It’s that time of year so be sure to take advantage of all the fresh tomatillos in the markets!
And if you’re not sure what to do with them I’ll list 13 authentic recipes below that will make you an expert in the art of Green Sauces. All of the recipes are on this site — simply click the name or the pic and it will take you to a page where you can print out the recipe.
But first, just in case you haven’t used tomatillos before, take a look at the photo below…
Do those look familiar to you?
When tomatillos are fresh they are always sold in their husk — pull it back and you’ll find the key ingredient to Mexican green sauces.
Tomatillos have a vibrant, tart flavor, and if you’ve ever had a fresh Salsa Verde then you’re already an expert on their taste.
Keep in mind that most recipes will call for tomatillos to be roasted before being combined with other ingredients — this will tame their tartness and sweeten them up a bit.
You’ve got plenty of options on how to roast them so don’t worry about the exact method too much. Just be sure to apply sustained heat to them and you’ll have some happy faces in the kitchen. For example, here’s my default roasting method lately…
Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well.
Then cut out the stems and plop them in a 400F oven for 15 minutes or so.
Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of the following recipes. For reference here are some other ways to roast tomatillos.
Store your fresh tomatillos in the fridge (in their husks) where they will keep for weeks at a time.
Okay, here are 13 authentic recipes for your fresh tomatillos. I’ve made all of these recipes multiple times so feel free to ask any questions about them. Good luck!
Definitely try this recipe first if you’re new to homemade Salsa Verde. Compared to store-bought salsa you’ll get a massive upgrade in flavor by using fresh ingredients, and don’t forget that you can always substitute jalapenos for serranos and you’ll get an equally good result.
Want to take a guess at the key ingredient in green sauce enchiladas? This is a great recipe to have in your arsenal and it will give you an instant upgrade compared to your local Mexican fare.
I’ve been making these Pickled Tomatillos on a regular basis and they are delish! Sure, you can use them as a topping for tacos and tostadas, but they are quite satisfying to munch on all by their lonesome.
Most Tinga recipes are tomato based, but it’s definitely worth adding tomatillos to your first batch. The tang from the tomatillos really brightens up the flavor so I highly recommend trying it!
What a classic sauce to add to your repertoire! I usually simmer pork shoulder in the Chili Verde but you could easily use it with your choice of protein.
By the way, once you get comfortable making Salsa Verde to your liking, try plopping an avocado in the blender and you’ll get a creamy green sauce that people will gush over.
Salsa Verde works wonders with egg dishes and these Migas take full advantage of that! Migas are eggs served with crispy corn tortilla strips and if you top them with a homemade Salsa Verde you’ll be a happy camper!
Tomatillos pair naturally with chipotles in adobo and if you’re new to the combo I would recommend starting with this Salsa. I make it all the time and I’m still amazed at how much flavor you get from such a small ingredient list.
This Pozole Verde uses the same delicious ingredient combo that we used in the Chili Verde. Combining tomatillos with poblanos creates a big, satisfying flavor that will keep you coming back for more.
Most Salsas will typically use either tomatoes or tomatillos as the base, but if you use both you get a completely unique flavor. I’ve been a big fan of this Salsa for the past few months so give it a whirl — and be sure to give it a taste after it’s been chilled as it seems to pop a little more when served cold.
I use the Avocado Salsa Verde from above to make some super satisfying chicken burritos. Once you’ve got some of the creamy green sauce on hand then everything else is just a bonus, so feel free to get creative with your burritos!
And if you ever want to compare and contrast Red and Green Salsa then try making these Huevos Divorciados. It’s an egg dish that’s topped with both Tomato Jalapeno Salsa and Salsa Verde — just in case you and your partner can’t agree on the breakfast menu!
And here’s one last combo I want to mention. A sharp Salsa Verde is the ideal topping for some authentic Carnitas. You can make this version in the oven and, you guessed it, the Carnitas are topped with an authentic Salsa Verde using your fresh tomatillos.
This Pico de Gallo is made using raw tomatillos. Yes, raw! It has such a unique flavor and I’ve been using it for some awesome quesadillas lately.
Okay, I hope this list gets your kitchen pumping out some authentic green salsas and sauces. You can get so much from such a simple ingredient, so if it’s not a habit yet then it’s time to add tomatillos to your regular grocery list!
Feel free to use the Contact tab above if you ever have any questions about these recipes.