Best 4 Tomatillo And Yellow Tomato Salsa With Tortilla Chips Recipes
**Salsa, the vibrant and zesty condiment, takes center stage in this culinary extravaganza, where tomatillos and yellow tomatoes dance harmoniously to create a symphony of flavors. This article presents a tantalizing collection of salsa recipes, each bursting with unique ingredients and tantalizing taste sensations. From the classic Tomatillo and Yellow Tomato Salsa, a refreshing and tangy dip, to the smoky and spicy Roasted Tomato Salsa, and the tropical delight of the Pineapple Salsa, this article is a salsa lover's paradise. Whether you're seeking a fiery kick or a refreshing complement to your favorite dishes, these recipes will elevate your culinary experiences to new heights.**
Here are our top 4 tried and tested recipes!
TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATILLO SHAKSHUKA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add the tomatillos and jalapeño and cook until softened, about 10 minutes. Transfer to a blender using a slotted spoon; add the cilantro stems, 1 1/2 cups tortilla chips, a big pinch each of salt and pepper and 1/2 cup water. Blend until smooth.
- Meanwhile, heat the olive oil in a large broiler-proof nonstick skillet over medium-high heat. Add the onion, poblano and a pinch each of salt and pepper; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring to wilt before adding more; cook until all the spinach is wilted, then season with salt and pepper. Pour the sauce from the blender into the skillet and stir to combine. Reduce the heat to maintain a gentle simmer.
- Preheat the broiler. One at a time, crack each egg into a small bowl, make a well in the sauce and add the egg to the well. Drag the edge of a rubber spatula through the egg whites (don't break the yolks). Season with salt and pepper and cook until the egg whites are just starting to set, 12 minutes. Transfer the skillet to the broiler and cook until the egg whites are set, 1 to 2 minutes.
- Meanwhile, thin the sour cream with 1 to 2 tablespoons water; season with salt and pepper. Drizzle over the eggs and sprinkle with the cilantro leaves. Serve with the remaining tortilla chips.
Nutrition Facts : Calories 470, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 380 milligrams, Sodium 658 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams
SALSA DE TOMATILLO CON CHIPOTLE
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Provided by Zarela Martinez
Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan
Number Of Ingredients 6
Steps:
- Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
- Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.
TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS
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
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.
Tips:
- Choose ripe, firm tomatillos and tomatoes. Look for tomatillos that are green or slightly yellow, with tight husks. Avoid any that are bruised or have blemishes. Tomatoes should be ripe and red, with no signs of spoilage.
- Roast the tomatillos and tomatoes before blending. Roasting brings out their natural sweetness and flavor. To roast, place the tomatillos and tomatoes on a baking sheet and drizzle with olive oil. Roast at 400 degrees Fahrenheit for 20-25 minutes, or until they are slightly charred and softened.
- Use a variety of chilies to add heat. This recipe calls for serrano peppers, but you can use any type of chili pepper you like. For a milder salsa, use fewer chilies or remove the seeds before blending. For a spicier salsa, use more chilies or leave the seeds in.
- Add fresh herbs and spices to taste. This recipe uses cilantro, cumin, and garlic, but you can add any herbs or spices you like. Some other good options include oregano, basil, thyme, chili powder, and paprika.
- Serve the salsa immediately or store it in the refrigerator for later use. Salsa is best when served fresh, but it can be stored in the refrigerator for up to a week. To store, place the salsa in an airtight container and refrigerate.
Conclusion:
This tomatillo and yellow tomato salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, nachos, and quesadillas. It can also be used as a dipping sauce for chips or vegetables. With its bright flavor and beautiful color, this salsa is sure to be a hit at your next party or gathering.
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