Tomatillo Salsa
Tomatillo Salsa
Tomatillo Salsa
Tomatillo Salsa


From: "Cynthia Shannon"
I really like tomatillo Salsa. I wish I had a recipe for this. Thanks
for
your help


Tomatillo Salsa

1 lg. white onion, chopped
2 Tbsp. olive oil
2 (3 1/2 oz.) cans green chilies, chopped
4 (10 oz.) cans tomatillos, chopped
2 cloves garlic, finely minced
1 tsp. sugar
6 jalapenos, seeded and chopped

Saute garlic and onion in olive oil until onion is translucent and soft.
Add
green chilies, tomatillos, sugar, and jalapenos. Simmer 30 minutes.


Tomatillo Salsa

1/2 lb. (about 4) tomatillos
2 Tbsp. chopped onion
1 serrano chile pepper, seeded, chopped
1 garlic clove, crushed
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1/4 tsp. salt

Peel brown husk from tomatillos; rinse. In medium saucepan, cook
tomatillos in small amount of boiling water. Reduce heat to medium; cook 8
to 10 minutes or until soft. Drain. Place cooked tomatillos in blender
container or food processor bowl with metal blade; process with on-off
pulses just until smooth. Just before serving, in medium bowl combine
tomatillos with remaining ingredients. Serve with tacos, grilled chicken
or tortilla chips. 3/4 cup.

TIPS: A 16 ounce can tomatillos, drained, can be substituted for fresh
tomatillos. After tomatillos are processed in blender, they can be
refrigerated up to 1 day or frozen up to 3 months.


Tomatillo Salsa

1/2 med. onion
3 cup cooked tomatillos
1 tsp. salt
3-6 sm. hot green chilies
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. oregano
1 clove garlic

Either chop or blend and then cook onion and tomatillos (pronounced
"tomateeos") together. If using fresh chilies, cook them as well. Add
spices to taste.


Tomatillo Salsa

3/4 cup diced husked tomatillos (about 8 med.)
1/4 cup diced red bell pepper
1/4 cup diced red onion
2 Tbsp. orange juice
3 Tbsp. white wine vinegar
2 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1 Tbsp. sugar
1/2 tsp. minced seeded jalapeno chili

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in
remaining tomatillos and all ingredients. Cover and refrigerate at least
30 minutes.
(Can be prepared 1 day ahead.)


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