tomatillo recipes

Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa &amp; roasted beet relish on fried tahini breakfast potatoes.

Huevos Divorciados with Creamy Tomatillo Salsa &amp; Roasted Beet Relish

tomatillos,

yellow onion, quartered

garlic,

olive oil

cilantro leaves

Greek yogurt

olive oil, divided

jalapeno,

cilantro

orange juice

lemon juice

yellow onion, diced

Yukon gold potatoes, peeled and diced

tahini paste

smoked paprika

cumin

eggs

queso fresco, optional

Heat oven to 425°F and arrange rack in the upper third of the oven.

Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.

Roast veggies until softened and brown, about 20 minutes.

Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.

This will make a lot more salsa than you&#8217;ll need but extra salsa is never a bad problem to have.

To Make the Tomatillo Salsa:

Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.

Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.

Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.

For the Beet Relish:

Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.

Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.

For the Potatoes:

I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.

For the Eggs:

Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.

To Serve:

Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing

Tomato and Tomatillo Salad with Cilantro-Lime Dressing

vine-ripened tomatoes

tomatillos

avocado,

cotija, crumbled (optional)

cilantro leaves,

juice of 2 limes (about 2 tablespoons)

sherry or white wine vinegar

dijon mustard

agave nectar

sea salt and several grinds pepper

Make the dressing - Add all ingredients to...

Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.

Prepare the salad ingredients - Thin slice the...

Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.

Assemble the salad - Layer the tomatoes and...

Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

This authentic Salsa Verde recipe is tangy, vibrant, and delicious! Made from a base of tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers

Classic Salsa Verde with Tomatillos

lbs (680 g) tomatillos, husks removed*

white onion,

garlic

(120 ml) vegan chicken-flavored broth or vegetable broth

salt

avocado oil

Bring a large pot of water to a boil while you prepare the ingredients. Once the water is boiling, carefully add the tomatillos, onion, and jalapeño to the pot; return to a boil and cook for an additional 3 to 5 minutes, until the tomatillos turn a greenish brown color and are tender.

Carefully drain the vegetables and set the pot aside. Add the tomatillo mixture to a high-speed blender along with the garlic, cilantro, broth, and salt. Blend for 30 to 45 seconds, until a smooth salsa forms.

Return the pot to the stove over medium-high heat and add the avocado oil. Once the oil is warm, pour the sauce back into the pot and bring to a simmer. Once simmering, reduce the heat to medium and simmer for 5 to 10 minutes, until the sauce has thickened to your liking.

Serve as desired; let cool completely before transferring into glass containers. Salsa verde will keep in the fridge for up to 10 days.

This is an awesome easy recipe.  Delicious.  This was the first time I’ve ever use tomatillo at home and what a great discovery! I used this on vegan enchiladas and was a fantastic family hit! Thank you.

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