Tomatillo Purée

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.

This recipe goes with Squash-and-Mushroom Tostadas, Monte Albán Guacamole, Black Bean-and-Chicken Tostadas

Yield: 2 1/2 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 23%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 5.9g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 133mg
  • Calcium: 18mg

Ingredients

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

Preparation

  1. 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.
  2. 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.
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