Best Tomatillo And Yellow Tomato Salsa With Tortilla Chips Recipes

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ROASTED TOMATO AND TOMATILLO SALSA



Roasted Tomato and Tomatillo Salsa image

This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!

Provided by Mexican Please

Time 30m

Number Of Ingredients 8

2 roma tomatoes
4-5 tomatillos
1/3 small onion
1 garlic clove
1-2 jalapenos (or serranos)
10-12 sprigs cilantro
pinch of salt
squeeze of lime

Steps:

  • Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
  • Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
  • Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
  • Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
  • Serve immediately or chill in the fridge for a bit before serving.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS



Tomatillo and Yellow Tomato Salsa with Tortilla Chips image

Categories     Tomato     Appetizer     Fry     Fourth of July     Quick & Easy     Summer     Gourmet

Yield Makes 8 dozen chips and about 6 cups salsa

Number Of Ingredients 11

For chips
vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
For salsa
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander
*available at specialty produce markets and many supermarkets

Steps:

  • Make chips:
  • In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
  • Make salsa:
  • In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
  • Serve salsa with chips.

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