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Terrific Tomatillos - 273 recipes

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Add Tomatillos, jalapenos and onion to medium-sized sauce pan

  • 5 Tomatillos, husks removed
  • 2 medium jalapenos, stems removed
  • 1/2 medium onion
  • 1/2 cup cilantro, coarsley chopped
  • 2 to 3 large garlic cloves
  • Salt to taste
4/5 (1 Votes)

By

One at a time, pound chicken breasts to 1/2" thickness In large resealable bag combine 1/4 C olive oil, 2 T lime j...

  • 6 boneless, skinless chicken breasts
  • 1/4 C olive oil
  • Zest & juice of 1 lime
  • 1 T minced garlic
  • 1 1/2 t kosher salt
  • 1/2 t pepper
  • 1 recipe tomatillo-corn salsa
  • 1/2 C sour cream
  • 1 T olive oil
  • Fresh lime wedges, sliced jalapenos & cilantro sprigs
4/5 (1 Votes)

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Points+: 1 pt Calories: 43

  • 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 (1 Votes)

By

Preheat oven to 350 degrees

  • 2 C shredded roast turkey
  • 2 green onions, including tender green tops, thinly sliced
  • 3 T cream cheese at room temperature
  • 1-1/3 C (5-1/2 oz.) shredded Monterey Jack cheese
  • 2 - 7 oz. cans salsa verde, or 1 - 13 oz. can tomatillos, drained
  • 2 T canned chopped chiles, drained
  • 1/2 C fresh cilantro leaves
  • 2/3 C heavy (whipping) cream
  • 1/4 C canola oil
  • 8 corn tortillas or flour tortillas
4/5 (1 Votes)

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Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat

  • 1/2 pound tomatillos (5 or 6), husked and rinsed
  • 3 chipotle mora chiles, wiped clean and stemmed
  • 6 garlic cloves, peeled
  • 1/2 cup water
  • Rounded 1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt
4/5 (1 Votes)

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Preheat oven to 375 In a small roasting pan, toss the tomatillos, onion and garlic with 3 tbsp olive oil, and seas...

  • 12 tomatillos - peeled and halved
  • 1 large red onion - quartered
  • 4 cloves garlic
  • 3/4 cup plus 3 tbsp olive oil
  • Kosher salt and pepper
  • 1 cup fresh spinach leaves
  • 1 tbsp pureed chipotle chile in adobo
  • 1/4 cup lime juice
  • 3 tbsp honey
4/5 (1 Votes)

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QUICK PURPLE TOMATILLO SAUCE 10 small purple or green tomatillos (about 10 ounces total), husked and washed...

  • QUICK PURPLE TOMATILLO SAUCE
  • 10 small purple or green tomatillos (about 10 ounces total), husked and washed
  • 1/2 small onion, coarsely chopped
  • 2 jalapeno chiles, coarsely chopped
  • 6 sprigs fresh cilantro, leaves only
  • 1 1/2 teaspoons coarse salt
  • 1 . Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
  • 2 . Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.
4/5 (1 Votes)

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Serve with sweet pork recipe

  • Ingredients:
  • Creamy Tomatillo Dressing
  • 3 tomatillos, peeled and cut in 1/4
  • Juice of 1/2 lime
  • 1/2 c buttermilk
  • 1/2 c mayo
  • 1/2 c sour cream
  • 1 pkg dry ranch buttermilk dressing
  • 1 c fresh chopped cilantro
  • 6 green onions, with ends
  • 2 cloves crushed garlic
  • 3 tsp sugar
  • 1 jalapeno, sliced thin, and added to taste
4/5 (1 Votes)

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On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler

  • 3/4 pound tomatillos husks removed
  • 2 poblano chiles (or 2 jalapeño peppers)
  • 1 medium onion unpeeled
  • 3 garlic cloves
  • 1/2 cup cilantro leaves - (packed)
  • 3 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Unbleached cane sugar (optional)
4/5 (1 Votes)

By

Remove husks from tomatillos, then wash under running water

  • 1 pound tomatillos
  • 2 cups water
  • Nonstick cooking spray
  • 1 garlic clove minced
  • 1/4 onion chopped
  • 1 serrano chile minced
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 4 Chilean sea bass filets, 1" thick (4 oz ea)
  • 1/4 cup low-fat sour cream
  • Chopped cilantro for garnish
4/5 (1 Votes)

By

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
0/5 (0 Votes)

By

Cook time: 10 min

  • 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
0/5 (0 Votes)

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Shredded Chicken and Tomatillo Tacos with Queso Fresco Salsa Verde de Tomatillo