Best 4 Basic Roasted Tomatillos Salsa Recipes
**Roasted Tomatillo Salsa: A Symphony of Flavors**
Salsa, a staple condiment in Mexican cuisine, is a versatile sauce that adds a burst of flavor to tacos, burritos, nachos, and more. This article presents a collection of roasted tomatillo salsa recipes that offer a range of tastes, from mild and tangy to spicy and smoky. These salsas are not only delicious but also incredibly easy to make, requiring minimal ingredients and preparation time. Whether you prefer a classic green tomatillo salsa, a spicy habanero salsa, or a smoky roasted salsa, this article has a recipe that will tantalize your taste buds.
**Recipes included in this article:**
* **Basic Roasted Tomatillo Salsa:** This classic salsa is a staple in Mexican cuisine, combining roasted tomatillos, onions, garlic, and cilantro to create a fresh and tangy sauce.
* **Roasted Tomatillo Salsa Verde:** This variation of the classic salsa adds green chiles and lime juice for a brighter, more acidic flavor profile.
* **Roasted Tomatillo Salsa Roja:** This red salsa uses roasted tomatillos, tomatoes, and chiles to create a smoky, flavorful sauce.
* **Roasted Tomatillo Salsa with Habaneros:** For those who enjoy a spicy kick, this salsa incorporates habanero peppers, adding heat and complexity to the roasted tomatillo base.
* **Roasted Tomatillo Salsa with Roasted Poblanos:** Poblano peppers lend a smoky, earthy flavor to this salsa, creating a rich and robust sauce.
With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. Whether you're hosting a party, preparing a weeknight meal, or simply craving a flavorful condiment, these roasted tomatillo salsas will elevate any dish they accompany.
ROASTED TOMATILLO SALSA VERDE
Homemade Roasted Tomatillo Salsa verde is full of fresh and vibrant flavors. It's a little spicy, tangy and so good you may just want to eat it with spoon.
Provided by Anne
Number Of Ingredients 6
Steps:
- Preheat the oven to 400
- Peel, rinse and slice the tomatillos in half
- Arrange the tomatillos on a parchment lined baking sheet and roast them for 15 to 20 minutes until they begin to soften
- While the tomatillos are roasting, rough chop the onions, garlic and cilantro
- Once the tomatillos have been roasted and cooled off, add them to a food processor or high speed blender along with the lime juice, onions, garlic and cilantro and blend.
Nutrition Facts : Calories 54 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 ounces, Sodium 3 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BASIC ROASTED TOMATILLOS SALSA
I first made tomatillo salsa because of Juliann Esquivel's delicious recipe here on JAP, the link is below. But as time went on, I found a love for pablanos, so I created a quick little salsa of my own. But I have to say, it is because of Juliann that I began experimenting with peppers at all, and I will be eternally grateful...
Provided by Lynn Socko
Categories Salsas
Time 15m
Number Of Ingredients 10
Steps:
- 1. Remove husks from tomatillos and wash them. Cut them in half and lay on a baking sheet. Also cut pablano and jalapeno in half, remove seeds and stem and place on baking sheet.
- 2. Quarter onion and place on baking sheet along with 2 cloves of garlic SKIN ON. Place under a low heat broiler for about 7-10, remove once slightly charred.
- 3. If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
- 4. Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
- 5. I learned to make this salsa using this recipe. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1 by Juliann Esquivel My version is inspired by Juliann's recipe.
ROASTED TOMATILLO AND GARLIC SALSA
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Provided by SairajB
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g
ROASTED TOMATILLO SALSA
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.
Tips:
- Choose ripe tomatillos: Look for tomatillos that are firm, plump, and have a deep green or reddish-purple color. Avoid tomatillos that are bruised or have blemishes.
- Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and flavor. You can roast them in the oven or on a grill. If roasting in the oven, preheat the oven to 450°F (230°C) and roast the tomatillos for 20-25 minutes, or until they are slightly charred and softened.
- Remove the tomatillo skins: Once the tomatillos are roasted, let them cool slightly, then remove the skins. The skins should peel off easily.
- Use fresh ingredients: The fresher the ingredients, the better your salsa will taste. Use fresh cilantro, onion, and garlic. If you don't have fresh cilantro, you can use dried cilantro, but it will not have as much flavor.
- Adjust the spice level to your taste: If you like spicy salsa, add more jalapeño peppers. If you prefer a milder salsa, remove the seeds from the jalapeños before adding them to the salsa.
Conclusion:
This basic roasted tomatillo salsa is a delicious and versatile condiment that can be used as a dip, topping, or sauce. It is easy to make and can be tailored to your own taste preferences. Try experimenting with different ingredients and spice levels to create your own unique salsa.
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