HOW TO CORE A TOMATILLO RECIPES

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PICKLED TOMATILLOS | MEXICAN PLEASE



Pickled Tomatillos | Mexican Please image

These Pickled Tomatillos will give you a deliciously tart burst of acidity and they will work wonders on tacos, quesadillas, and even sandwiches. So good!  (Note:  these instructions are not meant for long-term canning.)

Provided by Mexican Please

Categories     Side Dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 8

8-10 tomatillos (approx. 1 lb.)
4 cloves garlic
1 serrano (or jalapeno)
1.5 cups white vinegar
1.5 cups water
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1 tablespoon salt (Kosher, sea, or pickling salt)

Steps:

  • Add 1. 5 cups white vinegar, 1.5 cups water and 1 tablespoon salt to a saucepan.  Give it a stir, bring to a boil, and remove from heat once boiling. 
  • Remove the husks from the tomatillos and give them a good rinse.  De-stem the tomatillos and cut them into quarters (or smaller if you want). 
  • Add the chopped tomatillos to a quart-sized Mason jar (you could also use two pint-sized Mason jars).  We'll also add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.
  • Add 1/2 teaspoon cumin seeds and 1/2 teaspoon black peppercorns to the jar.  I give the spices a quick crush in the molcajete to crack the peppercorns but this is optional.  (You can also use the bottom of a skillet to accomplish this.)
  • Pour the hot brine mixture over the tomatillos.  You should have enough brine to fully submerge the tomatillos.  
  • Let the jar cool on the counter for 10-15 minutes, then seal it and store it in the fridge.  The tomatillos will be fully pickled in about 24 hours and they'll keep for at least a month in the fridge. 

Nutrition Facts : Calories 24 kcal, ServingSize 1 serving

TOMATILLO SALSA RECIPE: HOW TO MAKE IT



Tomatillo Salsa Recipe: How to Make It image

Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. —Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2-1/4 cups.

Number Of Ingredients 11

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

Nutrition Facts : Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges free food.

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