Green Pepper And Tomatillo Salsa Recipes

ROASTED TOMATILLO OR GREEN TOMATO SALSA

Steps:

• Preheat oven to 425 degrees.
• Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
• Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
• Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
• Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
• To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
• To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.

TOMATILLO SALSA VERDE

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.

GREEN PEPPER AND TOMATILLO SALSA

Steps:

• Roast jalapenos over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch-thick strips. Set aside.
• Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.
• Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
• Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.
• To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

ROASTED TOMATILLO SALSA

Steps:

• Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
• Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.
• Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.

TOMATILLO SALSA WITH SERRANOS

Steps:

• Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
• Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
• Do Ahead
• Salsa can be made 5 days ahead. Chill in a resealable container.

TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Steps:

• Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
• Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

ROASTED POBLANO PEPPER & TOMATILLO SALSA

Steps:

• Slice poblano pepper into medium-thin strips, avoiding seeds.
• It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
• Peel garlic and chop each clove in half.
• Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
• If you have a kitchen torch, you may use this to fire-roast the peppers as well.
• Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
• Peel and chop onion into quarters.
• Do the same with the tomatillos.
• Add all of this to a food processor and process until salsa is thoroughly blended.
• Add olives and the juice of the lime and process again.
• Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
• Salsa should be a nice consistency.
• Don’t over-process!
• Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
• Zest the lime and add this to the salsa.
• If you don’t have a zester, simply use a fine cheese grater.
• This adds a great fresh zing to the salsa.
• Cover and refrigerate to allow flavors to mesh.
• Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
• Serve with your choice of corn tortilla chips!

GREEN TOMATILLO SALSA

Steps:

• Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
• Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
• Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
• Add the cilantro and the 1/4 cup water and blend to a coarse puree.
• Rinse the onion under cold water, then shake to remove excess moisture.
• Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.