Grilled Tomatillo Chile Japones

Tomatillo Salsa Recipes

Tomatillo Chile de Arbol Salsa

 

Tomatillo salsa whether it’s cooked, grilled or fresh, has to be one of my all time favorites! A simple cooked tomatillo salsa with a touch of chile de arbol, was a staple on our dinner table at home. For every occasion, there was tomatillo salsa, or as Mom called it, salsa de fresadilla, and chips. My favorite meal as a kid, besides sopa, was a plain cheese quesadilla prepared with corn tortillas and topped with alot of Mom’s tomatillo salsa.  It’s still one of my favorite meals! For today’s blog post, I have brought together the many tomatillo salsa recipes I have prepared since I began to blog about food. If you see any of these photos on any other site that is not Hispanic Kitchen, more than likely they have borrowed it without asking. I don’t mind sharing recipes, I mean that’s what we do as food bloggers. It’s also alot of work and hours that go into this blog. With that said, I hope you enjoy these recipes all prepared in my little kitchen. All the photos are mine and were taken by me.  All of the recipes can be found right on site. For the pictures that do not have the recipe right below, just click onto the pictures to see full recipe. #foodieforlife #salsarecipes 

 

Tomatillo Chile de Arbol Salsa

10 tomatillos, remove husk and rinse well
10 to 12 chile de arbol
1 small white onion, quartered
Juice of 1 keylime or 1 small lime, optional
salt to taste
¼ cup chopped cilantro, optional

Notes: Many times, we would throw in a few chile serrano to the mix for more flavor to this deliclious salsa.

1. Remove the husks from the tomatillos and rinse in lukewarm water. Add tomatillos, chile de arbol and onion to a saucepan. Cover with water and heat to medium. When it comes to a boil, reduce heat slightly and cook for 10 minutes.

2. Using a slotted spoon, transfer the tomatillo mixture to the blender. Season with salt.  Blend on high for just a few seconds. Pour into serving dish and fold in the chopped cilantro. Servewarm or at room temperature.

Tomatillo Chile de Arbol Salsa

Extra Spicy Tomatillo Chile de Arbol!!!!

Extra Spicy Tomatillo Chile de Arbol

Blackened Tomatillo Habanero-Poblano

Blackened Tomatillo Habanero-Poblano Salsa

10 tomatillos, husk removed and washed
2 poblanos
1 small white onion, sliced thick
3 habaneros
4 cloves garlic
Juice of 1 key lime
Salt to taste

Roasted Tomatillo Habanero Poblano

1. Preheat a large skillet or comal to medium heat for 5 minutes. Line with heavy foil paper and drizzle a little canola oil onto foil.

2. Lay all the veggies onto hot pan and cook until blackened in most spots. Cook the garlic and onions towards the outside of pan because they cook alot quicker. When ready, transfer the poblanos to a plastic bag to let them steam and cool slightly. Remove other veggies from heat and let cool.

3. Once veggies have cooled slightly, add the tomatillos and habaneros(remove stems) to the blender. Pulse to blend to create a coarse chop. Peel the blistered skins from the poblanos and remove the stems and seeds. Chop the poblanos and garlic finely by hand. Combine all of the ingredients together, add lime juice and salt to taste.

Blackened Tomatillo Habanero Poblano Salsa

Roasted Tomatillo-Chile California-Habanero

Roasted Tomatillo-Chile California-Habanero


10 tomatillos
2 habaneros
6 chile California or guajillo peppers(dried)
4 cloves garlic,leave skins on
Juice of 1 orange
Juice of 1 lime
Salt

1.Remove the seeds and stems from the dried chile California,and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.

~
2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos,garlic and habanero peppers in preheated pan, drizzle with a little canola oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn’t burn. Remove from heat and let cool slightly.

~
3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients,removing the skins from the garlic and stems from habaneros.Add about 1 1/2 teaspoons of salt,blend until smooth, taste for salt. Serve warm or at room temperature.

 

Fresh Tomatillo Avocado Salsa or as my friends like to call it, “The Green Sauce”. A favorite for parties! 

Tomatillo Avocado Salsa

 

6 to 8 tomatillos, peeled, washed and roughly chopped
2 to 3 serranos or jalapeños, roughly chopped
1/4 of a white onion, chopped
1 large avocado (or 2 for extra creamy)
Handful of washed cilantro
Juice of 1 lime
Salt to taste

Combine all of the ingredients in the blender and blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending.

 

Tomatillo Roasted Jalapeño and Onion

Tomatillo Roasted Jalapeño and Onion

 

Salsa Verde(Tomatillo) Chile de Arbol and Jalapeño

Salsa Verde(Tomatillo) Chile de Arbol Jalapeño

 

Salsa Verde Molcajeteada

Salsa Verde Molcajeteada

Salsa Taquera-Chile de Arbol Tomatillo

Salsa Taquera-Chile de Arbol Tomatillo

 

Salsa Cruda de Tomatillo

Salsa Cruda de Tomatillo-Fresh Tomatillo Salsa

 

Salsa Cruda  de Tomatillo Recipe, Click Onto The Link!

http://pinaenlacocina.com/2015/07/21/spicy-lime-pepper-chicken-tacos-dorados-de-pollo/

Tomatillos

Tomatillo Salsa For Chilaquiles, Enchiladas..Entomatadas

Tomatillo Salsa For Chilaquiles

 

Tomatillo Salsa

Tomatillo Salsa

 

Salsa Ranchera

Salsa Ranchera

 

Roasted Tomatillo Serrano with Avocado

Roasted Tomatillo Serrano with Avocado

 

Spicy Tomatillo-Guajillo-Chile de Arbol

Spicy Tomatillo-Guajillo-Chile de Arbol

 

Smoked Salsa Verde! My second favorite!!!

Smoked Salsa Verde

Spicy  Tomatillo Chile Japones

Spicy Tomatillo Chile Japones

Tomatillo Salsa Recipes

 

5 thoughts on “Tomatillo Salsa Recipes”

Would Love to Hear From You