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Tomatillo Sauce Recipe
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5 from 3 votes

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.
Prep Time10 mins
Cook Time25 mins
Course: hot sauce, Main Course, sauce
Cuisine: American, Mexican
Keyword: green tomatoes, recipe, sauce, spicy, tomatillos
Servings: 16 quarter cup portions
Calories: 54kcal


  • 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)


  • 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!


Makes about 4 cups.


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