I’ve rounded up my 9 best tomatillo recipes, all of which are pretty easy, super delicious, and cover everything from my favorite tomatillo salsa recipe to a modern twist on Huevos Divorciados.
Keep reading to find your new favorite!
What Are Tomatillos?
If you have a weakness for enchiladas verdes, you may be a tomatillo lover and not even know it.
Tomatillos are essential to many Mexican food recipes and were first cultivated by the Aztecs centuries ago.
The name might not be familiar but I’m sure you have seen them, they are the green (or sometimes purple) tomato-looking fruit that are wrapped in a crinkly paper husk.
Tomatillos—while they may look like green tomatoes—have actually nothing to do with tomatoes but are in the same family as the cape gooseberry and have the tartness to prove it.
Fresh tomatillo recipes provide an addictive bright contrast to many Mexican dishes like green salsas and more!
How To Buy and Prep Tomatillos
When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots.
The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be.
If you have a Latin market in your town, they tend to have the freshest tomatillos at the best price.
That being said, tomatillos have become so popular most grocery stores now have a beautiful selection as well as cilantro, jalapeños, and everything else you need to make many of the recipes using tomatillos.
Even better, plant a tomatillo plant in your garden. They rarely suffer from disease or insect problems and you’ll be promised ripe tomatillos all summer long!
To cook with tomatillos, remove the papery husk and give them a rinse under cold water.
They don’t need to be peeled or seeded and can be eaten raw or cooked.
Their tart flavor can be used to bring a tangy zing to everything from salsas and dips to chicken enchiladas and Chile Verde.
I wouldn’t be one of the best Mexican food blogs without plenty of tomatillo recipes to share. Here are my best tomatillo recipes ever.
8 Insanely Delicious Tomatillo Recipes
Avocado Salsa Verde
Tomatillo Sauce Recipes
This creamy, tart salsa is the one we always, always have in our fridge.
A roasted tomatillo salsa that requires a simple spin in the blender or food processor.
A great recipe that shows off fresh, raw tomatillos in all their glory.
Tomatillo Recipes: Not Salsa
In Soup
- Caldo de Res {Mexican Vegetable Beef Soup}
Tomatillos aren’t traditional but I love adding them for a bright spin on this simple and tasty recipe.
Green Chilaquiles with Fried Eggs
For Breakfast
Chips coated in this green chile sauce made with tomatillos is my favorite way to start the day!
Slow Cooker Carne Adobada
Tomatillo Recipes For Dinner
Grilling season should always include a few tomatillos. Try them in this mole sauce made with tomatillos and fresh peaches.
Instead of lime juice, this recipe has a few tomatillos added for a tangy twist.
Here’s an updated version of Tinga that’s just perfect for your Thanksgiving leftovers.
A New Take On Huevos Divorciados
Many Mexican food recipes rely heavily on tomatillos and Huevos Divorciados or Divorced Eggs is surely one of them.
The two eggs are usually separated by a sea of red and green salsa but I’m tapping into my love affair with beets by making a roasted beet relish instead.
It’s still green and red, the huevos have in no way gotten back together, and we all get to pack a few more veggies into breakfast—Yay for us!!
This tomatillo salsa is a bit different from the other versions mentioned above.
The addition of Greek yogurt takes it to a completely different place, it adds a creaminess that is such a perfect counterpoint to the tart nature of tomatillos that I can’t believe I’ve never made tomatillos salsa like this before.
I piled the whole thing on a plate of fried tahini breakfast potatoes which are a creation of my friend Susana.
A spoonful of tahini melts into the potatoes as they fry, coating them in a glorious sesame bath. The extra oil from the tahini makes them super crispy and golden.
So, Which Recipe Will You Make First?
Whether it’s the salsa verde recipe or my new take on Huevos Divorciados, I’d love to hear how you liked these tomatillo recipes! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so that I can see your stuff! Happy eating!
PrintHuevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish
Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 2-4 servings 1x
- Category: Breakfast
- Method: Saute
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Tomatillo Salsa:
- 2 pounds tomatillos, husks removed and rinsed
- 1 small yellow onion, quartered
- 2 cloves garlic, unpeeled
- 2–3 jalapeños, stemmed and cut in half (add as many or few jalapeños as you like depending on how spicy you want the salsa to be)
- 1 tablespoon olive oil
- 1 cup cilantro leaves
- 1/2 cup Greek yogurt
For the Beet Relish:
- 4–6 small beets, trimmed and washed
- 2 tablespoons olive oil, divided
- 1 jalapeno, stemmed and minced (seeds removed if you’d like it less spicy)
- 1 clove garlic, minced
- 1 tablespoon minced cilantro
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
For the Tahini Potatoes:
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 4 small Yukon gold potatoes, peeled and diced
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
For the Eggs:
- 2–4 tablespoons olive oil
- 2–4 large eggs
- Crumbled queso fresco, optional
Instructions
To Make the Tomatillo Salsa:
- Heat oven to 425°F and arrange rack in the upper third of the oven.
- Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
- Roast veggies until softened and brown, about 20 minutes.
- Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
- This will make a lot more salsa than you’ll need but extra salsa is never a bad problem to have.
- Keep oven on to roast the beets.
For the Beet Relish:
- Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
- Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
- Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
For the Potatoes:
- Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
- Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
For the Eggs:
- I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
To Serve:
- Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
Notes
To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.
Keywords: tomatillo recipes
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