Tangy Tomatillo Sauce Recipes

ANA'S SPICY CHIPOTLE TOMATILLO SAUCE

Steps:

• Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
• Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

TANGY TOMATILLO SAUCE

Steps:

• 1. In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
• 2. Cook for 15 minutes and drain.
• 3. For canned tomatillos, just drain.
• 4. Place tomatillos, cilantro, onion and garlic in a blender or food processor.
• 5. Process to almost smooth-leave a little texture.
• 6. In a large saucepan heat the oil over medium high heat.When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes
• 7. Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
• 8. Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.

TOMATILLO SAUCE

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.

TANGY TOMATILLO SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
• Transfer the tomatillo sauce to your blender, puree, and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

TANGY TOMATILLO SAUCE

Steps:

• In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.
• Lightly salt.
• Cook for 15 minutes and drain.
• For canned just drain.
• Place tomatillos, cilantro, onion and garlic in a blender or food processor.
• Process to almost smooth-leave a little texture.
• In a large saucepan heat the oil over medium high heat.
• When hot all the sauce all at once, stirring constantly until darkened-about 5 minutes.
• Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
• Remove from heat, squeeze in lime juice, stir again, taste and add salt if needed.
• For vegetarian only use the vegetable broth.

MEXICAN SPICY TOMATILLO SAUCE

Steps:

• Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
• Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.