• In a medium saucepan, combine first 3 ingredients. Cover generously with water and bring to a simmer over medium. Cook 10 to 12 minutes, until tomatillos are olive green and tender but not falling apart.

  • Using a slotted spoon, transfer tomatillos and garlic to a blender. Drain and stem chiles. Add 1 chile, cilantro, onion and salt to blender; puree until smooth. Add salt to taste. If you want more heat, add remaining chile and blend again.


Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Facts

10 calories; 0 g total fat; 46 mg sodium. 2 g carbohydrates; 0 g protein;