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Tomatillo recipes - 273 recipes

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Puree chilies in blender. Transfer to large bowl

  • 3 Chipotle chilies from one 7 ounce can chipotle chilies in adobo sauce, rinsed, patted dry
  • 3 ts Corn oil
  • 1 lb tomatillos, husks removed, halved
  • 1 small red onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tb. rice vinegar
  • 1/2 ts dried oregano
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Place all of the chicken breasts in the bottom of the crockpot In a mixing bowl, combine all of the remaining ingr

  • 6 Boneless skinless chicken breasts
  • 2 Red Peppers, sliced
  • 1 Red Onion, sliced
  • 2 Jalapeños, sliced
  • 8 Ounces mushrooms, sliced
  • 1 Tomato, sliced
  • 2 Cloves of garlic, minced
  • 12 Ounces Jar of Tomatillo salsa
  • 1 Tbsp Lemon Juice
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Oregano
  • 1 Tsp Cumin
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1. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness

  • 1 1/2 pounds fresh tomatillos or 3 (11 oz) cans tomatillos
  • 5 fresh serrano chiles
  • 3 garlic cloves,
  • 1/2 garlic cloves
  • 1/2 cups fresh cilantro
  • 1 large onion, coarsely chopped
  • 2 tsp coarse salt
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By

Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate

  • Salsa:
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped red onion
  • 1 habanero pepper, cored, seeded, and finely chopped
  • 1 tomatillo, finely chopped
  • Shrimp:
  • 1 pound large shrimp
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • Dash of salt
  • Cooking spray
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By

Combine the first 4 ingredients in a medium bowl

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon bottled minced garlic
  • 2 cups chopped tomatillos (about 8 ounces)
  • 2 cups halved cherry tomatoes (about 8 ounces)
  • 1/2 cup chopped fresh cilantro
  • 4 cups hot cooked instant rice
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For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes

  • Roasted Tomatillo Chile Salsa:
  • 1 * 1 pound tomatillos, husked
  • 1 * 1 white onion, peeled, sliced, quartered or whole
  • 4 * 4 garlic cloves
  • 2 * 2 jalapenos
  • 2 * 2 teaspoons ground cumin
  • 1 * 1 teaspoon salt
  • 1/2 * 1/2 cup chopped cilantro leaves
  • 1/2 * 1/2 lime, juiced
  • Enchiladas:
  • * Extra-virgin olive oil
  • 1/2 * 1/2 medium onion, diced
  • 3 * 3 garlic cloves, chopped
  • 1 1/2 * 1 1/2 teaspoon ground cumin
  • 1/4 * 1/4 cup all-purpose flour
  • 2 * 2 cups chicken stock, storebought
  • * Chopped cilantro leaves
  • 1 * 1 deli roasted chicken (about 3 pounds), boned, meat shredded
  • * Salt
  • * Freshly ground black pepper
  • 10 * 10 large flour tortillas
  • 1/2 * 1/2 pound Monterey Jack cheese, shredded
  • 2 * 2 cups sour cream
  • * Chopped tomatoes and cilantro leaves, for garnish
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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
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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
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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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By

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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Any burning questions? Our chefs answer!

Roasted Tomatillo Salsa Chipotle Tomatillo Salsa