[CH] tomatillo recipes

Judy Howle (howle@ebicom.net)
Fri, 05 Jun 1998 19:09:33 -0500

I have posted these before, but some of you may not have been on the list then.


1 lb tomatillos (about 12 large)
2 fresh, small chiles (jalepeno or serrano)
1/4 cup chopped green onions, with green part, or 1/2 c. chopped red onion
1/4 c. chopped fresh cilantro (optional)
1 tsp olive oil
1 tsp. sugar

Remove dry paperlike skins from tomatillos.  Coarsely puree first 4
ingredients in blender.  Add salt and sugar.

Serve with soft tacos, burritos, tostadas, or as a dip with chips.


1 lb tomatillos
1 cup cold water
4 cloves garlic, chopped
1 small onion, chopped
2 jalepeno or serrano peppers, chopped
fresh cilantro (optional)
2 T. salad oil
2 tsp salt
1 tsp sugar

Remove outer husk from tomatillos.  Cook in 4 cups water for 10 minutes.
Drain.  Place in blender container with 1 cup cold water, garlic, peppers,
onion, and cilantro.  Puree until almost liquid.  Heat oil in saucepan and
pour in sauce. Season with salt and sugar.  Lower heat and simmer 5 minutes.
If too sour, add another tsp. sugar.      Variation:  for a sauce with a
"toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning
frequently, until the husks are quite brown  and the fruit is soft.  Remove
the husk and use the tomatillos. Do not puree the sauce for a chunkier,
salsa-type sauce.

Excellent with poultry, pork, or beef, burritos, tacos,  chicken enchiladas
and tostadas.

Fresh Tomatillo Salsa

2 Anaheim chile peppers, roasted, peeled, chopped
12 tomatillos (1 lb.)
2 fresh Serrano chiles, cut in half
1/2 cup coarsely chopped onion
1 garlic clove, minced
1/4 cup cilantro, chopped
1 tsp. Olive oil
1 tsp. Lime juice
1/4 tsp. Salt

Pulse tomatillos in food processor until coarsely chopped.  Add peppers and
next 3 ingredients; pulse until diced (do not puree).  Pour into a serving
bowl.  Stir in oil, lime juice, and salt until well blended. Cover and
chill at least one hour.

	Fry flour tortillas in oil until crisp. Use a wok if available so that
edges turn up. Pile on ground beef prepared with taco seasoning as directed
on package, and canned or home-cooked refried beans.  Top with lettuce,
tomatoes, jack cheese and FRESH TOMATILLO SALSA.  Absolutely delicious!!


1 gallon fresh tomatillos, husked and rinsed in cold water
2 cups coarsely chopped mild green chiles with some jalapenos or serranos
2-3 onions, quartered
4 cloves garlic, cut in quarters

	In a large pot, bring tomatillos, onion, and garlic to a boil and simmer
5-10 minutes until tomatillos change color.  Drain water and cool in large
colander.  Stir in chiles.  Process in food processor in batches until
well-chopped but not pureed, then return all to large pot and stir well to
mix evenly.  Place in pint-size freezer bags, about 1-1/2 cups per bag,
squeezing out air.  

	When ready to use, thaw salsa.  Place 2 Tbsp. oil in skillet and heat on
medium until hot.  Add salsa.  Cook and stir about 3-5 minutes.  Add broth
or water if needed, and add salt, cilantro, or other desired seasoning to
	(The amounts listed are approximate and can be adjusted according to your
own taste, or amount of produce available.)

NOTE:  In order to can this salsa, go by any standard salsa recipe's general
directions, which can be found in my current Suite 101 article but add 1 cup
vinegar or bottled lemon juice to the above mixture and bring it all to a
boil after finely chopping it in the food processor.  Cook and chop the
tomatillos, chop the garlic and onions and chiles in a food processor and
then bring everthing with the vinegar to a boil and simmer about 10 min.
Put in hot jars and process in a boiling water bath for at least 15 min. 

If you have a freezer, it's a lot easier to freeze it.  


Poach 1 whole chicken or 4 chicken breast halves in simmering water until
cooked through.  Reserve broth.  Remove meat from bones and shred. You
should have about 3-4 cups shredded chicken.

Other ingredients:

12 oz. Monterrey Jack cheese, shredded
1 medium onion, chopped
8 oz. sour cream
1 pkg. frozen tomatillo salsa
2 cups chicken broth
2 Tbsp. margarine
2 Tbsp. flour
2 pkg. (10-12) corn tortillas, or 18 homemade ones
oil for frying tortillas

	Melt margarine in saucepan.  Add flour and cook about 1 minute.  Do not
burn.  Add broth and stir until thickened.  Stir in sour cream.  Stir in
tomatillo salsa which has been cooked as in above directions.  

Fry tortillas in 1/2" oil in small skillet for a few seconds until limp.
Place on paper towels.  Start with 12 tortillas.  In each tortilla, place
some chicken meat, some chopped onion and some grated cheese.  Roll up.
Place in long baking dish.  Do as many as you have meat for. (Are delicious
reheated in microwave.)  Pour sour cream mixture over top, covering all
exposed tortillas.  Put leftover cheese on top.  Bake at 350 d. for 20-30
minutes until heated through and bubbly.

Judy Howle

Flavors of the South		
Recipes for "heat lovers"		

Hot and Spicy Food Editor
Suite 101