Tomatillos or Mexican green tomatoes are very fresh and extremely low in fat and calories.
- 1 1/4 pounds tomatillos (12 large)
- 8 cups water
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- Discard the husks and stems from the tomatillos. Bring water to a boil in a Dutch oven. Add tomatillos; cover and remove from heat. Let stand 5 minutes or until tender; drain. Place tomatillos in a blender; process until smooth. Stir in cilantro and salt. Cover and chill.
- Note: Substitute 4 (11-ounce) cans tomatillos if you can't find them fresh. drain the canned tomatillos,and purée with cilantro. Omit the salt; canned tomatillos contain added sodium.