I try not to say it too often but here goes: “This is the best salsa ever.” There, I said it. Try this grilled tomatillo salsa recipe as a starter for a late summer dinner and see what you think. I’ve ...

South Texas loves its salsa verde, but when it comes to using tomatillos in our kitchens, that’s often where the ride ends. Well, no more, we say. The tomatillo is a flavorful, versatile ingredient ...

Pizza gets a decidedly south-of-the-border makeover in this tomatillo- and chorizo-topped version. 1 (14-ounce) ball of pizza dough, homemade or store-bought Instructions: If you’re using a ...

Swapping in tomatillos for the more common tomatoes, then pairing them with citrus, brings bright tangy notes to an easy tortilla soup. Its simplicity highlights the freshness of the produce and the ...

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 ...

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 ...

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 ...

Pizza gets a decidedly south-of-the-border makeover in this tomatillo- and chorizo-topped version. Instructions: If you’re using a store-bought dough ball, let it thaw completely (if frozen), come to ...