Heart Healthy from WakeMed Heart Center

Tomatillo Puree

November 14, 2015 |

Recipe courtesy of Greg Gettles
as seen on episode “Peppers”, season 5


  • 2 Tomatillo, cleaned and halved
  • 2 shallots, peeled and thinly sliced
  • 5 cloves garlic, thinly sliced
  • ½ cup olive oil
  • vegetable oil
  • salt

Heat a large sauté pan over high heat until the pan just starts to smoke, then add just enough vegetable oil to coat the pan. Add the Tomatillos, toss them to coat and reduce the heat to medium high. Let the Tomatillos caramelize for about five minutes, then add shallots and garlic and reduce the heat to medium. Continue cooking the mixture until the shallots are translucent. Remove the mixture from the heat and let it cool. Transfer the mixture to a blender and blend on high while adding the olive oil in a steady stream until it emulsifies. Adjust the seasoning with salt to taste and pass the puree through a fine mess sieve.

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