tomatillo recipes

Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa &amp; roasted beet relish on fried tahini breakfast potatoes.

Huevos Divorciados with Creamy Tomatillo Salsa &amp; Roasted Beet Relish

tomatillos,

yellow onion, quartered

garlic,

olive oil

cilantro leaves

Greek yogurt

olive oil, divided

jalapeno,

cilantro

orange juice

lemon juice

yellow onion, diced

Yukon gold potatoes, peeled and diced

tahini paste

smoked paprika

cumin

eggs

queso fresco, optional

Heat oven to 425°F and arrange rack in the upper third of the oven.

Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.

Roast veggies until softened and brown, about 20 minutes.

Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.

This will make a lot more salsa than you&#8217;ll need but extra salsa is never a bad problem to have.

To Make the Tomatillo Salsa:

Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.

Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.

Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.

For the Beet Relish:

Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.

Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.

For the Potatoes:

I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.

For the Eggs:

Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.

To Serve:

Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing

Tomato and Tomatillo Salad with Cilantro-Lime Dressing

vine-ripened tomatoes

tomatillos

avocado,

cotija, crumbled (optional)

cilantro leaves,

juice of 2 limes (about 2 tablespoons)

sherry or white wine vinegar

dijon mustard

agave nectar

sea salt and several grinds pepper

Make the dressing - Add all ingredients to...

Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.

Prepare the salad ingredients - Thin slice the...

Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.

Assemble the salad - Layer the tomatoes and...

Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

This authentic Salsa Verde recipe is tangy, vibrant, and delicious! Made from a base of tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers

Classic Salsa Verde with Tomatillos

lbs (680 g) tomatillos, husks removed*

white onion,

garlic

(120 ml) vegan chicken-flavored broth or vegetable broth

salt

avocado oil

Bring a large pot of water to a boil while you prepare the ingredients. Once the water is boiling, carefully add the tomatillos, onion, and jalapeño to the pot; return to a boil and cook for an additional 3 to 5 minutes, until the tomatillos turn a greenish brown color and are tender.

Carefully drain the vegetables and set the pot aside. Add the tomatillo mixture to a high-speed blender along with the garlic, cilantro, broth, and salt. Blend for 30 to 45 seconds, until a smooth salsa forms.

Return the pot to the stove over medium-high heat and add the avocado oil. Once the oil is warm, pour the sauce back into the pot and bring to a simmer. Once simmering, reduce the heat to medium and simmer for 5 to 10 minutes, until the sauce has thickened to your liking.

Serve as desired; let cool completely before transferring into glass containers. Salsa verde will keep in the fridge for up to 10 days.

This is an awesome easy recipe.  Delicious.  This was the first time I’ve ever use tomatillo at home and what a great discovery! I used this on vegan enchiladas and was a fantastic family hit! Thank you.

Few simple recipes just touch your heart and above all your taste palate.&nbsp;Tomatillo Salsa is one of such simple yet very flavorful Mexican condiment that I can never get enough. &nbsp;My first introduction to roasted salsa was in Chiptole's Mexican Grill, while eating a vegan bean and rice bowl. Back then, chipotle had very less vegetarian options, but many times, I just loved this rice-and-beans-bowl with scoop of fresh salsa and roasted, medium spicy Tomatillo Salsa.&nbsp;Similar to this dish, Indians have very famous dish called "Rajma Chawal - Curried Red Kidney Beans and Rice", loved and eaten all over India. Young or old, no one will ever refuse to eat this dish. My rice and beans bowl at chipotle often reminds me of that. This dish in India is often served with plain yogurt and some fresh onion-tomato salad on the side. That is pretty much like a dollop of Mexican creama and fresh salsa in Mexican cuisine. Isn't it amazing? Two countries, so far apart and still such a close resemblance of flavors!One thing that Indian dish don't have, is Roasted Tomatillo Salsa! I loved this salsa so much that probably, I will not eat rice and beans without salsa EVER again!! Since I started working on this blog, many of my take-out favorites are made-at-home and chipotle's food is on top list!&nbsp;You all know my love for everything Chipotle! So... today's recipe is another attempt to bring chipotle's famous - roasted salsa, to your home.It is a very simple recipe but flavors are excellent. Charred bits of tomato skin with zesty jalapeno, lime, natural sweetness of chunky onions and tomatillo, some seasoning, and that's pretty much it. These simple ingredients do magic and make salsa pop in your mouth. For me, it makes every bite of rice-beans fresh and inviting!<img alt="Fire Roasted Tomatillo and Jalapeno Salsa. A great and delicious way to kick-start parties! #vegan #paleo #gluten-free" src="https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg" loading="lazy" width="750" height="500" srcset="https://media.chefdehome.com/800/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 800w,https://media.chefdehome.com/655/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 655w,https://media.chefdehome.com/492/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 492w,https://media.chefdehome.com/310/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 310w,https://media.chefdehome.com/100/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 100w,https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Remember!! when ingredients are simple, technique of cooking gives that extra kick! AND that's why I have to share this recipe with you. Otherwise, I bet if you tried Chipotle's salsa, you already knew it had these ingredients! no secrets here! right?Roasting tomatoes or for that matter any vegetables brings out the natural sweetness and also enhances the flavors. But, here we are talking about fire-roasted, that charred out-side, almost like grilled tomatoes (and grilled jalapenos too!). You will be surprised to know that this salsa is cooked further, in vegetable broth to enhance the flavors of tomatillo. You can skip the cooking-in-broth step, but I strongly recommend you try.Keeping the promiseI promised to give you all recipes of chipotle. So that you can enjoy a great Mexican meal at home, under budget! This post also goes towards keeping that promise. Check out <a href="https://www.chefdehome.com/recipes/419/chili-lime-roasted-corn-salsa" target="_blank" title="Recipe for Roasted Corn Salsa and Chipotle Mexican Grill Meals">All Chipotle</a> to see all details and list of recipes already online.Happy Cooking!<img alt="Fire Roasted Tomatillo and Jalapeno Salsa. A great and delicious way to kick-start parties! #vegan #paleo #gluten-free" src="https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 800w,https://media.chefdehome.com/655/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 655w,https://media.chefdehome.com/492/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 492w,https://media.chefdehome.com/310/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 310w,https://media.chefdehome.com/100/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 100w,https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">

Fire Roasted Tomatillo Salsa - My other Chipotle Mexican Grill Favorite

lbs Tomatillo, husk removed

Jalapeno, 1

Cup White Onion, rough chopped, about half of a medium onion

Cup Vegetable Stock

tbsp Lime, juice of 1 lime

Cilantro,

tbsp Oregano

Salt and Black Pepper, adjust per taste

Fire-Roasted Tomatillo Salsa - Roast tomatillo, and jalapeno on open flame, indoors or on grill until skin is nicely charred. (about 5-6 minutes).Once done roasting, remove skin and seeds from jalapeno, leave tomatillo as-is. 

In a medium sauce-pan, heat vegetable stock, add cleaned jalapeno and tomatillo. Cook until water has all evaporated and tomatillo are tender and pale yellow in color.

Transfer all contents to food processor with lime juice, salt, pepper, chopped white onion, cilantro, and oregano.

Pulse the processor (just 4-5 times) to chop salsa. It should still have some chunky bits of onion and tomatillo.

Viola!! Roasted Tomatillo Salsa is ready!! 

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The most viewed tomatillo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine