Tomatillo Sauce Recipe
Delicious green Tomatillo Sauce made simple and in under 20 minutes. Pour it over any of your favorite tacos, in your bean and cheese, sauce to green chilaquiles and chicken enchiladas, or with your favorite guisados (stews). Its tangy taste is a delightful favorite in Mexican cuisine.
Servings: 8 servings
Calories: 21kcal
Equipment
- Blender
- Small boiling pot
- Knife
- Cutting Board
Ingredients
- 1 lb green tomatillos about 10
- 1 cup water
- 2 jalapeños or serrano
- 1/4 piece white onion
- 2 cloves garlic or 3 for extra garlic
- 1 tsp kosher salt or 3/4 sea salt
Optional:
- 1/4 tsp ground cumin
Instructions
To make the Tomatillo Sauce on the stove
- Remove husk from green tomatillos and rinse thoroughly to remove any debris from tomatillos.
- Place tomatillos and water in a small boiling pot, and turn stove to medium heat, set timer and let cook for about 10-12 minutes.
- Once tomatillos are tender and cooked (you should be able to pierce right through them with a fork), turn stove off and let pot cool for 5 minutes before transferring into a blender.
- Carefully transfer tomatillos only (optional to use remaining juices from pot into blender). Add 1/2 cup water, onion, chili pepper, garlic, salt, and blend for 10-15 seconds. The longer you blender the more liquefied and smoother your green salsa will be.
- Pour salsa into a glass or ceramic bowl large enough to yield 2 cups.
Notes
Recipe yield: 2 cups Tomatillo Sauce.
Storage: Properly stored and covered salsa will last 1 week in the refrigerator.
Freezer: Since this salsa is a smooth green sauce it can be stored in a freezer safe bag or container for up to 6-8 weeks (Flip tip: future tomatillo sauce enchiladas).
Spice level: For more spice, use serrano. It is spicier and gives a nice punch to the green sauce recipe.
This recipe can also be made with Tomatillo Milpero. Which is a small tomatillo that is usually a bit less tart. I love this tomatillo when it's harvested. It comes in green and purple hues. If you spot it, try it!
Ways to flip: Made a large batch, and froze some too? I'll name a few ways to use up your green sauce. Tomatillo sauce enchiladas, over eggs for huevos rancheros, green chilaquiles, migas, chile verde guisado, warm green sauce over chicken taquitos, doused over avocado toast, and more!
This versatile tomatillo salsa is used all year long in cuisine.
Lime: Squeeze a lime into your serving for extra tangy taste. A favorite on cold mariscos (seafood) and fresh cucumber and sliced veggies.
Avocado: Medium chopped chunks of avocado in this salsa take it to the next level and add a creaminess to every bite.
For the full post with all my tips and tricks visit the LatinasQueComen Website and search Easy Tomatillo Sauce. Thank you for your shares and support of LQC!
Nutrition
Serving: 2ounces | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 297mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.4mg