Top Rated Tomatillo Recipes
For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork. Filling, flavorful, hearty — posole would seem to be a soup that should be more renowned. But the cooking time associated with traditional posole recipes often deters home cooks; between preparing hominy and boiling the pig's head, many are inclined to put off making the soup. Which is why not so long ago, it was interesting to note one attempt to bottle the soup.Featured Interview: Sharon Ely, founder of Holy PosoleIt's also why this homemade, largely healthy, set-it-and-forget-it recipe for posole verde with chicken is a godsend. Light, flavorful, bright and colorful, it's a delicious bowl of soup to brace against the elements with. Just don't forget the accoutrements. They're the difference between a good bowl of soup, and a great one.
I've been evolving this recipe for years - first it got very complicated but recently I've learned to love a more simple (read easier to prepare) salsa.
While most other recipes call for either roasted tomatoes or tomatillos as a base, this recipe calls for both. The result; a flavorful fusion of tart and sweet best served a little chilled. Recipe courtesy of Mexican Please
Recipe Courtesy of Jorge Fitz, Beto Estua, and Mango.orgThe charred flavors of the onion and tomatillo give this salsa a powerful smokiness that is matched perfectly with the sweetness of the mango. Chipotles in adobo sauce add an element of heat that will have you going in dip-after-dip.
This tried and true starter dish can be made with just five ingredients and pairs perfectly with tortilla chips or tacos. Recipe courtesy of Blue Apron
There's nothing like the corn that's available during these last few weeks of summer. You can also use canned if you like your corn a little sweeter. I like to grill mine and then finish it off in the pan, but do whatever works well for you. I like this recipe a lot as it's also a great vegetarian option that doesn't look like rabbit food.
Cooked in a green tomatillo and poblano sauce this easy pozole verde takes just an hour to prepare and serve. Recipe courtesy of Mexican Please
Making a burrito isn't as labor-intensive as you think, especially because most of the ingredients can be bought ready-made at the store — salsa, guacamole, canned beans, and in this case, even cooked shrimp, if you're feeling particularly, ahem, lazy.But if you're going to make something from scratch here, I would insist on the salsa. You don't even need to chop anything for this one; just throw everything into a food processor and you'll have a fresher-tasting salsa than anything store-bought, with a balance of tanginess and heat that will make this burrito something special.Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.
With high-quality rib-eye steaks, the best is to keep things simple — just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor.Click here for Beef Recipes for Any Night of the Week
The main ingredient in salsa verde, tomatillos are like tangy cherry tomatoes but more fibrous. The addition of sweet yellow corn balances out the tartness of the tomatillos and lime juice. Serve this mild salsa with tortilla chips or use as a chunky topping for enchiladas.
This is the perfect dish for those extra-picky friends. It’s lean, gluten-free, and carb-free! The spices are not overwhelming and the salsa verde gives the dish a nice acidic bite!Best Meatball Recipes
11 Tomatillo Recipes
A cousin of the tomato, fresh tomatillos impart a citrusy tartness to stews, dips, bloody marys, and more. Cooking them deepens their flavor and softens their tough skin broiled and puréed, they bring a tangy, fruity flavor to Mexican salsas and moles. We’ve rounded up some of our absolute favorite tomatillo recipes for you to try.
Tons of classic Mexican dishes feature tomatillos. Mole is a traditional staple across Mexico. In Zacatecas, they make a version with fresh tomatillos, cilantro, jalapeños, and garlic. In Pueblo you’ll find pipián verde, a sauce made of tomatillos and pumpkin seeds that goes great on chicken. Enchiladas suizas is a more modern dish invented in Mexico city in 1950. It uses tomatillos to brighten up its creamy cheese sauce.
Tomatillos are also popular in the American southwest. New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. The dish gets its oomph from green chiles, ideally the gorgeous ones grown around the town of Hatch, of which New Mexicans are likewise justly proud.
A classic bloody mary is made with tomatoes, but tomatillos are a good addition. Our tomatillo bloody mary has a beautiful green hue thanks to tomatillos, green tomatoes, cucumber, and cilantro. The Border Grill bloody mary follows a standard recipe, but is chilled with ice cubes made from puréed tomatillos, cucumber, and jalapeños.
Find all of these dishes and more in our collection of our best tomatillo recipes.
