heet with aluminum foil. Place tomatillos on top, cut-side up
n a bowl, mix oil, tomatillos, and tomato; evenly spoon over
Bring the tomatillos, garlic cloves, and water to
Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
Fill tomatillos with cheese mixture.
Sprinkle with ground red chiles.
Cover and refrigerate until serving time.
ater, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a
In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
Makes about 2 cups.
nd stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and
aucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion
Place egg whites in a shallow bowl. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.
Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.
Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to over cook; tomatillos should be tender, but not totally softened. Serve immediately.
o serve.
2. Cut tomatillos into 1/4 inch thick
epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each
emove the outer husk from tomatillos, wash and place in a
n a bowl, toss the tomatillos and red onion with the
nd then coarsely chop the tomatillos.
Lightly coat the bottom
il.
Rub the tomatillos and yellow pepper all over
minute more.Add the tomatillos, reduce heat to medium and
Rmove the husks from the tomatillos, wash them well, and roughly chop them.
Put the tomatillos, onion, garlic, and pepper in a food processor or blender. Process for about eight seconds.
Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl. Process an additional ten seconds. The texture is supposed to be somewhat chunky - not a puree.
Taste to adjust seasoning. You may need to add more serrano pepper. The tomatillos and lime will keep the guacamole fresh and it won't turn brown.
Peel the tomatillos and boil in 1 cup
Fried Tomatillos:
In a large bowl,
n (2-qt.) Saucepan. Add tomatillos and jalapeno pepper; cook 5