Best 4 Alton Brown Tomatillo Salsa Recipes

**Discover the Vibrant Flavors of Tomatillo Salsa: A Culinary Journey Through Mexican Delicacies**

Salsa, a staple in Mexican cuisine, is a versatile condiment that adds a burst of flavor to any dish. Among the diverse varieties of salsas, tomatillo salsa stands out with its unique tangy and slightly sweet taste. This article presents a collection of tomatillo salsa recipes that encompass a range of flavors and heat levels, catering to diverse palates and preferences. From the classic roasted tomatillo salsa to the spicy habanero tomatillo salsa, these recipes offer a culinary journey through the vibrant flavors of Mexico.

Here are our top 4 tried and tested recipes!

SILKY SALSA VERDE

Silky Salsa Verde image

Provided by Alton Brown

Categories condiment

Time 25m

Yield about 3 cups

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husks removed and rinsed
1 serrano chile, stemmed, halved and seeded
1/2 large white onion, peeled and separated
1 1/2 teaspoons grapeseed oil
1 cup packed fresh cilantro with stems
1 1/2 teaspoons kosher salt
1/4 teaspoon xanthan gum

Steps:

Position an oven rack 3 inches below the broiler and set the broiler to high.
Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.

ALTON BROWN'S SALSA

Alton Brown's Salsa image

From his Good Eats cooking program on Food Network. This salsa recipes uses fresh, roasted and dried chiles. Alton very cleverly used a steamer basket to roast the chilies on the stove top and a pair of standard kitchen scissors to cut the dried chiles! Just one or two very minor changes were made by me.

Provided by COOKGIRl

Categories Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 firm roma tomatoes, chopped small
4 garlic cloves, finely minced
2 jalapenos, seeded and minced (I used one jalapeno and one serrano)
1 jalapeno, roasted, skinned and chopped
1 red bell pepper, stemmed, seeded, membrane removed, finely diced
1/2 red onion, diced small
2 dried ancho chiles, seeded, cut into short strips and snipped into small pieces (read *NOTE)
1 tablespoon extra virgin olive oil
1 lime, juice of
chili powder, to taste (I didn't use)
salt and pepper, to taste
fresh cilantro or fresh parsley, to taste

Steps:

*NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
Mince the chili.
In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
Serve with your favorite chips.
Prep time does not include marinating.

Nutrition Facts : Calories 94, Fat 4.5, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 13.6, Fiber 4.1, Sugar 4.8, Protein 2.6

SALSA

Salsa image

For high-heat salsa, make Alton Brown's spicy recipe from Good Eats on Food Network, featuring jalapenos and ancho chiles.

Provided by Alton Brown

Categories appetizer

Time 47m

Yield 4 to 6 sersvings

Number Of Ingredients 10

Ingredients

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

Steps:

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

Tips:

Select the right tomatillos: Choose firm, green tomatillos with no blemishes. Avoid any that are soft or have brown spots.
Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and flavor. You can roast them in the oven or on a grill.
Use a variety of chilies: The type of chili you use will determine the heat level of your salsa. For a milder salsa, use mild chilies like Anaheim or poblano peppers. For a spicier salsa, use hotter chilies like jalapeños or serranos.
Add fresh herbs and spices: Fresh cilantro, lime juice, and cumin are common ingredients in tomatillo salsa. You can also add other herbs and spices to taste, such as oregano, garlic, or chili powder.
Pulse the salsa in a food processor: This will give you a smooth salsa with a consistent texture. You can also chop the ingredients by hand if you prefer a more rustic salsa.

Conclusion:

Alton Brown's tomatillo salsa is a delicious and versatile salsa that can be used as a dip, condiment, or marinade. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, tangy or sweet, Alton Brown's tomatillo salsa is sure to please.