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...

Tomatillo Sauce

Submitted by Lisa ShaftelAdapted from Bon Appétit | July 1998 Yield: Makes about 2 3/4 cupsIngredients 1 1/4 pounds tomatillos, husked  2/3 cup chicken stock or canned low-salt broth  2/3 cup chopped fresh cilantro 2/3 cup chopped green onion tops 1 large jalapeño...

Roasted Tomatillo Salsa

Adapted from Rick Bayless You can make this salsa with fresh ingredient to eat now, or preserve to later in the winter. To preserve for later, roast the tomatillos and hot peppers puree and freeze. Later add the cilantro and onion.    Ingredients 3 or 4 medium...

White Bean Chili with Tomatillos and Ground Turkey

Submitted by sharer Lisa Shaftel Adapted from www.cooks.com Serves 5 to 6. Ingredients 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans...