Yield Makes 3 1/2 cups Number Of Ingredients 7 Steps:
1 Preheat the oven to 375°F. 2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes. 3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper. 4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.
Time 40m Yield 5 cups Number Of Ingredients 8 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.
Time 1h5m Yield 1 1/4 cups, 4 serving(s) Number Of Ingredients 5 Steps:
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source. Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature. Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes. Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.
Time 40m Yield 20 Number Of Ingredients 6 Steps:
Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Time 45m Yield 2 cups, serving six to eight Number Of Ingredients 6 Steps:
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop. Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the 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.
Time 25m Yield About 2 cups, serving 6 to 8 Number Of Ingredients 7 Steps:
Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool. Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl. Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Time 35m Yield 4-5 pints, 60 serving(s) Number Of Ingredients 15 Steps:
Prepare jars for canning. In a large pot combine all ingredients except for the granules. bring to a boil and simmer uncovered for 15 minutes. Place 1/8 teaspoon of the granules in each pint if using. Ladle into hot sterlized jars leaving 1/2 inch head space. Wipe rims and top with lids. Process for 10 minutes in a hot water bath covered by at least 1 inch of water. Remove jars a leave in a draft free spot for 24 hours. Lable and store in a pantry fo up to 1 year.
Yield Makes 3/4 cup Number Of Ingredients 7 Steps:
Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes. When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.
Time 40m Yield 20 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Cook tomatillos and onion on the preheated grill until lightly charred, about 15 minutes. Transfer to a plate and let cool, about 10 minutes; roughly chop and place into a medium bowl. Add diced tomatoes to the bowl and mix. Stir in chiles, cilantro, garlic, lime juice, chili powder, and cumin; blend well.
Yield Makes about 1 cup Number Of Ingredients 5 Steps:
Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
