TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
HUEVOS RANCHEROS WITH TOMATILLO SALSA
Steps:
- For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
- For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
- For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
- To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.
FRESH TOMATILLO SALSA
Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.
Nutrition Facts : Calories 45 g, Fat 1 g, Fiber 2 g, Protein 1 g
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 chalupas
Number Of Ingredients 16
Steps:
- Make salsa:
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
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CHIPS IN SALSA RECIPE - TRACI DES JARDINS
From foodandwine.com
Author Traci Des JardinsTotal Time 1 hrCategory Drink
- To make the salsa, light a grill or preheat a grill pan. Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.
- In a medium saucepan, heat the 1 tablespoon of oil. Add the árbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes. Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water. Simmer over moderately low heat until the onion is softened, about 30 minutes. Transfer to a blender and puree until smooth. Strain the salsa through a medium-mesh strainer; season with salt.
- In a large saucepan, heat 2 inches of oil to 375°. Working in batches, fry the tortillas, turning occasionally, until golden and crisp. Using a slotted spoon, transfer the chips to a paper towel–lined plate to drain.
- In a large bowl, toss the warm chips with half of the salsa. Transfer the chips in salsa to a platter and top with the cheese, cilantro and finely chopped onion. Serve right away, passing the remaining salsa at the table.
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