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Need your tomatillo recipes!

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?

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    1. 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. 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

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

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

          1. re: shallots

            Her recipes look delicious. Thanks for the link!

            1. re: shallots

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

            2. re: chefj

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

                1. 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

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

                    1. re: Michelly

                      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

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

                  2. 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

                      Thanks to everyone! will start cookin'!!

                    2. I love James Peterson's Chicken and Tomatillo soup:

                      http://www.cookstr.com/recipes/chicke...

                      1. 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

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

                        2. 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. 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.
                            http://chowhound.chow.com/topics/299875

                            1 Reply
                            1. re: Melanie Wong

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

                            2. 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.