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Terrific Tomatillos - 273 recipes

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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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Preheat broiler. Put poblano on baking sheet & broil til charred all over, @ 4 min

  • 1 lge. poblano chile
  • 4 med. tomatillos
  • 1 sm. onion, minced
  • 1 minced clove garlic
  • 1/4 C chopped cilantro + 1 T for garnish
  • 1 T lime juice
  • 3 avocados, diced
  • Salt & pepper
  • Baked tortilla chips
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Preheat oven to 400 degrees F

  • For the Tomatillo sauce:
  • 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 broiler. Arrange chiles on a broiler pan and broil, turning occasionally, until blackened all over, abo...

  • 2 poblano chiles
  • 8 slices bacon, chopped
  • 1 8 oz box jiffy buttermilk biscuit mix
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped chives
  • 1/4 cup yellow mustard
  • 2 tbsp honey
  • 6 tomatillos-peeled, rinsed and chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • salt and pepper
  • 3/4 pound ground beef chuck
  • 3/4 cup pound of ground sirloin
  • 1/2 cup beer
  • 1/4 cup worcestershire sauce
  • 2 tbsp chili powder
  • 2 tbsp grill seasoning
  • 1 tbsp paprika, ground cumin, coriander
  • 1 1/2 tsp dried oregano
  • 2 tbsp cilantro leaves
  • 1 tsp grated peel plus the juice of 1 lime
  • Shredded lettuce, for serving
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Puree tomatillos, half of tomatoes and half of onion with chile, garlic, vinegar, and 1 1/3 tsp salt in a blender u...

  • 1/2 lb fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 lb tomatoes, chopped, divided
  • 1/2 C chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 T red-wine vinegar
  • 1 C water
  • 2 T olive oill
  • 1/2 C choopped cilantro
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1 Place tomatillos in a nonreactive saucepan with enough water to cover

  • 10 tomatillos, husked
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 2 jalapeno peppers, seeded and chopped (I used 1 and it was perfectly spicy)
  • 1/4 cup chopped fresh cilantro
  • salt and pepper
  • 1/2 lime, juice of
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Puree tomatillos In a 2 cup bowl, add all remaining ingredients and chill

  • ¼ pound tomatillos, husked, rinsed, quartered and coursly pureed in blender
  • ¼ pound fresh jalepenos chiles, rinsed, stemmed, seeded and finely chopped
  • 2 cloves garlic, peeled and pressed
  • ½ cup fresh cilantro leaves, chopped
  • 1 T. olive oil
  • 1 firm-ripe avocado, peeled and diced
  • ½ cup chopped purple onion
  • 2 T. fresh-squeezed lime juice
  • Salt to taste
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Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan

  • 2 pounds large tomatillos, husked, rinsed, halved
  • 1 1/4 cups low-salt chicken broth
  • 10 garlic cloves, peeled
  • 2 cups sliced green onions
  • 2 cups (packed) very coarsely chopped fresh cilantro
  • 1 large serrano chile, sliced (with seeds)
  • 12 5- to 6-inch corn tortillas
  • 1 purchased roasted chicken, meat torn into strips (about 4 cups)
  • 1 pound whole-milk mozzarella cheese, cut into strips
  • 1 cup whipping cream
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Per serving cal = 91 fat = 7

  • 3 avacados, mashed
  • 3 tomatillos, chopped
  • 1 red onion, finely chopped
  • 3 Roma tomatoes, seeded & chopped
  • 1 T lime juice
  • 1 t red pepper flakes
  • 3 drops hot pepper sauce
  • pepper
  • cilantro (iadded)
  • Mix all, cover & refrigerate at least 45 min
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Make the flavor paste by combining tomatillos and jalapeño in blender or food processor

  • 1 can(s) (11-ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
  • 1 jalapeño pepper, halved and seeded
  • 2 tablespoon(s) vegetable oil
  • 2 pound(s) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium (about 1 cup) onion, chopped
  • 3 clove(s) garlic, minced
  • 2 can(s) (4 1/2-ounce) diced green chiles
  • 2 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 2 can(s) (14 1/2-ounce) low-sodium chicken broth
  • 1/2 cup(s) chopped fresh cilantro
  • 1 teaspoon(s) salt
  • Tortilla chips or strips (optional)
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1. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness

  • 1 1/2 pounds fresh tomatillos or 3 (11 oz) cans tomatillos
  • 5 fresh serrano chiles
  • 3 garlic cloves,
  • 1/2 garlic cloves
  • 1/2 cups fresh cilantro
  • 1 large onion, coarsely chopped
  • 2 tsp coarse salt
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Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate

  • Salsa:
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped red onion
  • 1 habanero pepper, cored, seeded, and finely chopped
  • 1 tomatillo, finely chopped
  • Shrimp:
  • 1 pound large shrimp
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • Dash of salt
  • Cooking spray
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Butterflied Shrimp with Habanero Tomatillo Salsa Chipotle Tomatillo Salsa