Recipes Using Tomatillos

I have a lot of tomatillos in my garden and would like to find out how to cook some dishes using them, and can or freeze them if possible.

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  1. Tammy C says

    Can or freeze them for White Chili.

    White Chil
    Serves: 6

    1 TBSP olive oil
    1 lb boneless skinless chicken breast; diced
    1 cup shallots; chopped
    3 garlic cloves; minced
    1 can tomatillos – (18 oz); drained, and coarsely chopped
    1 can Rotel tomatoes; chopped, but not drained
    1 can chicken broth – (13 oz)
    1 can chopped green chili peppers; not drained
    ½ tsp oregano flakes
    ½ tsp coriander seeds; crushed
    ¼ tsp ground cumin
    2 cans cannellini beans ; drained (I use 1 can each Pink and Garbonzo)
    3 TBSP freshly-squeezed lime juice
    ¼ tsp freshly-ground black pepper
    1 cup grated sharp Cheddar cheese

    Spray a large skillet with cooking spray, add olive oil and heat on medium-high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crockpot and cook for 8 hours. (This can also be simmered on the stovetop for a couple of hours.)
    Serve with homemade tortillas

  2. Sharon Baker says

    We love this mild salsa but, adjust the heat to your own taste!

    Salsa Verde

    1 pound tomatillos, husked
    1/2 cup finely chopped onion
    1 teaspoon minced garlic
    1 serrano chile peppers, minced
    2 tablespoons chopped cilantro
    1 tablespoon chopped fresh oregano
    1/2 teaspoon ground cumin
    1 1/2 teaspoons salt, or to taste
    2 cups water

    Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
    Using a blender, carefully puree the tomatillos and water in batches until smooth.

  3. Susan says

    You can make a green sauce, such as the Salsa Verde above, and pour it over enchiladas with chicken, sour cream and cheese. Bake them at 350 for 15-20 minutes. The recipe I use is from Jeff Smith’s Recipes of our Immigrant Ancestors (enchiladas verde con queso) and everyone I’ve made it for loves it.

  4. Pam says

    You can make a BEAUTIFUL sauce for enchiladas with tomatillos. Adapted from Rick Bayless (perhaps the best Mexican chef in America right now), who has a recipe in his new cookbook for roasted vegetable enchiladas with tomatillo sauce.

    Run about 1 lb of tomatillos (husked), an onion (peeled, roughly sliced), 2-3 cloves of garlic (peeled), and 1-3 chiles (serrano, jalapeno, stemmed and seeded) under the broiler until the tomatillos have some dark spots on them and are nice and soft. If the onions and garlic start to burn (rather than brown) before the tomatillos are done, you can take them out and leave the tomatillos in.

    Puree the roasted tomatillos, onion, garlic, and chile in a blender or food processor until fairly smooth.

    Heat some oil (like 1-2 TB) in a large saucepan. Sear the pureed mixture until it thickens and starts to get a little darker.

    Add 2 cups broth (chicken or veg is best) and 1/2 cup Mexican crema (you can sub creme fraiche) and simmer for about 30 mins until it’s about the consistency of a cream soup.

    This is SO delicious as a sauce for enchiladas. You could also make really savory chilaquiles with this sauce. Can you tell I’m on a Mexican kick right now?

    *note: if you use sour cream instead of crema or creme fraiche, it is very important that you do not allow the sauce to reach a boil after you add it. Once sour cream boils, it separates. If using sour cream, keep the sauce to a gentle simmer.

  5. PlumFairy1 says

    I like to use them fresh in stir fries. I cut it/them into wedges, then again the other way once, or twice, depending on size. Let them drain for a few minutes, then use. Make sure that the amount used is reasonable compared to the other vegetables.

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