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    Home » Summer Recipes

    How to Make Tomatillo Puree

    Oct 3, 2014 · Modified: Jun 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    Tomatillo Puree - Andrea Meyers

    Before jumping into the “how” of making tomatillo puree, I suppose I should address the question, “Why make tomatillo puree?”

    It’s like making tomato soup or tomato sauce. Sometimes chunky is good, and sometimes you want a sublime blend with a smooth texture. That smooth texture comes from pureeing. Then there is the practicality of storing the harvest. Yes, you can freeze whole tomatillos in gallon bags for a few months, and they will be fine. But if freezer space is limited, as it is for many of us, cooking and pureeing the tomatillos and freezing in quart containers is a much more efficient use of space. Plus it will save time when preparing meals later; you just need to thaw the puree, no extra work required.

    Tomatillos in a wooden bowl - Andrea Meyers

    For me, practicality wins, especially when we are at the height of tomatillo season in the garden and have loads of them still on the vine. I cook them as fast as they come in and prepare puree for freezing when the counters start to overflow. I have not attempted canning tomatillos, but if you want to try it, you can find instructions at the National Center for Home Food Preservation.

    Tomatillos in our garden - Andrea Meyers

    And if you need ideas for what to make with your tomatillo puree, check out the chili, sauce, and soup recipes below.

    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
    Tomatillo Puree - Andrea Meyers
    Print Pin

    How to Make Tomatillo Puree

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Pantry Items
    Cuisine: Southwestern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: gluten free, tomatillos, vegan, vegetarian
    Author: Andrea Meyers

    Equipment

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

    Ingredients

    • 2 to 3 pounds/kilos tomatillos (husks removed)

    Preparation

    • 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.
    • 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.
    Tried this recipe?Share in the comments!

    Recipes with Tomatillo Puree

    Grilled Tomatillo Chili with Chicken - Andrea Meyers
    Grilled Tomatillo Chili with Chicken
    Roasted Tomatillo Soup with Chicken (Sopa Verde con Pollo) - Andrea Meyers
    Roasted Tomatillo Soup with Chicken (Sopa Verde con Pollo)
    Tomatillo and Pumpkin Seed Sauce with Shrimp (Pipian Verde con Camarones) - Andrea Meyers
    Tomatillo and Pumpkin Seed Sauce with Shrimp (Pipian Verde con Camarones)

    More Recipes with Tomatillos From Other Blogs

    • Kalyn’s Kitchen – Grilled Halibut with Southwestern Rub and Tomatillo Salsa
    • The Wicked Noodle – Smoky Chipotle Tomatillo Chicken
    • 40 Aprons – Green Mole Chicken (Pollo en Mole Verde)
    • Everyday Southwest – Potato Enchiladas with Ranchero Sauce
    « Roasted Chicken Stock
    How to Cook Dry Hominy (From the Pantry) »

    Reader Interactions

    Comments

    1. KalynsKitchen says

      October 05, 2014 at 9:21 am

      This is such a great idea! I remember when I used to grow tomatillos that I would be completely over-run with them at the end of the garden season. Thanks for the shout-out for my tomatillo salsa too!

      Reply
      • Andrea says

        October 07, 2014 at 11:13 am

        Thanks Kalyn! Sometimes the ideas that come from desperation turn out well. Our freezer was overflowing, so this seemed to make sense. 🙂

        Reply
    2. Cheryl says

      October 14, 2014 at 8:51 am

      Gorgeous photos! Thanks for including my green mole chicken in your round-up!

      Reply
      • Andrea says

        October 15, 2014 at 9:00 am

        Thanks Cheryl! Your green mole chicken looks and sounds fantastic. 🙂

        Reply

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