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Terrific Tomatillos - 273 recipes

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Serve with Guy Fieri Al Pastor Tacos

  • 6 medium tomatillos, husked (about 8 ounces each)
  • Extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 ripe avocado, peeled and diced
  • 1 clove garlic, minced
  • 1/2 jalapeno, seeds removed and coarsely chopped
  • 1/2 sweet onion, roughly chopped
  • Juice of 2 limes
  • 2 cups fresh cilantro leaves
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1. Steam tamales per package directions

  • 1 package Pork Tamales w/ red sauce
  • 1 jar organic roasted tomatillo salsa
  • 1 can pitted green olives, chopped
  • 2 cups shredded Mexican Blend cheese
  • Optional garnish: Guacamole, Sour Cream
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To make the chips 1. Preheat the oven to 350°F and line 2 baking sheets with aluminum foil

  • Chips
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 8 (10-inch) flour or whole wheat tortillas
  • Salsa
  • 1 pound tomatillos, husked
  • 1/2 red onion, finely chopped
  • 2 garlic cloves
  • 2 chipotle chile peppers (wear plastic gloves when handling)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt, or to taste
  • 1 1/2 cups water
  • 1 large ear corn, roasted, kernels removed
  • 2 tablespoons lime juice
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Combine all ingredients in a food processor and pulse till combined

  • 6 to 8 tomatillos
  • 3/4 cup cilantro
  • 1 avocado, diced
  • 1/2 onion, chopped
  • 1/2 jalapeño, chopped
  • 2 cloves garlic
  • juice of 1 lime
  • 1 tsp cumin
  • 1 tsp salt
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place the first 8 ingredients in a stainless steel bowl and gently toss together to combine

  • 24 green tomatillos, husks removed, rinsed and cut in quarters
  • 1 med red onion, thinly sliced
  • 1 tsp chili flakes
  • 8 sprigs coriander, chopped
  • 2 avocados, diced
  • 2 small limes juiced
  • 4 tbsp olive oil
  • salt to taste
  • 4 oz queso panels shredded (paneer or ricotta)
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Puree chilies in blender. Transfer to large bowl

  • 3 Chipotle chilies from one 7 ounce can chipotle chilies in adobo sauce, rinsed, patted dry
  • 3 ts Corn oil
  • 1 lb tomatillos, husks removed, halved
  • 1 small red onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tb. rice vinegar
  • 1/2 ts dried oregano
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Place all ingredients in blender and mix thoroughly

  • 1 packet buttermilk ranch dressing
  • 1 cup mayonaise
  • 1/2 cup buttermilk
  • 3 tomatillos
  • 1 cup cilantro, chopped
  • 2 cloves garlic
  • 1/2 tsp. pepper
  • juice of one lime
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For the Salsa: If using dried chiles, heat a dry griddle or heavy skillet over moderate heat

  • Roasted Tomatillo-Chipotle Salsa:
  • 6 dried guajillo or Anaheim chiles, stemmed and seeded
  • 4 to 6 dried chipotle chiles, stems discarded, or 4 to 5 chipotles in adobo
  • 6 large unpeeled garlic cloves
  • 1 pound tomatillos, husked and rinsed
  • Salt
  • Sugar (optional)
  • 3 pounds pork country ribs
  • 2 tablespoons honey
  • Romaine lettuce leaves, for serving
  • sliced radishes and fresh cilantro sprigs, for garnish
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In a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes and pine nuts

  • 1 rotisserie chicken, shredded
  • 1/2 sm red onion, thinly sliced
  • 1 cup tomatillo sauce
  • 3 plum tomatoes, diced
  • 1/4 cup pine nuts, toasted
  • 1 head broccoli, cut into small florets and steamed
  • flat bread or flour tortillas
  • 2 avacados
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1.Preheat broiler on high

  • 1 1/2 lbs tomatillos
  • 1/2 cup white onion
  • 3/4 cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 jalapeno or serrano pepper, seeded and roughly chopped
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Blend together

  • 2 large cans tomatillos
  • 1 bunch cilantro
  • 1 small can jalapenos
  • pinch of sugar
  • 1 Tbsp. Garlic Salt
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Calories 165 Carbohydrates 19

  • 3 cups water
  • 1 cup polenta
  • 1 can organic pumpkin puree (14 ounces)
  • 2/3 cup coconut milk
  • 2-3 tablespoons butter
  • 1 tablespoon pure maple syrup
  • 3 tomatillos
  • 1 small orange or yellow bell pepper
  • 1 Anaheim chile pepper
  • 1 fresh lime
  • 1 small avocado
  • pinch of sea salt
  • pinch of nutmeg
  • a dash of extra virgin olive oil
  • drizzle of honey
  • a handful of fresh chopped cilantro
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