HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice

Need your tomatillo recipes!

Michelly Jul 23, 2012 09:41 AM

My DH planted a tomatillo plant...and it's got TONS of upcoming fruits!
I have a basic salsa recipe, but what else can I make with them?

  1. Upload a photo (10 MB limit)
  1. christinegallary Jul 23, 2012 02:52 PM

    Maybe the salsa would be good in these enchiladas?


    1. BananaBirkLarsen Jul 23, 2012 03:03 PM

      Roast them in the oven with onions, garlic and green chiles (any kind will work) until everything smells caramelized and wonderful. Blend until smooth with some stock and a bit of cilantro (if you like it). Add some cumin, Mexican oregano, salt, pepper to taste. Use this as a green enchilada sauce, or water it down a bit more and use it as a delicious braising liquid for some pork or chicken and serve with rice, beans and tortillas on the side. Also great as the sauce for braised ribs.

      Edit: I also once had an amazing dish at a restaurant that involved a piece of tilapia in a lemony, buttery tomatillo sauce. I swore there were artichokes in it, but the waitress insisted there weren't. Nevertheless, it would be great with artichokes.

      1. chefj Jul 23, 2012 03:22 PM

        Just to get you started:
        Pozole Verde
        Mole Verde
        Costillos de Res, Pollo, Chiccaron or Porco en Salsa Verde
        Enchiladas or Chilaquiles verdes
        Salsa de Tomatillo Verde y Chile de Arbol
        Pollo or Pato en Salsa Pipian
        Tomatillo soup with Crema Fresca
        Tarteleta de Tomatillo or pie
        Tomatillo jam (with or with out chilis)

        4 Replies
        1. re: chefj
          shallots Jul 23, 2012 03:43 PM

          Take a look at Patti Jinnich's website. I used a lot of her recipes last summer when I had a great tomatillo crop.

          I really like her tomatillo jam with lime and one of her (surprisingly fast and easy to make) moles with tomatillos.

          1. re: shallots
            meatn3 Jul 24, 2012 06:41 AM

            Her recipes look delicious. Thanks for the link!

            1. re: shallots
              mike0989 Jul 24, 2012 08:28 AM

              I've made the watermelon and tomatillo salad. It's great!

            2. re: chefj
              JungMann Jul 24, 2012 06:03 AM

              Braised ribs or pork chops in salsa verde is exactly what I would have recommended. Braising pork in a green salsa seasoned with epazote and topped with cooked purslane would also be very seasonal.

            3. m
              MamaGoat Jul 23, 2012 07:39 PM

              You could always can or freeze the salsa for later if you make an extra big batch.

              1. s
                stormshadow Jul 24, 2012 05:44 AM


                A great recipe from Bobby Flay, and EASY.

                1. jpr54_1 Jul 24, 2012 08:56 AM

                  I have made green tomato and tomatillo pickles-1 lb
                  2 anaheim chile or green pper
                  2 jalapeno peppers-seeded and sliced
                  3 springs oregano
                  1 cup white wine vinegar
                  1 cup water
                  2 tsp pickling salt
                  1 tsp.sugar
                  1/2t cumin seeds
                  4 garlic cloves

                  place ingredients in pot bring to boil for 5 minutes
                  place ingredients in 1 qt jar and store in refigerator

                  The Joy of Pickling by Linda Ziedrich

                  3 Replies
                  1. re: jpr54_1
                    Michelly Jul 25, 2012 06:59 PM

                    Is that one pound each of green tomatoes and tomatillos, or one pound TOTAL of mixed green tomatoes AND tomatillos?

                    1. re: Michelly
                      jpr54_1 Jul 26, 2012 05:57 AM

                      the recipe in book calls for 1 lbs. of tomatiillos but i used combo of both.for total of 1lbs

                      place tomatillos/green tomatos quartered in jar
                      pour boiled liquid over veg. in jar

                      leave in refigerator for at least a week

                      1. re: jpr54_1
                        GretchenS Aug 7, 2012 08:26 AM

                        wow, that is really intriguing me, looks very do-able and yummy, thanks!

                  2. sgogo Jul 24, 2012 12:46 PM

                    All my cookbooks are packed away, so I don't have access to this recipe right now, but I'll do my best from memory. It's from How to Cook Everything, and is a chicken, bean and tomatillo casserole. It's extremely easy and tasty, and uses a lot of tomatillos. I think you layer cooked, shredded chicken, cooked white beans, sliced tomatillos and jack cheese in a casserole, top with more cheese, and bake. Delicious with salsa and sour cream on the side.
                    It's one of the 'variations' on another recipe, and I may be simplifying it in my memory, but I do remember that it's great for using a lot of tomatillos at once.

                    1 Reply
                    1. re: sgogo
                      Michelly Jul 24, 2012 03:44 PM

                      Thanks to everyone! will start cookin'!!

                    2. b
                      bg90027 Jul 24, 2012 05:21 PM

                      I love James Peterson's Chicken and Tomatillo soup:


                      1. w
                        weedy Jul 24, 2012 05:26 PM

                        in addition to a basic salsa verde, try this very different fresh alternative:

                        6 or so tomatillos, quartered
                        good bunch of fresh coriander (cilantro)
                        about 2 tablespoons fresh gated horseradish (use jarred only if you must)
                        about 2 tablespoons Honey

                        whirl it all up in a food processor and adjust taste balance (more horseradish, more honey, etc) to your liking.

                        it's brilliant on shrimp (ultimate shrimp cocktail) or on any grilled fish.

                        1 Reply
                        1. re: weedy
                          shallots Jul 24, 2012 07:26 PM

                          My sinuses cleared just imagining your salsa.
                          I have added horseradish to my shopping list. Thank you.

                        2. t
                          Transplant_DK Jul 26, 2012 06:05 AM

                          I make an enchilada dish with them that gets raves--basically boned chicken in a sauce made of onions, jalapenos and some juice, cream cheese and sour cream and some tomatillos that have been cooked until soft and kind of mushed up. They add a wonderful fresh tart taste to an otherwise very rich sauce.

                          1. Melanie Wong Aug 6, 2012 10:20 AM

                            And for anyone who's buying rather than growing their tomatillo supply, the type to buy is called milpero. They're small, about the size of a cherry tomato, and marked with purple splotches. Much tastier and worth the premium price, typically double the cost here in Northern California.

                            1 Reply
                            1. re: Melanie Wong
                              The Chowhound Team Aug 7, 2012 06:42 AM

                              We've moved a discussion about growing milperos to the Gardening board at http://chowhound.chow.com/topics/862056

                            2. c
                              Charles Robinson Aug 10, 2012 08:57 AM

                              We did a Mexican dinner that featured 22 dishes. One of the standouts was this tomatillo tart. It sounds odd, but it's absolutely delicious. http://www.rickbayless.com/recipe/vie...

                              We also made pork in chili verde, which is basically the same recipe BananBirkLarsen gave you. It's so good I make it every couple of weeks.

                              Show Hidden Posts