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Terrific Tomatillos - 273 recipes

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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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In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime j...

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1 cup cilantro leaves
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Vegetable oil, for frying
  • Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
  • 4 tablespoons unsalted butter
  • 6 ounces thick-cut bacon
  • 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
  • 3 large garlic cloves, thinly sliced
  • 1 large jalapeño, seeded and finely chopped (1/4 cup)
  • 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
  • 1 1/2 cups frozen baby peas, thawed
  • 1 pound jumbo lump crabmeat, picked over
  • Lime wedges and green hot sauce, for serving
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Sauté cubed pork and onion in oil on high for 8 minutes in pressure cooker, or until tender

  • Cubed seasoned pork tenderloin, 2-3 lbs
  • 2 large potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1/2 tbsp minced garlic
  • 28oz can diced tomatoes
  • 2 cups chicken broth
  • 1 lb diced tomatillos
  • 1- 1-1/2 tsp cumin
  • 2 tsp (or a little less) chili powder
  • 1/2 - 1 tsp oregano
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Put all ingredients in blender

  • 1 pkg dry hidden valley ranch dressing
  • 1 c. Mayo
  • 1 c. Chopped cilantro
  • 2 cloves garlic
  • 3 tomatillos peeled
  • 1/3 c. Buttermilk
  • 1/4 tsp cayenne pepper
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In a blender purée all ingredients Add water as needed until smooth Season with salt

  • 1 lb tomatillos, quartered, rinsed & husked
  • 1/2 medium onion, coarse lay chopped
  • 1 garlic, smashed
  • 1 Serrano chile, coarsely chopped
  • 1/4 cup cfresh cilantro, leaves and tender stems
  • Salt as needed
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Place tomatillos in small glass bowl, cover, and microwave 2 minutes on high power, or until softened and saucy

  • 1 1/2 cups fresh tomatillos, husked and chopped (8–10 tomatillos)
  • 1 1/2 cups fresh corn kernels (from 2 ears)
  • 6 Tbs. chopped cilantro
  • 1 Tbs. chopped jalapeño chile with seeds
  • 1 Tbs. fresh lime juice
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Husk and rinse tomatillos

  • 2 1/2 pounds fresh tomatillos
  • Medium jalapeño pepper
  • 2 cloves garlic, halved
  • 2 small cucumbers, peeled, seeded & diced (divided)
  • 1 cup cold water
  • 2 cups cooked corn kernels
  • 1/2 cup chopped plum tomatoes
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
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Tomatillo Gazpacho Rice with Tomatillos and Chiles