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Terrific Tomatillos - 273 recipes

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1 Preheat broiler. Line broiling pan with foil

  • 4 POBLANO CHILES OR 2 GREEN PEPPERS
  • 1 BUNCH CILANTRO
  • 3 GARLIC CLOVES
  • 1 1/2 TEASPOONS SALT
  • 2 POUNDS BONELESS PORK SHOULDER, TRIMMED AND CUT INTO 3/4-INCH PIECES
  • 3 MEDIUM ONIONS, FINELY CHOPPED
  • 3 SERRANO OR JALAPEÑO CHILES,SEEDED AND MINCED
  • 1 TEASPOON GROUND CUMIN
  • 1/4 TEASPOON CAYENNE (GROUND RED) PEPPER
  • 2 POUNDS TOMATILLOS, HUSKED,WASHED WELL, AND EACH CUT INTO QUARTERS
  • 1 CAN (15 1/4 TO 16 OUNCES) WHOLE KERNEL CORN, DRAINED
  • WARM FLOUR TORTILLAS (OPTIONAL)
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Heat broiler to high heat

  • 1 dried pasilla chili, stemmed and seeded
  • 1/2 to 3/4 cup vegetable stock
  • 3 tomatillos, husks removed
  • 2 yellow bell peppers
  • 1/4 cup canola oil
  • 1/4 teaspoon salt
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Place peppers in a small pot of boiling water and simmer until color goes from bright green to green-gray, about 7 ...

  • 3 serrano peppers
  • 1 (28-ounce) can of tomatillos, drained, or 15 fresh husked tomatillos broiled until charred
  • 1 large handful cilantro, including stems, plus additional 1/4 cup leaves, chopped for garnish
  • 1 small onion, quartered
  • 3 medium cloves garlic
  • 1 tablespoon fresh juice from 1 lime, plus additional lime wedges for serving
  • 1 teaspoon cider vinegar
  • Kosher salt
  • 2 1/2 pounds chicken thighs
  • 1 (4-ounce) can diced jalapeños, preferably fire-roasted, drained
  • Corn tortillas
  • Medium red onion, minced
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Recipe copied from Sunset magazine, March 2015 A great twist on a salsa verde recipe!!

  • 1 lb tomatillos, stemmed and halved
  • 1/4 red onion, sliced
  • 1 jalapeno chile, stemmed, halved and seeded
  • 3-4 garlic cloves
  • 1 ripe avocado, pitted and peeled
  • 1 cup cilantro leaves and tender stems
  • Juice of 1 lime
  • salt and pepper to taste
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A popular Mexican-style salad that can be garnished with sour cream, chopped green onions, sliced avocados, lime we...

  • For the Tomatillo Salsa:
  • 2 cans tomatillos, drained and chopped
  • 1/3 c chopped cilantro
  • 1/4 c minced red onion
  • 2 T lime juice
  • 1/2 fresh jalapeno or serrano chili pepper, seeded and minced
  • salt and pepper
  • 1 c corn oil
  • 6 corn tortillas
  • 2 c shredded monterey jack cheese
  • 1 head romaine lettuce thinly sliced crosswise
  • 1 can black beans
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Sunset

  • Chicken:
  • 1 1/2 white onions, quartered
  • 4 large garlic cloves, crushed
  • 1 teaspoon kosher salt
  • 3 pounds bone-in chicken breasts with skin
  • 2 bay leaves
  • Tomatillo-Cilantro salsa:
  • 11 firm tomatillos, husked, stemmed, and rinsed in warm water to remove stickiness
  • 2 or 3 jalapeño chiles, stemmed, halved lengthwise
  • 3/4 cup roughly chopped cilantro leaves and tender stems
  • 1 About 1 tsp. kosher salt
  • 1/4 About 1/4 tsp. pepper
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In a blender or a food processor, combine the tomatillos, chiles, cilantro, and 1/2 cup of the water and blend unti...

  • 6 tomatillos, husked and coarsely chopped
  • 2 small hot green chiles, seeded and chopped
  • 2 tablespoons chopped fresh cilantro or parsley
  • 3 cups water
  • 1 tablespoon olive oil
  • 1/2 cup minced scallions
  • 2 garlic cloves, chopped
  • 1 1/2 cups long-grain white rice
  • 1 teaspoon salt
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1. Blend tomatillos, cilantro, ancho peppers, and jalapeno until smooth

  • 2 11 ounce cans tomatillos, rinsed and drained
  • 3/4 Cup packed fresh cilantro
  • 3 Dried ancho chile peppers, stemmed and seeded
  • 1 Fresh Jalapeno
  • 2 14.5 ounce cans diced fire roasted tomatoes, undrained
  • 1 1/2 lbs Ground Turkey
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 4 cloved garlic minced
  • 1 Can 15 oz kidney beans
  • 1 Can 15 oz black beans
  • 1 cup frozen corn thawed
  • 2 tablespoons chile powder
  • 1 teaspoon oregano
  • 1 cup sour cream
  • 1 package light cheddar cheese
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Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to...

  • 1 pound tomatillos, husked and rinsed
  • 2 plum tomatoes
  • 1/4 cup vegetable oil
  • 4 poblano chile peppers
  • 2 jalapeno peppers
  • 3 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch pieces
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons cornmeal
  • 4 cups low-sodium chicken broth
  • Sliced scallions, pickled jalapenos and/or grated cheddar cheese, for topping
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To prepare steak, sprinkle steak with salt and pepper

  • Steak and Marinade
  • 1 2 to 3 pound flat-iron steak
  • 1/2 tsp cracked black pepper
  • 1 cup bottled salsa verde (like Herdez)
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro leaves
  • Tacos
  • 1 small red onion, cut into thirds, horizontally
  • 2 fresh jalapenos, cut into halves, lengthwise, seeds and membranes removed
  • 4 fresh tomatillo, peeled, scrubbed and cut into quarters
  • 2 Tbsp olive oil
  • 2 tsp coarse salt
  • 1 avacado
  • 1/2 cup queso fresco, crumbled
  • 8 fajita sized flour tortillas, warmed
  • 2 Tbsp cilantro leaves
  • 1 fresh lime, cut into wedges
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1. Heat oil in a large nonstick skillet over medium-high heat

  • 2 tablespoons olive oil
  • 1/2 medium-size red onion, peeled and thinly sliced
  • 1/2 medium-size green bell pepper, seeded and thinly sliced
  • 1 1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
  • 1 cup frozen corn, thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 8 corn tortillas
  • 1 bottle
  • (16 ounces) tomatillo salsa (such as La Victoria)
  • 3 tablespoons half-and-half
  • 1 cup shredded reduced-fat Monterey Jack cheese
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I chop all ingredients in my food processor

  • 6 cups tomatillos chopped
  • 3 cups onions chopped
  • 3 jalapeños chopped
  • 6 cloves garlic minced
  • 1/2 cup cilantro chopped
  • 1/2 cup lemon juice
  • 2 teaspoons cumin
  • 1 tablespoon salt
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