Green Tomato Salsa Verde

Green tomatoes can often stand in for tomatillos (or use half of each in any recipe that calls for tomatillos).  In this fresh salsa, diced green tomatoes are used instead of tomatillos, but the taste is remarkably similar.  It’s lovely with any mild...

Tilapia with Salsa Verde

Tilapia (or another white fish) topped with a fragrant salsa verde – cilantro, onions, garlic, tomatillos and fresh lime juice. Serves: 4 Ingredients 8 ounces fresh tomatillos 1/2 small onion – cut into chunks 1 garlic clove – peeled 1/2 fresh...

Cumin Chicken with Tomatillo Sauce

From Cooking Light.  These cumin- and garlic-marinated chicken breasts can be grilled or broiled. Top them with a sauce of fresh tomatillos, jalapeños (optional), cilantro and fresh lime juice. Serves: 4 Ingredients: 4 (6-ounce) skinless, boneless chicken breast...

Tomatillo Salsa Verde

This recipe is easily multiplied, depending on the volume of tomatillos you have. I’ve adapted it from Roberto Santibañez’s Rosa’s New Mexican Table. 1 lb of tomatillos yields approximately 2 cups of salsa. When I make chicken enchiladas to...

Mexican Pickled Tomatillos

Adapted from Eating Well:  July/August 2010 INGREDIENTS 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups) 6 whole habanero peppers 3-6 whole large cloves garlic, sliced 1 tablespoon cumin seed 3 cups distilled white vinegar...