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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. 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.

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

            I love James Peterson's Chicken and Tomatillo soup:


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


                  A great recipe from Bobby Flay, and EASY.

                  1. 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. 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. 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. christinegallary Jul 23, 2012 02:52 PM

                              Maybe the salsa would be good in these enchiladas?


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