| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 2 cups |
Ingredients
- 1 pound tomatillos, husked and rinsed
- 3 cloves garlic, unpeeled
- 1 Anaheim chile, seeded, deveined
- 1 white onion, quartered
- 1/2 jalapeno chile, seeded, deveined
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- Juice from 1/2 lime
Instructions
- Preheat the oven to 350 degrees F.
- Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
- Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
- The tomatillo sauce can be made 1 day ahead, covered and chilled.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 120 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
| Serving Size | 1 of 4 servings |
| Calories | 120 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
Reviews
This is excellent for KETO and I will bet if I used all fresh as the recipe calls for, it would be over the top, but I must say, mine was awesome. I used what I had in the house and substituted a large can of tomatillos, tabasco jalapeno sauce, 3 frozen garlic cubes and 2 frozen cilantro cubes. I sauteed the chopped onions in a stovetop pan in 2 tbls of avocado oil and added the garlic cubes about halfway. Everything else was thrown in the blender and pureed and then I dumped in the onion mixture, squeezed in the lime, added the salt and pepper to taste, and pureed until light, creamy and a lovely shade of green. I poured this over my Keto turkey stuffed pasilla peppers and topped with diced roasted green chilis, Mexican crumbling cheese and some mild cheddar. It is spicy, so I serve topped with some fresh Mexican crema. And did I mention, this is KETO!
OK NOW THIS IS THE TO DIE FOR OMG!! The changes that I made were: 5 cloves garlic, juice of whole lime, a very large anaheim pepper and a whole jaleapeno pepper (did not half or remove any seeds (I love spicy). One of the other reviews mentioned adding a couple hands full of cilantro so also did this. This is absolutely the best recipe! I am a mexican food addict so when I say it’s good it is fantabulous!!
Skip the lemon juice it ruins the recipe
this sauce is so good.. simple recipe and simple ingredients, but it all works perfect… its such a versatile sauce, I used it with tacos and it was a hit… definitely a keeper… thanks.. Melissa..
This was ok, though I have to admit I have no idea how to pick a proper tomatillo. So it may have been fantastic if I had that knowledge.
My husband and I absolutely loved this salsa. I have eaten tomatillo salsa, but have never made it myself. Someone gave me some tomatillos and I looked for a recipe and this is what I thought would work. And boy did it ever! I could not get an anaheim pepper, but used another long thin pepper that was not extremely hot, so it worked fine with the jalapeno. Would recommend this highly!
This sauce was fantastic! I added a couple of handfuls of cilantro and used it to make shredded pork enchiladas.
My boys ate most if this with chips before I could serve it with the chicken. Love!
Y-U-M! That’s all that needs to be said. Try it!
Holy Tomatillo! I read reviews a lot and though I appreciate them, I’ve never actually felt the need to comment. But this recipe is so monumentally good it requires a shout out. I see tomatillos in my local market all the time and never knew how to prepare them or even if we’d like them. Thank you Melissa! The combination of flavors is devine. It will be a go-to staple with lots of things.
Just reheated some of the roasted chicken for lunch, layered it on the flatbread with the sauce and some arugula. Perfect sandwich.