Tomatillo Sauce Recipe

Tomatillo Sauce


  • 16 ounces tomatillos
  • 1 good-sized chili pepper, jalapeno or otherwise
  • olive oil
  • 1 medium yellow onion, small dice
  • 3 cloves garlic, minced or pressed
  • chicken stock
  • sea salt and black pepper
  • 2/3 cup cilantro leaves, roughly chopped
  • white sugar, optional
  • pumpkin seeds, also optional

How to make Tomatillo Sauce

This sauce is great over fried fish, tacos, enchiladas. I've even used it as a soupbase with great success. Above, I've used it to sauce some shredded chicken.

  1. Preheat oven to 350ºF, 400ºF or Broil, whatever you are most comfortable with.
  2. Husk tomatillos.
  3. Rinse tomatillos and pepper and place on lined baking sheet.
  4. Baking sheet --> oven.
  5. Roast or broil until skins blacken and blister, turning occasionally for even cooking.
  6. Remove from oven and puree. (Please exercise caution when working with this extremely hot, extremely gooey stuff.) Set aside.
  7. Heat olive oil in saucepan and cook onions and garlic until translucent.
  8. Deglaze with stock, then add pureed tomatillo mixture.
  9. Cook over medium heat, stirring regularly, until sauce reduces to desired thickness.
  10. Stir in cilantro and taste.
  11. Season with pepper and salt.
  12. If you find the sauce too bitter or pungent, try adding a pinch of white sugar.
  13. Consider adding some roasted pepitas (pumpkin seeds). They add wonderful earthy tones and make for a richer texture.

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