23 Tomatillo Recipes (Salsas, Soups, and More)

If you’ve ever stood in the produce aisle staring at those little green husk-covered tomatillos wondering what to make with them, this list is for you. Tomatillos are tart, bright, and a little citrusy, and they’re the reason so many Mexican dishes taste the way they do. I didn’t think much about tomatillos as a kid, but now they’re one of the things I buy every single time I go to the store.

Most people know them from salsa verde, and that’s a great place to start. But they also go into pozole, chile verde, chilaquiles, enchiladas, and even red salsas. If you’re brand new to them, my guide on what are tomatillos and how to use them covers the basics. And if you only make one thing on this list, make a big batch of salsa verde, because a lot of these recipes use it.

What to Do With Tomatillos

The short answer: blend them, simmer them, or roast them. And how you cook them changes the flavor a lot.

• Boiled: They stay tangy and bright. This is the classic way for salsa verde and green sauces.
• Roasted or broiled: The skins blister and char, they get a little sweeter, and you lose some of that sourness. Great for smoky salsas. Growing up, my parents always roasted them right over the open flame on our stove instead of under the broiler.
• Sautéed: Brings out the sweet, citrusy side.
• Raw: Sharp and super fresh. Good in a quick blended salsa.

Once you’ve got that down, you can use tomatillos in way more than salsa. Here’s what to make with tomatillos, grouped so you can find what you’re in the mood for.

Tomatillo Salsas, Sauces, and Dips

• Salsa Verde. This is the one to start with. Tomatillos, jalapeño, onion, garlic, and cilantro blended into a tangy green salsa you’ll want on everything. Make a double batch, because a lot of the recipes below use it.
• Guacamole Salsa. This is what you’d get if salsa verde and guacamole had a baby. It’s creamy from the avocado and tangy from the tomatillos, and it’s the kind of salsa taquerías serve in squeeze bottles. So good on tacos.
• Salsa Morita. Proof that tomatillos aren’t just for green salsa. Toasted morita chiles blended with tomatillos, onion, and garlic. It’s smoky, spicy, and only takes five ingredients.
• Toasted Red Chile Salsa. Árbol and New Mexico chiles get toasted and blended with tomatillos for a red salsa with real heat. Try it on eggs.
• Green Enchilada Sauce. Tomatillos and Anaheim peppers simmered into a homemade green sauce that beats the canned stuff. Use it for enchiladas, smothered burritos, or chilaquiles.
• Salsa Verde Queso Dip. Melty cheese dip with a tangy kick from salsa verde. Easy to make in the slow cooker for game day.

Tomatillo Soups and Stews

• Pozole Verde. Chicken and hominy in a bright green broth made with tomatillos. Load it up with radishes, cabbage, and lime, and serve it any time of year.
• Pork Chile Verde. Tender chunks of pork simmered low and slow in a tomatillo and green chile sauce. Eat it with tortillas, spoon it over rice, or stuff it into burritos.
• Chicken Chile Verde. All the flavor of chile verde, but with chicken, so it’s a little lighter and comes together faster.
• Carne en su Jugo. A Guadalajara classic. Beef browned with bacon, then simmered in a tomatillo broth with pinto beans. Super comforting.
• Green Chicken Chili. White beans and chicken in a salsa verde broth. Cozy, hearty, and freezer-friendly.

Breakfast Tomatillo Recipes

• Chilaquiles Verdes. Crispy homemade tortilla chips simmered in tomatillo salsa and topped with crema, queso fresco, and a fried egg. One of the best ways to start a weekend.
• Huevos Divorciados. Two fried eggs, two salsas: one red, one green. The tomatillo salsa covers one side and the red covers the other.
• Huevo en Chile Verde. Scrambled eggs simmered in salsa verde. Simple, filling, and great tucked into warm tortillas.

Tomatillo Recipes for Dinner

• Enchiladas Verdes. Chicken enchiladas smothered in homemade tomatillo salsa and topped with cheese. After classic red chicken enchiladas made with red enchilada sauce, these are the second most popular kind of enchilada.
• Enchiladas Suizas. The creamy cousin of enchiladas verdes. The green sauce gets blended with crema, then everything gets covered in melted cheese.
• Pastel Azteca. Think Mexican lasagna. Layers of corn tortillas, chicken, corn, roasted poblanos, and salsa verde baked until bubbly.
• Chicken Tamales. Green chicken tamales are one of the tamales my family always makes. The chicken filling is cooked in a tomatillo salsa, and it’s so worth the effort.
• Flautas Ahogadas. Crispy chicken flautas drowned in a homemade salsa made with tomatillos and tomatoes, then piled with lettuce, crema, and cotija.
• Morisqueta. A comfort dish from Michoacán with fluffy white rice, beans, and fall-apart pork ribs in a roasted tomatillo and tomato salsa.
• Salsa Verde Chicken. Chicken cooked in salsa verde until it shreds. Use it for tacos, burritos, bowls, or tostadas all week.
• Rotisserie Chicken Tacos. Store-bought rotisserie chicken, peppers, and onions with a quick tomatillo salsa, crisped up with cheese. A great shortcut dinner.
• Carne Asada Vampiro Tacos. Crispy corn tortillas with a layer of melted cheese, topped with carne asada, tomatillo salsa, and guac.

Tomatillo Recipes FAQs