Tomatillo Purée

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Tomatillo PuréeRecipe
Photo: Randy Mayor; Styling: Mary Catherine Muir

Tomatillos, or Mexican green tomatoes, are small and green, with a thin, papery husk that should be removed before cooking.

2 1/2 cups (serving size: 1/2 cup)


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1 1/4 pounds tomatillos (12 large)
8 cups water
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt


Discard the husks and stems from the tomatillos. Bring water to a boil in a Dutch oven. Add tomatillos; cover and remove from heat. Let stand 5 minutes or until tender; drain. Place tomatillos in a blender; process until smooth. Stir in cilantro and salt. Cover and chill.

Note: Substitute 4 (11-ounce) cans tomatillos if you can't find them fresh. drain the canned tomatillos,and purée with cilantro. Omit the salt; canned tomatillos contain added sodium.

Created date

October 2003

Nutritional Information

Calories 28
Caloriesfromfat 23 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 5.9 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 133 mg
Calcium 18 mg