Guacamole
Blend: 8 to 10 tomatillos, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, a handful of cilantro, pepper to taste, 2 avocados in a blender or food processor puree tomatillos and garlic. Add avocados and cilantro and puree until smooth. Fold in the remaining ingredients and water to thin.
================================================
Salsa Verde (makes about 2.5 cups)
10 tomatillos: husked, rinsed, and poached in water until soft
2 serrano chiles with seeds
1/4 cup coarsely chopped fresh cilantro
1/2 cup water
4 teaspoon salt
1/4 cup finely diced white onion
In a blender of food processor puree all ingredients except onion. Fold in onion. ================================================
Salsa Tepozteco (makes about 1.5 cups)
1 avocado leaf toasted and ground or 1/2 tsp fennel seed or 1/8 cup chopped fresh fennel
3 unseeded serrano chiles
1 small clove garlic peeled
10 tomatillos husked and rinsed
1/4 cup finely chopped white onion
1/4 tsp salt
In a blender or food processor puree all ingredients except onion. Fold in onion. ================================================
Pork Stew with Tomatillos (contributed by Miriam Simpson)
Tomatillos are GREAT in a simple pork stew. I used to buy canned tomatillos in Toronto and they had a recipe that was something like this: brown pork stew pieces; add onion and garlic; peel tomatillos, add and simmer for a couple of hours. This recipe is easily adapted to a crockpot.
================================================
Turkey in Green Mole Sauce (contributed by Rita Anderson – Rita says the sauce is also great with pork and fish)
Serves 8 to 10
1 cooked small turkey, disjointed
1/2 lb of tomatillos
1/2 cup pumpkin seed
1/4 cup blanched almonds
1 can peeled green chiles
2 cups chicken broth
1/4 cup oil
1/2 cup minced parsley
1. Put tomatillos, pumpkin seeds, almonds, and chiles through blender or fine blade of food grinder. 2. Mix broth with ground mixture, add salt to taste and simmer in hot oil for 10 minutes. 3. Add turkey, cook 10 minutes longer. 4. Add parsley and cook 5 minutes longer before serving. ================================================
Tomatillo Salad (contributed by Anne Hutcheson) serves 4 to 6
1 lb tomatillos peeled, washed, and thinly sliced
1/4 cup grated parmesean cheese
1/4 cup olive oil
2 Tbsp Lime Juice
2 tbsp chopped basil
Pepper and Coriander to taste
1. Put sliced tomatillos on a platter.
2. Mix together olive oil and lime juice.
3. Drizzle mixture over tomatillos.
4. Sprinkle with grated cheese and basil.
5. Grind on pepper to taste.
6. Garnish with coriander. ================================================
Jose’s Roasted Tomatillo Salsa (contributed by C. Boyd) makes 2+ cups
1 lb tomatillos
3 Tb extra virgin olive oil
1 medium yellow onion
2 green onions
1/4 to 1/2 cup large red bell pepper
1/4 cup fresh cilantro leaves
1 serrano pepper with seeds
6 cloves garlic
1. Preheat oven to 375F.
2. Coarsely chop the yellow onion and both peppers.
3. Remove husks from tomatillos.
4. Toss the tomatillos, onion, peppers, and garlic cloves with the oil into a medium-sized roasting pan.
5. Roast for about 30 min, stirring after 15 min, until all the vegetables are well softened.
6. Finely chop the green onions and cilantro in a food processor.
7. Remove the roasted vegetables from the oven and while they are hot, slowly add to the green onions and cilantro in the food processor. Puree until smooth.
8. Season with salt and pepper to taste. Serve hot or cold.
================================================
