Looking like green tomatoes wearing papery jackets, tomatillos are little powerhouses with their bright, tart, herbaceous flavor and acidic punch. A staple in Mexican and Guatemalan cuisines, the ...

You may be initially intimidated by tomatillos when you first see them in the supermarket. Hiding a bright green fruit similar to a tiny green tomato, their papery greenish-brown husk gives them an ...

When is a tomato not a tomato? When it’s a tomatillo. Plump, round, and juicy, tomatillos are a fundamental part of Central American cuisine. Although they look and sound very similar to tomatoes, ...

An easy, flavorful salsa verde is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly ...

Season chicken with Adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from the heat and let ...

Instructions: Heat oil and sauté onion, garlic, jalapeños and cilantro in it until tender. Add tomatillos, cream and stock and cook, reducing it until mixture is thick. Remove from heat and add ...

If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe. If you need a little more edification (and if you aren't familiar with grits, your world is ...

Tomatillos can be boiled with jalapeno peppers until soft and then placed into a blender with cilantro, garlic and spices to make a flavorful green sauce, or chile verde. They have other uses as well.

Tomatillos are tart and firm and rarely eaten by themselves, by which I mean, of course, “on their own.” I’m aware that they’re not self-consuming. Their most common use is in green sauces, like salsa ...