Description
Tomatillo Sauce is a zesty, tangy, and slightly spicy green salsa made from fresh tomatillos, chili peppers, garlic, onion, and cilantro. It’s perfect for tacos, enchiladas, grilled meats, or simply as a dip for chips. Quick to make and bursting with fresh flavor!
Ingredients
Scale
Tomatillos and Vegetables
- 1 lb fresh tomatillos, husked and rinsed
- 1–2 jalapeños or serrano peppers (seeded for less heat)
- 2 cloves garlic, peeled
- 1/2 medium onion, roughly chopped
Fresh Herbs and Seasonings
- 1/2 cup fresh cilantro leaves
- 1 tbsp lime juice
- 1/2 tsp salt
Optional
- 1 tbsp olive oil (optional, for roasting or blending)
Instructions
- Roast the vegetables: Preheat your broiler and arrange the tomatillos, peppers, onion, and garlic on a foil-lined baking sheet. Broil them for 5 to 7 minutes, flipping halfway through, until they are charred and softened. Allow them to cool slightly before handling.
- Blend the sauce: Transfer the roasted vegetables into a blender or food processor. Add the cilantro leaves, lime juice, salt, and olive oil if using. Blend until smooth or until you reach your desired texture. Taste the sauce and adjust the seasoning if necessary.
- Alternative boiling method: If you prefer, you can simmer the tomatillos and peppers in a pot of water for 10 minutes until softened instead of roasting. Drain well and then proceed to blend with the remaining ingredients as above.
Notes
- Use more peppers for a spicier version or substitute with milder green chilies to adjust the heat level to your taste.
- Store the sauce in the refrigerator for up to 5 days or freeze it for up to 2 months for longer shelf life.
- This sauce is excellent as a base for green enchilada sauce or can be used as a flavorful marinade for meats and vegetables.
