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Terrific Tomatillos - 273 recipes

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Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld

  • 1 (1 ounce) package Hidden Valley Ranch Dressing mix
  • 1 cup buttermilk
  • 1 cup Mayo
  • 1 large or 2 small tomatillos (they are green and by the tomatoes)
  • 1 clove garlic, minced
  • 1/2 bunch cilantro, chopped
  • 1/2 teaspoon lime juice
  • 1/2 to 1 small jalapeno, seeds removed
4.5/5 (10 Votes)

By

In a large saucepan, combine tomatillos and water to cover

  • 2 pounds fresh tomatillos, husks removed
  • 4 jalapeños, halved lengthwise and seeded
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 6 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground coriander
  • Garnish: fried corn tortilla strips
4.5/5 (13 Votes)

By

1. In the blender, combine the half of the diced onion, 2 cloves garlic, half of the serrano peppers, poblano, toma...

  • For Shrimp:
  • 1/2 medium white onion, diced
  • 2 cloves garlic
  • 2 serrano or jalapeño peppers, minced
  • 1 poblano, roughly chopped
  • 2 tomatillos, roughly chopped
  • 1/3 cup cilantro
  • Juice of 6 key limes or 2 regular limes
  • 3 tablespoons olive oil, plus more for cooking
  • 1/3 teaspoon pepper
  • 1/3 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • Salt to taste
  • For Tomatillo Guacamole Salsa:
  • 1 pound tomatillos
  • 2 serrano or jalapeño peppers
  • 1/2 of a small white onion
  • 1 clove garlic
  • 1/3 cup cilantro
  • Juice of 2 key limes or 1 regular lime
  • 1 large avocado
  • 1/3 teaspoon pepper
  • Salt to taste
  • You will also need:
  • 8 corn tostadas
  • Cilantro chopped
  • Limes wedges
  • crushed red pepper flakes
  • 1 1/2 pounds large or extra large shrimp, peeled and cleaned
4.5/5 (8 Votes)

By

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld

  • 1 (1 ounce) package Hidden Valley Ranch Dressing mix
  • 1 cup buttermilk
  • 1 cup Mayo
  • 1 large or 2 small tomatillos (they are green and by the tomatoes)
  • 1 clove garlic, minced
  • 1/2 bunch cilantro, chopped
  • 1/2 teaspoon lime juice
  • 1/2 to 1 small jalapeno, seeds removed
4.5/5 (8 Votes)

By

A nice alternative to tomato salsa, this classic Mexican green salsa is incredibly fresh and tangy

  • 6 to 8 tomatillos, husks removed, washed
  • 1 serrano chile or jalapeno, to taste
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 1/2 small red onion, minced
  • 1 About 1 tbsp. chopped cilantro
  • Salt and freshly ground pepper, to taste
4.5/5 (8 Votes)

By

In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1/2 small onion, quartered
  • 1 jalapeño, seeded and chopped
  • 3 garlic cloves
  • Kosher salt
  • Freshly black pepper
  • 1/4 cup finely chopped cilantro
  • 2 celery ribs, thinly sliced crosswise
  • 1 1/4 pounds medium shrimp (about 36), shelled and deveined
  • Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
  • Extra-virgin olive oil, for brushing
  • 12 corn tortillas, warmed
  • Shredded green cabbage and parsley leaves, for serving
4.5/5 (8 Votes)

By

Remove the husk from tomatillos and rinse well

  • 5 1/2 cups chopped tomatillos (about 2 pounds)
  • 3 medium jalapenos seeded
  • 1 medium onion cut into quarters
  • 4 cloves garlic, minced
  • 2 tablespoons minced cilantro
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup limes juice
  • 1/2 cup vinegar, 5%
4.5/5 (6 Votes)

By

In large pot over medium-high heat, add olive oil

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 small jalapeño, halved and seeded
  • 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons ground cumin
  • 1 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce
  • 1 (4-ounce) can diced green chiles
  • 4 cups low-sodium chicken broth
  • Salt and freshly ground pepper
  • 1/2 cup freshly chopped cilantro
  • For Garnish: Tortilla Chips, diced avocado and sour cream
4.5/5 (6 Votes)

By

1. In a large pot, add the pork, 4 cloves of smashed garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and ...

  • For Garnish:
  • 1 1/2 pounds center cut pork roast, sliced into 1-inch pieces
  • 8 cloves garlic all together, 4 cloves smashed the other 4 minced
  • 2 bay leaves
  • 2 teaspoons oregano, separated
  • 2 teaspoons salt, more to taste
  • 6 cups water
  • 1 small white onion, diced
  • 2 to 3 jalapeños, diced (I used pickled peppers, was out of fresh ones)
  • 4 cups fresh tomatillo, diced
  • 1 cup fresh tomato, diced
  • 2 cups hominy, drained and rinsed
  • 2 cups fresh corn off the cob, uncooked
  • Juice of 1 lime
  • 1 1/2 cups chicken broth
  • 1 teaspoon cumin
  • 1/3 teaspoon pepper
  • Key limes, sliced in half or regular lime wedges
  • Avocado slices
  • Crushed red pepper flakes
  • Fresh or dried oregano, optional
  • Warm corn tortillas
4.4/5 (12 Votes)

By

Combine the broth, rice, and ¼ teaspoon each salt and pepper in a medium pot

  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • Kosher salt
  • Freshly ground black pepper
  • 1 15.5-ounce can black beans, rinsed
  • 1/2 pound tomatillos (8)—husked, washed, and quartered
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1 tablespoon canola oil
  • 1 1/4 pounds skirt steak, cut into 4 pieces
4.5/5 (4 Votes)

By

Crock Pot Re3cips

  • Ingredients
  • 2 pounds beef chuck roast, trimmed of excess fat
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large onion, thickly sliced
  • 1 (14-ounce) can beef broth
  • 6 tomatillos, remove papery layer and rinse off
  • 1/2 cup cilantro, rinsed and dried
  • 1 garlic clove, peeled
  • 1/2 teaspoon kosher salt
  • salt and pepper, to taste
  • tortillas
  • taco toppings of your choice: shredded cheese, sour cream, lime, cilantro, tomato, lettuce
  • Read more at http://www.allfreeslowcookerrecipes.com/Slow-Cooker-Mexican-Recipes/Tomatillo-Beef-Tacos#9wPz3A20VlOw1sDR.99
4.4/5 (13 Votes)

By

Make the sauce. Roast the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches belo...

  • 1 pound (6 to 8) tomatillos, husked and rinsed
  • 1 medium white onion, sliced about 1/4 inch thick
  • 3 garlic cloves, peeled
  • Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapeños), stemmed
4.5/5 (2 Votes)

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