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Tomatillo recipes - 21 recipes

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By vealam

Rate this recipe 4.5/5 (24 Votes)
Roasted Tomatillo & Green Olive Salsa 1 Picture
Details

Servings 2
Preparation time 10
Cooking time 25

  • 1 1/2 pounds tomatillos, husked
  • 6 cloves garlic
  • 2 jalapeño peppers
  • 1 tablespoon olive oil
  • 1 cup green olives, pitted
  • 1 cup cilantro
  • 1 lime, juiced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup water
  • Substitute 1 serrano pepper for the jalapeño peppers if you like more heat

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Salsa is a main food group, and as such you can put it on whatever you want

Top rated Tomatillo recipes

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Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuo...

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt
4.6/5 (33 Votes)

By

Directions: Preheat oven to 400 degrees F

  • For the Tomatillo sauce:
  • 1 (8-ounce) package manicotti shells
  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, shredded and mix in 1/2 t each cumin and cayanne
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, seeded and diced (or 1 can tomatoes and green chilis)
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sour cream
  • 1 pound tomatillos, quartered
  • 1 small red onion, quartered
  • 1 jalapeno, halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • For the cheese sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups reduced fat half and half
  • 2 cups grated fontina cheese (half mozzarella)
  • 1/4 teaspoon grated nutmeg
  • Salt
5/5 (2 Votes)

By

Blend together mayo, buttermilk and next five ingredients

  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 package buttermilk ranch dressing mix
  • 2 1/2 teaspoons garlic
  • 1 cup cilantro
  • 3 tomatillos, husked and chopped
  • 1/2 teaspoon lime juice
  • 3-6 boneless skinless chicken breasts
4.6/5 (14 Votes)

By

Serve this fresh, creamy sauce with Mexican favorites like tacos and quesadillas

  • 2 tsp olive oil
  • 1 pound(s) tomatillo, *
  • 1/2 cup(s) (chopped) uncooked onion(s)
  • 2 Tbsp jalapeño pepper(s), chopped (don’t touch seeds with bare hands)
  • 2 1/2 tsp minced garlic
  • 3/4 tsp table salt
  • 1/2 tsp ground cumin
  • 2 cup(s) cilantro, leaves (about 1 medium bunch)
  • 1/4 cup(s) reduced-fat sour cream
4.5/5 (12 Votes)

By

Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, p...

  • 1 large zucchini (8 ounces)
  • 2 eggs, lightly beaten
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped green onions
  • 2 teaspoons cumin seeds, crushed
  • 1 teaspoon dried Mexican oregano or dried oregano, crushed
  • 1/2 teaspoon salt
  • 1 cup cooked fresh or frozen whole kernel corn
  • 2 to 4 tablespoons vegetable oil
  • Tomatillo-Cilantro Sauce (recipe under directions) or 2 cups purchased tomatillo salsa
4.5/5 (77 Votes)

By

1.In the work bowl of a food processor, combine tomatillos, cilantro, and jalapeños

  • 1 (28-ounce) can tomatillos, drained
  • 1 bunch fresh cilantro, stems removed
  • 3 jalapeño peppers, stems removed
  • 1 (16-ounce) container Breakstone’s/Knudsen sour cream
  • 1⁄4 cup Miracle Whip salad dressing
  • 1 (1.1-ounce) package dry Fiesta Ranch dip mix
  • Garnish: fresh cilantro
  • Tortilla chips
5/5 (1 Votes)

By

This authentic, Mexican salsa verde has a fabulous flavor

  • 1 pound tomatillos, husked
  • 1/2 cup white onion, finely chopped
  • 5 cloves garlic, minced
  • 1 – 2 Serrano chile peppers, minced (remove 1/2 seeds if want milder, caution don't rub eyes after handing peppers)
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, chopped (dried is ok)
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 4 limes, juiced
4.8/5 (5 Votes)

By

Note the manner in which I thread the shrimp on the skewers

  • 1/3 cup kosher salt
  • 1/3 cup brown sugar, packed
  • 1 quart cool water
  • 24 large shrimp, peeled and de-veined
  • 1/4 cup olive oil
  • 3 teaspoon garlic, minced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon dry white wine
  • 4 oz fresh tomatillos, husked, washed, and coarsely chopped
  • 1 teaspoon serrano chile, seeded and coarsely chopped, or to taste
  • 1 large ripe, creamy avocado, peeled, pitted and coarsely chopped
  • 1 tablespoon green onion, chopped
  • 4 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper, as needed
  • 2 tablespoon cilantro, coarsely chopped
  • lemon slices as needed
4.8/5 (8 Votes)

