Tart green tomatillos are a Mexican staple, familiar to many as the principal ingredient in salsa verde. They can be eaten raw or cooked, and are terrific in sauces and condiments or as a vegetable component in main dishes.

weedy gives raw tomatillo salsa a sinus-clearing twist with the addition of fresh horseradish. To make it, weedy blends 6 quartered tomatillos and a bunch of cilantro in a food processor with 2 tablespoons each grated fresh horseradish and honey. For a longer-keeping condiment, shallots recommends tomatillo and lime jam.

BananaBirkLarsen roasts tomatillos, onions, garlic, and green chiles “until everything smells caramelized and wonderful,” then purées them, thinning with stock and seasoning to taste with cilantro, cumin, Mexican oregano, and salt and pepper. BananaBirkLarsen uses the mixture as a sauce for enchiladas, or thins it further and braises pork or chicken in it.

Mark Bittman’s chicken, bean, and tomatillo casserole is “extremely easy and tasty,” says sgogo, who serves it with salsa and sour cream on the side. And bg90027 loves this chicken and tomatillo soup.

Discuss: Need your tomatillo recipes!

Photograph of Tomatillo Salsa by Chris Rochelle / CHOW.com

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