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Terrific Tomatillos - 273 recipes

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The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swis...

  • 1 lb. fresh tomatillos, husks and stems removed, rinsed
  • 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded 4 slices white onion, each 1/4 inch thick
  • 3 cloves garlic
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. vegetable oil
  • 3 cups chicken broth
  • 3/4 cup crème fraîche or heavy cream
  • 3/4 tsp. salt; more to taste
4.3/5 (7 Votes)

By

That said, this is a lovely soup, and really doesn’t take too much time to put together, though it’s not a quic...

  • 12 small tomatillos
  • 2 red onions
  • 2 jalapeno peppers
  • 3 garlic cloves
  • Olive oil
  • Kosher salt
  • 1 quart vegetable broth
  • 1 can beans
  • 1 can hominy
  • 3 sprigs cilantro + more for garnish
  • 8 radishes
  • 3 green onions
  • Kosher salt
  • Fresh ground pepper
  • One lime
4.3/5 (7 Votes)

By

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor

  • 12 ounces tomatillos (about 5 medium), husks removed
  • 6 garlic cloves
  • 1 medium jalapeño pepper, halved and seeded
  • 1 cup chopped fresh cilantro
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 teaspoons all-purpose flour
  • 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons Mexican crema
4.3/5 (3 Votes)

By

haven't tried this yet

  • 4 cups 1-inch cubes seedless watermelon
  • 2 avocados, halved, seeded, peeled, and cut into 1-inch pieces
  • 4 tomatillos, husked and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 cup crumbled queso fresco (4 ounces)
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons sherry vinegar
  • 1 tablespoon finely chopped fresh jalapeno chile pepper*
  • 1 teaspoon sugar
  • 1 teaspoon snipped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons snipped fresh chives
4.3/5 (3 Votes)

By

This is an Anne Burrell reciope

  • optional cream:
  • 6 tomatillos, husked
  • 2 jalapenos
  • Extra virgin olive oil
  • 4 chicken thighs (trimmed of excess skin and fat)
  • 4 chicken legs
  • salt
  • 1 large onion (original recipe says Spanish onion, I used a white onion because that's what I had)
  • 3 garlic cloves, finely chopped
  • 2 cups chicken broth
  • 2 limes, zested and juiced
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/2 cup sour cream (I used Mexican Crema)
  • 2 limes, zested and juiced
4.1/5 (15 Votes)

By

Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans

  • 8 oz. tomatillos, husked and rinsed
  • 6 cloves garlic, peeled
  • 3 dried chipotle chiles, stemmed
  • 1 ⁄2 tsp. kosher salt
4.3/5 (4 Votes)

By

When CSA Santa delivers tomatillos, say, "Si," to this recipe

  • ingredients
  • For tomatillo coulis
  • 1 small red onion
  • 1/4 pound fresh tomatillos*
  • 1 fresh green Anaheim chile*
  • 1 fresh poblano chile*
  • 3 unpeeled garlic cloves
  • 2 tablespoons olive oil
  • 1 scant cup cilantro sprigs
  • 1 scant cup packed fresh spinach leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 about 1/4 cup water
  • four 5-ounce pieces salmon fillet with skin
  • 12 fresh basil leaves
  • 1 teaspoon Sichuan peppercorns**
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1 tablespoon olive oil
4.3/5 (4 Votes)

By

August 27, 2014 by Anna Monette Roberts Inspired by Michelle Bernstein

  • 1/2 onion, sliced
  • Cloves from 1/2 of a garlic bulb, peeled
  • 5 tomatillos, husks removed and cut in half
  • 1 7-ounce jar chipotles in adobo
  • 1-2 tablespoons agave nectar
  • Handful of cilantro leaves, optional
  • Tortilla chips, for serving
4.2/5 (5 Votes)

By

Recipe courtesy of Food Network Magazine

  • 1 pound tomatillos, husked and rinsed
  • 2 plum tomatoes
  • 1/4 cup vegetable oil
  • 4 poblano chile peppers
  • 2 jalapeno peppers
  • 3 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch pieces
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons cornmeal
  • 4 cups low-sodium chicken broth
  • Sliced scallions, pickled jalapenos and/or grated cheddar cheese, for topping
4.2/5 (5 Votes)

By

Position an oven rack 6" from broiler; preheat broiler

  • ingredient info:
  • 1 lb. tomatillos (about 10 medium), husked, rinsed
  • 1 small onion, sliced into 1/4"-thick rounds
  • 4 garlic cloves, unpeeled
  • 3 canned chipotles in adobo, minced
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • Look for tomatillos, the green, tomato-like fruit with a papery husk, and canned chipotles in adobo at better supermarkets and at Latin markets.
4.2/5 (5 Votes)

By

1. Preheat oven to 325ºF

  • 4 fish fillets (choose a firm-flesh fish)
  • 5 tomatillos, husks removed
  • 1 small white onion, cut into quarters
  • 3 garlic cloves, peeled
  • 3 scallions, cut in three
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 3 jalapeño peppers, without seeds or veins, cut into halves
  • 1 serrano chile, without seeds or veins, cut into halves
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 lime, cut into thin slices, for garnish
4.2/5 (6 Votes)

By

1. Prepare the grill for direct cooking over medium heat (350° to 450°F)

  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt
  • 1-1/4 pounds skirt steak, about 1/2 inch thick, trimmed of excess surface fat, cut crosswise into foot-long pieces
  • Salsa
  • 2 garlic cloves, unpeeled
  • 1-1/2 pounds tomatillos, husked and rinsed
  • 1/2 white onion, cut in half through the stem
  • 1 jalapeño chile pepper
  • 1/2 cup loosely packed fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 ounces sturdy corn tortilla chips, coarsely broken (6 cups)
  • 8 cups thinly sliced romaine or red leaf lettuce
  • 2 ripe tomatoes, diced
  • 1 Hass avocado, cut into small dice
  • 4 ounces crumbled queso fresco cheese (1 cup)
4.2/5 (6 Votes)

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