Tomatillo Sauce

Yields approximately 3 cups

This versatile Mexican sauce is great for chilaquiles, enchiladas verdes, tacos or even chicken and fish. We’ve done some pretty cray-cray stuff with it in the kitchen too. We tossed it with a bit of EVOO to make a spicy salad dressing and we used it as a pizza sauce once. We’d pour it over Cheerios if the milk didn’t curdle. Kidding! Anywho…enjoy!


  • 3/4 lb of tomatillos
  • 2 jalapeno peppers
  • ½ cup of cilantro
  • 1 medium yellow or sweet onion
  • 4 – 5 cloves of garlic (unpeeled)
  • ¼ – 1/3 cups of chicken or veggie stock
  • EVOO
  • Salt

Prep It:

  • Chop the onion into quarters and remove the peel.
  • Remove the husks from the tomatillos and rinse thoroughly to remove the sticky coating.


Cook It:


  • Toss the tomatillos, jalapenos, onion and unpeeled garlic on a baking sheet with a touch of EVOO, salt and pepper. Broil for 7 – 9 minutes or until the veggies have a slight char.
  • Remove the stems from the peppers and toss all the ingredients into a blender. Note: If you don’t want the sauce as spicy, seed one or both of the jalapenos before blending.
  • Add the cilantro and stock and blend until smooth. Season with salt to your liking.

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