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Terrific Tomatillos - 273 recipes

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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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Not quite vegetarian, but pretty close! Very tasty too, says my very own critic, the husband

  • 3/4 cup chicken broth (or veggie broth)
  • 3-4 tablespoons olive oil
  • 1 tablespoon potato flour
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon garlic salt
  • 1 small sweet onion
  • 1 large carrot
  • 1/2 green bell pepper, chopped
  • 1 cup sliced mushrooms
  • pinch of sugar
  • 3 1/2 tablespoons sour cream
  • 6 about 6 canned, small tomatillos
  • 1 1/2 teaspoons worcestershire sauce (GF!)
  • 1/2 small shallot
  • 1/4 teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro
  • black pepper
  • 2 tablespoons green olive juice
  • a small handful of chopped green olives
  • 1 small roma tomato, chopped into little cubes
  • 1 can garbanzo beans, strained
  • 1/2 bag tinkyada brown rice spaghetti (about 6-7 ounces)
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This salsa is awesome with any type of Mexican cuisine

  • 1 lb. tomatilloes, broiled
  • 1/4 C cilantro
  • 2-3 cloves garlic
  • 1/4 large onion chopped
  • 2 serranos
  • 1/2 anaheim
  • juice of 1 sm. or 1/2 large lime
  • 1/4 tsp agave nectar
  • salt to taste
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Place the cooked tomatillos, lime juice, onions, cilantro, chili peppers, in a blender or food processor and puls...

  • Ingredients
  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar (optional)
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
  • Salt to taste
  • Read more: http://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/#ixzz4qWym4NQ9
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Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy...

  • 8 ounces (3 to 4 medium)tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
  • 2 large garlic cloves, peeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1 small white onion, finely chopped
  • Salt
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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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Any burning questions? Our chefs answer!

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