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Terrific Tomatillos - 273 recipes

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Several reviewers suggested adding a bit of garlic and onion

  • 6 oz fresh tomatillos - husked, rinsed, and halved
  • 1 tbsp thinly sliced serrano chiles, or to taste
  • 1 large ripe avocado - halved, seeded, and flesh scooped out of peel
  • 1/4 cup packed cilantro leaves
  • 1/2 lime, juiced
  • salt to taste
4.9/5 (8 Votes)

By

10 points per serving

  • 1 1/2 pounds tomatillos, husked, rinsed, and chopped
  • 1 cup chopped scallions (about 4 scallions)
  • 1/2 cup chopped fresh cilantro
  • 1 or 2 jalapeno peppers, seeded and minced
  • 2 large garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 (6-inch) corn tortillas
  • 2 1/2 cups shredded cooked skinless chicken breast
  • 12 tablespoons shredded reduced-fat Mexican cheese blend
  • 12 tablespoons fat-free sour cream
4.4/5 (41 Votes)

By

FIERY HOT - but I can't stop eating it

  • 1/3 pound tomatillos, husked, rinsed, and quartered
  • 1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
  • 2 cloves garlic, peeled
  • 1/2 cup lightly packed fresh cilantro
  • 1 tablespoon olive oil
  • 1 firm-ripe avocado (about 1/2 lb.), peeled and diced
  • 1/2 cup minced onion
  • 1 1/2 to 2 tablespoons lime juice
4.5/5 (38 Votes)

By

This makes a really awesome blend between a salsa and a hummus

  • 1 can chickpeas/garbanzo beans, drained and rinsed
  • 5 large tomatillos, husks removed, washed and cut into quarters
  • 3 cloves garlic
  • 1/4 cup chopped cilantro
  • 1 to 2 jalapenos, minced (seeds and ribs removed if desired)
  • juice 1 lime
  • pinch salt
4.7/5 (11 Votes)

By

This is my mom’s recipe for Roasted Tomatillo Salsa

  • 8 tomatillos
  • 1 onion cut into eight pieces
  • 2 green chili peppers
  • 5 cloves of garlic, skin on
  • 1 bunch of cilantro, stems removed
  • 2 -3 About 2 -3 tsp. honey, but feel free to go with your gut
  • Salt & pepper
4.8/5 (5 Votes)

By

This authentic, Mexican salsa verde has a fabulous flavor

  • 1 pound tomatillos, husked
  • 1/2 cup white onion, finely chopped
  • 5 cloves garlic, minced
  • 1 – 2 Serrano chile peppers, minced (remove 1/2 seeds if want milder, caution don't rub eyes after handing peppers)
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, chopped (dried is ok)
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 4 limes, juiced
4.8/5 (5 Votes)

By

Other traditional Mexican soup toppings include sliced radishes for some crunchy zip and lime quarters to squeeze

  • 6 medium tomatillos, husks removed and rinsed
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1 32 ounce box chicken broth or use your own
  • 1 medium green sweet pepper, chopped
  • 1/2 cup chopped red onion
  • 1 stalk celery, chopped
  • 1 4 ounce can diced green chiles
  • 2 tablespoons snipped fresh cilantro
  • 1 fresh jalapeno pepper, seeded and minced*
  • 1 tablespoon ground cumin
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
4.5/5 (27 Votes)

By

Preheat your broiler to high

  • 8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
  • 2 cloves garlic
  • 1 pound tomatillos (or about 5), peeled
  • 1 (14 ounce) can fire roasted tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • salt
4.7/5 (13 Votes)

By

Note the manner in which I thread the shrimp on the skewers

  • 1/3 cup kosher salt
  • 1/3 cup brown sugar, packed
  • 1 quart cool water
  • 24 large shrimp, peeled and de-veined
  • 1/4 cup olive oil
  • 3 teaspoon garlic, minced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon dry white wine
  • 4 oz fresh tomatillos, husked, washed, and coarsely chopped
  • 1 teaspoon serrano chile, seeded and coarsely chopped, or to taste
  • 1 large ripe, creamy avocado, peeled, pitted and coarsely chopped
  • 1 tablespoon green onion, chopped
  • 4 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper, as needed
  • 2 tablespoon cilantro, coarsely chopped
  • lemon slices as needed
4.8/5 (8 Votes)

By

This seriously addicting light dressing is the perfect topping on any salad or even great as a dip

  • 1/2 cup lowfat buttermilk
  • 1/4 cup light mayonnaise
  • 1/4 cup fat free Greek yogurt
  • 1 small jalapeno, seeds removed, leave them in if you want it spicy
  • 1/4 cup of fresh cilantro
  • 1 tomatillo, husks removed, chopped
  • 1 clove garlic
  • 1 scallion
  • juice of 1/2 lime
  • 1/2 tsp dried parsley flakes
  • 1/8 tsp cumin
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt
4.5/5 (23 Votes)

By

Fresh guacamole is a classic go-to party food, and a true crowd-pleaser

  • 4 large tomatillos, peeled and halved
  • 3 ripe avocados, peeled, pitted, and quartered
  • 1-1/3 cup loosely packed fresh cilantro, stems removed
  • 4 jalapeños, seeded and halved
  • 2 garlic cloves, peeled
  • 1-1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp fresh lime juice
4.6/5 (17 Votes)

By

Delicious creamy and crabby enchiladas are topped with a homemade tomatillo sauce and avocados for a suprisingly ea...

  • FILLING:
  • 1 cup crab meat, I used Louis Kemp Imitation Crab
  • 1 cup sour cream
  • 1/2 cup minced green onions
  • 1/2 cup chopped cilantro, optional
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregono
  • 1/2 cup shredded Mexican-blend cheese
  • TOMATILLO SAUCE:
  • 1 pound tomatillos
  • 2 garlic cloves
  • 1 jalapeno
  • 1 cup chicken or vegetable broth
  • ENCHILADAS
  • 6 corn tortillas
  • 1/2 cup Mexican-blend cheese
  • 1 avocado, sliced
  • 1 medium tomato, chopped
4.8/5 (4 Votes)

Any burning questions? Our chefs answer!

Crab Enchiladas with Tomatillo Sauce & Avocados Avocado Tomatillo Salsa