Best Serrano Tomatillo Vinaigrette Recipes

Easy Salad with Creamy Roasted Tomatillo Dressing image

Provided by Sunny Anderson

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tomatillos, rinsed and halved
1 jalapeno, halved
1 red onion, quartered
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 cup Mexican crema
2 tablespoons fresh lime juice
1 head iceberg lettuce, shredded
4 Roma tomatoes, seeded and chopped
4 radishes, thinly sliced

Steps:

Preheat the oven to 400 degrees F.
Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes.

Sauteed Tomatillos with Sunny's Cilantro Vinaigrette image

Provided by Sunny Anderson

Time 17m

Yield 4 servings

Number Of Ingredients 13

1 pound tomatillos
2 tablespoons olive oil
Salt and freshly ground black pepper
Sunny's Cilantro Vinaigrette, recipe follows
2 teaspoons honey Dijon mustard
3 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons white wine vinegar
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.
In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.
Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.

Sweet Serrano Vinaigrette Recipe - (2.9/5) image

Provided by Stacy_K

Number Of Ingredients 7

3-4 serrano peppers seeded and de-veined
2 T. apple cidar vinegar
Juice and zest of one lime
2 T. simple syrup (or 2 T. sugar mixed with a few tablespoons of water until it dissolves)
2 T. fresh chopped cilantro or 2 t. dried
1/2 cup olive oil
Salt and pepper to taste

Steps:

Chop serranos in big chunks and then chop in a food processor or blender. Add all other ingredients except oil and blend. Then add oil and pulse until well blended.