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Terrific Tomatillos - 273 recipes

Tomatillos are a key ingredient in Mexican and Central-American cuisine. The green and yellow varieties have a tart flavor. Purple and red-ripening tomatillos are on the sweeter side and make luscious jams and preserves.

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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

By

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

For tomatillo sauce: Heat the oil in a medium saucepan over medium heat

  • For tomatillo sauce:
  • 1 Tbsp olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
  • 3/4 lb tomatillos, husks and stems removed, cut into 1-inch chunks
  • 3 jalapeno chiles, seeded and roughly chopped
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp ground cumin
  • For filling:
  • 1 lb chicken tenderloins
  • 2 tsp ground cumin
  • 1 -Â1/2 tsp smoked paprika
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 8 oz (2 cups) shredded sharp cheddar cheese
  • For tortillas and toppings:
  • 11 (6-inch) corn tortillas
  • 2-1/2 Tbsp olive oil
  • 3 oz (3/4 cup) shredded sharp cheddar cheese
  • Smoked paprika
  • 3/4 cup sour cream
  • 1 small heart of romaine lettuce (or 5-6 leaves), shredded
  • 1 avocado diced
  • 1 lime, sliced
5/5 (5 Votes)

By

Preheat the oven to 400 degrees F

  • Dressing:
  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 head iceberg lettuce, shredded
  • 4 Roma tomatoes, seeded and chopped
  • 4 radishes, thinly sliced
5/5 (4 Votes)

By

Vegan and Gluten Free. Tomatillos’ unique, tart flavor combines well with avocados, cilantro, and lime juice in t...

  • 4 large tomatillos (skin removed, washed)
  • 2-3 ripe avocados (peeled and pitted)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt
  • 1/2 small red or white onion (finely diced)
  • 2 serrano chile peppers (seeded and finely diced or minced)
  • 1/2 cup coarsely chopped fresh cilantro
5/5 (3 Votes)

By

Pour the mixture into four (roughly) 7" circles about 1/4" thick on each teflex sheet and dehydrate at 105F for 1 h...

  • Tomatillo Tortillas
  • (makes 12 tortillas)
  • 1/2 cup flax seeds
  • 1/2 cup water
  • 6 medium tomatillos, de-husked, washed and roughly chopped (about 2 cups)
  • 1 jalapeño, de-seeded, roughly chopped
  • 2 tsp. Mexican oregano
  • 2 tsp. fresh ground cumin
  • 1 tbs. Nama Shoyu
5/5 (2 Votes)

By

Cook’s Tip: You can substitute vegetable shortening or butter for the bacon fat

  • Crust
  • 2 cups masa harina (see note)
  • 1/2 teaspoon salt
  • 1/2 cup rendered bacon fat
  • 1 cup water
  • 1 cup ground Texas pecans
  • Filling
  • 8 –10 tomatillos, husked, rinsed and thinly sliced
  • 1/2 small white onion, diced
  • 1 package thick-cut bacon (12 ounces), cooked and crumbled
  • 1 cup Texas pecans, coarsely chopped (reserve 5 halves)
  • 2 cups Mexican blend shredded cheese, divided use
  • 4 large eggs
  • 1/2 cup green salsa
5/5 (1 Votes)

By

Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat

  • 1 pound raw medium shrimp, shelled and deveined
  • 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more for seasoning
  • 1/4 teaspoon baking soda
  • 3 cups fresh corn kernels, cut from about 3 ears of corn
  • 2 tablespoons fresh juice from 3 to 4 limes, divided
  • 1/2 pound fresh tomatillos, husks removed, split in half and cut into 1/4-inch slices
  • 1 serrano pepper, thinly sliced
  • 1 red bell pepper, diced (about 3/4 cup)
  • 3 scallions, white and light green parts only, thinly sliced on a bias
  • 1/4 cup roughly chopped fresh cilantro leaves and tender stems
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
5/5 (1 Votes)

By

Classic tomatillo salsa that will enhance any savory dish

  • 3 cups water
  • 2 1/2 tsp salt
  • 2 cloves garlic
  • 4 serrano chili peppers, fresh (you can use a mild pepper in place of serrano chili
  • 1 lb. tomatillos, husks removed
  • 1/2 cup loosely packed fresh cilantro sprigs
  • 1/4 cup finely chopped onions
  • Makes 2 cups
5/5 (1 Votes)

By

Try to obtain the authentic ingredients

  • For the Sauce
  • 2 pounds green tomatillos, husks removed and rinsed
  • 2 garlic cloves
  • 2 serrano chiles, or to taste
  • 1 cup cilantro leaves
  • 1/4 cup white onion, roughly chopped
  • 1 tsp kosher or sea salt, more or less to taste
  • 1 tbsp safflower or corn oil
  • For the Enchiladas
  • 2 cups shredded cooked chicken(home cooked or rotisserie works great!)
  • Oil for frying the tortillas
  • 12 corn tortillas
  • 1/2 cup Mexican or Latin style cream, can substitute for heavy cream
  • 1/2 cup crumbled queso fresco, farmers cheese, Cotija or mild feta
  • 1/3 cup white onion, chopped, for garnish
5/5 (1 Votes)

By

1. In a small saucepan, bring 1 cup water, rice and 1/2 tsp

  • 1/2 cup long grain white rice
  • Salt
  • 1 can pinto beans, drained
  • 1 1/3 cups shredded monterey jack cheese
  • 2 scallions, sliced
  • 1 pkg (3oz) creams cheese, cut into 1 inch pieces
  • 1 2/3 cups jarred salsa verde
  • 2/3 cups heavy cream
  • 1/2 cup chopped cilantro
  • 1/4 cup vegetable oil
  • 8 corn tortillas
5/5 (1 Votes)

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