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Tomatillo recipes - 273 recipes

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Mix buttermilk dressing as directed on package

  • 1 (4 ounce) packet buttermilk ranch salad dressing mix and buttermilk to make it
  • 2 tomatillos
  • 1/2 bunch cilantro
  • 3 garlic cloves
  • 1 lime, juice of
  • 2 jalapenos
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This recipe is very quick to prepare

  • 1/2 lb. tomatillos, washed and quartered
  • 1/4 cup red onion, chopped
  • 1 red jalapeno chile, coarsely chopped
  • 1/4 cup fresh cilantro
  • 1 lime, juiced (about 1 1/2 tablespoons)
  • Coarse salt
  • Black pepper
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Mash 1 cup black-eyed peas

  • 2 cups well-drained canned black-eyed peas divided
  • Cooking spray
  • 3/4 cup diced onion
  • 1 tablespoon diced seeded jalapeño pepper
  • 3 garlic cloves minced
  • 4 cups fresh breadcrumbs divided (about 8 slices)
  • 1 cup cooked basmati rice
  • 2 tablespoons all-purpose flour
  • 1 large egg lightly beaten
  • 1 large egg white lightly beaten
  • 2 tablespoons vegetable oil divided
  • Tomatillo-Tomato Salsa (recipe follows)
  • Cherry tomatoes (optional)
  • TOMATILLO-TOMATO SALSA
  • 1 cup diced tomato
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 1/4 teaspoon pepper
  • 1 (11-ounce) can green tomatoes (tomatillos) drained and chopped
  • 1 garlic clove minced
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Discard husks and stems from the tomatillos, and chop

  • 3/4 pound tomatillos (about 5 large)
  • 1 cup chopped onion
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup chopped jalapeño pepper
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 (6-ounce) grouper or other firm white fish fillets
  • Cooking spray
  • Lemon wedges (optional)
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Peel husks off tomatillos and discard

  • 6 tomatillos
  • 1/2 .87 oz pack buttermilk ranch dressing
  • 1 1.1 oz packet hidden valley Fiesta Ranch Dip
  • 1 Cup chopped, fresh cilantro leaves
  • 2 Tbs chopped garlic
  • 1/2 C lime juice
  • 1 C buttermilk
  • 1 C mayonnaise
  • 1/2 C milk
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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
  • Spicy Black Beans, recipe follows
  • Yellow Rice, recipe follows
  • Guacamole, optional
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Clean Eating

  • 3 chipotle peppers in adobo sauce
  • 2 tsp olive oil
  • 2 lb extra-lean ground turkey breast
  • 1 c. sweet onion, diced
  • 4 cloves garlic
  • 1 1/2 lb. fresh tomatillos, husk discarded and skin removed
  • 1 bay leaf
  • 1 tsp cumin
  • 1 c. cilantro leaves, roughly chopped
  • 2 14 oz. cans of white kidney beans, rinsed
  • 1 c. fresh or frozen corn kernels
  • Sea salt and ground black pepper, to taste
  • 1 c. lo fat cheddar cheese, gratd or 1 c. low fat sour cream, for garnish
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Husk the tomatillos and wash them under very hot water, or blanch them in boiling water for 15 sec

  • 1 pound tomatillos fresh green
  • 3 tablespoons sweet red onion finely chopped
  • 1 serrano pepper finely chopped
  • 1 lime juice mexican
  • 1 bunch cilantro roughly chopped
  • 1 tablespoon virgin olive oil to 2
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Husk the tomatillos and wash them under very hot water, or blanch them in boiling water for 15 sec

  • 1 pound tomatillos fresh green
  • 3 tablespoons sweet red onion finely chopped
  • 1 serrano pepper finely chopped
  • 1 lime juice mexican
  • 1 bunch cilantro roughly chopped
  • 1 tablespoon virgin olive oil to 2
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Preheat the grill to medium

  • 6 tomatillos, husked, 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 tablespoons honey
  • 1 1/2 cups shredded rotisserie chicken
  • 8 blue corn tortillas
  • 1 cup crumbled queso fresco
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Prepare medium hot fire in grill

  • 2 lb. tomatillos, husked and rinsed
  • 2 garlic beads, cloves separated, unpeeled
  • 1-2 Serrano chilies
  • Salt to taste
  • 2 tbs. canola oil
  • 1 cup fresh cilantro leaves
  • Juice of 2 limes
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Preheat grill. To prepare the salsa, remove husks and stems from tomatillos

  • Salsa:
  • 1/2 pound tomatillos
  • Cooking spray
  • 2/3 cup chopped green onions (about 4)
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lime juice ( about 1 lime)
  • 1/4 teaspoon salt
  • 1/2 jalapeno pepper, seeded and chopped
  • 1 garlic clove
  • Tacos:
  • 1 pound peeled and deveined medium shrimp
  • 1 tablespoon hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 (6 inch) corn tortillas
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
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