Pan-Roasted Tomatillos: Quick, Easy, Delicious

Pan-roasting tomatillos is a great way to add flavour to your salsa verde. This method is easier than roasting tomatillos under a broiler, and the results can be frozen and used later.

To pan-roast tomatillos, first, remove the husks and rinse the tomatillos. Then, heat a dry, heavy frying pan over a medium-high flame. Add the tomatillos and cook for about four minutes on each side, until they are soft. You can also add garlic and chilli peppers to the pan. Once cooked, blend the vegetables with onion, salt, olive oil, cilantro, oregano, and lemon juice.

How to pan roast tomatillos in the oven

Ingredients

• 1 lb tomatillos
• Olive oil or spray oil
• Salt

Method

First, preheat your oven to 400 degrees Fahrenheit. While you are waiting for the oven to heat up, prepare your tomatillos. Remove the husks from the tomatillos and discard them. Rinse the tomatillos under cool running water and dry them with clean paper towels.

Next, cut the tomatillos in half. It is important to cut them horizontally, from side to side, rather than from top to bottom. Place the halved tomatillos in a single layer on a large baking dish or pan, with the cut sides facing down. Drizzle or brush the tomatillos with olive oil and sprinkle with salt.

Once your oven has reached the right temperature, place the baking dish on the top rack and roast the tomatillos for 15 to 20 minutes. They are ready when the skins start to shrivel and brown, and the tomatillos are very soft.

Remove the tomatillos from the oven and allow them to cool at room temperature until they are safe to handle. You can then serve them as they are, or use them in other recipes such as salsas, sauces, soups, or stews.

Tips

• You can also add other ingredients to the baking dish, such as peppers, onions, or garlic, for extra flavor.
• Roasting tomatillos enhances their natural sweetness and adds a smoky undertone to their flavor.

How to prepare tomatillos for pan roasting

Tomatillos are small, green, tomato-like fruits common in Mexican and Tex-Mex cuisines. Roasting tomatillos is a simple process and is ideal for making sauces, salsas, and more. Here is a step-by-step guide on how to prepare tomatillos for pan roasting:

Selecting and Cleaning:

• Choose small tomatillos that feel firm and are free from any defects. Smaller tomatillos tend to be sweeter than larger ones.
• Remove the husk by peeling it away with your fingers. The husk is inedible, so it must be removed.
• Rinse the tomatillos under cool running water to clean them. Tomatillos usually have a sticky coating, so ensure you wash them thoroughly.
• Dry the tomatillos with clean paper towels after rinsing.

Cutting and Pan Preparation:

• Cut the tomatillos in half horizontally. Do not slice them vertically from top to bottom.
• Heat a large, heavy frying pan on your stove. A cast-iron skillet is ideal for dry roasting tomatillos.
• Place the tomatillo halves cut-side down in a single layer in the pan. Do not stack or overlap them.
• Drizzle olive oil or vegetable oil over the tomatillos, ensuring they are well-coated. You can also use an oil-based cooking spray.

Pan Roasting:

• Place the pan on the stove and set the heat to medium-high.
• Roast the tomatillos for 4-5 minutes on each side, flipping them occasionally with tongs to prevent burning.
• Continue roasting until the tomatillos become soft and slightly charred. The cut sides and skins should be lightly browned.
• Remove the tomatillos from the heat and allow them to cool at room temperature before handling and using them in your recipe.

Pan roasting tomatillos is a straightforward process that enhances their flavour and makes them ideal for various dishes. Enjoy experimenting with this versatile ingredient!

How to pan roast tomatillos on a stovetop

How to Pan-Roast Tomatillos on a Stovetop

Ingredients:

• Tomatillos
• Olive oil or cooking spray
• Salt (optional)
• Tongs

Method:

First, select good tomatillos. Look for small tomatillos that feel firm and are free from defects. Remove the husks from the tomatillos and rinse them under cool running water. Dry them with clean paper towels.

Place the tomatillos in a heavy pan, preferably cast iron. Arrange the tomatillos in a single layer and do not stack them. Turn the heat to low and gently toast the tomatillos for 20 to 30 minutes, turning them occasionally with tongs. Continue cooking until they become very soft and lightly browned on all sides.

Remove the tomatillos from the heat and let them cool at room temperature until they are safe to handle. They are now ready to use or eat as desired. You can peel the skin off the tomatillos, but this is optional.

Tips:

• For extra flavour, you can add a sprinkle of salt to the tomatillos before placing them in the pan.
• If you don't have a cast-iron pan, any heavy pan should work well enough.
• This stovetop method draws out the earthy flavour undertones of the tomatillos.

How to make salsa verde with pan-roasted tomatillos

Ingredients

• 1 1/2 pounds tomatillos
• 1/2 cup chopped white onion
• 1-2 cloves garlic (optional)
• 1/2 cup chopped cilantro leaves and stems
• 1 tablespoon fresh lime juice
• 2 jalapeño or serrano peppers, stemmed, seeded and chopped (use the whole pepper for more heat)
• Olive oil or cooking spray
• Salt to taste

Method

Firstly, remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them in a large, heavy frying pan or skillet with a single layer of olive oil. You can also add some serrano peppers and garlic cloves to the pan for extra flavour.

Place the pan on the stove and turn the heat to low. Roast the tomatillos for 15-20 minutes, turning them occasionally with tongs to prevent burning. The tomatillos are done when they are soft and slightly charred. You may need to remove the garlic and peppers sooner if they start to burn.

Remove the tomatillos from the heat and leave them to cool. Then, place the tomatillos, lime juice, onions, garlic, cilantro, and chili peppers in a blender or food processor. Pulse until all the ingredients are finely chopped and mixed.

Season with salt to taste, then serve with tortilla chips or as an accompaniment to Mexican dishes.

How to serve pan-roasted tomatillos

Pan-roasted tomatillos are incredibly versatile and can be used in a variety of dishes. Here are some ideas on how to serve them:

Salsa

The most common way to serve pan-roasted tomatillos is to make salsa verde. Simply blend the roasted tomatillos with some onion, garlic, cilantro, lime juice, and jalapeño or serrano peppers. You can also add some chicken broth for a smoother consistency. This salsa is perfect for dipping with your favourite tortilla chips.

Tacos

Add some spice to your tacos by using pan-roasted tomatillos as a topping. Chop them up and add them to chicken or beef tacos, or make vegetarian tacos by mixing the tomatillos with other roasted vegetables. You can also use the tomatillos as a base for a salsa verde to accompany your tacos.

Rice Bowl

For a quick and easy meal, serve pan-roasted tomatillos over steamed rice. Chop the tomatillos into bite-sized pieces and mix them with cooked rice. You can also add some protein, such as shredded chicken or tofu, and other vegetables to create a hearty rice bowl.

Soups and Stews

Pan-roasted tomatillos can add a unique flavour to your soups and stews. Puree the tomatillos and add them to the soup as a base, or chop them up and add them as a chunky vegetable. The tomatillos will give your soup a tangy and slightly smoky flavour.

Enchiladas and Burritos

Make a delicious sauce for your enchiladas or burritos by blending the pan-roasted tomatillos with some chicken broth and shredded chicken or pork. Simmer the mixture in a skillet until it thickens, and then use it as a filling for your enchiladas or burritos. You can also add some spices and herbs to taste.

With their tangy and slightly smoky flavour, pan-roasted tomatillos are a versatile ingredient that can enhance a variety of dishes. So, get creative and experiment with different ways to serve them!

Frequently asked questions