...brine mixture over the tomatillos. There should be enough brine to fully submerge the tomatillos. Allow the jar cool on the counter for 10-15 minutes, then cover the jar with...Read More
...goodness to your kitchen. Dating back to the Aztecs, who cultivated them as far back as 800 BC in Mexico, tomatillos have a rich history and a unique charm. Tomatillos...Read More
...tomatillos and poblano peppers and a large baking sheet. Roast for 15-20 minutes. Remove the tomatillos. Flip the poblano peppers and continue roasting for another 10-15 minutes. Remove the poblanos...Read More
...de-germ if necessary, and mince. Put onion and garlic into a blender with everything else except ½ the tomatillos. Puree until almost smooth. Add remaining tomatillos and blend until still...Read More
INGREDIENTS: 6 medium tomatillos, husks removed and washed 2 serrano chiles, cut in half and seeded 2 tablespoons water 2 tablespoons fresh lime juice 1/2 cup cilantro, chopped 1 clove...Read More
...charred and softened. This roasting process brings out the tomatillos’ natural sweetness and adds depth to the salsa. Once charred, remove the tomatillos and jalapeño peppers from the broiler and...Read More
...INGREDIENTS: For the Stew: 2-3 pounds medium to large tomatillos, husked (running them under very hot water makes this much easier if they are sticky under the husk) 5 cloves...Read More
