21 Best Ways to Cook with Tomatillos
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Ingredients:
- Tomatillo Salsa Verde
- Oven Roasted Tomatillos
- Roasted Tomatillo Chicken Soup
- Cucumber Gazpacho with Tomatillos
- Tomato and Tomatillo Salad
- Black-Eyed Pea Chile Verde
- Tomatillo Rice
- Tomatillo Pico De Gallo
- Black Bean u0026amp; Roasted Tomatillo Soup
- Salsa Verde Shrimp
- Tomatillo Huevos Rancheros
- Roasted Tomatillo Guacamole
- Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
- Mexican Corn Salad with Tomatillos
- Butternut Squash u0026amp; Mushroom Enchiladas with Tomatillo Sauce
- Fried Tomatillos
- Chilled Watermelon Tomatillo Salad
- Green Bloody Mary Mix
- Tomatillo Black Bean Tostadas
- Roasted Tomatillo Chicken Enchilada Pie
- Tomatillo and Strawberry Pie
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish
Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
Prep: 30min
Total: 1h30min
Serving Size: 1
Nutrition Facts: calories 326 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 207 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, Saturated Fat 6 grams saturated fat, servingSize 1, Sodium 353 milligrams sodium, Sugar 10 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 5 grams unsaturated fat
Ingredients:
- 2 pounds tomatillos, husks removed and rinsed
- 1 small white onion, quartered
- 2 cloves garlic, unpeeled
- 2-3 jalapeños, stemmed and cut in half (add as many or as few jalapeños as you like depending on how spicy you want the salsa to be)
- 1 tablespoon olive oil
- 1 cup cilantro leaves
- 1/2 cup Greek yogurt
- 4-6 small beets, trimmed and washed
- 2 tablespoons olive oil, divided
- 1 jalapeno, stemmed and minced (seeds removed if you’d like it less spicy)
- 1 clove garlic, minced
- 1 tablespoon minced cilantro
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 4 small Yukon gold potatoes, peeled and diced
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 2-4 tablespoons olive oil
- 2-4 large eggs
- Crumbled queso fresco, optional
Instruction:
- Heat oven: Heat oven to 425°F and arrange rack in the upper third of the oven.
- Season vegetables: Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
- Roast vegetables: Roast veggies until softened and brown, about 20 minutes.
- Blend with remaining ingredients: Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
- This will make a lot more salsa than you’ll need but extra salsa is never a bad problem to have.
- Keep oven on to roast the beets.
- Roast beets: Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
- Peel beets. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
- Mix with remaining ingredients. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
- Fry potatoes. Heat oil in a large cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
- Add tahini. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
- Fry eggs. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
- Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
Tomatillos | What they are and how to use them
FAQ
What do I do with a tomatillo?
They’re best used in tomatillo salsa, or blended with spicy peppers (also known as salsa verde). They can also be chopped finely and added to salads or as a garnish for rich meat dishes in place of lemon juice. When cooked, tomatillo’s flavor mellows and sweetens.
Is it OK to eat raw tomatillos?
You can eat tomatillos raw or cooked — I prefer cooking them to tone down their distinctly sour flavor. The tomatillos you find at the supermarket are mostly imported from Mexico. You may be able find some at your local farmers’ market from late July through September.
What is the best way to cook tomatillos?
Tomatillos are a great source of dietary fiber and are low in fat content. They’re also a good source of vitamin C, vitamin A, vitamin K, niacin, potassium, manganese, and magnesium.
Are tomatillos healthy for you?
What Do Tomatillos Taste Like? Tomatillos are sweet, tart, subtly fruity, and a bit earthy. When raw, they’re quite acidic. Cooked tomatillos are a bit milder in flavor.
What do tomatillos taste like cooked?
Tomatillos can also be frozen. To freeze them, peel the husk, rinse and dry the fruit. Place them in one layer on a baking tray (optionally lined with parchment paper) until frozen.
