Quick answer: Husk and rinse 1/2 lb tomatillos, simmer 8 to 10 minutes until soft, drain and pulse smooth. Just before serving, stir in 2 tbsp chopped onion, a seeded chopped serrano, a crushed garlic clove, 1 tbsp lime juice, 1 tbsp cilantro and 1/4 tsp salt. Makes 3/4 cup; serve with tacos, grilled chicken or chips.
1/2 lb. (about 4) tomatillos*
2 tbsp. chopped onion
1 serrano chile pepper, seeded, chopped
1 garlic clove, crushed
1 tbsp. lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt
Peel brown husk from tomatillos; rinse. In medium saucepan, cook tomatillos in small amount of boiling water. Reduce heat to medium; cook 8 to 10 minutes or until soft. Drain. Place cooked tomatillos in blender container or food processor bowl with metal blade; process with on-off pulses just until smooth.**
Just before serving, in medium bowl combine tomatillos with remaining ingredients. Serve with tacos, grilled chicken or tortilla chips.
Makes 3/4 cup.
TIPS: *A 16 ounce can tomatillos, drained, can be substituted for fresh tomatillos. **After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.
Frequently asked questions
Can you use canned tomatillos?
Yes. A 16 ounce can of tomatillos, drained, can be substituted for fresh.
How do you store the tomatillo puree?
After processing, the tomatillos can be refrigerated up to 1 day or frozen up to 3 months.
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