Ecuadoran Tamarillo Salsa Recipes

ECUADORAN TAMARILLO SALSA

Ecuadoran Tamarillo Salsa image

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Blender Onion Tomato No-Cook Vegetarian Lime Hot Pepper Healthy Raw Cilantro Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1 fresh tamarillo (tree tomato) or small red tomato
1 fresh serrano chile (preferably red), coarsely chopped, with seeds if desired
2 large scallions (white and pale green parts only), coarsely chopped
1 tablespoon water
1 teaspoon olive oil
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice

Steps:

Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and 1/2 teaspoon salt and coarsely purée.

TOMATILLO SALSA

Tomatillo Salsa image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Provided by Daisy Martinez

Categories condiment

Time 40m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

ROASTED TOMATILLO SALSA

Roasted Tomatillo Salsa image

Provided by Food Network

Categories condiment

Time 40m

Yield 5 cups

Number Of Ingredients 8

Ingredients

2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers
1 medium white onion, quartered
4 tablespoons olive oil
4 cloves garlic, unpeeled
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lime
Kosher salt

Steps:

Preheat the oven to 450 degrees F.
Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
Serve with chips or as a salsa for tacos and burritos.

AUTHENTIC TOMATILLO SALSA

Authentic Tomatillo Salsa image

I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.

Provided by enigmused

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh tomatillo
8 fresh jalapeno peppers
2 garlic cloves
1/4 cup chopped fresh cilantro
salt

Steps:

Peel the tomatillo's husk and rinse in water.
Grill or roast the tomatillos and the peppers until the skins appear burned.
Do not peel the skins.
In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
Add the cilantro and salt and process for an additional 8 seconds.

Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6

TAMARILLO SAUCE

Tamarillo Sauce image

This one goes well grilled or roast chicken also good with pork and ham. I leave the five spice out because I don't like it.

Provided by Doreen Randal

Categories New Zealand

Yield 1 batch

Number Of Ingredients 7

Ingredients

8 tamarillos
1/2 cup brown sugar, firmly packed
1/4 cup water
3/4 cup beef stock
1/2 teaspoon five-spice powder
1/3 cup water (extra)
1 tablespoon brown sugar (extra)

Steps:

Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
or until tamarillos are soft. Blend or process mixture; strain.
Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
Freezes well.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.

Nutrition Facts : Calories 483, Fat 0.4, SaturatedFat 0.2, Sodium 708.4, Carbohydrate 121.5, Sugar 120.1, Protein 2.2

SALSA DE TOMATILLO

Salsa De Tomatillo image

This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

Provided by SABRINATEE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

Steps:

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g

ECUADORAN CHILE SAUCE

Ecuadoran Chile Sauce image

Provided by Anastacia Salcedo

Categories Sauce Blender Citrus Herb Pepper Tomato Quick & Easy Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 8

Ingredients

1 fresh tamarillo or small red tomato
1 fresh red serrano or other small (1- to 2-inch) red chile, coarsely chopped, including seeds if desired
1 large scallion (white and pale green parts only), coarsely chopped
1 tablespoon water
1 teaspoon olive oil
1 teaspoon chopped fresh cilantro
1/4 teaspoon fresh lime juice, or to taste
1/4 teaspoon salt, or to taste

Steps:

Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.

TOMATILLO SALSA VERDE

Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

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