Charred Tomatillo Jaew Recipes
CHARRED TOMATILLO JAEW
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy. ''I usually like to make it pretty obnoxious when it comes to the fish sauce,'' Watson told us. So we add it to taste, a tablespoon or so at a time. If you don't have access to a grill, you can use your broiler or even a stovetop flame to char the tomatillos and jalapeños. It is excellent as an accompaniment to barbecued or grilled meats and folds into a taco nicely.
Provided by Sam Sifton
Time 20m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Set broiler to high or light an outdoor grill. Cook the onions, tomatillos and jalapeños under or over the heat until they are charred, then set aside. Meanwhile, toast the guajillo chiles on a lower rack of the oven or off to the side of the grill, turning occasionally, 5 to 8 minutes.
- Crumble guajillos into the bowl of a food processor, and pulse a few times to create crumbs. Add the jalapeños, then the garlic, lemongrass and palm sugar, and pulse a few times to combine. Add the onions, then the tomatillos, and run the machine until you have a thick salsa.
- Add fish sauce and lime juice a few tablespoons at a time, adjusting the taste as you go. Covered, the jaew will keep in the refrigerator for a few days.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1240 milligrams, Sugar 5 grams
CHARRED TOMATILLO SALSA VERDE
Provided by Alison Roman
Categories Condiment/Spread Side Low Carb Low Fat Vegetarian Low Cal Backyard BBQ Summer Grill Grill/Barbecue Vegan Tomatillo Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
- Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
- DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
CHARRED TOMATILLO MARGARITA SALSA
Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
- Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
CHARRED TOMATILLO SALAD
Provided by Molly Yeh
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high and adjust an oven rack to the top level.
- Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
- Dice the peppers and onion into bite-size pieces (about 1/2 inch).
- Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
- Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
- Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.
MEXICAN CHARRED TOMATILLO SALSA
This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.
Provided by Sony
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g
CHARRED TOMATILLO SALSA
Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.
- Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.
- Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.
CHARRED TOMATILLO GUACAMOLE
Categories Condiment/Spread Vegetable Appetizer Broil Super Bowl Avocado Hot Pepper Summer Tomatillo Cilantro Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
- Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
- Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
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CHARRED TOMATILLO SALSA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (40)Estimated Reading Time 30 secsServings 2Total Time 1 min
- Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
- Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
CHARRED TOMATILLO SALSA VERDE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
Estimated Reading Time 3 mins
- Place the tomatillos, peppers, jalapeno and cloves in one layer on the prepared baking sheet and drizzle olive oil.
- Broil for 5 minutes, or until charred. Using a tong, turn everything and broil for another 4-5 minutes, until charred.
CHARRED PEPPER AND TOMATILLO ENCHILADA SAUCE | GARLIC & ZEST
From garlicandzest.com
4.5/5 (12)Total Time 25 minsCategory Side DishCalories 32 per serving
- Line a stainless steel skillet with foil (or use a disposable foil pan). Heat over high heat. Add the tomatillos and jalepeno to the pan and cook until charred and slightly softened, about 10 minutes -- tomatillos will be softer than jalapeño. Transfer the tomatillos and jalapeño to a blender.
- Char the poblano pepper on all sides, either in the same skillet lined with foil -- or if you have a gas stove top, rest the chile directly over the flame, until the skin blisters and chars. Turn the pepper occasionally until blackened. Remove from heat and let cool until you can handle it without burning your fingers. Slough off the blackened portion of the peppers. Slice the peppers in half, lengthwise and remove the seeds and stem. Transfer to the blender with tomatillos and jalapeños.
- In the skillet, heat one tablespoon of canola oil over medium high heat. Add the onion and garlic and saute until softened and translucent, 3-4 minutes. Stir in the cumin, salt and pepper and cook for one minute longer. Transfer to the blender with the peppers and pulse to combine. Add the water, lime juice and cilantro and process until smooth. Adjust seasonings to your taste. Keep refrigerated until ready to use.
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