Are you looking for a flavor boost in your cooking? Look no further than the humble tomatillo! These tangy, slightly sweet vegetables are a staple in many Latin American cuisines, and they’re incredibly versatile. Whether you’re in the mood for something spicy and savory or fresh and fruity, there’s a tomatillo recipe out there for you.
In this article, we’ll be exploring 20 different recipes that showcase the amazing flavor of tomatillos. From sauces and salsas to main dishes and sides, these recipes are sure to inspire your next meal. So let’s get started! Here are some highlights from our list:
* Spicy Tomatillo Salsa Verde, perfect for topping tacos or grilled meats
* Creamy Tomatillo Chicken Enchiladas, a twist on traditional enchilada recipes
* Grilled Tomatillo and Pineapple Salsa, a sweet and tangy combination
Stay tuned for the full list of recipes, as well as cooking tips and tricks to help you bring out the best in your tomatillos!
Roasted Tomatillo Salsa Verde
This vibrant green salsa verde gets its bright color and tangy flavor from roasted tomatillos, onions, garlic, and fresh cilantro. Perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 4-6 tomatillos
– 1/2 large onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup fresh cilantro leaves
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos, onion, and garlic on a baking sheet lined with parchment paper.
3. Roast for 20-25 minutes or until the tomatillos are tender and lightly caramelized.
4. Remove from the oven and let cool slightly.
5. Peel the skin off the roasted tomatillos and place them in a blender or food processor.
6. Add the chopped onion, garlic, cilantro, and olive oil to the blender.
7. Blend until smooth, adding salt and pepper to taste.
8. Use immediately or store in an airtight container for up to 1 week.
Cooking Time: 20-25 minutes
Tomatillo and Avocado Green Sauce
Tomatillo and Avocado Green Sauce Recipe
Summary: This vibrant sauce combines the tanginess of tomatillos with the creaminess of avocados, perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 1 ripe avocado, peeled and pitted
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup fresh cilantro leaves and stems, chopped
– Juice of 1 lime
– Salt, to taste
Instructions:
1. Roast the tomatillos: Preheat oven to 400°F (200°C). Place the tomatillos on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until the skin is charred and blistered.
2. Blend the mixture: Remove the tomatillos from the oven and let them cool slightly. In a blender or food processor, combine the roasted tomatillos, avocado, red onion, jalapeño pepper, and cilantro. Blend until smooth.
3. Add lime juice and salt: With the blender or food processor still running, slowly pour in the lime juice and add salt to taste. Continue blending until well combined.
Cooking Time: 20-25 minutes
Serve immediately, garnished with additional cilantro if desired. This sauce is best used fresh, but it can be refrigerated for up to 3 days or frozen for up to 2 months.
Slow-Cooked Pork in Tomatillo Sauce
Slow-Cooked Pork in Tomatillo Sauce Recipe
Summary:
This recipe combines the tender flavors of slow-cooked pork with the vibrant sweetness of tomatillos, creating a mouthwatering and aromatic dish perfect for any occasion.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 large onion, chopped
– 3-4 garlic cloves, minced
– 2 cups tomatillo halves (fresh or canned)
– 1 can chipotle peppers in adobo sauce, chopped
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat your slow cooker to low.
2. Season the pork shoulder with salt, pepper, and cumin.
3. In a large skillet, cook the chopped onion over medium-high heat until caramelized (about 5 minutes). Add the minced garlic and cook for an additional minute.
4. Place the pork shoulder on top of the onion mixture in the slow cooker.
5. Pour in the chicken broth, tomatillo halves, and chipotle peppers. Stir gently to combine.
6. Cook on low for 8-10 hours or high for 4-6 hours.
7. Serve the tender pork with the rich and tangy sauce, garnished with fresh cilantro leaves.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Grilled Tomatillo and Pineapple Salsa
Elevate your taco game with this sweet and tangy salsa featuring grilled tomatillos and pineapple. Perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 1 ripe pineapple, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Place tomatillos on the grill and cook for 5-7 minutes per side, or until charred and softened.
3. In a blender or food processor, combine grilled tomatillos, pineapple, red onion, jalapeño, cilantro, lime juice, salt, and pepper.
4. Blend until smooth, with some texture remaining.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Creamy Tomatillo Chicken Enchiladas
Transform your mealtime with this vibrant and flavorful dish that combines the richness of chicken, creaminess of cheese, and tanginess of tomatillos. This recipe yields 4-6 enchiladas, perfect for a cozy dinner or casual gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 medium tomatillos, husked and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup cream cheese, softened
– 1/2 cup shredded Monterey Jack cheese
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté chicken until cooked through. Set aside.