Corn Tamales with Tomatillo SalsaThis salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for Corn Tamales with Tomatillo Salsa »
Corn Tamales with Tomatillo Salsa
Zucchini LatkesZucchini don’t have as much starch as potatoes, but they do make great latkes. This recipe from New York chef Julian Medina makes tender fritters with a delicate zucchini bite. “The sauces are where I really add the Mexican flavors,” Medina says of the horseradish crema, chipotle-honey, and apple tomatillo salsa that get served on the side. Get the recipe for Zucchini Latkes »
Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas)This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” alludes to its copious use of dairy. Get the recipe for Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas) »
Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas.
Green Tomatillo Salsa (Salsa Verde)Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Get the recipe for Green Tomatillo Salsa (Salsa Verde) »
Green Salsa with Avocado (Salsa Verde con Aguacate)This green salsa is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish— it’s especially delicious with roasted pork dishes or tacos carne asada.
Chile and Tomatillo Salsa (Salsa de Chile Pasilla Oaxaqueño y Miltomate)This simple salsa is little more than pureed tomatillos and pasilla chiles. Get the recipe for Chile and Tomatillo Salsa (Salsa de Chile Pasilla Oaxaqueño y Miltomate) »
Tomatillo and Roasted Green Chile KetchupSpicy, tangy, and smooth, tomatillo ketchup can do double-duty: It’s great as a dipping sauce or burger topping, but can also serve as a simmer sauce for meats. Get the recipe for Tomatillo and Roasted Green Chile Ketchup »
Tomatillo Bloody MaryTomatillos give this Bloody Mary variation its green hue. Get the recipe for Tomatillo Bloody Mary »
Border Grill Bloody Mary
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How To Prepare Tomatillos
Remove husks from each tomatillo. Place de-husked tomatillos in a colander. Rinse thoroughly to remove the sticky residue and any dirt.
Transfer to a cutting board and trim any stems. If preparing to use in a sauce, quarter the tomatillos.
- Author: Deborah Harroun
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: approximately 2 cups 1 x
- Category: Dips/Sauces
- Method: Stove Top
- Cuisine: Mexican
A must-have in your refrigerator – this tomatillo salsa recipe is so easy and flavorful that you’ll wonder why you haven’t always been making it!
- 10 tomatillos
- 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
- 2 garlic cloves, minced
- 1 bunch cilantro
- salt and pepper to taste
- Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
- Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: about 1/4 cup
- Calories: 16
- Sugar: 2 g
- Sodium: 38 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: tomatillo salsa, salsa verde
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
Liven Things Up with Tomatillos
First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness-poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Jalapeños give this meaty stew a spicy kick.
In the early 20th century, European migrants to Mexico created this cheesy dish made with tomatillos and green chiles. Along with other Mexican food, it&rsquos most popular in the border states of Texas, New Mexico, and Arizona.
"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite."
Tim Byres' shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top
Black beans, earthy mushrooms, and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.
The good news: The jalapeño in this tomatillo-based salsa is a good source of vitamin C and can be either mild or fiery (depending on whether you leave in the seeds). Tim Cushman prefers it fiery: "I like it when food is so spicy that it makes me sweat and cry," he says. The freshly ground cumin seeds in the salsa add a toasty depth of flavor that is great with salmon they're also thought to aid digestion.
Ways To Serve This Fresh Tomatillo Salsa Verde Recipe
Part of what draws me to this tomatillo salsa is that it is so versatile and you can use it so many different ways. Here are some delicious ways to eat homemade tomatillo salsa:
- Salmon – Add tomatillo salsa verde on top of the salmon for a little kick to your meal.
- Salad – Top your favorite salad with some of this raw tomatillo salsa, and it will be next level amazing.
- Chicken – Pour salsa on top of the chicken before serving. You will be hooked after the first taste.
- Tacos – Skip the traditional red salsa and add this tomatillo salsa next time. It can even work with bang bang shrimp tacos.
- Eggs – Breakfast food always tastes better when you add some tomatillo salsa verde. Try it in my eggs in hell recipe!
And my hands-down favorite way to serve fresh tomatillo salsa? With tortilla chips, of course! Stay tuned for the paleo tortilla chips recipe that is pictured here – coming soon.
