Best Roasted Corn And Tomatillo Salsa Recipes

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ROASTED TOMATILLO SALSA



Roasted Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 40m

Yield 5 cups

Number Of Ingredients 8

2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers
1 medium white onion, quartered
4 tablespoons olive oil
4 cloves garlic, unpeeled
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lime
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
  • Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
  • Serve with chips or as a salsa for tacos and burritos.

ROASTED CORN AND TOMATILLO SALSA



Roasted Corn and Tomatillo Salsa image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 11

4 ears corn
1/2 pound tomatillos, papery skin removed and quartered
1 large sweet red pepper, quartered and seeded
1 jalapeno pepper, seeded and finely diced
1 garlic clove, finely chopped
1 small bunch cilantro, 1\4 cup chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

ROASTED TOMATILLO AND GARLIC SALSA



Roasted Tomatillo and Garlic Salsa image

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Provided by SairajB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 40m

Yield 20

Number Of Ingredients 6

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

Steps:

  • Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  • Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g

QUICK ROASTED TOMATILLO SALSA



Quick Roasted Tomatillo Salsa image

This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.

Provided by Martha Rose Shulman

Categories     easy, condiments

Time 45m

Yield 2 cups, serving six to eight

Number Of Ingredients 6

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed
1/2 cup coarsely chopped cilantro
Salt to taste
About 1/2 cup water, as needed

Steps:

  • Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
  • Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 45m

Yield Makes a little about 2 1/2 cups

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, preferably plum tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Salt to taste
1 1/2 teaspoons cider vinegar
1/4 cup water (optional)
1/3 to 1/2 cup chopped cilantro (to taste)

Steps:

  • Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
  • Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
  • Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
  • If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
  • Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
  • When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams

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