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Tomatillo recipes - 273 recipes

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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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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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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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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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Season shrimp with salt and pepper and set aside

  • For tomatillo salsa:
  • 8-10 medium shrimp, washed, deveined
  • Salt and pepper
  • 1 pound of tomatillos, skins removed
  • 2 serrano chiles, seeds removed
  • 1/4 cup chopped cilantro
  • 1/4 cup diced white onion
  • 2 garlic cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • For skins:
  • 2 large russet potatoes
  • Vegetable oil for frying
  • Salt to taste
  • For toppings:
  • 1 cup, or 8 ounces, shredded Manchego cheese (can substitute Jack or Swiss cheese)
  • 1 cup sour cream
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Sauté the onion, jalapeno and garlic in 1 tablespoon of olive oil for 2 minutes

  • 4 fillets Tilapia
  • Salt & pepper
  • 1 tsp cumin
  • 1/2 tsp sweet paprika
  • 2 tbs olive oil
  • Juice of 1/2 lime
  • 1/2 red onion
  • 1 jalapeno, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 to 10 tomatillos, peeled and diced with juice
  • 1/2 c. white wine
  • 2 tbs chopped cilantro
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Blend all ingredients well

  • 1 package ranch dressing (dry)
  • 1 cup mayonaise
  • 1 cup chopped cilantro
  • 2 cloves crushed garlic
  • 3 tamatios
  • 1/3 cup buttermilk
  • 1/4 tsp cayenne pepper
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PUREE TOMATILLOS, CUCUMBER, JALAPENO, WATAER, LIME JUICE, SUGAR, SALT AND A GENEROUS PINCH OF PEPPER

  • 1 LB. TOMATILLOS, CHOPPED
  • 1 MED. ENGLISH CUCUMBER
  • 1 JALAPENO CHILE, CHOPPED
  • 3/4 CUP COLD WATER
  • 3 TBSP LIME JUICE
  • 1 TBSP SUGAR
  • SALT & CAYENNE PEPPER
  • 1 CUP CHILLED VODKA
  • ICE CUBES
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TOMATILLO MARY Roasted Tomatillo and Avocado Salsa