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?
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Could they be fried up in a cast-iron skillet like fried green tomatoes?
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Have fun with it.
10 tomatillos peeled and quartered
1 cup chopped sweet onion
1/2 poblano pepper
1 c. Super
1 c. Apple cider vinegar
1 tsp. Salt
1/2 tsp. Cumin seed
Put onions, tomatillos, in blender and until coarsely chopped, and add rest of ingredients. Boil over low heat until sauce thickens. Add 2 tsp brown sugar.
Can put in crock pot to simmer all day.
Pack in jars and water bath it 20 minutes, or just refrigerate.
I canned it in 8 oz. jars.
Very good.
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.
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).
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.