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Terrific Tomatillos - 273 recipes

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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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1. SOFTEN THE CORN HUSKS: Bring a large pot of water to a boil

  • 6 ounces dried corn husks (about 35)
  • 1 1/2 pounds tomatillos, husked and halved
  • 1 Spanish onion, cut into 1-inch wedges
  • 3 garlic cloves, peeled
  • 2 serrano chiles, stemmed
  • 1 tablespoon vegetable oil
  • 1/3 cup fresh lime juice
  • 1/4 cup packed cilantro leaves
  • Salt
  • Freshly ground pepper
  • One 4 1/2- to 5-pound chicken, cut into 8 pieces
  • 6 cups Tamale Dough
  • Tomatillo-Cilantro Salsa
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. make favorite chicken seitan : Drain, reserving 5 cups cooking liquid, and keep warm

  • 1 seitan chicken, cut into 8 pieces
  • 4 serrano chiles, stemmed
  • 4 cloves garlic, peeled
  • 1 1/2 medium white onions, cut into quarters
  • 1 lb. tomatillos (available at melissas.com), husks removed, rinsed
  • 1 cup roughly chopped cilantro
  • 4 large leaves romaine lettuce, roughly chopped
  • 1 1/3 cups raw, unhulled pumpkin seeds (available at mexgrocer.com)
  • 1/2 cup roasted unsalted peanuts
  • 1/4 cup sesame seeds
  • 1/4 cup canola oil
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Preheat oven to 400 degrees F

  • For the Tomatillo sauce:
  • Ingredients
  • 1 (8-ounce) package manicotti shells
  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, shredded
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, seeded and diced
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sour cream
  • 1 pound tomatillos, quartered
  • 1 small red onion, quartered
  • 1 jalapeno, halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • For the cheese sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream, room temperature
  • 2 cups grated fontina cheese
  • 1/4 teaspoon grated nutmeg
  • Salt
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Preheat the grill to medium

  • 6 tomatillos, washed and grilled until blackened
  • 1 serrano, grilled until blackened
  • olive oil
  • 1/2 small red onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 2 T. honey
  • 1 1/2 cups shredded rotisserie chicken
  • 8 blue corn tortillos
  • 1 cup crumbled queso fresco
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Place all ingredients EXCEPT yellow mustard and coriander seed, into stainless steel-lined saucepan and bring to a ...

  • 12 oz. or 3 ears corn kernels
  • 8 oz. or 5 each Tomatillos, peel and medium dice
  • 4 oz. or 1/2 Green pepper, medium dice
  • 4 oz. or 1/2 Red pepper, medium dice
  • 4 oz. or 1/2 Red onion, medium dice
  • 1 Jalapeño pepper, minced
  • 1 Tbsp. Garlic, minced
  • 1 1/2 cups Water
  • 1/2 cup Cider vinegar
  • 1/2 cup Sugar
  • 1 Tbsp. Dry mustard powder
  • 1 Tbsp. Celery salt
  • pinch Salt and pepper
  • 2 Tbsp. Yellow mustard
  • 1/2 tsp. Whole coriander seed
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Directions Preheat oven to 400 degrees F

  • For the Tomatillo sauce:
  • Ingredients
  • 1 (8-ounce) package manicotti shells
  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, shredded
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, seeded and diced
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sour cream
  • 1 pound tomatillos, quartered
  • 1 small red onion, quartered
  • 1 jalapeno, halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • For the cheese sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream, room temperature
  • 2 cups grated fontina cheese
  • 1/4 teaspoon grated nutmeg
  • Salt
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Maniladas with White Cheese and Roasted Tomatillo Sauces Tomatillo Ranch Dressing