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!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
TOMATILLO RELISH
I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 4 pints.
Number Of Ingredients 16
Steps:
- In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.
Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED TOMATILLO RELISH
It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.
Provided by By Cheri Liefeld
Categories Condiment
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
- Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
- In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
- Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
TOMATILLO SALSA
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Provided by Elena Silcock
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
TOMATILLO RELISH/SALSA
This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.
Provided by David J Rust
Categories Sauces
Time 1h10m
Yield 5 1/2 Cups, 44 serving(s)
Number Of Ingredients 9
Steps:
- Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
- Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
- In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
- Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
- After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
- Place the pot over high heat on your stove and bring to a boil.
- Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
- Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3
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