3. In the same skillet, add tomatillos, onion, and garlic; cook until softened.
4. Stir in cream cheese until melted.
5. Arrange tortillas on a flat surface. Spoon chicken mixture onto each tortilla, leaving a small border. Roll and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Tomatillo and Cilantro Lime Rice
This vibrant rice dish combines the sweetness of tomatillos with the brightness of cilantro and lime, perfect for a flavorful side or light meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium tomatillo, diced
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a separate pan, heat the olive oil over medium-high heat. Add the diced tomatillo and cook for 3-4 minutes, or until tender.
3. Stir in the chopped cilantro and lime juice. Cook for an additional minute.
4. Fluff cooked rice with a fork and stir in the tomatillo-cilantro mixture.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Spicy Tomatillo Guacamole
Add a twist to your guacamole game with this Spicy Tomatillo recipe! This flavorful dip combines the richness of avocados with the tanginess of roasted tomatillos and a hint of spice.
Ingredients:
– 3 ripe avocados
– 2-3 roasted tomatillos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves of garlic, minced
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the diced tomatillos, red onion, jalapeño pepper, lime juice, and garlic to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-15 minutes (roasting time for tomatillos)
Tomatillo and Corn Chowder
This hearty chowder is a perfect blend of roasted tomatillos, sweet corn, and savory vegetables. It’s a comforting and flavorful dish that’s sure to become a family favorite.
Ingredients:
– 2 medium tomatillos, husked and rinsed
– 1 cup frozen corn kernels
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F.
2. Toss the tomatillos with a little bit of oil and roast for 15-20 minutes, or until tender and slightly charred.
3. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of oil until softened.
4. Add the roasted tomatillos, corn kernels, diced tomatoes, vegetable broth, paprika, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Tomatillo Beef Tacos with Pickled Onions
Elevate your taco game with this flavorful recipe that combines tender beef, tangy pickled onions, and sweet tomatillos.
Ingredients:
– 1 pound ground beef
– 2 medium tomatillos, husked and chopped
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, salsa
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, chopped tomatillos, lime juice, olive oil, cumin, salt, and pepper. Mix well with your hands until just combined.
3. Form into 8-10 small patties and cook for 4-5 minutes per side or until cooked through.
4. Meanwhile, pickle onions by submerging sliced onions in a mixture of lime juice and 1 tablespoon water. Let sit for at least 30 minutes to allow flavors to meld.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing beef patties onto warmed tortillas, followed by pickled onions, avocado, sour cream, cilantro, and salsa (if using).
Cooking Time: 15-20 minutes
Tomatillo and Black Bean Soup
This hearty soup is a flavorful blend of roasted tomatillos, tender black beans, and aromatic spices. Perfect for a comforting and nutritious meal.
Ingredients:
– 4 tomatillos, husked and rinsed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until soft and slightly caramelized.
3. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
4. Add the black beans, cumin, smoked paprika, and cayenne pepper to the pot. Cook for 1-2 minutes.
5. Add the roasted tomatillos, vegetable broth, salt, and pepper to the pot. Bring to a simmer.
6. Reduce heat and let soup cook for 20-25 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40-45 minutes
Tomatillo Pico de Gallo with Serrano Peppers
Tomatillo Pico de Gallo with Serrano Peppers Recipe
Pico de gallo, a fresh and spicy Mexican condiment, gets an added kick from tomatillos and Serrano peppers. This recipe is perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 Serrano peppers, seeded and finely chopped
– 1 lime, juiced
– 1/2 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Roast the tomatillos in a preheated oven at 400°F (200°C) for 15-20 minutes or until the skin is blistered and charred.
2. Remove from the oven and let cool slightly.
3. Peel off the skin, then chop the flesh into small pieces.
4. In a bowl, combine the tomatillo pieces, red onion, jalapeño pepper, Serrano peppers, lime juice, and salt. Stir well.
5. Garnish with fresh cilantro leaves and serve.
Cooking Time: 15-20 minutes (roasting), plus assembly time
Tomatillo and Shrimp Ceviche
A refreshing twist on traditional ceviche, this recipe combines succulent shrimp with sweet and tangy tomatillos.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium tomatillos, husked and chopped
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shrimp, tomatillos, lime juice, cilantro, and jalapeño.
2. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Chill time: 30 minutes
Tomatillo Braised Chicken Thighs
Experience the rich flavors of Mexico with this mouthwatering Tomatillo Braised Chicken Thighs recipe. Tender chicken, bursting with juicy tomatoes and tomatillos, all slow-cooked in a savory broth.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 large tomatillos, husked and rinsed
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, heat 2 tbsp of oil over medium-high heat.
