Mild Tomatillo And Sweet Pepper Sauce Recipes

TOMATILLO SAUCE RECIPE

Steps:

• Set your oven to broil.
• Slice the tomatillos and peppers in half, then set them onto a roasting pan.
• Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
• Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
• Peel off the skins and discard.
• Squeeze the roasted garlic from the skins.
• Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
• Process until smooth.
• With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
• Serve as desired!

TOMATILLO SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
• Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
• The tomatillo sauce can be made 1 day ahead, covered and chilled.

ROASTED TOMATILLO SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
• Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
• Use immediately or pour into freezer bags, label and freeze.

QUICK GREEN TOMATILLO SALSA

Steps:

• Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
• Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

SWEET TOMATILLO SAUCE

Steps:

• Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
• Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
• *Available at Latino markets and some supermarkets.

MILD TOMATILLO AND SWEET PEPPER SAUCE

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the tomatillos, cut sides down, and pan-roast until lightly browned, about 4 minutes. Put in a blender jar and reserve. In the same skillet, pan-roast the onion slice until lightly browned on both sides, about 3 minutes per side. Remove to a cutting board and chop coarsely. Add to the blender jar with the tomatillos. Blend to a coarse purée and transfer to a bowl. Add the remaining ingredients and serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN SPICY TOMATILLO SAUCE

Steps:

• Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
• Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.