Tomatillos, the tart green Mexican fruit, make delicious salsa, and are also great in braised dishes. They pair well with chicken, pork, and meaty fish.

DiningDiva makes a simple sauce with uncooked tomatillos to serve over grilled chicken or pork tenderloin: In a blender or food processor, blend tomatillos, white onion, a garlic clove or two, a serrano chile with its seeds, a big handful of cilantro, and salt to taste until somewhat smooth with some small chunks for texture. Taste and add more salt or a bit of sugar if needed.

Several hounds make a quick salsa by roasting or grilling tomatillos, white onion, and green chiles, and blending with cilantro. Or try CHOW’s Smooth Salsa Verde.

Other ideas: just_M has successfully battered and deep fried tomatillo wedges. Dave O likes this traditional pork chile verde, and sholli recommends turkey chipotle chili.

Discuss: Tomatillo recipes?

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