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Tomatillo recipes - 273 recipes

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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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For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapeños and onions out on a foil-lined...

  • For the Roasted Tomatillos:
  • 1 1/2 pounds tomatillos, husked and cut in quarters
  • 3 cloves garlic
  • 2 jalapeños, stemmed and seeded
  • 1 small sweet onion, rough chopped Olive oil Kosher salt and freshly ground black pepper
  • 1/2 cup low-sodium chicken stock
  • 1/2 bunch fresh cilantro
  • Juice of 2 limes
  • For the Turkey Enchiladas:
  • 3 tablespoons olive oil
  • 1 pound lean ground turkey
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/2 small yellow onion, finely diced
  • Kosher salt and freshly ground black pepper
  • Eight 8-inch flour tortillas
  • 1 cup shredded Jack cheese
  • 1/2 cup crumbled queso fresco
  • Chopped fresh cilantro, for garnish 2 cups sour cream, for serving
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1. In a medium bowl whisk the marinade ingredients

  • Marinade:
  • Servings: 4 - 6
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeno chile peppers, including seeds
  • 1 tablespoons minced garlic
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
  • Salsa:
  • 1 medium yellow onion, cut into 1/2-inch slices
  • Extra virgin olive oil
  • 10 medium tomatillos, about 1/2 pound total, husked and rinsed
  • 1 small jalapeno chile peppers, tem removed
  • 1/4 cup lightly packed fresh cilantro leaves and tender stems
  • 1 medium garlic clove
  • 1/2 teaspoon dark brown sugar
  • 1/2 teaspoon kosher salt
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Heat olive oil in a deep pot Add garlic and sauté till fragrant Add tomatillos and water - tomatillos should be co...

  • 2 lb tomatillos, removed from husk, cored and quartered
  • 2 Teaspoons of olive oil
  • 2 cloves of garlic
  • 3 Cups water
  • 2 Cups white beans, soaked overnight, rinsed and drained
  • 32 Oz Chicken Broth
  • 2 chicken breasts, cooked and roughly chopped
  • 3 medium sized jalapeno peppers, seeded and diced (leave seeds in if you want spicy soup)
  • 1 Teaspoon cumin
  • 1/2 Cup heavy cream (optional)
  • 1 lime
  • Salt and pepper to taste
  • Cilantro for garnish (optional)
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From Mario Batali

  • 1 1/2 cups canned black beans
  • 2 tablespoons cumin
  • 2 tablespoons salt
  • 2 tablespoons oregano
  • 2 tablespoons brown sugar
  • 2 tablespoons black pepper
  • 3 boneless chicken breasts
  • 1 cup long grain white rice
  • 1 tablespoon olive oil, plus 2 TB
  • 1 red onion
  • 1 teaspoon hot chili flakes
  • 2 medium tomatillos
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • 4 ounces tomato paste
  • 1 lemon
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1. Pulse tomatillos in food processor until coarsely chopped, about 8 pulses

  • 1 pound tomatillos, husks and stems removed, rinsed, dried, and halved
  • 2 jalapeño chiles, stemmed, seeded, and minced
  • 1/2 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • Salt and pepper
  • 1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons vegetable oil
  • 1 onion, chopped fine
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans black beans, rinsed
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Preheat the oven to 350 degrees F

  • 1/2-cup olive oil
  • 6 chicken quarters (legs and thighs)
  • 3/4-cup (approximately 1 medium) finely diced white onion
  • 3 garlic cloves, minced
  • 1 1/2-tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/4-pounds fresh tomatillos, husked and cut 1/2-inch dice (about 4 cups chopped)
  • 1 to 2 chipotle peppers, canned in adobo sauce, chopped
  • 5 cups unsalted chicken stock
  • 1/4-teaspoon salt, or to taste
  • 1 28-ounce can hominy, drained
  • 1 9.6-ounce bag fresh spinach
  • Lime juice, to taste
  • Ground black pepper, to taste
  • 1/4-cup cilantro, chopped
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1. Preheat the oven to 500 degrees

  • 2 tomatillos, husked and rinsed
  • 1 medium tomato
  • 1/2 medium onion
  • 1 serrano chile, stemmed
  • 1 Tbsp extra virgin olive oil
  • 2 large dried chipotle chiles, stemmed and seeded
  • Hot Water
  • 1 cup cilantro, lightly packed
  • 3 Tbsp fresh lime juice
  • kosher salt
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