By

Fresh guacamole is a classic go-to party food, and a true crowd-pleaser

  • 4 large tomatillos, peeled and halved
  • 3 ripe avocados, peeled, pitted, and quartered
  • 1-1/3 cup loosely packed fresh cilantro, stems removed
  • 4 jalapeños, seeded and halved
  • 2 garlic cloves, peeled
  • 1-1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp fresh lime juice
4.6/5 (17 Votes)

By

These veggie burgers are packed with vibrant flavors including healthy quinoa and protein-packed black beans

  • GUACAMOLE:
  • 1 cup lower-salt chicken or vegetable broth
  • 1/2 cup quinoa, white, red, or black, well-rinsed
  • 1/3 cup plus 2 tablespoons olive oil; more as needed
  • 1 small fresh poblano chile, finely chopped
  • 4 scallions, thinly sliced
  • 2 large cloves garlic, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup plain panko crumbs
  • 1 large egg, beaten
  • 1/2 teaspoon mild pure chile powder, such as ancho
  • 1/4 teaspoon ground cumin
  • 1 teaspoon Kosher salt, plus more to taste
  • 6 English muffins, toasted
  • 1 large ripe Hass avocado, chopped
  • 1 medium tomatillo, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon thinly sliced scallion whites
  • 1 teaspoon minced garlic
  • 1 teaspoon finely chopped fresh serrano chile; more to taste
  • 1 teaspoon fresh lime juice; more to taste
4.6/5 (16 Votes)

By

This shrimp and grits recipe get a zesty makeover with a vibrant salsa verde

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup medium- to coarse-ground yellow cornmeal or grits
  • 2 cups low-sodium chicken broth
  • 2 cups low-fat milk
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 pound tomatillos (see Tips), husked and rinsed
  • 1 large onion, cut into 1/2-inch-thick rounds
  • 3 poblano peppers
  • 2 slices bacon
  • 20 raw shrimp (16-20 per pound), peeled and deveined (see Tips)
  • 1/2 cup chopped fresh cilantro
4.5/5 (13 Votes)

By

Delicious creamy and crabby enchiladas are topped with a homemade tomatillo sauce and avocados for a suprisingly ea...

  • FILLING:
  • 1 cup crab meat, I used Louis Kemp Imitation Crab
  • 1 cup sour cream
  • 1/2 cup minced green onions
  • 1/2 cup chopped cilantro, optional
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregono
  • 1/2 cup shredded Mexican-blend cheese
  • TOMATILLO SAUCE:
  • 1 pound tomatillos
  • 2 garlic cloves
  • 1 jalapeno
  • 1 cup chicken or vegetable broth
  • ENCHILADAS
  • 6 corn tortillas
  • 1/2 cup Mexican-blend cheese
  • 1 avocado, sliced
  • 1 medium tomato, chopped
4.5/5 (8 Votes)

By

In a large saucepan, combine tomatillos and water to cover

  • 2 pounds fresh tomatillos, husks removed
  • 4 jalapeños, halved lengthwise and seeded
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 6 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground coriander
  • Garnish: fried corn tortilla strips
4.5/5 (13 Votes)

By

Crock Pot Re3cips

  • Ingredients
  • 2 pounds beef chuck roast, trimmed of excess fat
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large onion, thickly sliced
  • 1 (14-ounce) can beef broth
  • 6 tomatillos, remove papery layer and rinse off
  • 1/2 cup cilantro, rinsed and dried
  • 1 garlic clove, peeled
  • 1/2 teaspoon kosher salt
  • salt and pepper, to taste
  • tortillas
  • taco toppings of your choice: shredded cheese, sour cream, lime, cilantro, tomato, lettuce
  • Read more at http://www.allfreeslowcookerrecipes.com/Slow-Cooker-Mexican-Recipes/Tomatillo-Beef-Tacos#9wPz3A20VlOw1sDR.99
4.4/5 (13 Votes)

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