21 BEST WAYS TO COOK WITH TOMATILLOS
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
TOMATILLO SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 45m
Yield 2 cups
Number Of Ingredients 9
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.
STOVE TOP SMOKER TOMATO SAUCE
There is real depth of flavor in this sauce. It matches beautifully with sauteed or grilled chicken, poached shrimp, hamburgers or meatloaf. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
- Cut the core of the tomatoes with a paring knife, then cut the.
- tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
- Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
- Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
- Cool the tomatoes to room temperature and slip off the skins. Chop coarsely.
- Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes.
- Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes.
- Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes.
- Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to.
- two months. Warm the sauce in a small saucepan before serving.
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 1.4, Sodium 4.5, Carbohydrate 5, Fiber 1.1, Sugar 2.4, Protein 0.9
STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE
Everyone is asking for new Beef Brisket Recipes - Here is a delicious one Recipe form Quincy Scott, Olive Branch, MI This recipe is to be made using a stove top smoker. I got this recipe from Cameron Cookware when I registered my stove top smoker.
Provided by TxGriffLover
Categories Meat
Time 12h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
- Remove meat from refrigerator and bring to room temperature.
- Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
- Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
- Preheat oven to 275 degrees.
- Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
- Bake for 3 hours. Remove meat from the oven and carve against the grain.
- Serve with BBQ Sauce on the side for dipping.
- Barbecue Sauce:.
- ½ Tbsp vegetable oil.
- ½ cup chopped yellow onion.
- 1 tsp chopped garlic.
- 1 cup ketchup.
- 2 Tbsp dark brown sugar.
- 1 ½ tsp molasses.
- 2 Tbsp apple cider vinegar.
- 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
- In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!
Nutrition Facts : Calories 1479.5, Fat 121.7, SaturatedFat 48.7, Cholesterol 331.1, Sodium 3787.1, Carbohydrate 14.2, Fiber 3.4, Sugar 8.2, Protein 78.6
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