Tomatillos
regionally Tomates, Tomates Verdes, Fresadillas
FINDING: In nearly all Mexican groceries, in most well-stocked general groceries and in some farmers markets.
CHOOSING: Unblemished, light lime-green tomatillos that are firm and completely fill the papery husk that covers them are the ones with the most characteristic tangy, citrusy flavor. Tomatillos are picked mature and green, so ripeness isn’t an issue like it is with tomatoes.
STORING: In the refrigerator, loosely covered, for a month or more.
Archives
- Almost Oaxacan Grilled Tostadas with Chorizo
- Black Cod Al Pastor
- Braised Butternut Tacos with Bacon
- Butternut with Bacon, Tomatillo and Chipotle
- Carmen Ramirez’s Cebiche Verde de Sierra
- Chef Margarita’s Tomatillo Tart
- Chicken Pot Pie with a Roasted Tomatillo Sauce
- Chicken Tacos with Sorrel Salsa Verde
- Chipotle – Roasted Tomatillo Salsa
- Chipotle Peanut Salsa for Grilled Vegetables
- Classic Red Mole
- Classic Red Mole with Turkey
- Fish in Cascabel-Tomatillo Pipian
- Green Chile Chicken Tamales
- Grilled Shrimp with Yellow Mole
- Guacamole with Bacon, Grilled Ramps and Roasted Tomatillo
- Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs
- Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce
- Mushroom Soup with Roasted Tomatillos and Cactus
- Orange-Tomatillo Salsa
- Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds
- Pork Chops Stuffed with Apples and Shiitake Mushrooms
- Pork with Roasted Tomatillos, Poblanos and Potatoes
- Raw Tomatillo Salsa
- Seared Duck Tacos
- Seared Sea Scallops with Roasted Tomatillos and Green Olives
- Shrimp and Scallop Ceviche Tostada
- Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes
- Smoky Tomatillo-Pineapple Salsa
- Stir-Fried Shrimp with Tangy Sorrel Salsa Verde
- Susana’s Black Mole
- Tomatillo Arbol Chile Salsa
- Tomatillo Chicken with Chayote and Shiitake Mushrooms
- Tomatillo-Sauced Enchiladas with Spinach and Mushrooms
- Turkey with Tomatillos, Mushrooms and Pasta Casserole
