Type what you have

Ingredients

• ✓ tomatillo
• chicken breast
• nopales
• jalapeno pepper

Instructions

1. 1 Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
2. 2 Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
3. 3 Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.

By Chef Kiki

Ingredients

• ✓ tomatillo
• chile de arbol pepper
• garlic
• salt
• tortilla chip

Instructions

1. 1 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
2. 2 Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Serve with tortilla chips for dipping.

By Sony

Ingredients

• ✓ tomatillo
• serrano pepper
• onion
• sour cream
• cilantro
• avocado
• garlic
• salt
• black pepper

Instructions

1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Ingredients

• ✓ tomatillo
• serrano chile pepper
• onion
• garlic
• salt

Instructions

1. 1 Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
2. 2 Pour the cooked vegetables into a blender, and blend until smooth.

By Sherbear1

Ingredients

• ✓ tomatillo
• serrano chile pepper
• cilantro
• avocado
• salt

Instructions

1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Ingredients

• ✓ tomatillo
• avocado
• cilantro leaf
• lime
• serrano chile
• salt

Instructions

1. 1 Place tomatillos into a food processor. Add avocado, cilantro, lime juice, serrano pepper, and salt. Process until smooth. Taste and adjust seasoning, then transfer to a serving bowl.

By John Mitzewich

Ingredients

• ✓ tomatillo
• jalapeno pepper
• avocado
• garlic
• cilantro leaf
• salt

Instructions

1. 1 Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

By France Cevallos

Ingredients

• ✓ tomatillo
• chicken
• red chile pepper
• california chile pod
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (200 degrees C).
2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Ingredients

• ✓ tomatillo
• garlic
• cilantro
• avocado
• serrano pepper
• salt

Instructions

1. 1 Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

By lisa

Ingredients

• ✓ tomatillo
• jalapeno pepper
• cilantro
• avocado
• garlic powder
• salt

Instructions

1. 1 Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
2. 2 Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
3. 3 Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

By Lindsey Eustace

Ingredients

• ✓ tomatillo
• tomato
• serrano chile pepper
• chile de arbol pepper
• garlic
• salt
• pork stew meat

Instructions

1. 1 Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves.
2. 2 Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside.
3. 3 Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, stirring often, until pork is tender, 5 to 10 more minutes. An instant-read thermometer inserted into the pork should read at least 145 degrees F (63 degrees C).

By Eny

Ingredients

• ✓ tomatillo
• costeno amarillo chile pepper
• garlic
• onion
• cilantro
• salt

Instructions

1. 1 In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
2. 2 Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
3. 3 Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
4. 4 Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

By S.B.

Ingredients

• ✓ tomatillo
• garlic
• jalapeno pepper
• cilantro
• water
• salt
• pepper

Instructions

1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

Ingredients

• ✓ tomatillo
• pasilla chile pepper
• onion
• garlic
• water
• tomato
• chicken bouillon granules

Instructions

1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

Ingredients

• ✓ tomatillo
• onion
• garlic
• jalapeno pepper
• cilantro
• salt
• pepper

Instructions

1. 1 Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
2. 2 Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeños, cilantro, salt, and pepper. Blend to desired consistency.

By SABRINATEE

Ingredients

• ✓ tomatillo
• jalapeno pepper
• garlic
• clove
• cumin
• black pepper
• chicken bouillon granules
• salt

Instructions

1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Ingredients

• ✓ tomatillo
• chile de arbol pepper
• vegetable oil
• cremini mushroom
• salt
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
2. 2 Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
3. 3 Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
4. 4 Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
5. 5 Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
6. 6 Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

By gem

Ingredients

• ✓ tomatillo
• poblano chile
• serrano chile pepper
• onion
• garlic
• salt
• cilantro

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
3. 3 Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
4. 4 Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

By SpeedySanchez

Ingredients

• ✓ tomatillo
• anaheim chile pepper
• onion
• jalapeno pepper
• garlic
• cilantro
• lemon juice
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
3. 3 Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
4. 4 Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

By Coltonbear

Ingredients

• ✓ tomatillo
• green tomato
• olive oil
• mild chile pepper
• shallot
• cilantro
• white vinegar
• garlic powder
• salt

Instructions

1. 1 Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

By JAGGER29

Ingredients

• ✓ tomatillo
• onion
• jalapeno pepper
• water
• garlic
• cilantro
• lime juice
• salt

Instructions

1. 1 Combine tomatillos, onion, jalapeños, water, and garlic in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cool for 10 minutes.
3. 3 Stir in cilantro, lime juice, and salt; blend until smooth using an immersion blender.
4. 4 Pack salsa in 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

By Soup Loving Nicole

Ingredients

• ✓ tomatillo
• onion
• serrano pepper
• garlic
• cilantro
• oregano
• salt
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatillos, onion, serrano, and garlic in a large saucepan; season with cilantro, oregano, salt, and cumin. Add water; bring to a boil over high heat. Reduce the heat to medium-low; simmer until tomatillos are soft, 10 to 15 minutes.
3. 3 Transfer tomatillo mixture to a blender in batches; blend until smooth.
4. 4 Serve with chips.

By Kimberly Binning

Ingredients

• ✓ tomatillo
• avocado
• mango
• red onion
• serrano pepper
• cilantro
• mint
• lemon juice
• kosher salt

Instructions

1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Ingredients

• ✓ tomatillo
• rice vinegar
• white sugar
• jalapeno pepper
• cilantro
• jicama
• shrimp
• tomato

Instructions

1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Ingredients

• ✓ tomatillo
• poblano pepper
• onion
• chicken broth
• jalapeno pepper
• garlic
• cilantro
• lime juice
• oregano
• seasoned salt

Instructions

1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Ingredients

• ✓ tomatillo
• serrano pepper
• onion
• garlic
• chicken broth
• brown sugar
• cilantro
• salt
• cumin

Instructions

1. 1 Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
2. 2 Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
3. 3 Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

By drjwall

Ingredients

• ✓ tomatillo
• serrano pepper
• jalapeno pepper
• onion
• cooking spray
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ tomatillo
• jalapeno pepper
• cilantro
• onion
• avocado
• water
• lime
• black pepper
• salt

Instructions

1. 1 Bring a saucepan of water to a boil. Cook tomatillos at a boil until just beginning to soften, 3 to 4 minutes; transfer tomatillos to a blender.
2. 2 Combine jalapeno peppers, cilantro, onion, avocado, water, lime juice, and black pepper in the blender with the tomatillos; blend until smooth and creamy. Season with salt to serve.

By Danielle Walquist Lynch

Ingredients

• ✓ tomatillo
• onion
• garlic
• jalapeno pepper
• water
• salt
• cilantro
• lime juice
• avocado

Instructions

1. 1 Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
2. 2 With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
3. 3 Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

By Keiko

Ingredients

• ✓ tomatillo
• avocado
• green tomato
• garlic
• jalapeno pepper
• cilantro
• sour cream
• salt

Instructions

1. 1 Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
2. 2 Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

By Ali_B