3. Add chicken thighs; cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
4. Reduce heat to medium; add onions and garlic. Cook until softened, about 5 minutes.
5. Add tomatillos, diced tomatoes, chicken broth, cumin, salt, and pepper. Stir to combine.
6. Return chicken thighs to the pot; cover with a lid or foil.
7. Transfer pot to preheated oven and braise for 30-40 minutes, or until chicken is cooked through.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 35-45 minutes
Tomatillo and Mango Salsa
This sweet and tangy salsa is perfect for topping tacos, grilled meats, or using as a dip for chips.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until they are soft and slightly charred.
3. In a blender or food processor, combine roasted tomatillos, mango, red onion, jalapeño pepper, and lime juice. Blend until smooth.
4. Taste and adjust seasoning with salt as needed.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20 minutes
Tomatillo and Cheese Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines roasted tomatillos with melted cheese for a sweet and savory delight.
Ingredients:
– 4 large bell peppers, any color
– 2 medium tomatillos, husked and rinsed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until they release their natural juices.
3. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
4. Stuff each pepper with roasted tomatillos, shredded cheese, and chopped cilantro.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes, or until the peppers are tender.
Cooking Time: 40-45 minutes
Tomatillo and Potato Breakfast Hash
Tomatillo and Potato Breakfast Hash Recipe
Summary:
Start your day with a flavorful twist on the classic breakfast hash, featuring roasted tomatillos and potatoes. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 2-3 medium-sized potatoes, peeled and diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 2 eggs, beaten (for a breakfast twist)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a separate bowl, toss tomatillos with olive oil, minced garlic, salt, and pepper. Spread on the same baking sheet as the potatoes. Roast for an additional 15-20 minutes, or until tomatillos are slightly charred.
4. Remove both from the oven and let cool slightly.
5. In a large skillet, heat over medium-high. Add diced onion and cook until translucent, about 3-4 minutes.
6. Add roasted potatoes and tomatillos to the skillet. Stir to combine with the onion.
7. If desired, add beaten eggs to the mixture and scramble to incorporate.
Cooking Time: Approximately 45-50 minutes
Tomatillo and Pumpkin Seed Dip
This creamy dip combines the sweet flavors of roasted tomatillos with the nutty goodness of pumpkin seeds, perfect for snacking or serving at your next gathering.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 1/2 cup pumpkin seeds
– 1/4 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper, to taste
– Optional: 1/4 teaspoon cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet lined with parchment paper.
3. Roast the tomatillos for 20-25 minutes, or until they are soft and slightly caramelized.
4. In a blender or food processor, combine roasted tomatillos, pumpkin seeds, Greek yogurt, olive oil, garlic, salt, pepper, and cumin (if using).
5. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
6. Taste and adjust seasoning if desired.
Cooking Time: 25-30 minutes
Tomatillo-Marinated Grilled Steak
A flavorful twist on traditional steak, this recipe combines the sweetness of tomatillos with the savory taste of grilled steak.
Ingredients:
– 1.5 lbs flank steak
– 2 tomatillos, husked and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine tomatillos, olive oil, garlic, lime juice, and cumin. Blend until smooth.
2. Place the steak in a large ziplock bag. Pour the marinade over the steak, turning to coat evenly. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for 5 minutes before slicing and serving. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Tomatillo and Chorizo Stuffed Mushrooms
A flavorful twist on traditional stuffed mushrooms, this recipe combines the richness of chorizo with the sweetness of roasted tomatillos.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup cooked chorizo, crumbled
– 2 medium tomatillos, roasted and chopped
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until browned, about 3-4 minutes.
3. Stuff each mushroom cap with the cooked chorizo, followed by a spoonful of roasted tomatillos and a sprinkle of cheddar cheese.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Tomatillo and Coconut Curry
Discover the vibrant flavors of Mexico and India combined in this unique Tomatillo and Coconut Curry recipe. This creamy, slightly sweet, and tangy curry is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 medium tomatillos, husked and rinsed
– 1 can (14 oz) coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until slightly charred.
3. In a blender or food processor, combine roasted tomatillos, coconut milk, onion, garlic, cumin, curry powder, salt, and pepper. Blend until smooth.
4. Heat the mixture in a saucepan over medium heat, stirring occasionally, for 5-7 minutes or until slightly thickened.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 20 delicious recipes featuring the star ingredient – tomatillos! From savory sauces and salsas to hearty soups and breakfast hashes, this collection has something for everyone. Try roasting tomatillos for a sweet and tangy salsa, or use them in place of tomatoes for added depth in your favorite dishes. Whether you’re in the mood for comfort food or a flavorful twist on classic recipes, these tomatillo-packed creations are sure to become new favorites.
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