I really enjoyed today's tomatillo cover story from the Chicago Tribune. It was entertaining, well-written and informative. But, as you may have noticed, it's lacking exact recipes. While basic ...

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 that is ...

Cooked, they’re as soft as grilled eggplant. Although they can be eaten raw, tomatillos are usually cooked (either by grilling, roasting or blanching), then often incorporated into salsa verde. One of ...

If you're wondering how to incorporate tomatillos into your cooking, we've got you covered. Keep this guide handy if you want to start eating more of them.

Salsa is simple and as long as you have these four things in your fridge.

For the past nine years, I have been teaching cooking classes at Rancho la Puerta, a wellness resort in Tecate, Mexico, a border town southeast of San Diego. Located on a six-acre farm, the cooking ...

The 30th annual Salsa Contest was part of last week’s Bloomington Community Farmers’ Market. There were 19 entries in the three categories: tomato-based raw, tomato-based cooked and specialty. Prizes ...

Properties: Though they look like green tomatoes, they are firmer and have a different flavor. Look for firm tomatillos that fill the papery husk to the point of pushing at the edges. Uses: Can be ...