How to Make Tomatillo Puree
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6 cups
 
Ingredients
  • 2 to 3 pounds/kilos tomatillos, husks removed
Preparation
  1. BOILED - Boil the tomatillos in a large, heavy bottom pot until tender, about 5 to 8 minutes. Drain well, and transfer to the blender jar. Allow to cool about 5 minutes. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.
  2. ROASTED - Preheat the oven to 400° F/200° C. Arrange the tomatillos on a half baking sheet. Roast until the top skins are dark brown, about 20 minutes. Remove and allow to cool about 5 minutes. Transfer the tomatillos and juices to the blender jar. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.
More Information
Equipment:

half baking sheet or 6-quart heavy bottom pot with lid
blender
freezer containers

Recipe Notes:

Color of the puree will vary depending on how you cook the tomatillos. Roasted tomatillos will make a darker puree.

You can flavor your tomatillo puree with garlic, chiles, onions, and cilantro. Just add to the blender jar before pureeing. Here are suggested amounts, adjust to your taste:

2 cloves garlic, fresh or roasted
1 to 2 jalapeño, Serrano, or Anaheim chiles, fresh or roasted (seeds removed)
1 small to medium white onion, fresh or roasted
handful fresh cilantro, leaves and stems
Recipe by Andrea Meyers at https://andreasrecipes.com/make-tomatillo-puree/