Best 3 Tomatillo Salsa By Marina Recipes

In the realm of vibrant and flavorful Mexican cuisine, tomatillo salsa stands as a crown jewel, captivating taste buds with its tangy, slightly acidic, and herbaceous charm. This versatile condiment, crafted from fresh tomatillos, is an indispensable companion to tacos, burritos, enchiladas, and countless other Mexican dishes. Its refreshing zest enlivens grilled meats, roasted vegetables, and even eggs, adding a burst of flavor to any culinary creation. Beyond the classic tomatillo salsa, this article presents a tantalizing array of variations, each boasting unique characteristics that cater to diverse palates. From the smoky heat of roasted tomatillo salsa to the zesty kick of habanero tomatillo salsa, and the refreshing coolness of tomatillo salsa verde, this repertoire of recipes offers a symphony of flavors that will elevate any meal to a fiesta of taste.

**Keywords:** tomatillo salsa, Mexican cuisine, salsa recipes, tangy, acidic, herbaceous, tacos, burritos, enchiladas, grilled meats, roasted vegetables, eggs, smoky heat, roasted tomatillo salsa, zesty kick, habanero tomatillo salsa, refreshing coolness, tomatillo salsa verde, symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATILLO SALSA BY MARINA

Tomatillo Salsa by Marina image

This salsa is the absolute best....Every time we attend a party, Marina is asked for the recipe. She always hesitates, as she says it is too easy to be a recipe, as all ingredients are to taste. I've tried to measure out ingredients but as Marina stated, add to your own taste.

Provided by trick

Categories Very Low Carbs

Time 20m

Yield 3 cups, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

20 dried chilies, Japones (Japanese Chili Peppers) or 20 dried arbol chilies
6 garlic cloves, chopped
1 cup cilantro, chopped
1 small onion
15 tomatillos
5 green onions, chopped

Steps:

Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.

QUICK ROASTED TOMATILLO SALSA

Quick Roasted Tomatillo Salsa image

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

Ingredients

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed
1/2 cup coarsely chopped cilantro
Salt to taste
About 1/2 cup water, as needed

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

QUICK GREEN TOMATILLO SALSA

Quick Green Tomatillo Salsa image

I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.

Provided by Martha Rose Shulman

Categories dips and spreads

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, to taste, coarsely chopped (and seeded, if you would like a milder salsa)
1/4 cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed
1 garlic clove, peeled and halved (optional)
1/2 cup coarsely chopped cilantro
Salt to taste

Steps:

Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to 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 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams

Tips:

Use ripe tomatillos for the best flavor. Look for tomatillos that are firm and have a bright green color.
Roast the tomatillos before blending them. Roasting brings out their sweetness and flavor.
Use a variety of chiles to add flavor and heat. Some popular choices include jalapeños, serranos, and habaneros.
Don't be afraid to experiment with different ingredients. Add your favorite herbs, spices, and vegetables to create a unique salsa.
Let the salsa rest for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Tomatillo salsa is a delicious and versatile condiment that can be used on tacos, burritos, enchiladas, and other Mexican dishes. It is also a great addition to grilled meats, fish, and vegetables. With so many variations to choose from, there is sure to be a tomatillo salsa recipe that everyone will enjoy. So next time you are looking for a flavorful and easy-to-make salsa, give tomatillo salsa a try. You won't be disappointed!

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