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Terrific Tomatillos - 273 recipes

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Place all ingredients in the food processor-pulse quickly, 3 to 4 times just to combine ingredients

  • 6 tomatillos, husked, rinsed and chopped
  • 1 jalapeno stemmed, seeded and diced
  • 6 sprigs of cilantro, stems removed
  • 1/4 cup finely chopped white onion(process first)
  • 1/4 tsp kosher salt
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Place all ingredients in the food processor-pulse quickly, 3 to 4 times just to combine ingredients

  • 6 tomatillos, husked, rinsed and chopped
  • 1 jalapeno stemmed, seeded and diced
  • 6 sprigs of cilantro, stems removed
  • 1/4 cup finely chopped white onion(process first)
  • 1/4 tsp kosher salt
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Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt

  • 1/4 cup fresh lime juice
  • 2 garlic cloves, sliced
  • 1 chipotle chile in adobo, coarsely chopped
  • Kosher salt
  • 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
  • Cooking spray
  • 4 (8-inch) flour tortillas
  • 1 pound tomatillos, removed from husk and rinsed
  • 1 tablespoon olive oil
  • 2 cups shredded romaine lettuce
  • 2 ounces queso fresco, crumbled, about 1/3 cup
  • Chopped onion, cilantro sprigs, and lime wedges for serving
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1.Preheat broiler. In a glass baking dish, place tomatillos, onions, jalapenos, and garlic

  • 2 pounds tomatillos, husks removed and quartered
  • 1 medium onion, roughly chopped
  • 2 large jalapenos, halves, seeded and de-veined
  • 3 large cloves garlic, roughly chopped
  • the juice of 1/2 lime
  • 1 large avocado, chopped small
  • 1/2 cup extra virgin olive oil
  • Salt and pepper
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Preheat oven to 325 degrees Fahrenheit

  • 6 tomatillos, husked and quartered
  • 3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat
  • 2 cups chicken stock, plus more if needed
  • 3 tablespoons grape seed oil
  • 1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
  • 3 medium white onions peeled and quartered
  • 4 garlic cloves, peeled
  • 3 tablespoons cumin
  • 1 tablespoon salt
  • Freshly ground black pepper
  • 1 bunch fresh cilantro, divided into small sprigs
  • 1 cup toasted and salted pepitas
  • 1 block queso fresco, crumbled
  • 1 bottle hot sauce
  • Corn Tortillas, warmed
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Cut tomatillos into quarters

  • 8-10 medium tomatillos, parchment-like coating removed, rinsed
  • 2 tbsp vegetable oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 3 jalapeno peppers or to taste, seeded and chopped
  • 1 tbsp ground cumin
  • 2 tsp mild chili powder
  • 1 cup tomato sauce or puree
  • 1 cup watermelon chunks
  • salt and pepper to taste
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Cut tomatillos into quarters

  • 8-10 medium tomatillos, parchment-like coating removed, rinsed
  • 2 tbsp vegetable oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 3 jalapeno peppers or to taste, seeded and chopped
  • 1 tbsp ground cumin
  • 2 tsp mild chili powder
  • 1 cup tomato sauce or puree
  • 1 cup watermelon chunks
  • salt and pepper to taste
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Cut avocados in half and scoop out flesh and combine in a bowl

  • 3/4 ripe avcados
  • 1 c Frontera Foods tomatillo salsa
  • 1/4 c chopped cilantro
  • kosher salt
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Place all of the chicken breasts in the bottom of the crockpot In a mixing bowl, combine all of the remaining ingr

  • 6 Boneless skinless chicken breasts
  • 2 Red Peppers, sliced
  • 1 Red Onion, sliced
  • 2 Jalapeños, sliced
  • 8 Ounces mushrooms, sliced
  • 1 Tomato, sliced
  • 2 Cloves of garlic, minced
  • 12 Ounces Jar of Tomatillo salsa
  • 1 Tbsp Lemon Juice
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Oregano
  • 1 Tsp Cumin
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Preheat grill. Remove husks from tomatillos and wash in warm water

  • 1 1/2 pounds fresh tomatillos
  • 5 fresh serrano chiles (depending on heat)
  • 3 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro leaves
  • 1 large onion, quartered
  • 2 teaspoons kosher salt
  • Juice from 2-3 limes
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By

place ingredients in saucepan and simmer on medium low heat until tomatillos are soft about 20 minutes

  • 1 pound tomatillos, husked
  • 1/4 finely chopped onion
  • 1 tsp minced garlic
  • 1 serrano chili pepper or jalapeno pepper minced (see peppers if you don't want too hot)
  • 2-4 tblsp chopped cilantro (to taste)
  • 1 tbslp fresh oregano
  • 1/2 tsp ground cumin
  • salt to taste
  • 2 cups water
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By

Preheat oven to 400 degrees F

  • Roasted Tomatillo Chile Salsa:
  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced
  • Enchiladas:
  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, storebought
  • Chopped cilantro leaves
  • 1 deli roasted chicken (about 3 pounds), boned, meat shredded
  • Salt
  • Freshly ground black pepper
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 cups sour cream
  • Chopped tomatoes and cilantro leaves, for garnish
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Chicken Enchiladas with Roasted Tomatillo Chile Salsa Green Tomatillo Salsa