ROASTED TOMATILLO SERRANO SALSA
This salsa is great with a great big bowl of warm tortilla chips! You can also use it on anything that you would normally use red salsa on. I love tomatillo salsa. Yum!
Provided by ChipotleChick
Categories Sauces
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remobe husks from tomatillos and rinse.
- Place them on a baking sheet, on top rack under broiler.
- Broil about 4 minutes on one side, unrit blackened and soft, then turn and roast other side.
- Let cool on sheet.
- Heat a skillet over medium heat, and chiles and garlic.
- Roast chiles 5 to 10 minutes, until blackened and soft, turning occasionally.
- Roast garlic about 15 minutes.
- Remove and let cool, then pull stems from chiles, and peel garlic.
- Put tomatillos, garlic, and chiles in a food processor and coarse-blend.
- Transfer to a bowl and add 1/4 cup of water to bring to"salsa consistency.
- "Stir in onion, cilantro, salt and pepper to taste.
Nutrition Facts : Calories 43.7, Fat 0.9, SaturatedFat 0.1, Sodium 584.6, Carbohydrate 8.8, Fiber 2.3, Sugar 5.5, Protein 1.3
ROASTED SERRANO SALSA
Recipe posted per request for salsa recipes. This is a very hot relish type of salsa, if you want it milder you can change the type of chilies used. Recipe source: Coyote Cafe.
Provided by ellie_
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a cast iron skillet over medium high heat cook the seranos until blackened.
- Remove half of the blackened skin and discard.
- Chop the chilies.
- Combine the chopped chilies with the remaining ingredients.
- Let stand 1 hour.
- Cover and refrigerate.
ROASTED TOMATILLO SALSA WITH SERRANO CHILES, ROASTED ONIONS AND CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet (line it with heavy-duty foil). Set 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they'll have begun their transition from light bright green to olive color on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 or 5 minutes or so. Set aside to cool. 2. Turn the oven down to 425 degrees. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Set in the oven. Stir carefully every couple of minutes, until the onions are beautifully roasted (they're going to look rather wilted and translucent, even have a touch of char on some of the edges); the garlic should feel soft and look browned in spots. Total roasting time will be about 15 minutes.Cool to room temperature. 3. In a food processor, pulse the serranos (no need to peel or seed them) with the onion-garlic mixture until moderately finely chopped, Scoop into a big bowl, then, without washing the processor, coarsely puree the tomatillos and their juice. Stir them into the bowl. (If you're making the largest quantity, you'll have to do the tomatillos in two batches.) Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro. 4. Taste and season highly with salt. Taste again and, if you wish, add just enough sugar to take the edge off the tomatillos' very bright tanginess.
ROASTED TOMATO AND SERRANO CHILE SALSA
Make and share this Roasted Tomato and Serrano Chile Salsa recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 30m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 5
Steps:
- Roast the tomatoes on a griddle until they blacken on all sides.
- Remove and set aside.
- Toast the garlic cloves until they soften.
- Meanwhile, toast the chiles until they brown on the sides.
- Place the garlic, chiles and a few tomatoes into a blender; blend until smooth, then add the rest of the tomatoes.
- Turn on the blender very briefly, leaving tomatoes with a rough texture.
- Remove the salsa from the blender, add the cilantro, and season with salt.
Nutrition Facts : Calories 13, Fat 0.1, Sodium 3.6, Carbohydrate 2.8, Fiber 0.8, Sugar 1.6, Protein 0.6
ROASTED TOMATILLO-SERRANO SALSA
Categories Condiment/Spread Tomato Appetizer Broil
Number Of Ingredients 8
Steps:
- Lay tomatillos and serranos on baking sheet and place 4 inches below very hot broiler. When blistered, blackened and softened on one side, turn and roast other side. Cool on baking sheet. Roast garlic with skin intact in an ungreased skillet over medium heat until softened (about 15 minutes). Cool and peel. Process cilantro, sugar, and juice of lime until fine. Add tomatillos, serranos, and garlic. Pulse until coarse puree.
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