For the Love of Tomatillo - Six Latino Recipes You Must Try This Spring

For the Love of Tomatillo – Six Latino Recipes You Must Try This Spring

Tomatillos are small, green fruits that are native to Mexico. While they look like unripe green tomatoes, they vary in flavor and texture. 

Tomatoes tend to be juicy and sweet, whereas tomatillos have a more tangy, earthy, slightly sour, and slightly sweet flavor. In fact, when they are eaten raw, tomatillos have a more acidic taste to them. 

Besides the delicious flavor they can add to just about any meal, tomatillos are chock-full of nutritional benefits, as they are a great source of dietary fiber and vitamins. 

In honor of this delicious fruit, here are some recipes that will inspire you to run to your local grocery store and buy all the tomatillos you can find. 

Fried Tomatillos and Dipping Sauce

While we typically think about using tomatillos for a sauce, have you ever fried them and dipped them into a spicy, creamy sauce? For those that want an extra kick of flavor, then this recipe is for you!


For the fried green tomatillos

  • 3 – 4 medium tomatillos husks removed, sliced into ¼-inch to ⅓-inch pieces 
  • ½ cup all-purpose flour 
  • 1 egg 
  • ¼  cup milk 
  • 1 cup panko bread crumbs 
  • ½ teaspoon cumin 
  • ¼ teaspoon chile powder 
  • ¼ teaspoon salt 
  • Oil for frying 

For the dipping sauce

  • ½ cup sour cream 
  • ½ cup mayonnaise  
  • 2 tablespoons hot sauce 
  • 1 teaspoon cumin 
  • Juice of 1 lemon 


The Sauce

  1. Make the dipping sauce first by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.

The Tomatillos

  1. Cut the tomatillos into 1/4-inch to 1/3-inch pieces. Season tomatillos with salt and pepper.
  2. Set up the assembly line: one bowl with flour, another bowl with the egg and milk (whisked), and another bowl with panko, chile powder, cumin, and salt.
  3. Dredge a tomatillo in the flour, dip it in the egg mixture, and then dredge in the panko. Repeat with remaining tomatillos until all are coated.
  4. Heat a 1/4 inch of oil in a skillet over medium-high heat until hot. Drop a few panko bread crumbs into the skillet, and if they sizzle, it’s hot enough. Fry tomatillos, in batches if needed, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate, sprinkle with salt. Serve immediately with dip.
  5. Enjoy!

Mango-Tomatillo Guacamole 

With Cinco de Mayo rapidly approaching, try this guacamole recipe with the sweetness of mango and the tart taste of tomatillo. You’re going to need lots of tortilla chips and bowls of this dip because you won’t be able to stop eating it! 


  • 2 ripe hass avocados halved, seeded, and peeled
  • 2 tomatillos husked and finely chopped
  • 1 ripe mango peeled, seeded, and cubed
  • ½ small red onion finely chopped
  • 1 serrano chile finely chopped (remove seeds before chopping for less heat) 
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh mint leaves chopped
  • 1½ tablespoons fresh lemon juice 
  • Kosher salt 
  • Baked tortilla or pita chips for serving 


  1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice and gently mix to evenly distribute the ingredients. Season with salt.
  2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled at least 1 hour. Serve with the chips for dipping.

Spicy Tomatillo Cornbread 

Who said cornbread could only be eaten during Thanksgiving? This savory cornbread has a slightly sweet flavor and packs a spicy aftertaste. This spicy tomatillo cornbread will be perfect as a side dish during any dinner party. 


  • 1 cup yellow cornmeal 
  • 1 cup flour 
  • 2 poblano peppers 
  • 2 jalapeño peppers 
  • 6 small tomatillos husks removed and sliced in half  
  • ½ teaspoon ground cumin
  • ½ cup buttermilk 
  • ½cup cilantro leaves loosely packed  
  • ½ medium white onion peeled 
  • ½ cup sugar  
  • 5 tbsp unsalted butter melted 
  • 2  teaspoon salt 
  • 2 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1 egg lightly beaten 
  • 1 cup Monterey jack cheese shredded 


  1. First, roast the onion half, 1 poblano pepper, and 1 serrano pepper. Set the oven to broil. Line a baking sheet with foil. Once the oven is hot, broil for 5 minutes, then turn on its other side until the vegetables are blistered.
  2. Remove from the oven and allow to cool completely. Then, peel the charred skin and stem; seed and chop the peppers, as well as the onion. Set aside.
  3. Change the oven setting to 350ºF.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, mix the other poblano and jalapeño peppers, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Slow mix the liquid mix with the dry ingredients. At the end, add the chopped, roasted peppers and onion along with the cheese.
  6. Pour the batter into a buttered 8×8 baking dish.
  7. Bake for 30 minutes, or until a toothpick comes out clean.
  8. Let cool completely before serving.

