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

Recipe by Cooking Light October 1999

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Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

28 calories; calories from fat 23%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 1.4g; carbohydrates 5.9g; fiber 1.3g; cholesterolmg; iron 0.7mg; sodium 133mg; calcium 18mg.