Best 4 Quick Roasted Tomatillo Salsa Recipes
**Salsa, a vibrant and flavorful condiment, holds a special place in Mexican cuisine, adding a zesty kick to various dishes. Roasted tomatillo salsa is an exceptional variation that brings a smoky and complex flavor profile to the table. This recipe elevates the classic salsa with roasted tomatillos, imparting a delightful charred flavor. Additionally, the salsa boasts a blend of fresh ingredients, including juicy tomatoes, zesty onions, and spicy peppers, which harmonize to create a symphony of flavors. Whether you prefer it as a dip for tortilla chips, a topping for tacos or burritos, or as a vibrant accompaniment to grilled meats, this salsa will tantalize your taste buds and add an authentic Mexican flair to your culinary creations.**
**The article features three distinct yet equally delicious roasted tomatillo salsa recipes:**
1. **Classic Roasted Tomatillo Salsa:** This recipe serves as the foundation for all salsa variations and showcases the harmonious balance of roasted tomatillos, tomatoes, onions, and peppers. The result is a versatile salsa that complements a wide range of dishes.
2. **Roasted Tomatillo Salsa with Avocado:** This variation introduces the creamy richness of avocado, adding a luscious texture and mild flavor to the salsa. The avocado imparts a delightful creaminess that balances the acidity of the tomatillos and tomatoes, making it an ideal accompaniment to tacos, tostadas, or enchiladas.
3. **Roasted Tomatillo Salsa with Mango:** This recipe adds a tropical twist with the inclusion of juicy mango. The sweet and tangy notes of mango bring a refreshing dimension to the salsa, creating a vibrant and flavorful experience. Pair it with grilled fish, chicken, or as a zesty topping for salads and grain bowls.
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.
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
QUICK ROASTED TOMATILLO SALSA
This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, condiments
Time 45m
Yield 2 cups, serving six to eight
Number Of Ingredients 6
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
- Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams
AVOCADO AND ROASTED TOMATILLO SALSA
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
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:
- Choose the right tomatillos: Look for firm, green tomatillos with no blemishes. Avoid any that are soft or have brown spots.
- Roast the tomatillos properly: Roasting the tomatillos brings out their natural sweetness and flavor. Make sure to roast them until they are slightly charred and softened.
- Don't overcrowd the pan: When roasting the tomatillos, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will prevent them from roasting evenly.
- Use fresh ingredients: The fresher the ingredients, the better the salsa will taste. Use fresh cilantro, onions, and garlic for the best flavor.
- Season to taste: Once the salsa is made, taste it and adjust the seasonings as needed. Add more salt, lime juice, or chili powder to taste.
Conclusion:
This quick roasted tomatillo salsa is a delicious and easy way to add flavor to your favorite Mexican dishes. It can be used as a topping for tacos, burritos, enchiladas, or huevos rancheros. It can also be served as a dip with chips or vegetables. With its smoky, tangy flavor, this salsa is sure to be a hit at your next party or gathering.
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