Potatoes in Tomatillo Green Sauce

Super Easy Potatoes in Tomatillo Green Sauce Recipe

We love to eat potatoes. Whether it’s in a salad, cut and fried into crispy wedges, or added to some savory caldo, potatoes are truly versatile. This potato recipe with an added kick of tomatillo green sauce will make it a family favorite. 


  • 2 pounds potatoes fingerlings or other small type
  • ¼ large onion 
  • ½ cup cilantro
  • 1 teaspoon sea salt 
  • 2 cups tomatillos roughly chopped 
  • 3 garlic cloves peeled and chopped 
  • ½ cup water  
  • 1 tablespoon neutral-tasting oil (avocado, organic canola)


  1. Clean the potatoes and cut them into similar pieces if they are not roughly the same size.
  2. Place the tomatillo, onion, garlic, salt, and cilantro in a glass of a blender. Add the half cup of water and puree all the ingredients.
  3. Heat a 12-inch skillet with a lid and add the tablespoon of neutral-tasting oil. Then add the tomatillo sauce, let it simmer.
  4. When simmering, add the potatoes and cover for about 10 to 15 minutes. Pinch with a fork one of the potatoes. If it gives no resistance at all, it means the potatoes are done.
  5. Serve with crema, cilantro, or even some minced chicharrón or crumbled tortilla chips.

Tomatillo Pico de Gallo 

Pico de gallo is a crunchy, tangy salsa that uses raw, diced ingredients such as onions and tomatoes. Since it is not as liquid as other salsas, it is perfect to use as a topping for tacos, quesadillas, and chips. 

For all our tomatillo lovers, this recipe is perfect as you swap out the tomato for a tomatillo. 


  • 2 cups tomatillos chopped into little cubes 
  • 1  cup red onion chopped into little cubes 
  • ¼  cup cilantro finely chopped 
  • Salt to taste 


  1. Combine the ingredients in a bowl. Make sure the tomatillo is more visible than the red onion. Note: This pico de gallo can be stored in the fridge for up to 1 week.

Chicharrón and Tomatillo Chili 

Chicharrón adds a crunchy twist to the classic chili recipe that is well-known and loved. The meaty flavor of the chicharrón blends harmoniously with the vegetal taste of the tomatillo and savory chili. 


  • 10 tomatillos husked and rinsed 
  • 2 plum tomatoes
  • ½ cup vegetable oil 
  • 4 poblano peppers 
  • 2 jalapeño peppers 
  • 1 bag (8 oz) chicharrones 
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin 
  • Salt to taste 
  • Freshly ground pepper to taste 
  • 1 onion chopped 
  • 3 cloves garlic chopped 
  • 4 cups low-sodium chicken broth 
  • 2 cups black beans cooked 

For the topping

  • 1 scallion sliced 
  • Pickled jalapeños 
  • Cheddar cheese grated 


  1. Bring a Dutch oven or large pot to high heat. Toss the 3 tablespoons oil, tomatillos, tomatoes, poblanos, and jalapeños and cook, turning them occasionally, until charred about 10 minutes.
  2. Transfer vegetables to a cutting board and let cool. Chop them into small dice.
  3. Return pot to medium heat, add 3 tablespoons oil, and toss the chicharrones with the chili powder, cumin, 2 teaspoons salt, black pepper, onion, and garlic. Cook, stirring until chicharrón is soft; about 3 minutes.
  4. Add the boiled and chopped vegetables, stir to combine, scraping up any browned bits from the bottom of the pot. Add broth, beans and cover, bring to a simmer and remove from heat. Let stand about 10 minutes.
  5. Serve with suggested toppings.
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