TOMATILLO SAUCE
Make and share this Tomatillo Sauce recipe from Food.com.
Provided by acid.
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat a cast iron skillet over high heat.
- Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
- ingredients will blacken in places (this is a good thing).
- Remove from skillet and put into a blender, add cilantro and puree until smooth.
- Heat 1 vegetable oil in a deep saucepan over medium heat.
- Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
- Add chicken stock, season with salt and pepper, and lower heat to medium low.
- Cook, stirring occasionally, until sauce thickens, about 30 minutes.
ROASTED TOMATILLO SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
- Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
- Use immediately or pour into freezer bags, label and freeze.
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
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 SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
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.
SWEET TOMATILLO SAUCE
Categories Sauce Quick & Easy Vegan Tomatillo Gourmet
Number Of Ingredients 6
Steps:
- Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
- Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
- *Available at Latino markets and some supermarkets.
TOMATILLO ENCHILADA SAUCE
This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
- Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
- Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g
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