- 2 pounds tomatillos (husks removed), washed and halved
- 1 tablespoon vegetable oil
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
- Coarse salt and ground pepper
- 2 jalapenos, chopped
- 1/2 medium white onion, chopped
- 3 garlic cloves, finely chopped
- 1 can (15 ounces) hominy (optional), drained
- 1/4 cup chopped fresh cilantro
In a food processor, puree tomatillos set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro season with salt and pepper.
Tomatillo Salsa Recipe | Grilling
With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every opportunity to whip up some fine Mexican foods. Of course no Cinco de Mayo affair would be complete without salsa, and my current favorite is Rick Bayless's roasted tomatillo salsa.
Although the original recipe has the tomatillos cooked stovetop in a skillet, it's easily adaptable to the grill, and I actually find it cleaner and easier to make this over the flames. I grill tomatillo halves until they're completely soft, then pulse them together with some garlic, chiles, cilantro, and water. After adding in chopped onion, I adjust the seasoning with sugar and salt, and so quickly a beautiful and fresh salsa with a complex mix of tart, sweet, and spicy is ready to go. I always make a double recipe of this, because I usually finish a single myself before anyone else even gets a chance at it.
Try Some of My Other Popular Sauce Recipes
Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.
Roasted Tomatillo Chicken and Rice Bowls
I have to tell you – I know this recipe is two years old but I just ran across it the other day – and your roasted tomatillo sauce is AH-MAZING! I’ve tried other recipes and absolutely NOTHING compares. THANK YOU. This is a keeper for sure. Tomorrow night we’re using it for chicken enchiladas verde!
Roasted Tomatillo Chicken and Rice Bowls! I’ve been waiting for uuuuuu.
Let’s just cut right to it –> the main idea here is that you eat a big bowl of savory, spicy, tangy AND creamy chicken with tomatillo sauce piled on rice and topped with colorful and crunchy things, and you feel really good about it. It’s one of my best ideas ever, which isn’t really one of my ideas, which is how all my ideas are – but this one was inspired by something I saw on the menu at a place called Sammy’s Bistro in Salt Lake City. Have you been? Have you ordered the Savory Chicken Bowl? You win! That’s what I was trying to recreate here.
It starts with pile of shredded chicken is taken in by a big bowl of homemade roasted tomatillo sauce with jalapeños, poblanos, roasted garlic, a huge mess of cilantro, and a touch of cream – and the saucy tomatillo chicken mixture is heaped over steaming rice and topped with just about anything you want: limes, cilantro, sour cream, or homemade fried tortilla strips.
Or homemade fried tortilla strips.
Or homemade fried tortilla strips.
Yuhhguys! The homemade fried tortilla strips.
I wanted to post about these bowls the nanosecond after I made them, which was last week sometime (last week x5, because, ummmyeah), but did I mention? I got knocked down with a Minnesota winter sick bug instead and started spending all my time watching trashy TV and eating very safe, extra mild, ultra healing things like the Inner Goddess Raspberry Breakfast bowls in wiser moments and Cup o’ Noodles in moments of weakness.
I was SO not thinking anywhere near the Roasted Tomatillo Chicken Bowls section of my brain and it was a sad time.
But the good news (like, good enough news that every time I remember it I get a little excited buzz running through my body) is that my old friend The Appetite is back and I can 1 – EAT! Oh the pure joy. and 2 – actually talk about these Roasted Tomatillo Chicken Bowls and tell you why they’re so super delicious.
Which is because of that roasted tomatillo sauce.
Roasted tomatillos, poblanos, and jalapeños + roasted garlic and shallots + cilantro, cream, salt… oh me oh my. It’s super easy and it’s really, really, reeeeeeally good. It’s the kind of good where I think about how to incorporate it into just about every spicy, flavor-kicked recipe between now and forever.
Also – the sauce-simmering-smells in your house are not a bad thing. At all.
So in a weird twist of events (or maybe just a weird blogger move) I’m actually bringing you this post this morning from the road somewhere between Orlando and Charleston! It’s a beautiful thing, technology – to be in a tiny little red rental car barreling along down the highway with an Americano in hand, sunglasses on, and my blog in my lap. Just… seriously. Weird life moment and I like it.
We’ve had such a great time these last few days taking Orlando by storm – Bjork experienced Disney for the first time, I ate five hundred mini shrimp toasts with pickled kumquats at the event brunch, we led a session at the Food Blog Forum conference, and both of us met and adored all the incredible food bloggers who were a part of the weekend. Wows.
