From Food & Wine

At Mesa Grill in New York City, Bobby Flay presents his sweet-spicy salmon with three different sauces, including tomatillo salsa, black bean sauce and jalapeno crema (a play on Mexican sour cream).

Chile-Honey-Glazed Salmon with Two Sauces

From Fine Cooking Magazine

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.

Chicken Enchiladas with Creamy Tomatillo Sauce

From EatingWell

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

Slow-Cooker Black Bean-Mushroom Chili

From Pace Salsa & Picante

Here's an easy way to add a burst of fresh flavor to grilled tuna steaks. Prepared tomatillo salsa is the secret ingredient adds lots of flavor without a lot of work. Fire up the grill and give this delicious dish a try.

Grilled Tomatillo Tuna Steaks

From Fine Cooking Magazine

This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.

Tomatillo Salsa

From Tyler Florence

Chiles Rellenos

From Fine Cooking Magazine

An easy, homemade salsa verde adds a tangy kick to these hearty enchiladas.

Quick Beef Enchiladas with Salsa Verde

From Better Homes and Gardens

Naturally mild shrimp and rice are injected with Mexican flavor, both in the shrimp's cooking broth and the rice's pureed pepper sauce.

Shrimp with Green Chile Rice

From Fine Cooking Magazine

Tomatillos look like small green tomatoes surrounded by a papery husk. They're common in Mexican cuisine, and their refreshing flavor is great either raw or cooked.

Spice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad

From Better Homes and Gardens

Although tomatillos look like tiny green tomatoes, their acidic flavor hints of lemon and apple. For a speedier dinner, omit tomatillo salsa and substitute 1-1/2 cups purchased green salsa.

Chicken Breasts with Tomatillo Salsa

From Food & Wine

With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeno to create a tangy guacamole-like dip that's great with baked tortilla chips.

Avocado-and-Roasted-Tomatillo Salsa

From Fine Cooking Magazine

Grilling the tomatillos in this salsa mellows their sharp, tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

From Better Homes and Gardens

Colorful tomatoes, tomatillos, cucumber, shrimp, and cilantro combine in this low-fat make ahead chilled soup recipe.

Red and Green Gazpacho

From Better Homes and Gardens

Warm tortillas filled with grilled tuna, sweet peppers and homemade tomatilla salsa make a great summertime meal.

Grilled Tuna Fajitas

From Tyler Florence

Roasted Tomatillo Salsa

From Tyson® Grilled & Ready® Chicken

Chicken with Green Pumpkin Seed Mole

From EatingWell

Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

Grilled Tomatillo Salsa

From EatingWell

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

Cornmeal-Crusted Chicken with Pepian Sauce

From EatingWell

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.

Tomatillo Gazpacho