Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Does anyone have a tomatillo recipe that isn't a salsa or soup? Thanks in advance :)

Could they be fried up in a cast-iron skillet like fried green tomatoes?

asked by lovesitc over 5 years ago
18 answers 2272 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Try frying them as you would green tomatoes (flour, egg, cornmeal), then top with an interesting aioli.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

I read and type way too fast. Just now saw the second half of your question.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

We love raw tomatillos. And I slice them and put them in a dehydrator with any seasoning that appeals and they make wonderful snacks.

Aec94198 36e8 4817 b5cc 9eac7a24063b  twittah
added over 5 years ago

I've never done anything with tomatillos, but Food Network Magazine had a recipe for Bloody Marys made with tomatillos in this month's issue. Looks interesting...

1 lb. tomatillos
1/2 of a cucumber, chopped
6 oz. vodka
2 tablespoons horseradish
dash of Worcestershire sauce
dash of green hot sauce
1/2 teaspoon celery salt
kosher salt

Puree all ingredients in a blender and serve over ice.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

That's interesting, Forester_lady. Almost like a gazpacho recipe.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Looks very interesting!

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Tomatillos are not a tomato kissin cousin, closer to gooseberry. But you can make a mighty fine enchilada sauce with them. Don't need to cook them, just puree them in a blender with perhaps some Anaheim or Hatch peppers tossed into the mix.

Wholefoods user icon
added over 5 years ago

I just made a great tomatillo sauce last night (adapted from Rich Bayliss' Shrimp in Green Almond sauce): 1/2 white onion sauteed with 1 clove garlic and 2 serrano chiles. Put in blender. Add 6 coursely chopped tomatillos, 1 cup blanched toasted almonds, 1 cup cilantro, 1/2 cup Italian parsely, 8 radish leaves, 1 cup chicken stock. Blend, then add a bit of oil to saucepan and cook on medium to medium high heat while stirring for about 10 minutes. Add 2 more cups chicken stock and simmer for another 20 minutes or so (until good sauce consistency). Serve with sauteed or grilled shrimp, roasted chicken or pork or works well with veggies and rice as well. The sauce has a lovely mildly acidic and slightly piquant taste. (I removed most of the inside membranes and seeds from the chilies but if you wanted more heat, you could leave more seeds and membrane in. This sauce tastes great and can be used in many ways.

B997a3e0 15e1 4323 99cc bf778a6da88e  52
added over 5 years ago

Try this TOMATO FRY http://www.food52.com/recipes...

4f48201f 25eb 4f08 b85d fef5acfef759  5

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I grew tomatillos in my garden last year and had a bumper crop. I pickled them along with slices of jalepenos and they were fantastic.

B997a3e0 15e1 4323 99cc bf778a6da88e  52
added over 5 years ago

Sorry I thought its Tomato I don't know what is tomatillo

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thanks everyone for all of the helpful suggestions. I fried 'em up, green tomato style, and they were fantastic!!

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 5 years ago

You can use them for a salsa verde to pour on enchiladas, chile rellenos, or any dish where you might otherwise use a red sauce. It imparts a tangy and irresistible flavor.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 5 years ago

Chilaquiles. Roast them in the oven with cloves of garlic, poblano peppers and onion. Transfer all to a blender with some veggie stock. Blend!

Take some stale tortillas or tortilla chips- flour or corn both work--and cut roughly into strips. Heat some oil in a skillet and toast the tortilla pieces. Add the sauce and kind of scramble them around together.

Transfer to a plate and top with crema, cheese, beans or whatever works for you.

This is my favorite hangover breakfast (besides spicy Korean tofu custard soup).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Oh Anitalectric!! That sounds incredible! I'll be making this for sure!! Thanks :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

From People magazine. Made this last niight and it is 5 star!

Ingrid Hoffman's Tangy Tomatillo Shrimp

Ingredients:

3 tbsp olive oil
1 lb (about 3 to 4) fesh poblano chiles, seeded and coarsely chopped(or several jalapeños seeded)
6 cloves fresh garlic, finely minced, divided in two parts
1 lb tomatillos (about 6), husked, rinsed, and quartered
1 1/2 tsp salt, plus extra for the shrimp
2 lbs large fresh shrimp, peeled and deveined
freshly ground pepper
2 cups fresh cilantro leaves

Directions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chiles and 1/2 of the garlic and cook until the chiles start to soften, about 5 minutes.

2. Add the tomatillos and 1 1/2 tsp of salt, reduce the heat to medium-low, and cook, stirring occasionally until the tomatillos begin to break down and release some liquid, about 10 minutes.

3. Transfer the tomatillo sauce to a blender. Puree and set aside.

4. Melt the butter in a large skillet over medium-high heat. Add the shrimp, a little salt and pepper, and the remaining garlic. Cook, stirring often, until the garlic become fragrant, about 2 minutes.

5. Add the tomatillo sauce and simmer until the shrimp becomes opaque, 3 to 4 minutes.

6. Serve sprinkled with cilantro.

I didn't have poblano peppers so I made this with seeded jalapeño peppers. Seeded they are not too spicy and sweeten when cooked in the butter. Excelent! Use tomatillos that are fresh with tight paper skin and firm to touch.

0236a64a 6089 48f7 8ce6 5b790ad33fd9  0605111238
added over 4 years ago

I use them in a skillet sautee with (already-cooked) pinto beans and other summer veggies: squash, peppers, even japanese eggplant and cubed pumpkin/winter squash in the fall. A little crushed tomato helps, as does cumin, coriander and hot pepper. Eat with cornbread or corn tortillas and you can't go wrong!

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

I make tomatillo chutney that's super tasty - I don't write it down (sorry!) but essentially you do a standard chutney with mustard seed and sugar and vinegar and shallots and maybe some gold raisins - along those lines. I would browse chutney recipes and play around!!