Best Tomato Tomatillo Salsa Recipes

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ROASTED TOMATILLO, TOMATO N CHILE SALSA



Roasted Tomatillo, Tomato N Chile Salsa image

Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar. You can also check amount of salsa after blending. Mine came to 10 cups pureed so I had 10 jars and lids ready.

Provided by Rita1652

Categories     Sauces

Time 3h

Yield 10 8 ounce jars

Number Of Ingredients 13

2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
2 lbs tomatoes, cut in half
1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces)
2 chipotle chiles in adobo
2 tablespoons adobo sauce
2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half)
1 bulb of garlic, separate the bulbs
1 cup roughly chopped fresh cilantro
1/2 cup fresh lime juice
1/2 cup vinegar, 5% acidity
2 teaspoons sugar
2 teaspoons pickling salt (to taste)
1 teaspoon ground cumin

Steps:

  • Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
  • Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
  • Allow to cool slightly before blending.
  • Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
  • Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
  • Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  • Repeat with the remaining jars.
  • Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

Nutrition Facts : Calories 70.8, Fat 1.2, SaturatedFat 0.2, Sodium 474.1, Carbohydrate 14.5, Fiber 3.5, Sugar 8.3, Protein 2.3

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE



Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche image

Provided by Bobby Flay

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

16 ounces baked or fried tortilla chips (combination of blue and yellow)
3/4 pound Monterey jack cheese, shredded
3/4 pound white Cheddar, shredded
Tomatillo-Poblano Salsa, recipe follows
Smoked Tomato Relish, recipe follows
Green Chile Creme Fraiche, recipe follows
8 tomatillos, husked and washed
2 poblano chile peppers
1 red onion, peeled and sliced into 1/4-inch thick slices
Canola oil, for brushing vegetables, plus 1/2 cup
Salt and freshly ground black pepper
2 cloves garlic, coarsely chopped
1 lime, juiced
1/4 cup chopped cilantro
8 plum tomatoes
1/4 cup canola oil, plus more for brushing on the tomatoes
Salt and freshly ground pepper
1/4 cup red wine vinegar
2 teaspoons chipotle pepper puree
1 small Spanish onion, finely chopped
1 pint creme fraiche or sour cream
1/2 cup thinly sliced green onions
Salt and freshly ground pepper

Steps:

  • Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
  • Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
  • Tomatillo-Poblano Salsa:
  • Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
  • Smoked Tomato Relish:
  • Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
  • Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
  • Green Onion Creme Fraiche:
  • Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

TOMATILLO OR GREEN TOMATO APPLE SALSA



Tomatillo or Green Tomato Apple Salsa image

Spicy hot fruity salsa is refreshingly crunchy, tart from the Granny Smiths, lime, and apple cider vinegar. Can't get tomatillos use green tomatoes.

Provided by Rita1652

Categories     Sauces

Time 35m

Yield 4-5 pints, 60 serving(s)

Number Of Ingredients 15

6 cups diced tomatillos (2 pounds) or 6 cups diced green tomatoes
2 large granny smith apples, 3 cups diced
1 small onion, diced
1 large red pepper, 1 1/4 cups diced
3/4 cup apple cider vinegar
1 -2 fresh habaneros or 4 -6 fresh jalapenos, minced
1/3 cup cilantro, chopped
1/4 cup sugar
1/2-1 teaspoon cumin
1 teaspoon pickling salt
1 lime, zest, meat chopped, pith discarded
2 -3 garlic cloves, minced
1/2 teaspoon black onion seeds, Nigella Sativa
fresh cracked black pepper, 10 turns
pickling lime (crisp granules 1/8 teaspoon per pint calcium chloride) (optional)

Steps:

  • Prepare jars for canning.
  • In a large pot combine all ingredients except for the granules.
  • bring to a boil and simmer uncovered for 15 minutes.
  • Place 1/8 teaspoon of the granules in each pint if using.
  • Ladle into hot sterlized jars leaving 1/2 inch head space.
  • Wipe rims and top with lids.
  • Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
  • Remove jars a leave in a draft free spot for 24 hours.
  • Lable and store in a pantry fo up to 1 year.

GREEN TOMATO (OR TOMATILLO) SALSA



Green Tomato (Or Tomatillo) Salsa image

Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos.

Provided by cando

Categories     Vegetable

Time 1h55m

Yield 5 pints

Number Of Ingredients 10

5 cups tomatillos, chopped (or green tomatoes)
1 1/2 cups green chilies, seeded, chopped
1/2 cup jalapeno, seeded, finely chopped (or other hot peppers)
4 cups onions, chopped
1 cup lemon juice, bottled bottled or 1 cup lime juice, bottled
6 garlic cloves, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons dried oregano leaves (optional)
1 tablespoon salt
1 teaspoon black pepper

Steps:

  • Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
  • Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
  • Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
  • Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
  • Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
  • To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
  • The peppers do not need to be peeled, but seeds are often removed.
  • Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
  • Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  • Process pints for 15 minutes in a BWB.
  • Note: You may use green tomatoes in this recipe or tomatillos.
  • Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Nutrition Facts : Calories 135.3, Fat 1.6, SaturatedFat 0.2, Sodium 1405, Carbohydrate 31.1, Fiber 5.6, Sugar 14.5, Protein 3.9

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA



Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina image

Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner.

