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Tomatillo Mary

This ingenious twist on the classic Mary is slightly tarter. When tomatillos are pureed with cucumber and jalapeno, the juice takes on a gorgeous green color.

  • Prep:
  • Total Time:
  • Servings: 4
Tomatillo Mary

Photography: Johnny Miller

Source: Martha Stewart Living, August 2011


  • 1 pound tomatillos, husked, rinsed, and chopped
  • 1 medium English cucumber, peeled and chopped
  • 1 jalapeno chile, seeded and chopped
  • 3/4 cup cold water
  • 3 tablespoons fresh lime juice (from 2 limes), plus 1 lime wedge
  • 1 tablespoon sugar
  • Coarse salt
  • Cayenne pepper
  • 1 cup chilled vodka


  1. Puree tomatillos, cucumber, jalapeno, water, lime juice, sugar, 1/2 teaspoon salt, and a generous pinch of cayenne pepper in a blender until smooth. Stir in vodka. Refrigerate until chilled, about 2 hours.

  2. Meanwhile, stir together 2 teaspoons salt
    and 1/2 teaspoon cayenne pepper on a
    small plate. Wet the rims of 4 glasses with
    lime wedge, and dip each in salt mixture,
    turning to coat. Stir Tomatillo Mary mixture
    well, and divide among 4 ice-filled glasses.

Cook's Note

Tomatillo Marys can be refrigerated for up to 4 hours. Pour over ice just before serving.

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