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Terrific Tomatillos - 273 recipes

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1. Roast the tomatillos 2

  • 3 cups water
  • 6 guajillo chiles, stemmed, deveined and seeded
  • 1 cup water
  • 1 roasted garlic clove, peeled
  • 1 oz roasted white onion
  • 1 tsp salt
  • 9 oz roasted tomatillo
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Best recipe we have- from Cafe California in Davis

  • Filling
  • 1 Large yellow onion
  • 2 teaspoons salt
  • 1 tablespoon pepper
  • 1 Cup grated Parmesan
  • 2 lbs shredded mix of jack and cheddar cheese
  • 6 chicken breasts cooked and chopped
  • Sauce
  • 1 Cup diced green chillis
  • 8 tomatillos
  • tops of 1/4 bunch of cilantro
  • 2 Cups heavy cream
  • 2 eggs
  • Other
  • 22 corn tortillas
  • oil for frying
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Saute the onions and jalapenos, cook for 5 minutes until onions brown

  • 2 Tbsp oil
  • 1 medium onion chopped, about 1 cup
  • 1-2 jalapeno chiles, seeded, minced
  • 3 garlic cloves, thinly sliced
  • 1 lb tomatillos, chopped
  • salt
  • 1/2 cup clam juice OR 1/4 cup water
  • 1 lb shrimp, cleaned, deveined
  • 1 cup Cotija queso seco cheese (can substitute feta)
  • 1/4 c chopped cilantro
  • lime juice
  • black pepper
  • an oven proof saute pan or cast iron pan
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Preheat the oven to 450 degrees F

  • 2 pounds fresh tomatillos, husked and well rinsed
  • 2 fresh jalapeno peppers
  • 1 medium white onion, quartered
  • 4 tablespoons olive oil
  • 4 cloves garlic, unpeeled
  • 1/2 cup loosely packed fresh cilantro leaves
  • Juice of 1/2 lime
  • Kosher salt
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1. Heat a large cast-iron skillet over medium-high heat

  • 1 1/2 tsp cumin seeds
  • 2 cloves garlic
  • 4 serrano chile peppers, halved (remove seeds for less heat)
  • 3 Tbsp vegetable oil, plus more for the grill
  • juice of 4 limes (about 1/2 c)
  • 2 Tbsp packed light brown sugar
  • kosher salt and freshly ground pepper
  • 2 lb skirt steak, cut in half
  • 1/2 small white onion, diced
  • 2 tomatillos (in their husks)
  • 3/4 c fresh cilantro
  • 16 corn tortillas
  • grated Cotija cheese and/or thinly sliced radishes for topping
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Thanks to its bright, robust flavor, salsa verde is an incredibly popular sauce throughout Mexican cuisine

  • 4 Flour Tortillas
  • 1 1/4 Cups Black Beans
  • 1/2 Cup Red Quinoa
  • 6 Ounces Tomatillos
  • 2 Limes
  • 1 Yellow Onion
  • 1 Poblano Pepper
  • 3 Ounces Monterey Jack Cheese
  • 2 Teaspoons Mexican Spice Blend (Garlic Powder, Ancho Chile Powder, Smoked Paprika, Ground Cumin & Dried Mexican Oregano)
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Chicken enchiladas are easy to make in one skillet with this recipe

  • 2 2 2 tablespoons neutral vegetable oil, such as grapeseed
  • 1 1 1 cup thinly sliced onion, about 1 small onion
  • 1 1 1/2" cup zucchini, cut into 1/2" pieces
  • 1/2 1/2 1/2 teaspoon ground coriander
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon freshly ground black pepper
  • 2 2 4 2 (16-ounce) jars store-bought tomatillo salsa, or 4 cups homemade tomatillo salsa, divided
  • 2 2 1/2 1/2-pound] shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
  • 8 to 6-inch) 8 to 6-inch) to 6-inch) corn tortillas
  • 3/4 3/4 3/4 cup grated Monterey Jack cheese
  • 1 cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges, for serving
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Heat bread, pepitas, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until pep...

  • 1/2 slice hearty white sandwich bread, cut into 1/2-inch pieces
  • 1/4 cup pepitas
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced thin
  • 1 cup canned tomatillos, rinsed
  • 2 tablespoons jarred sliced jalapeños plus 2 teaspoons brine
  • 2 tablespoons fresh cilantro leaves
  • 1 teaspoon honey
  • 1/2 teaspoon salt
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blend until smooth

  • 4 tomatillo boiled
  • 2 pasilla roasted peeled
  • 1 tap kosher salt
  • 1/2 tap garlic powder
  • 1/2 tap paprika
  • 1/2 tap cumin
  • 1 cube cilantro
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
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Makes 4 cups Stays in frig for about one week

  • 3 C finely diced tomatillos (about 10-12)
  • 6-8 roasted Anaheim chilies, diced, or 3 oz. canned
  • 1 T minced garlic
  • 2/3 C finely diced red onion
  • s & p to taste
  • 1/2 T green tobacco or other hot sauce
  • 1/3 to 1/2 C fresh lime juice
  • 1 C finely chopped cilantro
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Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeño and half the salt in a blender until smoot...

  • 5 large tomatillos, husked and rinsed
  • 1 dried arbol chili, stemmed
  • 1/4 white onion, coarsely chopped
  • 1 clove garlic
  • 20 sprigs cilantro, including stems
  • 1 cup spinach leaves, tightly packed about 2 ounces
  • 1 jalapeño chili, stemmed and halved
  • 1 teaspoons kosher salt
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This is one of the best table salsas that I have had

  • 12 about 12 tomatillos, husked washed and dried
  • 2 roma tomatoes, (8 ounces)
  • 1/2 white onion, peeled but with root end intact
  • 3 jalapeños ****optional, if you want more spicy heat in your salsa
  • 6 cloves garlic, unpeeled
  • 1/4 cup chipotles in adobo
  • 2 tsp salt
  • 1/2 bunch cilantro, roughly chopped
0/5 (0 Votes)

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