tomatillo salsa

An easy, spot-on copycat recipe for Chipotle&#039;s Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde. Yield: About 2 cups.

Chipotle Tomatillo Green-Chili Salsa Recipe (Copycat)

tomatillos (husks removed, halved)

roma tomato (halved)

jalapeño chiles (stemmed, seeded if desired (see note 1))

onion

garlic

cilantro leaves (loosely packed)

cumin (ground)

oregano (dried)

Salt and black pepper

lemon juice ((from 1-2 lemons))

lime juice ((from 2-4 limes))

Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato skin-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.

In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half jalapeño if you&#039;re not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).

Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.

Add lemon and lime juices, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 2 cups.

Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!

Fresh Tomatillo Salsa 

1 lb Tomatillos, husked, rinsed

cilantro- leaves and tender stems OK ( 1 cup, packed)

jalapeno (or more,

garlic clove

lime juice

coriander

½ teaspoon sugar

tsp kosher salt

T olive oil (optional)

Place all ingredients in a food processor and pulse until uniformly combined.

Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)

This turned out so good. Who knew using fresh tomatillos would taste so good- I've always roasted them, but  this way is so much better!

Incredible recipe! I love the fresh and lively flavors of this salsa! I added about 1 TB of some cucumber water (a previous recipe for tzatziki where I strained the cucumbers and froze the liquid from them for a later day) just to counter a little bit of the Serrano pepper I added. This is suberp and will be a staple in my kitchen from now on!

Fantastic- I made the recipe as is, with 2 jalapeños. Perfect- I’ll never go back to roasting tomatillos again!

One of the best salsas I've ever had. TEN stars.

I was skeptical- I always roast. Well, never will I be doing that again. Can't believe it took me this long to discover this.

I also was a little hesitant about this one. But knew if it was on Feasting At Home, it would most likely be delicious. And it was. I like roasting, but this is just as good. And pretty!
Pairing this with the jackfruit tacos tonight. Super excited.

Easy and so tasty! We like fresh tasting salsa's and this delivered, a new favorite at our house.

This was delicious! Would this can well? Would I need to do anything differently? Thanks for all the delicious recipes :)

This recipe is amazing! I don’t have a food processor, but just dicing everything worked perfectly. New family favorite.

I’m a chef and I have always toasted my tomatillos. All I can say is WOW! It has such a bright taste.  I made a triple batch, some to give to friends and sons for my family.

Needing a sauce to jazz up your tacos, burritos, enchiladas, or quesadillas? Look no further. This salsa verde is tangy, zesty, and spicy. It&#039;s the perfect condiment for all your Mexican-inspired dishes.

Salsa Verde

lbs tomatillos (0.90)

serrano chilies (0.04)

garlic (0.16)

cilantro (0.20)

lime juice (0.06)

Salt (0.01)

If your tomatillos still have the husk on them, remove those first and give the tomatillos a good rinse. Set aside.

First, cut your tomatillos in half. Then, heat a seasoned cast-iron skillet to just over medium (this takes about 8-10 minutes). If your pan isn&#039;t well seasoned, rub it with a little olive oil before heating up.

Once the skillet is hot, place the serrano chilies and tomatillos face down in the pan to sear, about 3-4 minutes. Flip and do the same on the other side until each side is browned and the tomatillos are softened. Transfer the cooked tomatillos to a bowl and cover while you cook the rest.

Skillet method

Turn your oven to broil on high, and line a baking sheet with aluminum foil. Then, spread the serrano chilies and your tomatillos out evenly on the foil. Broil for 8-10 minutes, flipping halfway. This will slightly char the skins, but careful not to let them burn!

In the meantime, dice your onion, garlic, and cilantro. Add all of these to a food processor or blender.

Once the tomatillos and serrano chilies appear blackened and soft, remove from heat. De-stem and slice the chilies. Add these to the rest of the ingredients in your food processor or blender.

Pulse until all ingredients are chopped and mixed together to your preference, about 30-60 seconds (more time for a smoother salsa, and less for a chunkier texture).

Lastly, heat 1 tbsp olive oil in a saucepan over high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce heat and simmer for 15-20 minutes. This will thicken your salsa and create a better flavor, so don&#039;t skip doing it.

Once your sauce is done reducing, season with salt to taste and transfer it to a jar or container to cool in your fridge. If you find the flavor too acidic or tangy, add in about ½ - 1 tsp sugar or agave before chilling.

Serve this salsa as a condiment in tacos, burritos, enchiladas, or with tortilla chips.

Oven method

Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed summer tacos. 

Grilled Shrimp Tacos with Tomatillo Salsa

skewers

lime

chipotle chile powder

shrimp

green cabbage

red onion

medium red radishes

serrano peppers

cilantro

vegetable oil,

salt

black pepper

(6-inch) corn tortillas

Mexican crema

tomatillos (about 6)

jalapeño peppers

If using wooden skewers, soak 7 skewers in water for 30 minutes.