Since we’ve made it this far on our journey and we are, in fact, ON OUR WAY TO CHARLESTON AS WE SPEAK, I would like to issue a final (potentially obnoxious? shameless?) call for any Charleston recommendations right here and now – we’re literally on the road as I type, I’ve literally written down all your recommendations to date and have them in a very Type A style notebook/calendar format so we can hit as many as possible, and you are literally the best ever for talking us through this charming foodie city. Lit-er-al-ly.
Next time we meet, I shall be in Charleston and you shall be eating one of these Roasted Tomatillo Chicken and Rice bowls and there will be good vibes alllll around.
Roasted Tomatillo Sauce
Posted By Savita
This Tomatillo Sauce has delicious smoky flavor from roasted green tomatillo, and easy to find pantry ingredients - cumin, oregano, garlic, and chicken stock. Perfect to make homemade Chicken Enchiladas smothered in Tomatillo Sauce. Make-ahead up-to 1 week. Freeze for 6 months. I recommend make a big batch when tomatillo are in season.
Roasted Tomatillo (Green Tomato) Sauce is Mexican restaurant staple Verde Sauce. Any order of Green Enchiladas, Verde Chimichanga or Burrito will have generous coat of green sauce with delicious flavor of roasted green tomatillo. This is what makes this recipe on blog today. I wanted to give you recipe to make same sauce (with roasted, charred tomatillo flavor) at home. Make sauce once then use with any Mexican-inspired homemade meal. Enchiladas, burrito, drizzled on tacos or verde nachos. I even love to make Chile Quile with this sauce. Really, possibilities are endless.
If you like to make homemade Mexican sauces. I recommend trying more recipes on blog: Red Enchilada Sauce, Green Sauce, Chipotle Adobo Sauce and Mole Sauce.
Roasted Tomatillo Sauce Ingredients:
The main ingredients in Tomatillo Sauce are tomatillo, chile poblano (roasted), garlic, onion, oregano, cumin, lime juice, and chicken stock or chicken bouillon (my special ingredient). I highly recommend making sauce with stock/bouillon for that extra depth of flavor just like sauce you get at restaurants. (for vegetarian option, read ahead)
How to Roast Tomatillo for Sauce:
The signature flavor of this sauce comes from roasting the tomatillo. To make the sauce, I first remove husk of green tomatoes. Whip these with wet tissue. Place in a bowl, coat in olive oil and drizzle some salt and pepper. You can roast tomatillo various ways:
- Grill - To grill (gas or charcoal), transfer tomatillos to a perforated grill pan. If your grill can fit tomatillos directly on grill. That should be fine as well. Roast on high heat until skin of tomatillos has various black spots (nicely charred). Once roasted, transfer to same bowl and set aside.
- Oven Roast/Broil - This method works best when making tomatillos sauce at moment's notice and have no time to switch on grill. Simply transfer seasoned tomatillos on sheet pan. Place oven rack in top most shelf. Preheat oven to boiler setting. Broil tomatillos until nicely roasted.
- Stove Top - Yet another easy way to roast tomatillos for the sauce. Simple place perforated or grill pan on stove top. Roast tomatillos until dark and spotty (nicely charred).
TIP: For more flavor, roast the Poblano pepper as well. After roasting, leave in a bowl covered to loosen the skin. Once cool to handle, scrape off skin and seeds.
That's it! Once tomatillos, and chilies are cooked, a quick round of blender with seasonings and Roasted Tomatillos Sauce is ready. My Vitamix Blender does great job of making sauces. 1 minute on medium to chop everything and 1 minute on high for fine pureed sauce as you can see in pictures.
This recipe can be adapted to make vegetarian sauce by replacing chicken stock with vegetable stock. Rest all ingredients are plant-based. Vegetarian Sauce is good fr meatless Mondays. Also great if you are vegetarian. I recommend trying with Verde Enchilada with spinach, mushroom, and cheese filling.
The best part of this sauce is you can make it up-to a week in advance. (keep refrigerated in air-tight container) Or freeze it up-to 6 months. It is a good sauce to make and freeze in peak season of tomatillos. Make once and enjoy multiple times. Life saver!
In my home, this is the most recurring Roasted Tomatillo Enchilada Sauce. Try it once and I promise you will never buy pre-prepared Tomatillo Sauce again!