Provided by LifeIsGood

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 21

6 tomatillos, husked, rinsed and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
3 limes, juice of
2 tablespoons canola oil
kosher salt & freshly ground black pepper, to taste
1 tomatoes, halved, seeds squeezed out
1 chipotle chile in adobo (one pepper from the can)
1 garlic clove
1 lime, zest and juice of
1 tablespoon sherry wine vinegar
1 teaspoon sugar
1/2 teaspoon sea salt (or kosher)
2 tablespoons canola oil
20 large shrimp, peeled and deveined, tails left on (about 2 pounds)
10 slices bacon, slices halved
extra virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
chopped fresh cilantro, for garnish

Steps:

  • Tomatillo Salsa:.
  • For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
  • Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
  • Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
  • Cover and refrigerate while you prepare everything else.
  • Tomato Vinaigrette:.
  • Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
  • Pour in the oil and puree again until emulsified and slightly thickened.
  • Refrigerate.
  • Shrimp:.
  • Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
  • Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
  • Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
  • To Serve:.
  • Spoon a mound of the tomatillo salsa on each plate.
  • Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
  • Garnish with the green onion and cilantro leaves.

Nutrition Facts : Calories 460, Fat 38.9, SaturatedFat 6.3, Cholesterol 71.6, Sodium 731.6, Carbohydrate 21.6, Fiber 9.4, Sugar 6.5, Protein 12.1

GRILLED CHICKEN WITH TOMATILLO-TOMATO SALSA



Grilled Chicken with Tomatillo-Tomato Salsa image

Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

Olive oil, for grill
5 tablespoons fresh lime juice
2 garlic cloves, minced
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1/2 small red onion, quartered
1/2 jalapeno pepper, ribs and seeds removed, roughly chopped
8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
1 cup grape tomatoes, halved or quartered if large
1/2 cup whole cilantro leaves

Steps:

  • Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.
  • In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Fold in tomatoes, cilantro, and remaining lime juice; season with salt and pepper.
  • Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa.

TOMATO TOMATILLO SALSA



Tomato Tomatillo Salsa image

Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.

Provided by Studentchef

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tomatoes
4 fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeno peppers, minced
1 garlic clove, minced
2/3 cup fresh coriander, chopped
1/4 cup extra virgin olive oil
3 tablespoons orange juice
1/4 teaspoon salt and pepper, each

Steps:

  • In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
  • In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.

Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8

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.

SMOKED TOMATO AND TOMATILLO SALSA



SMOKED TOMATO AND TOMATILLO SALSA image

Categories     Condiment/Spread     Vegetable     Wheat/Gluten-Free     Vegan

Yield 3 cups

Number Of Ingredients 11

3/4 pound tomatillos (about 7 large)
1/2 cup hickory wood chips
2 cups halved cherry tomatoes (about 3/4 pound)
1/4 cup chopped fresh cilantro
2 T chopped shallots
1 T fresh lemon juice
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 jalapeno pepper, halved and seeded
1 garlic clove, peeled

Steps:

  • 1/ Discard husks and stems and cut each tomatillo in half. Set aside. Line a Dutch oven with foil and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in vegetable steamer. Place tomatillo mixture in foil lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan and cool to room temperature. 2. Place tomatillo mixture, cilantro and remaining ingredients in food processor. Process until finely chopped

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS RECIPE | EPICURIOUS.COM



Tomatillo and Yellow Tomato Salsa with Tortilla Chips Recipe | Epicurious.com image

Can be prepared in 45 minutes or less but requires additional unattended time.

Provided by @MakeItYours

Number Of Ingredients 8

vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsedunder warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mixof both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander

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.

TOMATO/TOMATILLO SALSA



TOMATO/TOMATILLO SALSA image

Categories     Appetizer

Number Of Ingredients 6

2 tomatoes
1-2 tomatillos
1 small red onion, chopped
3 tbsp fresh mint, diced
Lime juice - 1 large lime
honey - 1tbsp

Steps:

  • chop 'em and mix em.

ROASTED TOMATO OR TOMATILLO SALSA



Roasted Tomato or Tomatillo Salsa image

Categories     Tomato     Side     Raw     Tomatillo

Yield makes about 2 cups

Number Of Ingredients 7

2 serrano chiles
2 large garlic cloves
4 medium-size ripe tomatoes, or 4 large tomatillos
1 small onion
Salt
1 lime
Handful of cilantro leaves, chopped

Steps:

  • Heat a skillet over medium-high heat. Put the whole chiles and the garlic cloves, unpeeled in the pan. Core the tomatoes and cut them in half. If cooking tomatillos, remove the husks and cut the tomatillos in half. Add the tomatoes or tomatillos to the pan, and cook the vegetables for 10 minutes or so, until they start to soften and brown. Turn them over to brown on the other side, and cook until tender throughout, then remove from the pan.
  • Squeeze the soft garlic cloves out of the skins. Remove the stems from the serranos and slice the chiles. Combine the garlic and chiles in the mortar and grind to a paste. Add the tomatoes, with or without the skins, and mash them to blend thoroughly with the garlic and chiles. Peel and finely dice the onion, put it in a small strainer, and rinse in water to crisp the onion and take away some of the raw bite. Stir the onion into the salsa and season with salt, a squeeze of lime juice, and the chopped cilantro.

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