Mince 2 peeled garlic cloves and place in a large bowl. Finely grate the zest of 1 medium lime into the bowl, add 1/2 teaspoon chipotle powder, and stir to combine. Pat 1 1/2 pounds peeled and cleaned extra-jumbo shrimp with paper towels. Add them to the bowl and toss to combine. Refrigerate while you prepare the toppings and salsa.

Prepare the following toppings, placing them all on a serving platter or in separate bowls: Thinly slice 1/4 small head green cabbage until you have about 2 cups. Thinly slice 1/4 small red onion (about 1/2 cup). Thinly slice 4 radishes (about 3/4 cup) and 2 serrano peppers into rounds (about 1/4 cup). Cut the zested lime into wedges. Pick 1/4 cup fresh cilantro leaves from 1/4 bunch cilantro. Refrigerate until ready to serve. Pick 1/2 cup more cilantro leaves and tender stems and add to a blender for the salsa.

Instructions

Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the following, adding them to the same large bowl: Peel any papery husks from 12 ounces tomatillos, then rinse and pat dry. Peel 1/2 large yellow onion. Trim and cut 1 1/2 jalapeños in half lengthwise so that you have 3 pieces. For a less spicy salsa, cut out and remove the membranes and seeds. Add 3 unpeeled garlic cloves and 1 1/2 teaspoons vegetable oil to the bowl and toss to coat. Thread the garlic cloves onto one of the skewers.

Thread the shrimp onto the remaining skewers, threading each one in two places and arranging them so they are just touching. Place on a baking sheet. Brush the shrimp on both sides with 2 tablespoons vegetable oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place tomatillos, onion, jalapeños, and garlic skewer on the grill (reserve the bowl). Cover and grill until dark grill marks appear, about 4 minutes. Flip, cover, and grill until dark grill marks appear on the second side and the tomatillos start to soften, 4 to 6 minutes more. Transfer everything to the reserved bowl.

Transfer the tomatillos and jalapeños to the blender. Peel the garlic and chop off the root of the onion. Add both to the blender, add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and blend until smooth. Transfer to a serving bowl.

Scrape and oil the grill grates again. Place the shrimp on the grill, cover, and grill until lightly charred on the bottom, 2 to 2 1/2 minutes. Flip the skewers and grill until the shrimp are just cooked through, about 2 minutes more. Transfer to a clean plate or baking sheet.

Place 8 tortillas in a single layer on the grill and grill until tender and pliable, 30 seconds to 1 minute per side. Stack on a plate and cover with a kitchen towel or aluminum foil to keep warm. Remove the shrimp from the skewers.

Place the toppings, salsa, tortillas, shrimp, and 1/4 cup Mexican cream on the table. To assemble the tacos, spoon some salsa and crema onto a tortilla. Add 3 shrimp and top as desired.

Make the salsa:

Esta receta de salsa verde mexicana es auténtica, super fácil de hacer y queda bien con todo. La combinación de ingredientes frescos e ingredientes asados la hace super diferente y deliciosa.

Salsa verde mexicana

tomatillos

dientes de ajo rostizados

chiles serranos

un puño de cilantro

una pizca de sal

Pon a rostizar los tomatillos, los dientes de ajo y los chiles serranos. Cuando este todo doradito, ponlos en la licuadora con la sal y el cilantro.

Ve probando la salsa para que quede a tu gusto.

Para hacerla en el horno.

Pon a cocer los tomatillos con el chile en tantita agua. El ajo lo puedes poner a cocer junto los tomatillos y el chile o lo puedes asar en un sartén aparte. A mi me gusta más asado.

Y luego lo licúas todo con el puño de cilantro y la sal. Véla probando hasta que quede a tu gusto.

Para preparar en la estufa.

No se te olvide darle “Thumbs up”, like o dedito para arriba a este video.

La receta completa la encuentras en : https://www.piloncilloyvainilla.com/salsa-verde/‎
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https://www.brownsugarandvanilla.com/authentic-mexican-salsa-verde/
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Authentic Mexican salsa verde, Authentic Mexican Salsa Verde

The best tomatillo salsa verde recipe! Learn how to make tangy roasted tomatillo salsa to serve with chips, tacos, enchiladas and more.

Tomatillo Salsa Verde

serrano

garlic (unpeeled,

olive oil

sea salt

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.

Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.

Serve with chips or with your favorite mexican recipe.

The BEST salsa verde recipe! Made with simple, fresh ingredients, this zesty green salsa is delicious as a dip or with Mexican dishes like tacos, enchiladas, and more. Find serving suggestions in the post above.

avocado oil

sea salt (plus

tortilla chips (for serving)

Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.

