Tomatillo Sauce Recipe
Similar to your favorite salsa verde, this tomatillo sauce recipe uses all of the same ingredients, but emulsifies it with olive oil for more of a creamy sauce consistency. Get the recipe.
Servings: 16 quarter cup portions
Calories: 54kcal
Ingredients
- 2 pounds tomatillos husks peeled, rinsed
- 3 jalapeno peppers
- 2-3 serrano peppers or use 6 jalapenos total to tame the heat
- 1 medium red onion
- 4-6 garlic cloves
- 2 tablespoons chopped cilantro
- ¼ cup white wine vinegar
- Juice from 1 lime
- 1/2 teaspoon cumin
- Salt to taste
- ¼ cup neutral oil like corn oil, avocado oil, or neutral vegetable oil (or more to taste - olive oil is OK to use, if desired, though it has a stronger flavor)
Instructions
- Set your oven to broil.
- Slice the tomatillos and peppers in half, then set them onto a roasting pan.
- Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
- Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
- Peel off the skins and discard.
- Squeeze the roasted garlic from the skins.
- Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
- Process until smooth.
- With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
- Serve as desired!
Notes
Makes about 4 cups.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg