Time 30m Number Of Ingredients 8 Steps:
Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet. Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up. Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken. Remove and transfer to a food processor or blender. Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!
Time 35m Yield 32 Number Of Ingredients 5 Steps:
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.
Time 25m Yield about 1 cup Number Of Ingredients 5 Steps:
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. 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. For the Roasted version: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
Time 10m Yield 16 Number Of Ingredients 6 Steps:
Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.
Time 2h Yield 1 cup Number Of Ingredients 6 Steps:
Combine all the ingredients in a food processor. Process until almost smooth. Let stand at room temperature for 1-2 hours.
Yield about 1 1/2 cups Number Of Ingredients 10 Steps:
In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.
Time 20m Yield 2 cups, 8 serving(s) Number Of Ingredients 7 Steps:
Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water. Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid. Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste. To serve: Sprinkle the top with the extra cilantro.
Time 10m Number Of Ingredients 7 Steps:
Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine. Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil. Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