Remove the garlic from the foil and peel it. Remove the stems from the peppers.

In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve.

Store leftover salsa in the fridge for up to 5 days.

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,

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

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.

This homemade salsa verde (tomatillo salsa) adds a spicy, flavorful kick to any Mexican dish. It&#39;s your classic green salsa in Mexican cuisine! Watch how I make it in the video below.

tomatillos (husks removed)

serrano or jalapeno peppers (stemmed)

cilantro leaves

Char ingredients

Char in the oven. Turn the top broiler on in the oven and set a rack about 4 inches below the broiler. Place the tomatillos, peppers, and garlic on a baking sheet and broil for 5 minutes, then flip everything and broil 4 to 5 minutes more, until slightly charred and blistered. Let cool to the touch.

Pulse

Pulse together. Transfer the tomatillos and peppers (see note below on heat level) to a food processor or high-powered blender along with the onion, cilantro, garlic, and salt. Pulse a few times, until your desired texture is reached.

Serve. Pour the salsa verde into a serving bowl and enjoy!

https://content.jwplatform.com/videos/1tjisrMk.mp4

This homemade salsa verde (tomatillo salsa) adds a spicy, flavorful kick to any Mexican dish. It's your classic green salsa in Mexican cuisine!

Salsa Verde.mp4

An easy to prepare recipe for salsa verde with tomatillos, onions, spicy chilis and cilantro. Enjoy it fresh with chips or tacos.

Delicious and Easy Roasted Tomatillo Salsa Verde

Yellow onion

Garlic (- Skin on)

Hot green peppers (- Jalapeno, Serrano

tbsp White vinegar

Lime (- Juiced)

cilantro (coriander)

Salt/pepper

½ tsp Cumin (- Optional)

Using a hot cast iron pan (or comal), dry roast the tomatillos, onion halves, peppers and garlic. We want some scorch marks but not to cook the ingredients. This should take 2-3 minutes. Keep flipping ingredients to get color on multiple sides.

Alternatively, you can broil the ingredients in your oven.

Roast the tomatillos, onion, peppers and garlic

Transfer the scorched tomatillos, onion halves and peeled garlic to the blender.

If you like your salsa spicy, add the hot peppers whole. If you prefer a milder sauce, remove the seeds. If you&#039;re not sure how spicy it will be, start with one hot pepper. You can always add heat to a sauce, but you cannot take it out without diluting it!

Add the cilantro, lime juice, white vinegar and salt/pepper, cumin (if using).

Pulse the blender a few times. Blend on low/medium but don&#039;t over process.

Taste your sauce and adjust seasonings.

Pulse or process to desired consistency. I like it a little chunky.

Blend the ingredients

If you&#039;re going to freeze your salsa, I recommend you cook it down to remove some of the water content. Transfer the salsa to a small saucepan and cook on medium heat for 8-10 minutes. Let it cool and transfer to mason jars or deli containers and freeze. Frozen green salsa will keep for up to 1 year, but I guarantee you&#039;ll use it before then.

OPTIONAL - Cook your salsa

A simple enchiladas verde recipe with white beans, edamame, and sweet corn. So savory and satisfying with plant-based protein and fiber!

Vegan Green Enchiladas with White Beans

yellow onion

green chiles (I use mild)

cumin

shelled edamame (10 oz. frozen bag, shelled)

sweet corn (frozen, canned, or freshly cooked)

cannellini beans

baby spinach

salsa verde/tomatillo salsa (I use mild)

tortillas* (gluten-free if desired)

cilantro, avocado

Preheat oven to 350°F (180°C).

Dice onion.

In a large skillet over medium-high heat, sauté onion 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more liquid as needed.)

Meanwhile, mince garlic. When onions are soft, add garlic, green chiles, and cumin. Stir and sauté 2 minutes.

Add shelled edamame and corn. (You can use frozen of each - no need to thaw first.) Stir and sauté another 2 minutes.

Add white beans (rinsed and drained) and spinach (roughly chopped). Stir to combine and turn off stove.

Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.

Place enchiladas seam side down in a 9&quot;×13&quot; pan. Evenly coat the top with salsa verde.

Place in oven and bake for 25 minutes. (If using vegan pepper jack cheese, place slices on top of enchiladas during last 10-15 minutes of cooking.) Add any desired toppings before serving.

Super tasty and so easy to make! We added vegan sour cream right before serving.

These cheesy chicken enchiladas require very few ingredients, one bowl, one pan, and just a few minutes to prepare. The perfect weeknight meal!

How about a margarita with your enchiladas? Pomegranate Margaritas are my favorite beverage to serve with Chicken Enchiladas and can be prepared by the glass or by the pitcher.

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