Menu Enter a recipe name, ingredient, keyword...

Terrific Tomatillos - 273 recipes

Google Ads

More Tomatillo recipes

By

1. Make the salsa: Prepare an ice-water bath

  • Recipe adapted from "Fish" by Cree LeFavour (Chronicle Books)
  • MAKES 4 SERVINGS (PLUS ABOUT 2 CUPS SALSA)
  • START TO FINISH: 1 HOUR
  • INGREDIENTS
  • Tomatillo-Radish Salsa
  • 1/2 pound tomatillos, peeled
  • 8 radishes, trimmed
  • 3 scallions, white and light-green parts only, thinly sliced
  • 1/2 cup roughly chopped cilantro leaves
  • 2 garlic cloves, minced
  • 1 serrano chile, minced
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon cumin seeds, toasted and lightly crushed
  • 1 tablespoon freshly squeezed lime juice
  • Fish Tacos
  • 12 to 16 small corn tortillas
  • 6 ounces queso fresco, crumbled
  • 1 cup Mexican crema or low-fat sour cream
  • 2 Hass avocados--pitted, peeled and roughly chopped
  • 2 teaspoons freshly squeezed lime juice
  • 1 1/2 teaspoons kosher salt
  • 1 pound catfish
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil
  • Flaky salt, such as Maldon, for seasoning
4.6/5 (11 Votes)

By

These veggie burgers are packed with vibrant flavors including healthy quinoa and protein-packed black beans

  • GUACAMOLE:
  • 1 cup lower-salt chicken or vegetable broth
  • 1/2 cup quinoa, white, red, or black, well-rinsed
  • 1/3 cup plus 2 tablespoons olive oil; more as needed
  • 1 small fresh poblano chile, finely chopped
  • 4 scallions, thinly sliced
  • 2 large cloves garlic, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup plain panko crumbs
  • 1 large egg, beaten
  • 1/2 teaspoon mild pure chile powder, such as ancho
  • 1/4 teaspoon ground cumin
  • 1 teaspoon Kosher salt, plus more to taste
  • 6 English muffins, toasted
  • 1 large ripe Hass avocado, chopped
  • 1 medium tomatillo, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon thinly sliced scallion whites
  • 1 teaspoon minced garlic
  • 1 teaspoon finely chopped fresh serrano chile; more to taste
  • 1 teaspoon fresh lime juice; more to taste
4.6/5 (16 Votes)

By

Adapted recipe by Leitesculinaria Original recipe by Priscila Satkoff with Vincent Satkoff from The ¡Salpicón! Co

  • For the morita chile and tomatillo sauce
  • 2 pounds tomatillos, husked and rinsed
  • 1 cup water
  • 3 to 4 morita or dried chipotle chiles, seeded
  • 1/4 cup extra-virgin olive oil
  • 2 pounds shiitakes, stemmed and thinly sliced
  • Fine sea salt
  • Six 8-ounce center-cut beef tenderloin filets
  • Fine sea salt and freshly ground black pepper
  • 6 slices Chihuahua or Monterey Jack cheese
  • 3 tablespoons chopped fresh cilantro for garnish
4.5/5 (20 Votes)

By

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
4.7/5 (6 Votes)

By

Preheat oven to 400 degrees F

  • 1 1/2 pounds tomatillos
  • 3 garlic cloves
  • 1/2 cup minced onion
  • 1 jalapeño, seeded and roughly chopped
  • 3 tablespoons bottled lime juice
  • 1 tablespoon minced cilantro
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
4.7/5 (6 Votes)

By

Roast the poblano pepper under the broiler until the skin is blackened all over, turning the pepper as needed

  • 1 poblano chili pepper (also called pasilla peppers)
  • 1 tablespoon olive oil
  • 1 1/4 cups chopped white onion
  • 3/4 cup quartered, husked tomatillos
  • 1 2/3 cup corn kernels (2 medium ears of corn)
  • 1 15-ounce can black beans, including the liquid
  • 1/4 cup tomato puree
  • 1 large tomato, chopped
  • 1 2/3 cup vegetable broth
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • TOPPING
  • Limes
  • 2 avocados, sliced (1/2 avocado per bowl)
  • Cilantro
  • 1/4 cup sour cream
  • 1/8 teaspoon ground chipotle pepper
4.6/5 (12 Votes)

By

Remove skin and bones from rotisserie chicken and set aside

  • 1 rotisserie chicken, skin and bones removed
  • 3 tablespoons olive oil
  • 2 onion, chopped
  • 6 cloves garlic, minced
  • 4 pounds chopped tomatillos
  • 4 jalapeno peppers, seeded and minced
  • 8 cups chicken stock
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon hot pepper sauce
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste
  • sour cream
4.6/5 (8 Votes)

By

This shrimp and grits recipe get a zesty makeover with a vibrant salsa verde

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup medium- to coarse-ground yellow cornmeal or grits
  • 2 cups low-sodium chicken broth
  • 2 cups low-fat milk
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 pound tomatillos (see Tips), husked and rinsed
  • 1 large onion, cut into 1/2-inch-thick rounds
  • 3 poblano peppers
  • 2 slices bacon
  • 20 raw shrimp (16-20 per pound), peeled and deveined (see Tips)
  • 1/2 cup chopped fresh cilantro
4.5/5 (13 Votes)

By

Tomatillos look like green tomatoes, but they are related to the gooseberry family

  • 1 pound fresh tomatillos, husk removed and rinsed well
  • 2 cloves garlic, peeled and left whole
  • 1 jalapeno pepper, stemmed and halved
  • 1/2 yellow onion, cut into thirds
  • 1 tablespoon vegetable (or olive) oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup fresh cilantro
  • Juice of 1 lime
  • NOTE: I didn't add the cilantro into the salsa, and still loved the flavor.
4.5/5 (20 Votes)

By

Recipe courtesy Sunny Anderson Show: Cooking for Real Episode

  • All the ingredients:
  • 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
  • FOR THE TOMATILLO SAUCE:
  • 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
4.5/5 (14 Votes)

By

Adding tomatillos to your avocado salsa add a flavor dimension you'll love

  • 1 pound tomatillos, husk removed, about 4 to 5 tomatillos
  • 1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)
  • 1/2 bunch cilantro (big handful!)
  • 1 medium onion
  • 2 garlic cloves
  • 1 avocado, seed and skin removed
  • 1 lime, juiced
  • 1 teaspoon salt
4.5/5 (6 Votes)

By

1. Combine all of the ingredients to make the chipotle crema in a mini chopper

  • For the Blackened Tilapia:
  • 4 6-ounce fillets
  • 1 tablespoon chile ancho powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chipotle powder
  • Juice of 1 lime
  • 2 tablespoons olive oil, plus more for cooking
  • For the Light Chipotle Crema:
  • 1 cup light sour cream
  • 1 chipotle pepper in adobo
  • 1/3 teaspoon smoked paprika
  • Juice of 1 lime
  • Salt to taste
  • For the Chayote-Tomatillo Salsa:
  • 1 large chayote squash, peeled and diced
  • 4 large tomatillos, deseeded and diced
  • 1 whole shallot, minced
  • 1 serrano pepper, minced
  • 1 small red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon crushed red pepper flakes
  • Juice of 1 key lime
  • 1/2 tablespoon olive oil
  • Pinch of pepper
  • Salt to taste
  • You Will Also Need:
  • 16 corn tortillas
4.5/5 (10 Votes)

Any burning questions? Our chefs answer!

Blackened Tilapia Tacos Topped With Chayote-Tomatillo Salsa & Light Chipotle Crema FISH TACOS WITH TOMATILLO-RADISH SALSA