Best Spiced Chips And Roasted Tomatillo Salsa Recipes

Spicy Tomatillo Salsa image

Provided by Chef Rodney

Categories Salsa

Time 20m

Number Of Ingredients 10

1 Tbsp Olive Oil
28 oz Tomatillos (drained and chopped)
1 Fresh Jalapeño (chopped)
1/2 Cup Red Onion (chopped)
1 Cup Red Bell Pepper (chopped)
2 Garlic Cloves (minced)
1/4 Cup Fresh Cilantro (chopped)
1/3 Cup Green Onions (chopped)
1/2 Tsp Cayenne Pepper
Salt and Pepper (to taste)

Steps:

Drain and chop tomatillos. Set aside.
In a saucepan, heat olive oil over medium-high heat. Place the tomatillos, jalapeños, onion and red bell pepper in the pan and cook until the mixture softens and becomes fragrant - Approximately 7 to 10 minutes.
Place the tomatillos mixture in a food processor (or you can use a blending stick). Add the garlic and process until you reach the desired consistency.
Stir in the chopped cilantro, green onions and cayenne. Season to taste with salt and pepper.

Nutrition Facts : Calories 60 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 3 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

Spicy Roasted Tomatillo Salsa image

Provided by Bites of Flavor

Time 1h20m

Yield 4

Number Of Ingredients 11

cooking spray
8 fresh tomatillos, husks removed
1 serrano pepper
1 jalapeno pepper
½ medium yellow onion, quartered
3 cloves garlic, unpeeled
½ cup cilantro leaves
1 lime, juiced
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 cup water

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

Nutrition Facts : Calories 19.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 1446.2 mg, Sugar 1.1 g

Salsa and Chips image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield about 2 cups

Number Of Ingredients 10

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.