Best Awesome Tomatillo Lime Salsa Recipes

TOMATILLO SALSA

Tomatillo Salsa image

Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/4 cups.

Number Of Ingredients 11

Ingredients

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

Steps:

In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED-TOMATILLO AND LIME SALSA

Roasted-Tomatillo and Lime Salsa image

Categories Condiment/Spread Sauce Blender Broil Super Bowl Quick & Easy Cinco de Mayo Lime Mint Summer Tomatillo Jalapeño Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

8 ounces small tomatillos (about 8), husked, rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onion

Steps:

Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

AWESOME TOMATILLO LIME SALSA

Awesome Tomatillo Lime Salsa image

For most folks, salsa can be a very personal thing. What I love, you might not... and vise versa. Such is the nature of salsa. About 10 or so years ago I chanced to be traveling in Mexico, and destiny had me stopping in Zihuatanejo for lunch. I was served the best tomatillo/lime salsa I have ever had. I also had the best ceviche...

Provided by Andy Anderson !

Categories Salsas

Time 25m

Number Of Ingredients 8

Ingredients

PLAN/PURCHASE
6-8 medium tomatillos
2 medium anaheim chili peppers, or hotter peppers, if you prefer
1 clove garlic, chopped
1 small yellow onion, chopped
1 tsp salt kosher variety, to taste
1/4 c fresh cilantro, minus stems, chopped
2 Tbsp freshly squeezed lime juice, or to taste

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Remove the husks from the tomatillos, and thoroughly rinse.
4. Chef's Note: When you remove the husks, the skin of the tomatillo will be very sticky to the touch. Make sure that you wash them until all that stickiness is gone.
5. Remove the stem portion of each tomatillo, and then roughly chop.
6. Add the tomatillos to a food processor, fitted with an S-blade or the bowl of a blender.
7. Chef's Note: Give them a few pulses, until they begin to break up.
8. Add the pepper, garlic, and yellow onion, and use 1-second pulses until the ingredients are of an even consistency.
9. Add to a small saucepan over medium low heat.
10. Add the salt, and bring up to a slow simmer.
11. Simmer and stir for 15-20 minutes.
12. Remove from heat, and allow the salsa to cool down to room temperature, about 1 or 2 hours.
13. Stir in the cilantro, and then add the lime juice.
14. Chef's Note: I think that the lime juice, and the salt really make this salsa. I like mine heavy on both those ingredients; however, this is where you can make this salsa your very own. Add the lime juice a bit at a time, and taste. You also might want to add a bit more salt... or not.
15. Cover and place in the fridge for several hours, or overnight. This will give the ingredients a chance to get to know one another.
16. Chef's Note: Just to let you know, you don't have to cook this salsa at all. You can take it out of the blender, mix in the other ingredient, and serve as it.
17. PLATE/PRESENT
18. Serving suggestions • Serve with your favorite chips. • Drizzle over chicken or fish. • Use it to top off a good burger. • Spread over a baked pork tenderloin Enjoy.
19. Keep the faith, and keep cooking.
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