TOMATILLO SALSA, (SALSA DE TOMATILLO ASADO)

Steps:

• 1. Remove papery husk from the tomatillos and wash well under cool water. Cut them in half and keep the cut side down on a foil lined baking sheet. Put the the two stemmed rinsed jalapenos cut in halves as well seed side down (cut length wise) next to the tomatillos. Cut vidalia onion in half and palce cut side down next to the jalapenos and tomatillos Broil for 5 to 7 minutes to lightly blacken the skins of the veggies. You are looking for a light char. Watch that they do char real bad.
• 2. Next Place the tomatillos, onions, jalapenos, lime juice, cilantro, sugar, & cum,in the food processor and pulse till the ingredients are finely chopped. Add salt and pepper & galic powder to season. Place in refrigerator and serve cold with tortilla chips or on top of grilled meats. Enjoy
• 3. If you do not like the taste of lime you can reduce the tablespoons of lime juice to two or three. I will post my picture tomorrow of my tomatillo salasa, My camera died and I am re-charging it tonight.

SALSA DE TOMATILLO, ESTILO ODILIA (DE OAXACA)

Steps:

• Rinse and griddle-dry the chiles (remove and discard the tops and the seeds of the chiles - remove the veins if you want to tone down the heat. Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle over medium-high heat until a drop of water sizzles on contact. A few at a time, place the chiles on the griddle and let them heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released. Allow approximately 30 to 45 seconds in all per chile for most kinds, slightly less for guajillos (which are very thin-skinned). The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor. Remove from the griddle and place in a deep bowl as they are done, cover with boiling water, and let soak for at least 20 minutes. While the chiles soak, griddle-roast the tomatillos, garlic and onion. Heat the griddle over medium-low heat until a drop of water sizzles on contact, add the tomatillos (in husk) and cook, turning frequently to guard against scorching, until they are lightly softened all over, about 10 to 15 minutes. For Garlic and onions, cook, turning frequently until somewhat softened - about 15 to 20 minutes for the onion, and 8 minutes for garlic. Remove from the griddle to a bowl as they are done in order to catch any juices that escape. When cool, peel or remove husks over the bowl to catch the juices. Drain the chiles. Working in batches as necessary, purée them in a blender together with the tomatillos, garlic and onion. Stir in the salt. The sauce will keep in the refrigerator, tightly covered, for up to 2 days, but it will set to a thick jell. If you wish, you can thin it by simply whirling it briefly in the blender.

SALSA ROJA: RED CHILE-TOMATILLO SALSA

Steps:

• Toasting and roasting. Preheat a broiler.
• In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
• In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
• Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
• Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

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.