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Tomatillos
There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.
Vegetarian! Vegan!
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, pepper, cilantro, lime, garlic, salt
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A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.
Vegetarian! Vegan!
Source: Our own recipe (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive
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This refreshing summer soup has a nice citrusy flavor. It makes a lovely appetizer for a sit-down supper, but is just as much at home as an accompaniment to simple sandwiches. Make it ahead so the flavors can meld together and the soup can be thoroughly chilled. If you are feeling extra fancy, garnish each serving with additional chopped tomatillos, cilantro, and almonds. Jicama is the “mystery ingredient”, but it you don’t have any, substitute a peeled, seeded cucumber — the flavor will be slightly different, but still good.
Vegetarian!
Source: Sorry -- I've had the recipe so long I no longer remember. (Entered by Janice Matthews)
Servings: Serves 6 to 8
Ingredient keywords: tomatillo, onion, pepper, lime, cilantro, garlic, cumin, jicama
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