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 ...

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

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One of our most underused vegetables is the tomatillo. True, it’s a basic ingredient in salsa verde and chile verde, but its acidic tang can brighten dishes across the culinary spectrum, too, not just ...

Place 2 chopped tomatoes, tomatillos, garlic, jalapeno peppers, 3 tablespoons cilantro and pepper into a medium-sized slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over ...

Fresh tomatillos must have their husks removed first. Then, rinse lightly in cool water. Use raw: Coarsely chop and use in salsas, guacamole, salads, or slice thinly for sandwiches. Use cooked: Cook ...