One of our most underused vegetables is the tomatillo. True, it’s a basic ingredient in salsa verde and chile verde, but its acidic tang can brighten dishes across the culinary spectrum, too, not just ...

Fresh tomatillos must have their husks removed first. Then, rinse lightly in cool water. Use raw: Coarsely chop and use in salsas, guacamole, salads, or slice thinly for sandwiches. Use cooked: Cook ...

Place 2 chopped tomatoes, tomatillos, garlic, jalapeno peppers, 3 tablespoons cilantro and pepper into a medium-sized slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over ...

tomatillo recipes Avocado and Tomatillo Salad ½ cup olive oil 1/3 loaf crusty French, Italian or sourdough bread, cut into ¾-inch cubes Salt to taste, plus 1 teaspoon Freshly ground pepper to taste, ...

Looking like green tomatoes wearing papery jackets, tomatillos are little powerhouses with their bright, tart, herbaceous flavor and acidic punch. A staple in Mexican and Guatemalan cuisines, the ...

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...