Best Tomatillo And Chipotle Salsa Recipes

TOMATILLO AND CHIPOTLE SALSA

Steps:

• Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
• Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.

WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS

Steps:

• Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
• Preheat grill to medium.
• Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
• Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
• Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
• Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
• In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;

CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA

Steps:

• Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

BARBECUED RIBS WITH PEANUT-CHIPOTLE SAUCE AND TOMATILLO CORN SALSA

Steps:

• Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
• In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
• Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
• Combine all ingredients in a small bowl.

ROASTED-TOMATILLO AND CHIPOTLE SALSA

Steps:

• Heat the broiler. Place a heavy, ungreased, small skillet over medium heat. When skillet becomes hot, add the garlic. Cook, turning occasionally, until the garlic is blackened in spots and soft, about 20 minutes. When the garlic is cool enough to handle, peel, and toughly chop.
• Place tomatillos on a baking sheet, and place baking sheet 4 inches below the heating element. Broil until blistered, blackened, and softened, about 5 minutes per side. Remove the baking sheet from oven, and let tomatillos cool completely.
• Scrape tomatillos and juices into the bowl of a food processor or into the jar of a blender. Add the garlic. Pulse until a coarse puree forms. Stir in the chiles and 3 to 4 tablespoons water, until a spoonable consistency forms. Add the salt and sugar; stir to combine. Store in an airtight container, refrigerated, up to 1 week.