Tomatillo Recipes

Submitted by CRS Growers 2622 N. Triphammer Rd. Ithaca, NY 14850

Chicken with Tomatillos

  • 1 Onion, Diced
  • 2 Garlic Cloves, Crushed
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Butter or Margarine
  • 4 Serving Pieces of Chicken
  • 1 Pint and 1 Pound Tomatillos, Peeled and Diced
  • 1 Cup Chicken Broth, or Boullion
  • Salt

Cook onion until translucent in oil and butter. Add garlic, briefly stirring. Add chicken and brown on all sides. Add chicken broth, reduce heat and cover. Cook 25-30 minutes, or until chicken is tender. Add diced tomatillos, and water, if necessary. Cook 5-10 minutes, stirring to keep from sticking. Serve chicken with sauce. Several sprigs of lemon basil are a nice addition.

Green Salsa – Hot

  • 1# Tomatillos, Peeled
  • Cold Water
  • 4 Cloves Garlic
  • 1 Jalapeno, Seeds and all
  • 1-2 Cups Cilantro Leaves
  • 1 Small Onion
  • 2 Tablespoons Salad Oil
  • 2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1-2 Tablespoons Masa Harina (Corn Flour) mixed with 
  • 1-2 Tablespoons Water

Cook tomatillos in 4 cups of water for about 10 minutes. Drain and add to blender with 1 cup of cold water, garlic, jalapeno, onion and cilantro. Puree. Heat the oil in a pan, add the sauce, and season with the salt and sugar. Simmer for 5 minutes. Add the corn flour mixture and simmer until thickened.

Green Sauce

  • 1 Pound Tomatillos, Peeled
  • 2 Cloves Garlic
  • ¼ Cup Cilantro 
  • ½ Cup Sliced Onions
  • 2 Tablespoons Oil
  • Salt
  • 1 Teaspoon Sugar

Boil tomatillos in 3 cups of water until tender. Allow to cool slightly. Put the tomatillos and 2 cups of the cooking water into a blender. Add garlic, cilantro and onion slices. Puree until smooth and creamy. Heat 2 tablespoons oil, and add the sauce. Season with salt and sugar, and simmer for 5 minutes. Serve with enchilladas as the sauce.

Salsa Verde – Hot

  • 1 # Tomatillos, Peeled
  • 2 Fresh, Small Chiles, Adjust to Taste
  • ¼ Cup of Chopped Green Onions, (including the green part)
  • 1-1/4 Cups of Fresh Cilantro Leaves
  • Salt
  • 1 Teaspoon Sugar

Coursely puree the uncooked tomatillos, green onions, hot pepper and cilantro. Season to taste with salt and add sugar. Serve as a dip for corn chips, or with tacos or burritos. Also good with chicken, pork chops and panfried potatoes.