How to Make Tomatillo Puree
If you have about 35 minutes to spend in the kitchen, How to Make Tomatillo Puree might be a tremendous dairy free recipe to try. For $5.12 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 602 calories, 99g of protein, and 18g of fat. This recipe serves 5. A few people really liked this main course. A mixture of roasted pork, fresh cilantro, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. 15 people were glad they tried this recipe. It is brought to you by Andreas Recipes. Overall, this recipe earns a tremendous spoonacular score of 96%. How to Make Slow Cooker Pumpkin Puree, Sneaky Chef Make-Ahead White Puree, and 10 Top Tomatillo s and Roasted Tomatillo and Green Olive Salsa are very similar to this recipe.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
half baking sheet or 6-quart heavy bottom pot with lid
handful fresh cilantro, leaves and stems
2 cloves garlic, fresh or roasted
1 to 2 jalapeño, Serrano, or Anaheim chiles, fresh or roasted (seeds removed)
Color of the puree will vary depending on how you cook the tomatillos. Roasted tomatillos will make a darker puree.
1 small to medium white onion, fresh or roasted
blender
freezer containers
Equipment:
pot
blender
baking sheet
oven
Cooking instruction summary:
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.
Step by step:
1. BOILED - Boil the tomatillos in a large, heavy bottom pot until tender, about 5 to 8 minutes.
2. Drain well, and transfer to the blender jar. Allow to cool about 5 minutes. Blend well, until all the chunks are gone.
3. 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.
4. Remove and allow to cool about 5 minutes.
5. Transfer the tomatillos and juices to the blender jar. Blend well, until all the chunks are gone.
6. Pour into storage containers and allow to cool, then cover and freeze.
Nutrition Information:
covered percent of daily need
