This tomatillo sauce was a staple in my childhood. It can be used as a dipping sauce for tortilla chips, a base sauce for green chilaquiles, and a sauce for grilled chicken, fish, or shrimp. Delicioso!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 10 tomatillos, husked
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 jalapeno peppers, chopped
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
Instructions
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeño peppers, cilantro, salt, and pepper. Blend to desired consistency.
- For green chilaquiles, pour the sauce over tortilla chips, shredded cooked chicken, and shredded Monterey Jack; then heat the mixture under the broiler.
Reviews
Delicious! Having an abundance of beautiful tomatillos in my garden this year, I was quite happy to find this recipe. My son lived in Mexico for 10 years and mentioned in the area he lived, they boiled the tomatillos until the skin split and they were soft. So I started a search for a recipe using this method. Surprisingly, I like it better than roasting the tomatillos. I made as the recipe indicated with no ingredient modifications. I used a large slotted spoon to remove the tomatillos from the water, placed into a bowl and then poked them with a knife to release the water they had observed. All ingredients were then put into the Vitamix and pulsed until the desired consistency. Salt is a key element so do not omit it. It has a nice thick consistency perfect for so many things. It freezes well and is just as delish!!
I make this often, but add a couple tablespoons of honey to sweeten it a bit! So yummy and always a big hit!
We added lime juice, cilantro, cumin, vinegar and garlic. Smells divine … haven’t tasted it, yet.
This recipe was easy and came out amazing! Absolutely delicious. Our Jalepenos from the garden this year are particularly spicy, so this had just the right balance of heat and pucker with the tomatillos. First time growing tomatillos this year and I will do it every year going forward if I get to put this on all sorts of proteins!
Easy and delicious.
I’ve made this recipe for years. A family favorite!
This recipe is Amazing
Yes, definitely will make it again! Needs more salt! Thicken after setting! Very tasty and easy!
I had 30 tomatillos so I tripled this recipe. I cooked the tomatillos in the air fryer. I think softening in the oven or air fryer retains all of the juice. In any case, it worked well. it tastes delicious and was real simple to throw together. Gets better overnight in the fridge.
Tart, tangy and richly satisfying. You can make it even better by adding avocado.
Tart, tangy and richly satisfying. You can make it even better by adding avocado.
Love this!! I add a few Avocados for a creamy finish!
I grilled an onion and Serrano peppers (I like hot) and added that, which gave it a very smoky taste. It was still a little soupy for my taste so I put it in a saucepan over low heat to get rid of some the fluid. Husband loved it.
NO CHANGES, I WILL MAKE IT AGAIN….
Super easy and very fresh and tasty! I only used one jalapeño but it still has enough kick for me.
Love it! Refreshing and perfect to go on taco carnitas.
This is deluxe, and easy. too. i used one jalepeno pepper and one 1/2 serrano pepper, just the right heat for us. Use a little ore garlic. too. Can freeze in smaller batches for ready sauce anytime.
Decent salsa but it was just too mild, it seemed more like a tomatillo sauce than a salsa.
I like my salsa chunky so I just mashed the tomatillos instead of putting in the food processor. Since it’s just me I made a half recipe. So yummy.
Use the bbq grill to make the tomatillos a little chard. Jalapenos can be replaced by Chipotle chillies which will enhance the flavor significantly.
I threw everything except the chicken broth in the blender to chop it into tiny pieces then put the chicken broth into a pot, added the blended vegetables and cooked it to my desired thickness. Fast, easy, delicious! (No garlic in mine as we are intolerant. If I were to use garlic I would chop and sauté it before adding the rest of the ingredients. ). This was a great green sauce for my chicken enchiladas. Also delicious as a tortilla chip dip.